Trinidadian Macaroni Pie
Ingredients
- 1 tbsp. butter, plus more for greasing the dish
- 8-ounces sharp Cheddar, coarsely grated
- 8-ounces whole-milk mozzarella, coarsely grated
- 2-½ cups evaporated milk
- 1 large egg, whisked
- 2 tbsp. tomato paste
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. Dijon mustard
- 1 tsp. fresh thyme leaves, chopped
- ½ Scotch bonnet pepper, finely minced, seeded for less heat
- Kosher salt and black pepper, to taste
- 1-pound dried macaroni
Instructions
- Pre-heat oven to 350°F and grease a 9-inch x 13-inch baking dish with butter.
- In a large bowl, mix the cheddar and mozzarella; set aside.
- In a small bowl, whisk the evaporated milk, egg, tomato paste, garlic and onion powders, mustard, thyme, Scotch bonnet pepper, 1 teaspoon salt and a generous pinch of black pepper until very well blended.
- Cook macaroni in boiling salted water, according to the package directions for al dente; drain and return to the pot.
- Stir in the tablespoon of butter until melted; add half the cheese and stir until it’s fully combined and starting to melt.
- Stir in the milk mixture until the pasta is evenly coated.
- Pour the pasta into the buttered dish; spread it evenly and sprinkle the rest of the cheese on top.
- Place in pre-heated oven and bake until the top is bubbling and golden brown; 35 to 40 minutes.
- Remove from the oven and let rest for at least 10 minutes to help firm up.
Notes
After buttering the baking dish, consider “dusting” it with panko bread crumbs. I do that when making mac and cheese. It makes a lovely crunchy crust that everyone loves.
The dish can be made up to a day in advance, tightly covered with foil or plastic wrap, and refrigerated, or cut into serving sizes, wrapped tightly and frozen. Re-heat covered with foil in a 350°F degree oven or in a covered skillet on the stove.