- Prep time 20 minutes
- Cook time 45 minutes
- Serves 4
Macaroni Pie is a staple here in the Caribbean and one of the first dishes I learnt to make from my two Grandmas. Eat it on it's own with or serve alongside any type of meat, veggie or bean dish which has always been a delight. Totally delicious!
All purpose seasoning
Penne Rigate Pasta
- Preheat the oven to 350 degrees and add salted water in a large pot to boil on the stove.
- Pour the Macaroni into the Salted water and wait 10-15 minutes till it's done
- Drain the pasta of the water, In a medium size pot, heat the butter on medium-high heat until it melts and slowly whisk in the flour to form a roux. When the butter and flour mixture has cooked a bit, Quickly add your condiments and seasonings, all the while mildly whisking. Note if the mixture is bubbling too quickly, lower the temperature of the stove to have better control of your sauce (which trust me does not taste good when it’s burnt). If you’re satisfied with the seasoned taste, slowly add the cheese giving each bit time to be melted and absorbed in the sauce. If you add too much too quickly, you run the chance of separating the sauce by ineffective stirring and not being able to incorporate the new additions fast enough. Turn off the stove. Add cheese sauce to pasta and stir until all is well covered. Spray a casserole dish/large square pan with nonstick cooking oil, and carefully spoon the cheesy pasta in the dish. Tap down any macaroni edges that may be sticking up, because they will burn in the oven. Once that is done, cover your dish with foil and place in the oven to bake for 25 minutes. Remove from the oven and let cool to set (so it will keep its shape). Serve