Caribbean Macaroni Pie
This caribbean macaroni pie is an indulgent yet easy to make dish that’s sure to be a hit with both children and grown-ups.
Servings: 8 people
Calories: 436kcal
Ingredients
- 354 ml evaporated milk
- 2 eggs
- 4 cups sharp cheddar cheese (shredded)
- 2½ cups macaroni
- 2 tbsp yellow mustard
- 2 tbsp ketchup
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- 1 tsp paprika
Instructions
- Preheat the oven to 350°F (176°C).
- Bring water (enough to cook the macaroni) to a boil in a large pot over high heat. Pour the macaroni into the pot. Lower the heat to medium and cook the macaroni until al dente (about 10 minutes).
- Pour the macaroni into a strainer to drain the water. Run the macaroni under cold running water over the sink to stop the cooking process. Place the macaroni back into the pot and add 2½ cups of the cheddar cheese to the macaroni.
- Beat the eggs in a large mixing bowl. Add the evaporated milk, yellow mustard, ketchup, salt, pepper, garlic powder, onion powder, cayenne pepper, and paprika to the eggs and whisk until smooth.
- Pour the egg mixture into the pot with the macaroni and cheese and mix evenly.
- Pour and evenly distribute the macaroni and cheese into a greased baking pan. Top the macaroni and cheese with the remaining cheese. Cover the baking pan with tin foil and place it in the middle rack of the oven.
- Bake the macaroni pie for 20 minutes then remove the tin foil from the baking pan. Continue to bake the macaroni for an additional 15 minutes. For a crispier crust, turn the oven to broil for the last 3 minutes of baking the macaroni.
- Allow the macaroni pie to rest for at least 15 minutes before serving.
Nutrition
Calories: 436kcal | Carbohydrates: 32g | Protein: 23g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 113mg | Sodium: 497mg | Potassium: 308mg | Fiber: 1g | Sugar: 7g | Vitamin A: 940IU | Vitamin C: 1mg | Calcium: 538mg | Iron: 1.2mg