Macaroni Pie

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Macaroni Pie (This dish is made almost every Sunday and served as

part of Sunday lunch along with callaloo, a rice dish, stewed peas,

fresh salad, potato salad,and (2 kind of meat)

 

1 pack Macaroni (225 grams 8 oz.)

2 Eggs

2 cups grated Cheese

1 1/2 cups Evaporated Milk

1 small Onion, finely chopped

1 Carrot, grated

1 tsp. Salt

1/4 tsp. White Pepper

 

Directions

Boil Macaroni in salted water until tender; drain.

Beat eggs until fluffy

Combine Macaroni, Eggs, Cheese, Milk, Onion, Carrot, Salt and White

Pepper.

Pour in greased baking dish (at this point I add some more cheese to

the top) and bake at 175°C 350°F until firm (approx. 30 minutes)

 

Notes, tips, and variations

Macaroni pie can be enhanced further by adding ingredients such as

green peas, corn kernels and chopped herbs into the mixture. Use

your imagination.

Usually best when the surface has browned to an even colour.

Some people sprinkle breadcrumbs on the surface prior to baking.

 

Warnings

The interior of the Macaroni pie will be hot.

 

( In Trinidad, the macaroni, while hollow, is long, like spaghetti.

I found that other types of pasta, like elbows, worked just as well.)