Aunty Mala’s Macaroni Pie

Ingredients

• 454 g (1 lb)elbow macaroni
• ½ tspblack pepper
• ½ tspseasoned salt
• ¼ tspgarlic powder
• ¼ tspcayenne pepper
• 2eggs, beaten
• 1 tsponion, pepper and garlic purée
• 227 g (8 oz)pepper Jack cheese
• 227 g (8 oz)sharp or extra-sharp Cheddar cheese
• To taste (optional)finely chopped wiri wiri or Scotch bonnet pepper
• 180 ml (¾ cup)whole milk
• 2 sprigsscallions, finely chopped
• ½ tspseasoned salt
• ½ tspblack pepper
• 1½ tsponion, pepper and garlic purée
• A pinchvegetable bouillon
• 60 g (½ cup)plain panko breadcrumbs
• 8unsalted crackers, crushed
• A handful or twoshredded cheese, reserved from the cheese above
• 1yellow onion, chopped
• 8–10 clovesgarlic
• 2wiri wiri peppers or 1 Scotch bonnet
• A few tablespoonswater

Instructions

1. 1

   Shred the cheese

   Grate the Cheddar and pepper Jack and set them aside. Keep a handful or two back for the topping.

2. 2

   Blend the purée

   Blend the onion, garlic and pepper with a few tablespoons of water until smooth. Measure out 2½ teaspoons of the mixture; refrigerate the rest for another use.

3. 3

   Prepare the eggs

   Beat the eggs and set them aside. Chop the scallions and set them aside as well.

4. 4

   Boil the macaroni

   Cook the macaroni according to the packet directions. Drain it and return it to the same pot.

5. 5

   Season the pasta

   Add the black pepper, seasoned salt, garlic powder, cayenne and 1 teaspoon of the onion-pepper-garlic purée to the macaroni.

6. 6

   Warm the milk

   Add the scallions, seasoned salt, black pepper, remaining 1½ teaspoons of purée and a pinch of vegetable bouillon to the milk. Warm the mixture on the hob.

7. 7

   Mix in the cheese

   Stir the warm milk mixture into the macaroni. Add the eggs and mix well, then add the cheese a little at a time, stirring until stretchy.

8. 8

   Top the macaroni

   Transfer the mixture to a baking dish. Scatter the reserved cheese over the top, followed by the panko breadcrumbs and crushed crackers.

9. 9

   Bake until golden

   Cover the dish with foil and bake at 177°C (350°F) for 35 minutes. Remove the foil and bake for a further 10 minutes to brown the top. For muffin tins, bake covered at 177°C (350°F) for 20 minutes, then uncover and bake for another 10 minutes, until golden.

What is macaroni pie?

Macaroni pie is a baked pasta dish found in Caribbean home cooking, where seasoned macaroni and cheese are set in a dish and served in portions. This version layers pepper Jack and sharp Cheddar with a savoury onion, garlic and pepper purée.

The topping of panko and crushed crackers gives the soft, cheesy pasta a contrasting crisp finish. It is suited to a family meal or a shared table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 22g protein, 56g carbs, 19g fat.

The macaroni and cracker topping provide most of the carbohydrates, while the cheeses, milk and eggs contribute much of the fat and protein. Serve a portion with a generous side of vegetables or salad for a more balanced plate.

A blend for seasoning

Purée: Onion, garlic, pepper and a little water form the seasoning base. The recipe uses 2½ teaspoons in total, divided between the pasta and the warm milk.

Heat: Wiri wiri or Scotch bonnet adds a pronounced chilli note. The optional finely chopped pepper can be adjusted or left out to suit your preference.

Choosing the cheese

Pepper Jack: This brings a gently spicy, melting cheese element to the pasta. Grate it yourself alongside the Cheddar so it is ready to mix in gradually.

Cheddar: Sharp or extra-sharp Cheddar adds a fuller savoury flavour. Hold back a handful or two before mixing so there is enough for the top.

Getting a stretchy mixture

Warm milk: Heat the milk with the scallions, seasoning, bouillon and purée, but follow the method's instruction to warm rather than boil it. Stirring it into the macaroni helps distribute the flavour.

Additions: Mix in the beaten eggs before adding the cheese a little at a time. Keep stirring as the cheese melts and becomes stretchy.

The topping and bake

Layering: Put the reserved cheese on the macaroni first, then add the panko and crushed crackers. This gives the topping both a cheesy layer and a crunchy finish.

Browning: Bake covered for the first 35 minutes, then uncover for 10 minutes. The muffin-tin option has its own timing: 20 minutes covered followed by 10 minutes uncovered.

Serving ideas

Serve the pie warm, once it is set enough to portion. A fresh green salad or simply cooked vegetables make a refreshing contrast to its rich, cheesy texture.

For a shared meal, bake it in one dish and cut it into portions at the table. Muffin tins make individual servings if you want the smaller format described in the method.

Recipe notes & tips

• Grate the cheeses before you start cooking the macaroni so they are ready to add.
• Keep the leftover purée refrigerated for another use, as directed in the method.
• Add the cheese gradually and stir continuously to help it melt evenly.
• Use a baking dish that leaves room for the pasta and its layered topping.
• Check the top during the final uncovered bake and take the dish out when it is golden.

Variations

• Milder heat: Leave out the optional chopped chilli and use less chilli in the purée.
• Extra chilli: Add more finely chopped wiri wiri or Scotch bonnet to taste.
• Cracker topping: Use the crushed crackers as written for a savoury, crisp finish.
• Individual portions: Bake the mixture in muffin tins, following the shorter covered time in the method.
• Cheese choice: Use sharp or extra-sharp Cheddar, as preferred, alongside the pepper Jack.

Common mistakes to avoid

• Adding all the cheese at once: Stir it in a little at a time so it melts into the pasta.
• Skipping the reserved cheese: Hold some back before mixing to ensure there is enough for the topping.
• Baking covered throughout: Remove the foil for the final stage so the top can brown.
• Using the dish timing for muffin tins: Muffin portions need 20 minutes covered, then 10 minutes uncovered.
• Overheating the milk: Warm it on the hob as directed rather than bringing it to a boil.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat portions in the oven or microwave until hot throughout; the breadcrumb topping may soften after storage.

Frequently asked questions