by Monique Taylor-Yee Shui

We love any excuse to indulge in Macaroni pie and what better day to honour this West Indian comfort food than on #PiDay?!
Macaroni pie, also known as Mac pie, actually has its origins in the Caribbean, particularly in Trinidad and Tobago (yeah yeah!). It's also popular in other Caribbean islands like Barbados and St. Vincent & the Grenadines. While the dish likely has roots in British colonial influence, over time, cooks from all over the West Indies have added their own unique twists, such as using local spices and ingredients, resulting in their own distinct flavour profile of this holiday staple.
This a simple recipe that you can try at home and serve at your next get together with friends and family!
Ingredients:
2 cups dry elbow macaroni or 225g of pasta of choice
2 tablespoons butter
3½ cups old cheddar, cheese, grated
½ large or 1 small cooking onion, finely chopped
2 large eggs, beaten
1/4 teaspoon ground black pepper
1 can evaporated milk
1 tablespoon prepared yellow mustard
Paprika for garnishing (optional)
Instructions:
1. Prepare in advance:
Grate cheddar, setting aside ½ cup
Chop onion
2. Preheat the oven to 325°F with the rack in the center. Grease a 13” x 9” baking dish baking dish and set aside.
3. Cook macaroni in salted water for 5-7 minutes. Drain and return to the pot off the heat.
4. In a small mixing bowl, whisk together the eggs and black pepper and set aside
5. Add butter to the pot of drained macaroni and give it a good stir.
6. Add all but the ½ cup of the grated cheddar to the macaroni, along with the onions and stir to combine.
7. Pour in evaporated milk, followed by egg/black pepper mixture then mustard and stir to combine.
8. Pour into greased dish and top with remaining ½ cup of grated cheddar.
9. Sprinkle paprika over top and Bake at 3:25 or 30 to 40 minutes until pie is golden brown.
10. Cool the pie for 10 to 15 minutes, then cut into squares and enjoy with your favourite entrée!
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