Trinidadian Macaroni Pie

Ingredients

• 1 tablespoon plus 1 teaspoon salt, divided
• 1 pound bucatini or elbow macaroni
• 2 tablespoons unsalted butter
• 2 (12-ounce) cans evaporated milk
• 3 tablespoons ketchup
• 2 tablespoons yellow mustard
• 2 teaspoons neutral cooking oil
• 3 pimento peppers, minced (see recipe note)
• 1/4 yellow onion, grated
• 3 large garlic cloves, grated on a microplane or pressed in a garlic press
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper, optional
• 2 eggs, beaten
• 8 ounces extra sharp white cheddar cheese, shredded
• 16 ounces extra sharp yellow cheddar cheese, shredded

Instructions

1. Preheat the oven to 350°F.
2. Cook the pasta: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and the pasta, stirring to loosen any clumps of pasta that stick together. Cook the pasta, stirring occasionally, according to the package directions. Drain the pasta and return it to the same pot. Add the butter and toss until the butter is completely melted and the pasta is coated. Cover the pot with a lid and set aside off the heat as you continue to prep the remaining ingredients. Simply Recipes / Alica Ramkirpal-SenhouseSimply Recipes / Alica Ramkirpal-SenhouseSimply Recipes / Alica Ramkirpal-Senhouse
3. Make the milk mixture: While the pasta cooks, whisk together the evaporated milk, eggs, ketchup, and mustard in a 4-cup measuring cup or medium bowl until combined. Set aside. Simply Recipes / Alica Ramkirpal-SenhouseSimply Recipes / Alica Ramkirpal-Senhouse
4. Cook the aromatics: Heat the oil in a small frying pan over medium heat. Add the onion, garlic, and pimento peppers and sauté until fragrant, about 5 minutes. Remove from the heat. Simply Recipes / Alica Ramkirpal-Senhouse
5. Assemble: Add the aromatics to the pasta along. Season with the black pepper, paprika, 1 teaspoon salt, and cayenne pepper, if using. Mix thoroughly to ensure the seasonings distribute well throughout the pasta. Pour the milk mixture over the pasta and give it a good stir. Add about 3/4 of the cheese, a little at a time. Continue to mix until all the cheese is mixed in (it does not have to be completely melted). Transfer to a 9x12 or 9x13-inch baking dish or aluminum foil pan. Sprinkle the remaining cheese on top. I usually don’t grease the dish for macaroni pie. When the fat from the cheese melts while cooking, it sort of greases the dish on its own.Simply Recipes / Alica Ramkirpal-SenhouseSimply Recipes / Alica Ramkirpal-SenhouseSimply Recipes / Alica Ramkirpal-SenhouseSimply Recipes / Alica Ramkirpal-SenhouseSimply Recipes / Alica Ramkirpal-Senhouse
6. Bake the pie: Cover the baking dish or pan with a piece of aluminum foil. Bake for 25 minutes, then remove the foil and continue baking until it’s golden brown and bubbling on top, about another 20 minutes. If you’d like a dark golden crust, let it bake an additional 5 to 6 minutes. If you shake the pan gently, the macaroni should not jiggle. Love the recipe? Leave us stars below! Refrigerate leftovers in an airtight container for 3-4 days. You can also freeze well-wrapped cut squares of macaroni pie.Simply Recipes / Alica Ramkirpal-SenhouseSimply Recipes / Alica Ramkirpal-Senhouse