Macaroni Pie
Serves: 8
Prep time: 30 minutes
Cook time: 40 minutes
1 serves per portion
Recipe courtesy of the Country Kitchens 2023 Country of Study Recipe Collection
Ingredients:
- 1 ½ cups elbow macaroni, uncooked
- 2 tablespoons margarine
- 1 small brown onion, finely chopped
- 1 zucchini, grated
- ½ head cauliflower, grated
- 2 eggs
- 680ml evaporated milk, reduced fat
- ¼ teaspoon stock powder
- ¼ teaspoon white pepper
- 1 teaspoon garlic powder
- 1 ½ teaspoons dry mustard powder
- ½ teaspoon dried thyme
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 3 ½ cups cheddar cheese, reduced fat, grated
Method:
- COOK macaroni according to package directions. Drain when cooked and set aside to cool.
- MELT margarine in a large pot over medium heat. Add onion and caramelise for 5-10 minutes.
- SQUEEZE excess moisture from grated zucchini and cauliflower using a tea towel. Add to pot with onion and cook until soft.
- ADD cooked macaroni to pot and stir to combine with vegetables.
- BEAT eggs in medium bowl and stir in evaporated milk, stock powder, pepper, garlic powder, dry mustard, dried thyme, smoked paprika and cayenne pepper (optional).
- POUR egg mixture over macaroni and stir until well coated.
- STIR three cups of grated cheese into pot, reserving ½ cup cheese for topping.
- POUR mixture into baking dish and top with reserved cheese.
- BAKE for 40 minutes or until the pie is firm and golden brown.
What's Great About It:
Try Trinidad and Tobago’s twist on the humble macaroni cheese pie! The chopped onion and grated cauliflower and zucchini make hiding vegetables from fussy eaters easy. Flavoured using an array of herbs and spices, this dish tastes great without any added salt. The evaporated milk and cheese provide a light version of the creamy macaroni flavour that we all love. Serve this pie with a side of salad or vegetables to make this dish a family favourite.
