One of the nations that has influenced the Caribbean cuisine is of course the closest, the USA. Referred to in many islands simply as “pie”, macaroni cheese is standard fare and always a winner, especially with children.
There are several variations to this dish. Adding 2-3 tablespoons of tomato ketchup or tomato salsa gives a nice orange colour and added flavour.
It can also be made with different kinds of pasta such as penne or rotini. Adding 2 small tins of tuna is also an option, and makes it more of a main course than a side dish.
You will need the following ingredients:
8oz/250g macaroni(preferably long tubes as opposed to typical American macaroni)
1 tablespoon butter or margarine
12oz/375g sharp cheddar cheese, grated
1 cup 8floz/240ml milk
2 teaspoons onion powder
1 teaspoon hot English mustard
1 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon red pepper sauce or cayenne pepper (optional)
2 tablespoons fine breadcrumbs
2 teaspoons butter
2 tablespoons grated cheddar cheese
Bring water to the boil and add the broken up macaroni or macaroni elbows and salt. Boil it uncovered until it is just tender but not overcooked (about 8 minutes).
Preheat a moderately hot oven 350F, 180C or Gas Mark 4.
Drain the macaroni thoroughly, put it back into the same hot saucepan it was cooked in and mix in the butter.
Grate the cheese and mix it in with the macaroni a bit at a time, while it is still warm.
Whisk the egg until fluffy and add the milk, onion powder, white pepper, salt, pepper sauce and mustard. Pour in with the macaroni and mix.
Place in a greased oven proof casserole dish. Top with a little butter, some grated cheese and fine breadcrumbs. Bake in the centre of the oven for about 30-45 minutes depending on the depth of the dish.
Author: Brett Callaghan
Submit a Review or Comment
View Ratings and Reviews