Macaroni Pie Recipe

Macaroni Pie

Extract from Contemporary Cooking by Sally Miller (pages 74-75)

Macaroni Pie
One of the nations that has influenced the Caribbean cuisine is of course the closest, the USA. Referred to in many islands simply as "pie", macaroni cheese is standard fare and always a winner, especially with children. There are several variations to this dish. It can also be made with different kinds of pasta such as penne or rotini. Adding 2 small tins of tuna is also an option, to make a one pot meat served with salad.

INGREDIENTS:
8oz/250g macaroni
1 tablespoon butter or margarine
1 1/2 lbs/675g sharp chedder cheese, grated
1 egg
1 cup 8floz/240ml evaporated milk
1 small grated onion
1 teaspoon hot English mustard
1 tablespoon yellow mustard
1 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon red pepper sauce or cayenne pepper (optional)
1 1/2 tablespoons tomato ketchup
1 finely chopped sweet pepper (optional)
Garnish:
2 tablespoons fine breadcrumbs
2 teaspoons butter
2 tablespoons grated chedder cheese
 
INSTRUCTIONS:
1. Bring water to the boil and add the 
broken up macaroni or macaroni 
elbows and salt. Boil it uncovered until it 
is just tender but not overcooked 
(about 8 minutes).
2. Preheat a moderately hot oven 350F, 
180C or Gas Mark 4.
3. Drain the macaroni thoroughly, put it 
back into the same hot saucepan it was 
cooked in and mix in the butter.
4. Grate the cheese and mix it in with the 
macaroni a bit at a time, while it is still 
warm.
5. Whisk the egg until fluffy and add the 
milk, onion powder, white pepper, salt, 
pepper sauce and mustard. Pour in with 
the macaroni and mix.
6. Place in a greased oven proof casserole 
dish. Top with a little butter, some grated 
cheese and fine breadcrumbs. Bake in 
the centre of the oven for about 30-45 
minutes depending on the depth of the 
dish.