Macaroni Pie
Back in full swing for 2020, between being busy with work behind the scenes on the channel and being under the weather it took me a little longer than anticipated to drop my first video but I am here and I am doing Macaroni Pie, a Trini Sunday Lunch classic. Now truth be told I am no longer a fan of macaroni pie. When I was growing up, every Sunday I used to eat food from my mother and then go across by my grandmother and eat food again and every Sunday they will both make macaroni pie. So you could imagine how much pie I ate in my life. If I never see another macaroni pie in my life I will not feel like I missing anything. So while I don’t make pie often and this is the first pie I am having in over 2 years, this is a recipe I developed a long time ago, choosing the right blend of ingredients to make a delicious pie that does not require anything fancy.
Ingredients
- 1pk (400 g) Macaroni
- 1 cup Full Cream Milk
- 1 cup Evaporated Milk
- 1 large egg beaten
- 6 cups Grated Cheese
- 1 cup diced Sweet Pepper
- 1 cup Shredded Carrot
- 4 Pimentos diced
- 7 tbps Butter
- 2 tbsp dried Italian Seasoning
- 1 tbsp Tomato Paste
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 2 tbsp Olive Oil
- Salt & Black Pepper to taste
Method
- Boil macaroni for 10 minutes or until fork tender
- Add olive oil, 6 tbsp of butter and italian seasoning to a pan on medium heat
- Add pimentos, sweet pepper, carrots, garlic powder, onion powder, and tomato paste to pan, saute for 5 minutes
- Season with salt and black pepper to taste
- Add milk, pasta and 4 cups of cheese then toss
- Add mixture to a greased dish then top with remaining cheese
- Bake in an oven at 350 degrees for 25 minutes
- Allow to cool before cutting
- Enjoy
