Prep 40 mins
Cook 30 mins
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!
- 1 (14 ounce) package macaroni
- 4 cups grated yellow cheddar cheese
- 1 (12 ounce) can evaporated milk
- 1 large egg
- 3 ounces butter
- 1 small onion, chopped
- 2 stalks scallions, chopped (white part only)
- 1 clove garlic (chopped)
- 1⁄2 cup chopped green pepper
- 1 hot chili pepper, chopped (no seeds)
- 1 cup dried breadcrumbs
- 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.
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.