Macaroni Pie

Macaroni Pie

Another traditional creole dish made mainly on a Sunday but can be enjoyed every day.  A flexible dish as you can add your favourite vegetables or meats to make this your own creation. 

Basic is cheaper, especially if this is a side dish to a complete meal.  This dish normally asks for 2 eggs but I have been making it without eggs for years and you can’t tell the difference. It binds with the cheese and even stays longer without it. 

Try my recipe below and you’ll see it’s delicious and you won’t miss the eggs!
You need:

·            1 pack macaroni (400g)

·            2 ½ cups grated cheddar cheese

·            1 pack evaporated milk

·            1 tbsp. honey mustard

·            1 cup grated carrot

·            salt to taste and salt for macaroni

·            ½ cup Panko breadcrumbs

·            1 tsp Italian dried seasoning

·            1 tsp vegetable oil

·            Water

Preparation

1. Boil water and then add macaroni, some salt (not too much) and 1 tsp cooking oil.
2. When macaroni is cooked, drain and let cool.
3. Preheat oven to 350 degrees F or 190 degrees C
4. Mix macaroni, evaporated milk, 1 ½ cups cheese, carrot and honey mustard together.
5. Mix together remaining cheese, panko breadcrumbs and Italian seasoning.
6. Pour macaroni mixture into a greased baking dish and top with cheese mixture
7. Bake for 30 - 40 minutes or until top is a nice golden colour.
8. Cool before serving.
   

Tip: If you’re out of macaroni use a pack of spaghetti or the popular elbow macaroni to make your dish.

What would you add to make your macaroni pie your own creation?