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Here's my quick, easy Trinbagonian macaroni pie recipe! This is just the way I make it, and if you make it differently, feel free to share in the comments below!
Ingredients:
-1 1/2 lbs of elbow macaroni (24 oz or 6 cups)
-2-12 oz cans of evaporated milk ( 24 oz or 3 cups) - use more if you like it more creamy. Use non-dairy milk to make it vegan
-8 tablespoons of butter (6 tbsps in the sauce & 2 tbsps in the crackers) Substitute with vegan butter for a non-dairy option
-1 teaspoon of green seasoning
-1 tablespoon of onion powder
-1 teaspoon of garlic powder
-2 teaspoons of red pepper flakes
-1 teaspoon cayenne pepper
-1 teaspoon of paprika
-a sprinkle of scotch bonnet powder
-1 tablespoon of ketchup
-2 lbs of cheese (add 1 lb to the sauce & 1 lb in the baking dish) Add more cheese if you like it more cheesy like mac and cheese
Cheese that I like: New Zealand Cheddar (traditionally used to make this), Sharp or Mild Cheddar, Monterey Jack, Mozzarella, Gouda, Gruyere, Pepper Jack & Parmesan.
-Salt (taste the sauce after the cheese is added, and add salt accordingly)
-1/2 cup of crushed crackers
Bake at 350 F/ 180 C for 30 minutes, covered, and 10 minutes uncovered. 40 minutes in total.
Special thank you to Sally and her son Christian for the amazing baking dish used in this episode! I absolutely love it!
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R.
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