Macaroni Pie
Macaroni Pie! Just saying the name brings a smile to my face. It’s not Mac n Cheese. It’s different. It’s a pie and a classic Trinidadian dish.
This recipe makes a pie of approximately 6 1/2 inches in diameter and 2 inches in depth. Enjoy!
| DIFFICULTY | TIME | QUANTITY |
| MEDIUM | 90 MIN | 750g |
VIDEO
For convenience, quantities are listed using 3 methods: in the approximate size of the ingredients (eg: clove of garlic), in traditional cups, teaspoons and tablespoons and more accurately in grams (g) or millilitres (ml). Please visit the Measurements page in the Glossary for more information.
INGREDIENTS
- (1 Cup OR 150g) Gimelli Pasta
- (1/2 Cup OR 120 ml) Evaporated Milk
- (1 1/2 CUPS OR 135 g) Grated Cheddar Cheese
- (3 TBSP OR 45g) Unsalted Butter
- (2 TBSP OR 30g) Unsalted Butter for basting
- (1/4 TSP OR < 1g) Salt (pinch)
- (1/4 TSP OR < 1g) Black Pepper (pinch)
- (2 TSP OR 3g) Salt (Big Pinch)
- (5 CUPS OR 1.25L) Water
DIRECTIONS
- Bring water with a big pinch of salt to boil in a medium saucepan.
- Add pasta. Let cook until al dente (approx. 10min).
- Strain cooked pasta and rinse under cold water (rinse for approx. 15 seconds)
- In a mixing bowl, mix pasta with milk, 2 TBSP of butter (room temperature butter), 2/3 of the grated cheese (approx. 1 cup or 90g).
- Add a pinch of salt and black pepper (to taste). Mix all ingredients together well (approx. 30 seconds).
- Grease baking dish with 1BSP butter (room temperature).
- Add pasta mixture to greased baking dish and bake at 350F for 30min. Pie should be creamy and cheese well melted.
- Use broiler in oven to crisp top of pie (approx. 3 min). Top of pie should have a crisp cheese crust with tiny bun-bun bits.
- Remove pie from oven and let cool until slightly warm to the touch (approx. 1 hour).
- Remove pie from baking dish. Transfer to serving plate and serve warm.