As unlikely as it might sound, Macaroni Pie is a staple dish of Trinidad (where my parents are from). This is my version of the caribbean classic.
While it can be served as an indulgent main for 4-6, in Trinidad it’s more commonly cooled then chopped into squares as a party/BBQ/beach snack.
While certainly no health food, it’s calcium rich so good for growing kids and breast feeding mums (in both cases, chillies optional).
For a slightly fancier version, use a homemade Béchamel sauce. I suspect evaporated milk was considered more convenient to store at home, in a country with a hot climate and frequent power cuts…
Always a big hit, this is the ONLY way to eat macaroni – in our house at least. ;).
250g cheddar cheese (or similar), grated.
400ml tin evaporated milk (can be doubled for extra rich version)
150g Bacon (about 6 slices)
2-4 Chillies (2 gives little kick, but more the merrier)
Breadcrumbs (about 2-3 slices worth, crusts removed)
1/2 – 1 teaspoon ground cloves
2 teaspoon(s) black treacle
1 teaspoon English mustard (powder)
1 tablespoon demerara sugar
- Preheat oven to 180c.
- Boil macaroni VERY al dente in salted water. Drain & cool.
- Fry bacon in olive oil until all fat rendered. Remove bacon, retaining fat/oil in pan. Mix in the crust ingredients with the oil in pan. Finely chop bacon.
- In a small blender, mince onion and chillies with a little evaporated milk to loosen up mixture. Mix in lightly beaten eggs, then salt & pepper.
- Combine this mixture with macaroni. Stir in bacon, the rest of the evaporated milk and most of the cheese, retaining some to sprinkle on top.
- Pour everything into a greased oven dish. Sprinkle remaining cheese on top, followed by crust mixture.
- Bake for 30-40 minutes.
- Leave to cool/set for at least 15-20 minutes, but best served next day cold.
Ideal accompaniments include tomato ketchup, or usually served in Trinidad with Tabasco sauce.