Trinidad Macaroni Pie

This is baked mac and cheese the Caribbean Way, with loads of flavor. Add a little spice to your life, my friend. Comfort food has never tasted so good!

Course dinner, Main

Cuisine Caribbean

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 289kcal

Author Imma

Ingredients

8 ounces (226g) macaroni, uncooked
2 tablespoons (28g) unsalted butter
1-2 tablespoon jalapenos, seeded and minced
1 teaspoon (3g) minced garlic
½ teaspoon (2g) smoked paprika
1 teaspoon (1g) thyme
½ cup onion, finely diced
1 tablespoon (9g) flour
1   cup (240ml) evaporated milk
1 egg
4 ounces (113g) mozzarella cheese, grated
4 ounces (113g)
sharp cheddar cheese ,
grated
1   teaspoon (7g) salt (I used Creole salt)
½   teaspoon (2g) white pepper
½ teaspoons (2g) dry mustard (optional)

Instructions

Cook the macaroni per package directions. Be sure to salt the water before cooking.
While the macaroni is cooking, melt the butter in a saucepan and sauté the garlic, thyme, jalapeno pepper, and smoked paprika for about a minute.
Add the onions and continue cooking for about a minute more.
Next, add the flour and whisk until blended. Gradually add the milk and bring it to a boil, simmering and stirring until the mixture thickens.
Remove about ¼ cup of the mixture. Let it cool for a few minutes before slowly whisking in the egg so it doesn't curdle.
Dump the tempered egg back into the pan and mix well to incorporate all ingredients. Stir in more than half of the cheese, leaving some to sprinkle on top.
Drain the macaroni, add it to the sauce, and stir until coated.
Add the mustard and white pepper. Taste it and adjust the seasonings as needed.
Transfer everything to a greased 2-quart baking dish or a 13"x9" baking dish.
Sprinkle the remaining cheese on top. Bake, uncovered, at 350℉ (180℃) for 20 -30 minutes or until heated through.

Notes

If you would like super creamy macaroni pie, add an extra ½ cup of whole milk. I usually double the recipe and top it with more jalapeño.
This recipe is not too firm nor too creamy. It's just right. Gooey enough when it comes out of the oven and firm enough to slice when it cools down.
Don't overcook the pasta. You want your pasta al dente because you'll be baking it. Overcooked macaroni pie isn't very tasty.
Pre-shredded cheeses have anti-caking agents that make them less melty. Please take the time to grate block cheese.
If your pasta is done before the sauce, drain it in a colander and toss it with just a bit of olive oil to keep it from sticking together or swelling. Leave it in the colander until your cheese sauce is ready so any extra liquid can drain off.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition