Caribbean Macaroni Pie

Ingredients

• 354 ml evaporated milk
• 2 eggs
• 4 cups sharp cheddar cheese ((shredded))
• 2 1/2 cups macaroni
• 2 tbsp yellow mustard
• 2 tbsp ketchup
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tsp paprika

Instructions

1. 1

   Preheat the oven to 350°F (176°C).

2. 2

   Bring water (enough to cook the macaroni) to a boil in a large pot over high heat. Pour the macaroni into the pot. Lower the heat to medium and cook the macaroni until al dente (about 10 minutes).

3. 3

   Pour the macaroni into a strainer to drain the water. Run the macaroni under cold running water over the sink to stop the cooking process. Place the macaroni back into the pot and add 2½ cups of the cheddar cheese to the macaroni.

4. 4

   Beat the eggs in a large mixing bowl. Add the evaporated milk, yellow mustard, ketchup, salt, pepper, garlic powder, onion powder, cayenne pepper, and paprika to the eggs and whisk until smooth.

5. 5

   Pour the egg mixture into the pot with the macaroni and cheese and mix evenly.

6. 6

   Pour and evenly distribute the macaroni and cheese into a greased baking pan. Top the macaroni and cheese with the remaining cheese. Cover the baking pan with tin foil and place it in the middle rack of the oven.

7. 7

   Bake the macaroni pie for 20 minutes then remove the tin foil from the baking pan. Continue to bake the macaroni for an additional 15 minutes. For a crispier crust, turn the oven to broil for the last 3 minutes of baking the macaroni.

8. 8

   Allow the macaroni pie to rest for at least 15 minutes before serving.