Trinidad and Tobago / Bread
Macaroni Pie
Macaroni pie is a side dish that goes well with stewed chicken, callaloo or any stewed peas like pigeon peas or lentils. It can also be enjoyed on its own. It has versions derived from Caribbean, Early American and Scottish origins.
Ingredients
- dried macaroni pasta, 225 grams / 8 oz1 package
- eggs2
- cheese, grated2 cup
- evaporated milk1 1/2 cup
- onion, small; finely chopped1
- carrot, grated1
- salt1 tsp
- white pepper1/4 tsp
- prepared yellow mustard, yellow; prepared1 tsp
- unsalted butter, melted1 pat
- breadcrumbs
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Boil macaroni in salted water until tender; drain.
Beat eggs until fluffy.
Combine macaroni, eggs, cheese, milk, onion, carrot, salt, white pepper, mustard, and butter.
Pour into a greased baking dish and sprinkle shredded cheese and bread crumbs evenly on top.
Bake at 175°C (350°F) until firm (about 30 minutes). A fork or metal skewer should come out dry when you press it all the way through the pie.
