Macaroni Pie is like the holy grail of Trinidad home-cooked comfort foods, especially for a Sunday lunch. For many Trinis, this dish brings back fond childhood memories of helping to grate cheese in a large bowl and trying not to get caught stealing a piece or two.
With this macaroni pie, there's no mushy pasta here. Instead, the elbow macaroni is cooked until al dente, then tossed with salty cheddar cheese, which gives this dish its iconic yellow-orange color. It is also tossed with milk, eggs, green seasoning, and spices.
The macaroni pie is added to a baking dish and gets a final sprinkling of cheese before sliding it into the oven to bake. Once the baking is complete, you will be forced to allow it to cool or face the wrath of a severe cheese burn to the inside of your mouth. Nevertheless, the first bite of that warm "ooey gooey" Macaroni Pie is worth waiting for, and the cheesy crispy top layer adds to the textural experience. If you're looking for a dish that will make you feel like you are being wrapped in a warm, loving hug, this is the comfort you're looking for.
Ingredients
4 ounces Unsalted Butter
3 Cloves Garlic, minced
1 Small Onion, minced
2 Large Pimento Peppers, minced
1125 ml Whole or Evaporated Milk
2 Large Eggs
2 teaspoons Yellow Mustard
1 pinch of Nutmeg Powder
Salt & Pepper to taste
2 teaspoons Green Seasoning (optional)
1/2 teaspoon Paprika (optional)
1/2 teaspoon Cayenne or Chili Pepper Powder (optional)
1 large Grated Carrot (optional)
750 - 1000 ml Water
1 teaspoon Salt
16 ounces Elbow Macaroni Boiled or any Tubular Pasta
4 cups Shredded New Zealand Cheddar OR Medium to Sharp White Cheddar
Instructions
Preheat the oven to 350 °F. Make sure you place the rack in the middle of the oven.
In a 4 quart saucepan add butter. Set it over medium heat and allow the butter to melt.
Add onions, pimento peppers, and garlic, stir with a wooden spoon and cook for 2-3 minutes until they soften, and the onions start to turn brown. Set the mixture aside.
Add milk, eggs, mustard, nutmeg, salt, pepper, green seasoning if using, paprika, cayenne, and carrot to a large bowl, whisk to combine, and set it aside.
In a large pot, add water and salt. Set over medium-high heat.
Once the water comes to a boil, add the elbow macaroni. Cook for 8-10 minutes until the pasta is al dente. Do not overcook the pasta; it will continue to cook in the oven. It should be firm but not mushy. Drain the elbow macaroni in a colander and return it to the pot.
Reserve 2 ounces of the New Zealand cheddar cheese. Add the remaining cheddar cheese to the elbow macaroni and stir until combined.
Add the sautéed onion mixture and the milk and egg mixture and stir until combined.
Lightly butter a large baking or casserole dish and fill it with the macaroni and cheese mixture.
Sprinkle the top with the reserved 2 ounces of cheddar cheese and slide the dish into your preheated oven to bake.
Bake the macaroni pie for 45 minutes until it is set, and the top is golden brown. If not, continue to bake in 10 minutes increments until it has golden brown color is achieved.
Once the pie is golden brown, remove it from the oven and allow it to cool/rest for at least 15 minutes.
After the cooling period and while still warm, cut the macaroni pie into squares and slowly savor a warm cheesy Macaroni Pie hug.
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