![]() Some people use a combination of cheddar and mozzarella cheese, while others prefer just aged cheddar cheese. I asked my friends and family to share what they put in their macaroni pies, since every family has their own twist on this classic recipe.Įveryone said their pies are savoury, and everyone said they use milk and eggs. I can't imagine that the original recipe would be very tasty! □ Recipe Variations Personally, I can see why they altered the recipe in the second edition of the book. Salt, black pepper and grated onion are optional. The first edition, published in 1988, lists only macaroni, eggs, cheese and carnation milk as the ingredients for the recipe. This is the quintessential book on Trinidadian cuisine, and every Trinidadian family seems to have a copy of the book in their home. Optional add-ins include grated onion or carrot, chopped herbs and tomato.Īt least, those are the ingredients that are listed in the 2002 edition of the Naparima Girls's High School Cookbook (officially titled The Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean). ![]() ![]() "Traditional" Trinidad macaroni pie is a baked dish made with macaroni, eggs, grated cheese, evaporated milk, salt and white pepper. □ What Goes In Trinidadian Macaroni Pie? □ What Goes In Trinidadian Macaroni Pie?.However, I recently realized that no one else I know makes their macaroni pie sweet. I shared that recipe on my blog about six years ago, and it's one of my most popular recipes today. I love how the sweet pie pairs with stewed chicken, and no matter how many other versions I try, I will always prefer my mom's pie over everyone else's. My mom has always made a sweet (kid-friendly) macaroni pie for me and my brother, which is essentially a basic macaroni pie recipe with the addition of 2 tablespoons of brown sugar (or condensed milk). There really is nothing quite like a freshly baked mac & cheese pie straight from the oven.Macaroni pie is a staple dish in Caribbean cuisine, and one that I grew up eating a lot in my Trinidadian household. Bake for a further 10-12 minutes, keep and eye on your pies until the cheese is bubbling and browned – delicious. Some ground black pepper over the cheese is also a firm favourite.ġ6. Remove the pies from the oven and grate some of your favourite cheese over the macaroni, or over the lids if you’ve lidded your pies. ![]() Cook for 12 minutes (by now, the glorious aroma of baking pies should be filling your kitchen!)ġ5. Place the pies on a baking tray, ensuring that the pies are not touching each other and then place them in the oven on the middle shelf.ġ4. Lightly brush the lids with milk or egg – this will give them a lovely shiny golden finish when they are baked.)ġ3. Roll out the puff pastry to about 3mm thick, cut out the lids and place on top of the filling.ġ2. Evenly fill the shells with your mixture, resisting the temptation to scoff all your mixture first!ġ1. Add the cooked macaroni to the sauce and make sure the mixture is well mixed.ġ0. (Heat up your oven to 180 Degrees Celsius, 360 Degrees Fahrenheit, Gas Mark 4-5)ġ0. Add some cracked black pepper to season to your taste. Add grated cheddar cheese to your taste.ĩ. You are looking for a runny consistency, so that the back of a spoon will be coated when dipped in the sauce – add more milk if required.Ĩ. Once the flour is incorporated, add the mustard and then slowly add the milk, stirring all the time.ħ. Add the plain flour slowly and stir all the time to incorporate.Ħ. ![]() Add the butter to the pot, melt on a low heat and add the onion – gently sweat the onion until soft.ĥ. Take the cooked macaroni, drain and set aside.Ĥ. Whilst the macaroni is boiling, finely chop the onion and grate some cheddar cheese.ģ. Boil the macaroni (in salted water if required) according to the manufacturer’s instructions.Ģ. ![]()
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