Trinidad Macaroni Pie

https://www.youtube.com/watch?v=_A471we1vc0

Category: Caribbean

Ingredients

Pasta & Cheese:

32 oz (2 lbs / 16 cups) elbow macaroni

4 cups New Zealand Cheddar, shredded

2 cups Gouda, shredded

Sauce & Flavorings:

4 tbsp (1/4 cup) butter

1 cup heavy cream / half-and-half / evaporated milk / full cream milk

1 onion, minced

1 hot pepper, minced

2–3 pimento peppers or mild flavorful peppers, minced

2 tsp paprika

2 tsp cayenne pepper

2 tsp black pepper

Dash of salt (taste first; cheese and butter are already salty)

Topping:

1/4 cup bread crumbs

Reserved shredded cheese (for topping)

Instructions

1. Cook the Pasta:

Bring a large pot of water to boil.
Add macaroni and cook 6 minutes (al dente) or according to package instructions.
Drain and set aside.

2. Prepare the Cheese Sauce:

Melt butter in a large pot over medium heat.
Add minced onion and hot pepper, sauté until soft.
Stir in paprika, cayenne, black pepper, and salt.
Add milk/cream, bring to a gentle simmer.
Add 3/4 of Cheddar and 3/4 of Gouda, stir until melted and smooth.
Taste and adjust seasonings if necessary.

3. Combine Pasta and Sauce:

Pour the sauce over the cooked macaroni.
Stir until pasta is evenly coated.

4. Assemble for Baking:

Pour mixture into a greased baking dish or foil tray.
Top with remaining cheese and bread crumbs.

5. Bake:

Preheat oven to 350°F (175°C).
Bake for 30–45 minutes until top is golden brown.
For a darker crust, bake 10–15 minutes longer.

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