Trinidadian Macaroni Pie
Throughout college, I had several Trinidadian friends (including a great freshman year roommate). One of the easiest (and most delicious and most fattening) dishes we would eat was macaroni pie. I stole this recipe from CaribbeanPot.com and it was quite tasty.
14 oz "macaroni" (we used bucattini pasta - round like spaghetti but wider with a hole in the middle)
1/2 medium onion diced very small
1 habanero or scotch bonnet diced fine (optional)
2 large eggs
1 can evaporated milk (~12.5 oz)
2 tablespoon butter, just melted
1/3 teaspoon dry mustard
2 1/4 cups grated cheddar cheese, divided
fresh cracked black pepper
1/4 teaspoon salt
paprika (dust onto pie before baking)
Preheat the oven to 350. Cook macaroni in a large pot of boiling, salted water. Do not overcook it, since it will continue to make in the oven. Drain and set aside.
While (or before) macaroni is cooking, prepare other ingredients.
Dice the onion and hot pepper as fine as you can. In a large bowl, combine the diced pepper and onion, dry mustard, a dash of black pepper, salt, eggs, butter and the evaporated milk. Whisk together so everything is mixed thoroughly. Grate the cheese and add all but 1/2 cup to the mixture. Add the drained macaroni to the cheese mix and combine well.
Grease a 9x9 glass baking dish. Add the macaroni mixture and push it down to level it off. Sprinkle the remaining cheese on top and dust with the paprika. When the oven comes to temperature, place it on the middle rack and cook for 30-40 minutes. You’re looking for a firm pie with a golden top. Allow to cool a bit before slicing.
Note: If you’d like to add some more flavour to this you can always add a crushed chicken bouillon cube to the liquid mixture we made.