Trini Style Eggless Macaroni Pie

Ingredients:
2 1/2 cups elbow macaroni, uncooked
1 tbsp butter
9-10 cloves of garlic, finely chopped
2 stalks of green onion, finely chopped
2 tsp black pepper powder
2 carrots, grated
1 cup chadon beni (culantro)
Salt to taste
1/2 scotch bonnet pepper
1 can evaporated milk
3 cups shredded cheddar & mozzarella cheese
1/2 cup bread crumbs
Method:
Start off by boiling macaroni in salted water according to package directions. Once cooked, drain the macaroni and keep it aside.
Melt butter in a skillet or pan over medium heat. Add garlic, sauté for a minute or two. Add green onions along with the cooked macaroni, stir to combine.
Next add black pepper powder, carrots, chadon beni, salt, scotch bonnet pepper, evaporated milk and cheese. Mix well allowing the cheese to melt completely.
Transfer to a pre greased baking dish. Top it off with some bread crumbs, cover with a foil and bake until the pie is firm and the top is golden brown - about 35-40 mins at 375 degrees.
Remove from the oven and allow the pie to rest for 10-15 minutes before cutting.
Enjoy!
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