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.
Source and licence
"Macaroni Pie" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Macaroni_Pie, revision 4654902), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Macaroni_Pie&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4654902
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Trinidad and Tobago. Associated with Trinidad and Tobago by the source's category: Trinidadian and Tobagonian (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 package (225 grams / 8 oz) dried macaroni pasta
- 2 eggs
- 2 cups grated cheese
- 1½ cups evaporated milk
- 1 small onion, finely chopped
- 1 carrot, grated
- 1 tsp salt
- ¼ tsp white pepper
- 1 tsp prepared yellow mustard
- 1 pat of unsalted butter, melted
- Breadcrumbs
Method
- 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.