Macaroni Pie
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. Bajans make their Macaroni Pie spicy with hot peppers or red pepper flakes.
Ingredients
- 4 cups dry elbow pasta macaroni
- 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
- 4 tablespoons butter
Instructions
- Preheat oven to 375-degrees F.
- Cook macaroni to the al dente stage. Leave it a little on the firm side because the macaroni will pick up liquid during the baking process. Drain cooked macaroni well. 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. 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-inch 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 over the ingredients that are already in 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.
- Remove from oven and allow to sit for about 10 minutes before serving.