A firm, sliceable baked macaroni and cheese made with elbow pasta, sharp cheddar, eggs, evaporated milk, mustard, and seasonings. Unlike American mac and cheese, Trinidadian macaroni pie holds its shape when cut into squares.
Ingredients
1 lb elbow macaroni
3 cups sharp cheddar cheese grated
2 eggs beaten
1 cup evaporated milk
2 tbsp butter
1 tsp mustard powder
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp paprika
Instructions
1Boil macaroni until al dente, drain and return to pot.
2Mix eggs, evaporated milk, mustard, salt, and pepper in a bowl.
3Add three-quarters of the cheese and the egg mixture to the pasta, stir well.
4Pour into a greased baking dish, top with remaining cheese and paprika.
5Bake at 350F for 35-40 minutes until golden and set. Let cool 10 minutes before slicing.
Did You Know?
No Trinidadian Sunday lunch or holiday table is complete without macaroni pie. It is always sliced into squares, never scooped.