Macaroni Pie
Trinidad's beloved baked macaroni pie is denser and more custardy than American mac and cheese, held firm with egg and layered with cheddar in every bite.
Ingredients
- 16 oz elbow macaroni
- 2 tsp salt
- 3 tbsp unsalted butter
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic cloves, minced
- 12 oz evaporated milk
- 2 large eggs, beaten
- 3 cups sharp cheddar cheese, shredded
- 1 tsp yellow mustard
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
Instructions
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1
Preheat oven to 350 degrees F. Grease a 9-by-13-inch baking dish.
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2
Cook 16 oz elbow macaroni in a large pot of salted boiling water until just al dente. Drain and set aside.
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3
Melt 3 tbsp unsalted butter in a skillet over medium heat. Add 1/2 cup finely diced yellow onion and cook 3 minutes. Add 2 cloves minced garlic cloves and cook 1 minute more. Remove from heat.
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4
In a large bowl, whisk together 12 oz evaporated milk, 2 beaten large eggs, 1 tsp yellow mustard, 1/2 tsp black pepper, 1/4 tsp cayenne pepper, and 2 tsp salt.
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5
Stir the cooked macaroni, sauteed onion mixture, and two-thirds of the 3 cups shredded sharp cheddar cheese into the egg-milk mixture. Transfer to the prepared baking dish.
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6
Spread the remaining sharp cheddar cheese evenly over the top.
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7
Bake uncovered for 40 to 45 minutes until the top is golden and the center is firm. Let rest 10 minutes before slicing.