Trinidad Macaroni Pie

Ingredients

• 1 lb (450g) elbow macaroni
• 3 large eggs
• 1 can (12 oz) evaporated milk
• 1 lb sharp or New Zealand cheddar cheese, grated and divided
• 1 small onion, finely minced
• 1/2 scotch bonnet pepper, finely minced, seeds removed for less heat
• 2 tablespoons butter
• 1 teaspoon mustard powder (or 1 tablespoon prepared mustard)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt, plus more for the pasta water
• Paprika, for sprinkling on top

Before you cook

• Preheat the oven to 350°F (175°C) and butter a 9x13-inch baking dish.
• Finely mince the onion and the scotch bonnet pepper.
• Grate the cheddar cheese and divide it into two portions, one slightly larger than the other.
• In a bowl, whisk together the eggs, evaporated milk, mustard, black pepper, and salt.

Steps

1. Bring a large pot of salted water to a boil.
2. Add the macaroni and cook it until just tender but still slightly firm, about 2 minutes less than the package directs.
3. Drain the macaroni well and return it to the pot.
4. Melt the butter in a small skillet over medium heat.
5. Add the minced onion and scotch bonnet to the butter and cook, stirring, for 3 minutes until softened.
6. Scrape the softened onion and pepper into the pot of macaroni.
7. Pour the egg and evaporated milk mixture over the macaroni and stir until every piece is coated.
8. Stir in the larger portion of grated cheese until evenly distributed.
9. Pour the macaroni mixture into the buttered baking dish and spread it level.
10. Scatter the remaining cheese evenly over the top.
11. Sprinkle a little paprika over the cheese for color.
12. Bake for 35 to 40 minutes until the top is golden and bubbling and the center feels set rather than liquid when nudged.
13. Remove the pie from the oven and let it rest for at least 15 minutes.
14. Cut the pie into squares to serve.