Bajan macaroni pie
February 15, 2006
Text size
–
+
Serves 8
| Butter (for the dish) | |
| Salt, to taste | |
| 1 | pound elbow macaroni |
| 1 | can (12 ounces) evaporated milk |
| 1 | pound cheddar or Monterey Jack cheese, grated |
| 2 | tablespoons yellow mustard |
| 1 | teaspoon Barbadian hot sauce (or another hot sauce) |
| 2 | tablespoons ketchup |
| About 1/2 cup Italian seasoned bread crumbs |
2. Bring a large pot of salted water to a boil. Cook the macaroni according to package directions or until it is just tender. Drain into a colander.
3. In a large bowl, combine the macaroni, evaporated milk, all but 1 cup of the grated cheese, mustard, hot sauce, and ketchup. Stir well. Transfer to the baking dish. Sprinkle with remaining 1 cup cheese and the bread crumbs.
4. Bake for 30 to 45 minutes, or until the topping is golden brown. Serve hot, or at room temperature.
Adapted from Julia Searles 
© Copyright 2012 Globe Newspaper Company.
