Unbelievably Delicious Macaroni Pie

Unbelievably Delicious Macaroni Pie

  • Prep Time: 40 mins
  • Total Time: 1 hrs 10 mins
  • Serves: 8,Yield: 1pie

    • About This Recipe

    “This is a dish from my childhood that has taken me years to recreate. I think I’ve finally done it. I can’t go to family dinners without it! In Jamaica, we use Scotch Bonnet peppers but you can use as much or as little hot peppers as you like. Feel free to vary the combination of seasonings until you find the combination that makes your taste buds dance. You can also cut the pie into little squares and serve them on toothpicks as an appetizer. And the best thing? It freezes very well and tastes even better as leftovers!”

    Ingredients

  • 1 (14ounce) packages macaroni
  • 4cupsgrated yellow cheddar cheese
  • 1 (12ounce) cans evaporated milk
  • 1largeegg
  • 3ouncesbutter
  • 1smallonion, chopped
  • 2stalksscallions, chopped( white part only)
  • 1clovegarlic( chopped)
  • 1/2 cupchopped green pepper
  • 1hot chili pepper, chopped( no seeds)
  • 1cupdried breadcrumbs
  • salt

    • Directions

  • Cook the macaroni in salted water until it is well done but not soggy.
  • Drain well.
  • Meanwhile, place the onion, garlic, escallion, green pepper and hot pepper in a blender with a little of the milk and puree.
  • Set aside.
  • Take out 1 cup of the grated cheese and mix with the breadcrumbs.
  • Set aside.
  • Grease a 10″x6″ casserole dish with a little bit of the butter.
  • Heat oven to 350 degrees F.
  • Mix the hot macaroni with the butter until all the butter is melted.
  • Add the remaining cheese and all of the seasoning mixture and mix until the melted cheese begins to form a sauce.
  • Once everything is well incorporated, add the egg and mix well.
  • Pour mixture into the prepared baking dish and top with breadcrumb/cheese mixture.
  • Pour remaining evaporated milk slowly over the top of the mixture, taking care not to let the dish overflow.
  • Let stand for about 15 mins so that the milk is absorbed.
  • Bake for about 30 mins or until the top is brown and crusty and the milk has been absorbed.
  • Let stand for another 15 minutes before serving.

    • Reviews

  • “I tried this receipe, and it turned out wonderful.It was a real crowd pleasure.I modified some of the ingredients to my particular taste.I did not have any left overs!”

  • “i had to bring a covered dish to a family reunion and i knew there would already be tons of macaroni, & potato salad and baked beans.i wanted to bring something different and remembered this recipe that i came across after returning from a vacation to barbados.i loved the macaroni pie there and wanted to try making it but haven’t have the opportunity to, so i figured this was the perfect time to try it out.i made a double batch and almost all of it went.everyone that was somewhat adventurous enjoyed it very much.a couple of people that don’t like peppers or are afraid to try new things weren’t so impressed but everyone else loved it.i will definitely make it again.the only think i did different was add red pepper instead of green because that is what i already had.”

  • “This makes a good, big pie that sets well and cuts well. I used red pepper instead of green. It was the first time that I have used evap milk in savoury cooking.”

  • “This is a great dish that can be done quickly. I sometimes add cubed cooked chicken breasts, carrots, mushrooms, redpeppers to make it a complete meal.”

  • “Love it!!!!”

  • “I was looking for an authentic Caribbean vegetarian dish we could have at our next steelband function and thought I would try this recipe.Outstanding and deserves the name.My daughter took the leftovers to a picnic with her classmates the next day.None came back!The verdict was, “Your Mum can cook for us anytime she likes!” :DWe will definitely serve this at our carnival function – hoping for 400 people!”

  • “They weren’t kidding with the name, it is delicious!! The only change I made was to use half monterey jack/half cheddar, though I did use a whole box of 16 pasta and next time I will use less. I intend to tailor it a little more to my tastes next time using a layer of fresh sliced tomatoes under the breadcrumb mixture, and cut back a little on the breadcrumbs. But that was a matter of personal preference!”

  • “I think I should have looked at the picture first then I wouldn’t have been disappointed that it was too dry.The flavor however was outstanding.”

  • “Well, once again I’ve managed to screw up a recipe. 🙂 I was out of evaporated milk, so I had to use a mixture of half condensed, half regular milk. I didn’t know at the time it was SWEETENED condensed milk. In any case, it was a little too sweet for me, but my husband still loved it, so the recipe is solid! I’ll make this again and re-rate it, and this time, I’ll use the correct ingredients!”

  • “Oh wow!Normally don’t rate recipes but this one is a keeper! Straight from my childhood as well.My elderly mom who lives with us doesn’t like pasta but couldn’t stop eating this, she enjoyed it so.Thanks for a wonderful recipe – deserves 6 stars!!!!I think the one comment about adding tomato slices between layers might be good to try as wellNadine”

  • “They weren’t kidding with the name, it is delicious!!The only change I made was to use half monterey jack/half cheddar, though I did use a whole box of 16 pasta and next time I will use less.I intend to tailor it a little more to my tastes next time using a layer of fresh sliced tomatoes under the breadcrumb mixture, and cut back a little on the breadcrumbs.But that was a matter of personal preference!”

  • “I am from Trinidad and I make this all the time. My recipe is the same except that I use an additional egg. What Mac and cheese is to Americans, Macaroni pie is to a West Indian. The ultimate in comfort food. MMMMM.”

  • “Two thumbs up, this is the best. I made this dish for our family BBQ last year and it got rave reviews, every loved it. It was the first dish to be scraped dry. Passed the recipe along tothe rest of the family. Thanks Nix. “

  • “fed this to my serious macaroni cheese lover and it was the best he has ever had”

  • “I really enjoyed this meal. Quite filling, it does make a good finger food, and finally it does REALLY taste nice the next day!”

  • “This could have been easier if you would have used either 8 or 16 oz. of macaroni and the butter in tbls. instead of ounces.It was delicious but next time I will make more of the puree and do the 16oz. size”

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