Trinidadian Macaroni Pie
Macaroni Pie is a firmer, highly spiced version of mac and cheese. Quintessential Trinidadian seasonings like thyme and Scotch bonnet pepper give this dish a distinctive taste, while a little less liquid mixed with an egg creates a solid, sliceable texture.
Ingredients
- 1 tbsp. butter, plus more for greasing the dish
- 2 cups sharp Cheddar, coarsely grated
- 2 cups 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 (a.k.a. Caribbean red peppers), finely minced, seeded for less heat
- Kosher salt and black pepper, to taste
- 1-pound dried macaroni
Instructions
- Pre-heat oven to 350°F.
- Grease a 9 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 evenly and sprinkle the rest of the cheese on top.
- Place in the 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.
- 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 oven or in a covered skillet on the stove.