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Description
A delicious and spicy Trinidadian macaroni pie with a kick of heat from hot sauce or Scotch bonnet peppers. Perfect as a side dish or main course.
Ingredients
- 2 cups elbow macaroni
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cheddar cheese, grated
- 1/2 cup evaporated milk
- 1 egg, beaten
- 1 tbsp hot sauce or 1 Scotch bonnet pepper, finely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 cup breadcrumbs (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Cook macaroni according to package instructions, then drain.
- Melt butter in a pan, sauté onion and garlic until soft.
- Combine cooked macaroni, sautéed onion and garlic, cheese, evaporated milk, egg, hot sauce or Scotch bonnet, salt, black pepper, and smoked paprika in a bowl.
- Transfer mixture to a greased baking dish and top with breadcrumbs if using.
- Bake for 25-30 minutes until golden and set.
- Let cool for 5 minutes before serving.
Notes
- Adjust hot sauce or Scotch bonnet to your heat preference.
- For extra creaminess, add 1/4 cup cream cheese.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Trinidadian