MACARONI VEGETABLE CHEESE PIE

Macaroni Vegetable Cheese Pie image

A new take on macaroni and cheese, from Taste of the Caribbean. I added spinach and parmesan cheese to the original recipe, and I forgot all about the egg - but since it was completely devoured by my husband and son, it must have been okay. Don't let the cinnamon scare you - it is very subtle. Note: I've included a bit more information in the directions after the first review that informed me I'd left a couple things out (thanks Ellie).

Provided by pattikay in L.A.

Categories Cheese

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 cups macaroni
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 teaspoon mild mustard powder
1/2 teaspoon cinnamon
6 ounces mature cheddar cheese, grated
1 egg, beaten
1 tablespoon butter
2 tablespoons chopped scallions
3 tablespoons chopped tomatoes
2/3 cup corn kernel
1/2 cup chopped cooked spinach (optional, I used frozen, thawed and squeezed dry)
2 -4 tablespoons parmesan cheese (optional)
salt
pepper
parsley, for garnish

Steps:

heat oven to 350.
cook macaroni in boiling water for 10 minutes; drain, rinse under cold water and drain again.
Melt 2 T of butter in pan and add the flour. Cook for 1 minute, then add milk, whisking constantly.
Heat till mixture boils, then simmer gently for 5-10 minutes.
stir in mustard and cinnamon, with 2/3 of the cheese. (alternatively, you can put in all the cheddar here, and top with parmesan at the end).
Season to taste. Cook gently, stirring frequently, till cheese has melted, then remove from heat and whisk in egg. Cover and set aside.
heat remaining butter in a small frying pan and cook the scallions, chopped tomatoes and corn (and spinach, if using) over gentle heat for 5-10 minutes.
Tip half the cooked macaroni into a greased ovenproof dish. Pour half of cheese sauce over it and mix well, then spoon tomato/corn mixture even over.
Tip the remaining macaroni into the pan containing the cheese sauce, stir well and then spread carefully over the tomato and corn mixture.
Top with remaining grated cheddar (or parmesan). Bake 45 minutes, or till top is golden and bubbly.
Let stand for 10-15 minutes before serving. Garnish with parsley.

Nutrition Facts : Calories 640.7, Fat 32.8, SaturatedFat 19.7, Cholesterol 138.8, Sodium 452.3, Carbohydrate 62.5, Fiber 3.7, Sugar 2, Protein 25.8

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