TRINIDADIAN MACARONI PIE
Macaroni pie is a firmer, highly spiced version of mac and cheese. Quintessential Trinidadian seasonings like thyme and Scotch bonnet pepper give this dish a distinctive taste, while a little less liquid mixed with an egg creates a solid, sliceable texture. A Trini staple for large family gatherings, it's the perfect addition to a holiday table. And if there are any leftovers, they keep well. Feel free to use your favorite Cheddar, but if you're able to find New Zealand Cheddar (or "Trinidad cheese" as it's called on the island), don't pass it up.
Provided by Lesley Enston
Categories casseroles, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch (3-quart) baking dish with butter.
- In a large bowl, mix the Cheddar and mozzarella, and set aside. In a small bowl, whisk the evaporated milk, egg, tomato paste, garlic and onion powders, mustard, thyme, Scotch bonnet pepper, 1 teaspoon salt, and a generous pinch of black pepper until very well blended.
- Cook macaroni in boiling salted water according to the package directions for al dente. Drain and return to the pot. Stir in the tablespoon of butter until melted, then add half the cheese and stir until it's fully combined and starting to melt. Stir in the milk mixture until the pasta is evenly coated. Pour the pasta into the buttered dish, spread it evenly and sprinkle the rest of the cheese on top.
- Bake until the top is bubbling and golden brown, 35 to 40 minutes.
- Remove from the oven and let rest for at least 10 minutes to help it firm up. The dish can be made up to a day in advance, tightly covered with foil or plastic wrap, and refrigerated, or cut into serving sizes, wrapped tightly and frozen. Reheat covered with foil in a 350-degree oven or in a covered skillet on the stove.
MACARONI FISH PIE RECIPE
Provided by á-174942
Number Of Ingredients 16
Steps:
- Place the fish on buttered foil and sprinkle over the lemon juice and seasoning, then dot with butter. Make the fish into a parcel with the foil, sealing the edges carefully. Put 5 cups water in the pressure cooker, add a little salt and put the fish parcel in. Bring the water to the boil and add the macaroni. Put on the lid and slowly bring to HIGH (15 pounds) pressure. Cook for 4 minutes. Cheese Sauce: While the fish and macaroni are cooking, make the sauce. Melt the butter in a pan, stir in the flour and cook for a minute or two. Remove the pan from the heat and stir in the milk and seasoning. Return the pan to the heat and bring to the boil, stirring all the time. When the sauce has thickened, lower the heat and add the cheese, stirring until it melts. Reduce the cooker pressure according to manufacturer's directions until safe to open. Flake the fish and add to the sauce. Strain the macaroni and add it to the fish and sauce. Place the mixture in a buttered flame-proof dish and sprinkle with grated cheese and melted butter. Brown under a hot grill (broiler) and garnish with parsley. Serve with broccoli. This recipe yields 4 servings.
MACARONI PIE
This wonderful pie is a variation of macaroni and cheese.
Provided by TARASMOMMEE
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- Beat eggs and milk together. Pour half of the cooked macaroni into 9x13 inch baking dish. Cover macaroni with half of the cheese. Pour remaining macaroni into baking dish leaving a little room at the top. Cover with remaining cheese. Pour egg mixture over macaroni. Sprinkle with salt.
- Bake in a preheated over for an hour or until a knife inserted comes out clean.
Nutrition Facts : Calories 742.7 calories, Carbohydrate 91.6 g, Cholesterol 136.4 mg, Fat 25 g, Fiber 5 g, Protein 35.7 g, SaturatedFat 14.1 g, Sodium 490.1 mg, Sugar 6.3 g
FISH PIE MAC 'N' CHEESE
Combine fish pie with mac 'n' cheese to make this crowd-pleasing dinner. The dish freezes well, so you can make ahead if you like for busy weeknights
Provided by Cassie Best
Categories Dinner, Main course
Time 50m
Yield Serves 6 (or 4 adults and 4 children)
Number Of Ingredients 10
Steps:
- Pour the milk into a large pan and add the flour and butter. Set over a medium heat and whisk continuously until you have a smooth, thick white sauce. Remove from the heat, add the mustard, most of the cheese (save a handful for the top), peas and parsley.
- Meanwhile, boil the pasta in a large pan of water following pack instructions until just cooked. Drain.
- Heat the oven to 200C/180C fan/gas 6. Tip the pasta into the sauce and add half the fish, stir everything together then tip into a large baking dish. Top with the rest of the fish, pushing it into the pasta a little, then scatter with the remaining cheese. Bake for 30 mins until golden, then serve with salad, if you like. Can be chilled and eaten within three days or frozen for up to a month. Defrost in the fridge, then reheat in a microwave or oven until piping hot.
Nutrition Facts : Calories 504 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.1 milligram of sodium
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