Cut it into smaller squares and serve it with tongs or a small spatula or stick a toothpick into each square for easy grabbing. This is a great recipe for entertaining because you can make it ahead of time. You can reheat from a frozen state but it may not reheat as evenly, and will take longer. To reheat frozen Trinidad macaroni pie, I recommend thawing the squares first and heating in a toaster oven or oven, or even a microwave will work fine. To freeze leftovers, cut into squares, wrap individually with plastic wrap (to prevent freezer burn), and then store in freezer bags. Like I said earlier, there are many variations of this dish so it's easy to personalize and adjust to your preferences. This is personal preference, and you can certainly omit it from yours. Sour Cream: This is not a traditional component, but I like to add a few tablespoons to add a slightly tangy flavor.I also like to add some scallions for additional onion flavor and some color, but you can omit them for a more traditional macaroni pie. Some people add uncooked onions to the macaroni mixture before baking, and that's fine too.
Second, it helps soften the flavor and sweeten them a bit. First, they are less likely to release their water into the pie while it bakes.
Onions: I like to cook the onions in advance for a couple reasons.You may reduce the black pepper if desired and still yield delicious results. Black Pepper: This recipe uses a fairly generous amount of black pepper, which gives it a nice peppery kick along with some optional cayenne or hot sauce.Mustard: Yellow mustard or dry mustard (mustard powder) is pretty common in Trinidad macaroni pie, and provides not only a bit of flavor but some yellow color as well! Try not to skip it.Be sure to grate the cheese yourself for the best results! Store-bought shredded cheeses contain added starches to keep it from clumping, and won't melt as smoothly, adversely impacting the texture of your pie. Cheese: Trinidad macaroni pie is traditionally made with Trinidad-style cheese (New Zealand cheddar) but you could use any sharp cheddar you like.Do not confuse evaporated milk with condensed milk, which is a very different product and is sweetened unlike the evaporated milk. Evaporated Milk: This recipe uses exactly 1 can (12 fluid ounces) of evaporated milk, so there's no need to measure.In Trinidad they use tubular pasta simply called "macaroni." Macaroni: A common and easy to find shape of macaroni you can use for this dish is elbow macaroni, but you could also use another tubular macaroni shape like ziti or penne.If you are sensitive to spice, reduce the amount of black pepper and skip the cayenne/hot sauce. This recipe features a sweet oniony flavor and kick from the generous amount of black pepper and optional cayenne or hot sauce. The overall texture is firm with crispy edges. Trinidad macaroni pie typically uses evaporated milk instead for the milk component, and eggs to help bind it together into a casserole that can be cut into squares instead of scooped.īecause you don’t melt the cheese into the sauce, instead mixing it in at room temperature, you end up with pockets or cheese throughout the pie which is a delightful surprise when digging in.
This Caribbean comfort food is similar to American baked macaroni and cheese except you don’t make a cheese sauce with a roux. It's a common side dish that is a part of a Caribbean Sunday lunch, and often served with fish or stewed meats, but it’s also wonderful as a main dish. It tasted like down-home cooking and is perfect for a holiday or dinner party since it makes enough for a bunch of people.There are many variations of macaroni pie from island to island and household to household. Besides my too hard top layer, the under layer was very tasty. Also use a longer baking dish than I did (I used 8″x8″) because that will help everything cook more evenly. I recommend tossing the macaroni and cheese and milk thoroughly so that every piece of pasta gets a nice coating and then top with the shredded cheese on top. Ready for the oven ©Everyda圜ookingAdventures 2013 So next time I think I might put a thicker layer of shredded cheddar cheese on top and still use the Gruyere for the inside of the pie.
The top layer of my macaroni and cheese got a little crispy because it wasn’t covered enough with cheese or milk. You could also do a combination of sharp cheddar and Gruyere/Swiss or just shredded cheddar. The prep was very minimal, as I only had to chop up the Gruyere cheese that I used.
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