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Trinidadian Macaroni Pie

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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.