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Bajan macaroni pie

February 15, 2006
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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
1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking dish.

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

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