Best Trinidadian Macaroni Pie Recipes

Trinidadian Macaroni Pie image

Provided by Simon Ragoonanan

Time 1h

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 13

500 g macaroni
30 ml olive oil
6 slices bacon
1 onion
400 ml evaporated milk
2 eggs, beaten
2 -6 red chilies, deseeded and finely chopped
250 g cheddar cheese, grated
1 teaspoon ground cloves
2 teaspoons black treacle
1 teaspoon mustard powder
1 tablespoon demerara sugar
2 -3 slices bread, crushed into breadcrumbs

Steps:

Preheat the oven to 180C/350F/gas mark 4. Cook the macaroni in salted water until al dente. Drain and cool.
Fry the bacon in the oil until all the fat has rendered, then remove from the pan, retaining the fat. Mix the topping ingredients with the fat, breadcrumbs last. Finely chop the bacon.
Mince the onion in a food processor with a little evaporated milk. Mix in the eggs and the rest of the milk, and season. Combine with the macaroni.
Stir in the bacon, chillies and most of the cheese.
Pour it all into a large, greased oven dish. Sprinkle the leftover cheese on top, then the topping. Bake for 30-40 minutes, then rest for at least 20 more, or overnight to serve cold the next day.

Trinidadian Macaroni Pie image

Provided by Lesley Enston

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon butter, plus more for greasing the dish
8 ounces sharp Cheddar, coarsely grated (2 cups)
8 ounces whole-milk mozzarella, coarsely grated (2 cups)
2 1/2 cups evaporated milk (from 1 1/2 12-ounce cans)
1 large egg, whisked
2 tablespoons tomato paste
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Dijon mustard
1 teaspoon fresh thyme leaves, chopped
1/2 Scotch bonnet pepper, finely minced, seeded for less heat
Kosher salt (Diamond Crystal) and black pepper
1 pound dried macaroni

Steps:

Heat oven to 350 degrees. Grease a 9-by-13-inch (3-quart) baking dish with butter.
In a large bowl, mix the Cheddar and mozzarella, and set aside. In a small bowl, whisk the evaporated milk, egg, tomato paste, garlic and onion powders, mustard, thyme, Scotch bonnet pepper, 1 teaspoon salt, and a generous pinch of black pepper until very well blended.
Cook macaroni in boiling salted water according to the package directions for al dente. Drain and return to the pot. Stir in the tablespoon of butter until melted, then add half the cheese and stir until it's fully combined and starting to melt. Stir in the milk mixture until the pasta is evenly coated. Pour the pasta into the buttered dish, spread it evenly and sprinkle the rest of the cheese on top.
Bake until the top is bubbling and golden brown, 35 to 40 minutes.
Remove from the oven and let rest for at least 10 minutes to help it firm up. The dish can be made up to a day in advance, tightly covered with foil or plastic wrap, and refrigerated, or cut into serving sizes, wrapped tightly and frozen. Reheat covered with foil in a 350-degree oven or in a covered skillet on the stove.