Caribbean Macaroni and Cheese Pie

[Sage]

Did you know there is a special Mac and Cheese served in the Islands?
Macaroni Pie is a standard dish at most Caribbean get-togethers. It was also a staple for Sunday dinner and everybody's mama has "the best" recipe for macaroni pie, especially on islands like Jamaica and Barbados that once received regular stocks of cheddar from other members of the British commonwealth.

This dish is unbelievably delicious, but it is not just any regular macaroni cheese; it is known as a macaroni pie; it's a very indulgent pie with a kick to it; the secret is not to be stingy with the cheese and to let it cool 15 minutes before cutting into it.

It is part of the traditional Sunday lunch in Trinidad and is also offered cut in cubes served on a toothpick at BBQs and well as other casual outdoor functions.



The more I read about this dish, the more I wanted to try it.
I found a recipe from Sharon 123 Member #37449 ; it was a pleasure to make and to eat. I did add a few dashes of hot sauce to give it that Caribbean kick. I also used Coconut oil to make the sauce.

Allowing the macaroni pie to rest for 15 minutes is the important thing that I didn’t do; it makes it easier to cut in perfect squares. I assure it did not hinder that special taste.
Thank you Sharon123 for posting this new gem.



Caribbean Macaroni Cheese Pie
Ingredients
2 cups dried short cut macaroni
3 tablespoons butter, plus extra for greasing
3 tablespoons white flour
2 cups milk
1 teaspoon mild prepared mustard
1/2 teaspoon ground cinnamon
1 1/2 cups sharp cheddar cheese, grated
1 eggs, beaten
4 scallions, finely chopped
1/2 cup peas (optional)
3 tablespoons chopped plum tomatoes, canned ( or fresh)
2/3 cup corn kernels ( fresh or canned or frozen)
salt
pepper
fresh parsley, chopped ( to garnish)



Directions
Preheat the oven to 350*F. Bring a large pan of lightly salted water to a boil and cook the macaroni until al dente(about 8 minutes). Rinse under cold water and drain.
Melt 2 tbls. of the butter in a pan and stir in the flour. Cook for 1-2 minutes, stirring. Gradually add the milk, whisking constantly until the sauce boils and thickens.
Stir in the mustard, cinnamon and 1 cup of the cheese. Cook gently, stirring often, until the cheese has melted, then remove from the heat and whisk in the egg. Set aside.
Melt the remaining butter in a small frying pan and cook the scallions, chopped tomatoes and corn over a gentle heat for 5-10 minutes. Add peas now if using. Season to taste.
Tip half of the cooked macaroni into a greased ovenproof dish. Pour over the other half of the cheese sauce and mix well. Then spoon the tomato and corn mix over the macaroni.

Hope you try this one; it will change your mind about regular Mac and
Cheese.
Happy Cooking!
Rita
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[Dib's]

Now THAT looks outstanding!

[Sharon123]

Hey, thank you for showcasing my recipe! And a little hot sauce really makes it. I would love to be in the islands right now, lol.

[JoyfulCook]

That sounds great, and I love the write up as well!

[Sage]

Thank you; I am learning.