Macaroni, macaroni, macaroni... haven't yet met a person who doesn't like it, especially in Trinidad and Tobago. I mean, it's the main ingredient in one of our Sunday lunch staples, the macaroni pie (but more on that in a bit). Whether it's in a box or a packet, the stuff it's made from is nearly always the same, namely durum wheat. Macaroni noodles normally do not contain eggs, (although they may be an optional ingredient) and are usually cut in short, hollow shapes. However, the name doesn't refer to the shape of the pasta, but instead to the kind of dough it's made from. In North America, macaroni is mostly associated with the elbow shape commonly found in American-style macaroni and cheese, which usually starts with a basic béchamel sauce into which cheese and a few other spices – including nutmeg – are added. The commercial boxed mac and cheese takes away that long process by having you add butter, milk and cheese powder to the boiled noodles; however, not many Trinidadians are fans of it, but I'll admit that I do enjoy them, though not as much as our own classic macaroni pie. Speaking of which, there are as many recipe versions for this pie as there are Trinbagonians. Some make them without eggs, preferring just the cheese and milk alone. Some are extremely cheesy throughout, while others just give you cheese on the topping. Either way, it's all good, so let's get into today's Eye Food recipes for macaroni pie and another favourite you'll find in most of our food courts, macaroni salad, which goes exceptionally well with a spicy barbecue!
Happy Cooking!
­Macaroni Pie
Ingredients
1 regular pack long macaroni,
broken up into 2 inch pieces
6 cups water
1 teaspoon salt to add to the water
2 eggs
1 to 1 ½ cups of regular or skimmed milk
1 lb cheddar cheese, grated (reserve ¼
of the grated cheese to use for topping)
½ teaspoon bottled green seasoning
¼ teaspoon of pepper sauce
A pinch of salt
1 tablespoon of butter
¼ cup breadcrumbs or finely crushed Crix crackers
Method
• Boil the macaroni in salted water (according to package
directions).
• Mix/beat together the eggs, milk, ¾ of the cheese, green
seasoning, pepper sauce and salt. (This also can be done
in a blender or food processor.)
• Drain macaroni and return to pot. While it's hot, mix in the
tablespoon of butter until it melts.
• Pour in the blended cheese mixture and combine.
• Pour everything into a 9 x 13 inch greased, oven-ready dish.
• Sprinkle the top of the pie with the remaining cheese,
breadcrumbs or crix.
• Bake in a 350°F oven for 25-30 minutes or until golden on top.
• Leave to cool/set for about 15-20 minutes before serving.
• Cut into squares and serve.
Macaroni Salad
Ingredients
2 cups cooked elbow macaroni,
drained, rinsed and cooled
1/3 to 1/2 cup mayonnaise
2 teaspoons sugar
1/2 teaspoon mustard
2 teaspoons apple cider vinegar
1/4 teaspoon salt, or to taste
1/4 cup chopped celery
2 teaspoons chopped chives
½ can of mixed vegetables
¼ cup red sweet pepper, chopped
Paprika
Method
• Combine the mayonnaise, sugar, mustard,
apple cider vinegar and salt.
• To the macaroni, add the celery, chives,
mixed vegetables and pimento pepper.
• Pour on the blended mayonnaise and mix well;
add a little more mayonnaise, if necessary.
• Taste and adjust for seasoning, tanginess and sweetness.
• Sprinkle a little paprika over the top.
• Cover and chill for several hours before serving.
