Trini Spiced Macaroni Pie
I would really love to be somewhere warm right now instead of the chilly, windy, midwest. This hot and spicy macaroni pie adapted from Tara's Multicultural Table from Trinidad and Tobago for this months #EatTheWorld will have to do. But I promise once you bite in to this you will forget about the frigid cold, for just a little bit.
1 lb. thin ziti pasta
1 - 2 jalapenos
3 Tbsp. butter
3 cloves garlic, minced
1 tsp. hot paprika
1 tsp. fresh thyme leaves
1 onion, finely chopped
1 1/2 tsp. adobo seasoning
1/4 tsp. black pepper
2 c. heavy cream
1 egg, whisked
4 oz. white cheddar cheese, grated
2 oz. cheddar cheese, grated
2 oz. aged gouda, grated
Pre-heat the oven to 350.
Cook the pasta in boiling water until al dente. Drain and set aside. I tossed mine with a little of the cream to keep from sticking.
Puncture the jalapeno(s) and place directly on a hot burner. Char on three sides and then place in a zipper sealed bag to steam. Leave for 5 minutes. Once the pepper(s) have steamed remove from the bag and rub the skin off. If you like spicy food leave the seeds and chop finely. If not, scrape the seeds out and chop.
In a large skillet heat the butter and onion and saute until the onion is translucent. Add the garlic and cook for 1 minute and then add the cream. Reduce the heat to medium low and add the jalapeno, paprika, thyme, adobo, and black pepper. Cook, stirring, for 5 minutes. Remove from the heat and add in the white cheddar cheese, the aged gouda, and half of the regular cheddar cheese.
Stir to combine the cheese mixture. Let it stand for a minute or two and stir again. It doesn't need to be perfectly combined and smooth, in fact mine is always kind of lumpy. It will even out as it bakes and the cheese melts.
Combine the cheese sauce and the pasta and stir gently to combine. Add the egg, mix again, and pour in to a 9x13 baking dish. Top with the remaining cheddar cheese and bake at 350, uncovered, for 20 minutes.
Serve with a little hot paprika and cracked pepper on top.
Check out all the wonderful Trinidad & Tobago dishes prepared by fellow Eat the World members and share with #EatTheWorld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
- Palatable Pastime: Chickpea and Potato Curry
- Culinary Adventures with Camilla: Chicken Curry, Trini-Style
- Sneha’s Recipe: Doubles Chickpea And Potato Curry With Urad Bara #EattheWorld
- Making Miracles: Pelau
- Kitchen Frau: Peanut Butter Stuffed Prunes
- The Schizo Chef: Phulourie - Split Pea Fritters
- A Day in the Life on the Farm: Trinidadian Stir Fry Shrimp
- Cultureatz: Trinidadian Corn Pie Recipe
- Amy’s Cooking Adventures: Trini Macaroni Pie
Check out previous #Eat the World contributions!
- Portugal - Tremocos Beans
- Ukraine - Pickled Tomatoes
- Egypt - Ful Medames
- Sweden - Vispipuuro
- Israel - Chicken Shawarma
- Cambodia - Khmer Lok Lak
- Georgia - Satsivi
- England - Lancashire Hotpot
- Ethiopia - Misir Wot
- Poland - Zupa Orgorkowa
- India - Gulab Jamun
- Lebanon - Garlic Toum
- Argentina - Revuelto Gramajo
- France - Choucroute Garnie
- New Zealand - Hokey Pokey Ice Cream
- Sweden - Farskpotatis
- Kenya - Nyama Choma