MACARONI PIE RECIPES

Name: Trinidadian Macaroni Pieu00A0
Total time: 1 h 20 min
Yield: 6 to 8 servings
Cuisine: caribbean
Ingredients: 1 tablespoon butter, plus more for greasing the dish; 8 ounces sharp Cheddar, coarsely grated (2 cups)u00A0; 8 ounces whole-milk mozzarella, coarsely grated (2 cups); 2 1/2 cups evaporated milk (from 1 1/2 12-ounce cans); 1 large egg, whiskedu00A0; 2 tablespoons tomato paste; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons Dijon mustardu00A0; 1 teaspoon fresh thyme leaves, choppedu00A0; 1/2 Scotch bonnet pepper, finely minced, seeded for less heat; Kosher salt (Diamond Crystal) and black pepperu00A0; 1 pound dried macaroniu00A0

TRINIDADIAN MACARONI PIE RECIPE - NYT COOKING

Trinidadian Macaroni Pie Recipe - NYT Cooking image

Macaroni pie is a firmer, highly spiced version of mac and cheese. Quintessential Trinidadian seasonings like thyme and Scotch bonnet pepper give this dish a distinctive taste, while a little less liquid mixed with an egg creates a solid, sliceable texture. A Trini staple for large family gatherings, it’s the perfect addition to a holiday table. And if there are any leftovers, they keep well. Feel free to use your favorite Cheddar, but if you’re able to find New Zealand Cheddar (or “Trinidad cheese” as it’s called on the island), don’t pass it up.

Provided by Lesley Enston

Total Time 1 hours 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 tablespoon butter, plus more for greasing the dish
8 ounces sharp Cheddar, coarsely grated (2 cups)
8 ounces whole-milk mozzarella, coarsely grated (2 cups)
2 1/2 cups evaporated milk (from 1 1/2 12-ounce cans)
1 large egg, whisked
2 tablespoons tomato paste
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Dijon mustard
1 teaspoon fresh thyme leaves, chopped
1/2 Scotch bonnet pepper, finely minced, seeded for less heat
Kosher salt (Diamond Crystal) and black pepper
1 pound dried macaroni

Steps:

Heat oven to 350 degrees. Grease a 9-by-13-inch (3-quart) baking dish with butter.
In a large bowl, mix the Cheddar and mozzarella, and set aside. In a small bowl, whisk the evaporated milk, egg, tomato paste, garlic and onion powders, mustard, thyme, Scotch bonnet pepper, 1 teaspoon salt, and a generous pinch of black pepper until very well blended.
Cook macaroni in boiling salted water according to the package directions for al dente. Drain and return to the pot. Stir in the tablespoon of butter until melted, then add half the cheese and stir until it’s fully combined and starting to melt. Stir in the milk mixture until the pasta is evenly coated. Pour the pasta into the buttered dish, spread it evenly and sprinkle the rest of the cheese on top.
Bake until the top is bubbling and golden brown, 35 to 40 minutes.
Remove from the oven and let rest for at least 10 minutes to help it firm up. The dish can be made up to a day in advance, tightly covered with foil or plastic wrap, and refrigerated, or cut into serving sizes, wrapped tightly and frozen. Reheat covered with foil in a 350-degree oven or in a covered skillet on the stove.

MACARONI CHEESE RECIPES | BBC GOOD FOOD

Macaroni cheese recipes | BBC Good Food image

Discover our best ever mac 'n' cheese recipes. Enjoy a classic, creamy pasta bake or add a twist with bacon, beer, crab or cauliflower.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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