Macaroni Pie Recipe From Nevis, WI
Macaroni Pie Recipe Ingredients:
- 1 14 oz package macaroni (the one that is a bit longer than elbows)
- 4 cups grated cheddar cheese
- 1/2 cup evaporated milk
- 1 large egg
- 3 oz butter
- 1 T dry English Style Mustard
- 2 tablespoons mayonnaise
- White pepper to taste
- 1 small onion, chopped
- Salt to taste
Macaroni Pie Recipe Directions:
Boil the macaroni in salted water (follow directions on package) until it is well done but not soggy. Drain well. Add the butter and milk and mix well. Then add the mustard, white pepper, chopped onion, mayonnaise, and most of the cheese (you will need some cheese for the topping). You may also need to add more salt to taste. Mix until the macaroni is well coated and then add the egg and mix again.
Grease an over proof dish with a little butter and pour macaroni pie recipe mixture into dish. Top with bread crumbs and left over grated cheese. For a crisper crust/topping add small dollops of butter.
Bake at 350 F for about 30 min or until the top is golden brown and crusty and all liquid has been absorbed.
Let sit for about 15 min before cutting.
Macaroni Pie Recipe Hints
All across the region, macaroni pie or macaroni and cheese, occupies a place of prominence on our tables. A Sunday or special occasion meal would be missing something if a large Pyrex dish of that signature pie is not a part of the ensemble for feasting.
Each country and each household has their own special recipe for making this Caribbean favorite. The differences include the type of noodles used, the variety of cheese or combination of cheese, the kind of sauce made, added ingredients such as herbs or vegetables, and the type of butter or margarine used for flavor and color.
For example, in Barbados, Mello-Kreem, a cooking spread with a deep orange color, is used when making macaroni pie. It gives the Bajan pie a distinct color and flavor when baked. What is put on top of a pie before and after baking also varies – breadcrumbs and cheese are the most popular choices and then there are some places where the pie gets decorated with expertly designed lines of tomato ketchup.
There is also preference in how people like their pie, some like it soft with the noodles falling apart when plated, and then there are those who like the pie somewhat firm, neatly cut into squares or wedges.
I find the best Macaronie Pie is not in the psoh expensive restaurants, but in Nevis‘ snackettes.