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Trinidadian macaroni pie
If you spend any holiday with my family, first, my grandmother will make sure you are very well fed, and second, there will always be macaroni pie on the table. Made with garlic powder, dried thyme, aged cheddar cheese and red pepper, this delicious pie is perfect to serve for a big group of people or at a party. But don’t reserve this delicious side dish for just the holidays, this is a perfect make-ahead side dish, that will feed you all week long—no matter the time of year!
SERVES
4
TO
6
Ingredients
- 2 cups elbow macaroni, uncooked
- 1 tablespoon salted butter
- 1/4 cup onion, finely chopped
- 2 large eggs
- 2 2/3 cups evaporated milk, (measure from 2 cans of Carnation milk)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1 1/2 teaspoon dry mustard powder
- 1/2 teaspoon dried thyme
- A pinch of cayenne pepper (optional)
- 1 red pepper, diced finely (optional)
- 3 1/2 cups grated aged cheddar cheese, reserve 1/2 cup for topping
Directions
- Preheat the oven to 350°F.
- Grease a 9x11 baking dish, and set it aside.
- Boil macaroni in salted water according to package directions. Once cooked, drain the macaroni and place it back into the pot, leaving it off the heat to cool down.
- Melt butter in a skillet over medium heat.
- Add onions, cook until softened and slightly caramelized. Scrape the onions and melted butter into the pot with the macaroni. Stir to combine.
- In a large bowl, beat eggs until fluffy. Add milk, salt, pepper, garlic powder, dry mustard, dried thyme, red pepper and cayenne pepper. Stir to combine.
- Pour the egg mixture over the macaroni and stir until well coated.
- Stir in three cups of shredded cheese.
- Pour into a greased, 9x11 baking dish and top with reserved half a cup of shredded cheese and pop into the oven.
- Bake until the pie is firm, and the top is golden brown. About 35 to 40 minutes.
- Allow pie to rest for 10-15 minutes before serving.
- Slice, serve and enjoy!
