• A CARIBBEAN TABLE FAVOURITE •
Macaroni Pie
SERVES 8 · 1 HOUR · MADE WITH MARCO POLO ELBOW
Every Caribbean household has its own version, passed down and quietly argued over. What they share is this: firm enough to slice, generous with cheese, and never quite the same twice. Made with Marco Polo Elbow, the shape this dish was built for.
Ingredients
- 1 pack (400g) Marco Polo Elbow Pasta
- 3 cups sharp cheddar cheese, grated (plus 1 cup for the top)
- 1 cup mozzarella cheese, grated
- 1 can (354ml) evaporated milk
- 3 large eggs, beaten
- 3 tablespoons butter, melted
- 1 small onion, finely grated
- 1 teaspoon prepared mustard
- 1 tablespoon ketchup
- 1 teaspoon fresh thyme leaves
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon freshly cracked black pepper
- Salt, to taste
- Optional: ½ scotch bonnet pepper, deseeded and finely minced
Method
- 1
Prepare. Preheat the oven to 350°F (176°C). Grease a 9×13 inch baking dish.
- 2
Cook the pasta. Bring a large pot of salted water to the boil. Cook Marco Polo Elbow for 7 to 8 minutes — one minute short of al dente, as it will continue cooking in the oven. Drain but do not rinse; the starch helps the pie set.
- 3
Make the custard. In a large bowl, whisk together the beaten eggs, evaporated milk, melted butter, grated onion, mustard, ketchup, thyme, nutmeg, black pepper and salt. Add the scotch bonnet now if using.
- 4
Combine. Add the drained macaroni to the bowl and stir to coat. Fold in 3 cups of cheddar and all of the mozzarella. Mixing the cheese in cold rather than melting it into a sauce creates pockets of cheese throughout the pie.
- 5
Assemble. Transfer to the prepared baking dish and spread into an even layer. Top with the remaining cup of cheddar.
- 6
Bake. Bake uncovered for 40 to 45 minutes, until set through and golden on top. For a crisper crust, broil for the final 2 to 3 minutes.
- 7
Rest. Let the pie rest for at least 20 minutes before cutting — this is what gives you clean, sliceable squares rather than a scoop.
