An old Southern classic, Macaroni Pie, originated in Barbados. It is made with cooked pasta, cheese cubes, milk, eggs and butter. Typically it is seasoned with salt, pepper and paprika, then baked in the oven.
Author:Terri @ that's some good cookin'
4 cups dry elbow pasta (macaroni), cooked al dente (leave it a little on the firm side)
1 pound sharp cheddar cheese, cut into 1/2″ cubes
3 1/2 cups milk (not skim)
4 eggs, beaten lightly with a fork
1/2-1 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon smoked paprika + extra for sprinkling on top of the macaroni before baking (the smoked paprika is really important for flavor)
4 tablespoons butter
Preheat oven to 375-degrees F.
Drain cooked macaroni well. Make sure that it is well drained–stir it around gently in the colander to encourage any water that may be trapped in the tube of the macaroni to drain out.
Put the macaroni in a large mixing bowl.Cook macaroni in salted water to a firm al dente. You’ll want it a little bit firm because it will soften more while cooking.
Add the cubed cheese to the hot macaroni and mix to distribute. Putting the cheese into the hot macaroni will encourage the cheese to start its melting process. Set aside.
In a separate bowl, mix together the beaten eggs, milk, salt, pepper, and smoked paprika. Pour over the macaroni and cheese cubes and mix together.
Pour into a lightly buttered baking dish such as a glass 9? x 13? or some other 3-quart baking dish. The custard mixture should almost cover the noodles. If necessary, add a little more milk–just pour it right into the dish. Don’t worry, everything works out.
Dot with pats of butter and sprinkle with a little more smoked paprika. Bake at 375-degrees F until set and the top is golden brown about 45 minutes-1 hour. Check it after 45 minutes to see how things are doing. The top should be golden and the center should be soft set, but not soupy or jiggly.