Macaroni pie (West Indian)

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See also:

• Macaroni pie (Scottish)

Macaroni pie (West Indian)

Macaroni pie (West Indian) - about this recipe

Macaroni pie is a typical West Indian comfort food. It can be served hot, allowed to cool and cut into cubes. It could topped with breadcrumbs, served with additional meat and extra spices. This version is the plain and simple macaroni pie!

Servings

Serves 4

Ingredients

• 450 g (1 lb) Chedder cheese, grated
• 450 g (1 lb) dried elbow macaroni
• 10 fl oz (1/2 pint - 1 cup) evaporated milk
• 10 fl oz (1/2 pint - 1 cup) milk
• 3 eggs
• sea salt and freshly ground black pepper
• 1 teaspoon chilli flakes or to taste
• Butter for greasing

Method

1. Pre-heat the oven to 180° C (350° F - gas 4) Grease a large, shallow, oven-proof dish
2. Bring a large pot of lightly salted water to the boil
3. Add the pasta and cook until al-dente, about 10 minutes or as advised by the packet
4. Drain the cooked macaroni in a colander and pour into a large mixing bowl
5. Add the grated cheese to the macaroni and mix well
6. In another bowl, lightly whisk the eggs and add the milk and evaporated milk
7. Season to taste with salt, pepper and chili flakes
8. Add the milk mixture to the macaroni and mix well
9. Pour this into the greased dish and bake for 1 hour in the middle of the oven. A fork pushed into the cooked macaroni should come out clean. Check after 30 minutes and cover with tin-foil if the top is burning.
10. Allow to cool for 10 minutes, cut into squares and serve