Macaroni Pie
Allergens: Eggs, Gluten, Milk, Mustard
The Caribbean macaroni pie, baked egg-bound pasta and cheddar into a firm sliceable casserole.
Ingredients
- Salt 1 tsp
- Black pepper 1 tsp
- Butter 2 tsp
- Cheddar 2 tbsp
- Eggs 1
- Milk 250 ml
- Breadcrumbs 2 tbsp
- Cayenne pepper 0.5 tsp
- Macaroni 250 g
- Mustard 1 tsp
- Onion powder 2 tsp
Method
- Bring water to a boil and add the broken-up macaroni, elbows, and salt.
- Cook uncovered until tender but not overcooked (about 8 minutes).
- Preheat a moderately hot oven to 350F, 180C, or Gas Mark 4.
- Drain the macaroni thoroughly, put it back into the same hot saucepan cooked in, and mix in the butter.
- Grate the cheese and mix it with the macaroni while it is still warm.
- 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.
- Place in a greased ovenproof casserole dish.
- Top with butter, some grated cheese, and fine breadcrumbs.
- Bake in the center of the oven for about 30-45 minutes, depending on the dish’s depth.