Trinidad Macaroni Pie
Raw cooked macaroni mixed straight into beaten egg and evaporated milk rather than a roux-based cheese sauce, so the whole custard-like mixture bakes into a firm, sliceable block studded with pockets of melted cheese. Seasoned with pimento peppers, ketchup, and mustard powder, this Trinidadian version is distinct from the already-published Bahamian macaroni pie's green-bell-pepper-and-scotch-bonnet profile, and from American mac and cheese's stovetop cheese sauce entirely.
Vegetarian
⚠ Contains: Dairy, Egg, Gluten, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb elbow macaroni
- 4 large eggs, beaten
- 1 can (12 oz) evaporated milk
- 3 cups grated sharp cheddar cheese, divided
- 1 onion, finely chopped
- 2 pimento peppers, or 1/2 red bell pepper, finely chopped
- 1 tsp dry mustard powder
- 1 tbsp ketchup
- 1 tsp paprika
- Salt and black pepper, to taste
- Butter, for greasing
Steps
- Boil the macaroni in salted water until just al dente, since it will continue cooking in the oven, then drain.
- In a large bowl, whisk together the eggs, evaporated milk, mustard powder, ketchup, paprika, salt, and pepper.
- Stir in the cooked macaroni, onion, pimento pepper, and two-thirds of the cheese, mixing until evenly coated, keeping the cheese in pockets rather than melted into a sauce.
- Pour into a greased baking dish and top with the remaining cheese.
- Bake at 350F for 35-40 minutes until the top is golden and the center is set.
- Let rest 10-15 minutes before cutting into squares to serve.