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Nutrition Facts

Serving Size 1 (207g)

Recipe makes 8 servings

Calories 618
Calories from Fat 294 (47%)
Amount Per Serving %DV
Total Fat 32.7g 50%
Saturated Fat 19.8g 99%
Monounsaturated Fat 9.0g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 120mg 40%
Sodium 568mg 23%
Potassium 362mg 10%
Total Carbohydrate 54.3g 18%
Dietary Fiber 2.7g 10%
Sugars 3.0g
Protein 26.5g 53%

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Caribbean Comfort

Rainforest

Unbelievably Delicious Macaroni Pie

Recipe #22768 | 1¼ hours | 40 min prep | add private note

By: Nix
Mar 17, 2002

This is a dish from my childhood that has taken me years to recreate. I think I've finally done it. I can't go to family dinners without it! In Jamaica, we use Scotch Bonnet peppers but you can use as much or as little hot peppers as you like. Feel free to vary the combination of seasonings until you find the combination that makes your taste buds dance. You can also cut the pie into little squares and serve them on toothpicks as an appetizer. And the best thing? It freezes very well and tastes even better as leftovers!

SERVES 8 , 1 pie (change servings and units)

Ingredients

Directions

  1. 1
    Cook the macaroni in salted water until it is well done but not soggy.
  2. 2
    Drain well.
  3. 3
    Meanwhile, place the onion, garlic, escallion, green pepper and hot pepper in a blender with a little of the milk and puree.
  4. 4
    Set aside.
  5. 5
    Take out 1 cup of the grated cheese and mix with the breadcrumbs.
  6. 6
    Set aside.
  7. 7
    Grease a 10"x6" casserole dish with a little bit of the butter.
  8. 8
    Heat oven to 350 degrees F.
  9. 9
    Mix the hot macaroni with the butter until all the butter is melted.
  10. 10
    Add the remaining cheese and all of the seasoning mixture and mix until the melted cheese begins to form a sauce.
  11. 11
    Once everything is well incorporated, add the egg and mix well.
  12. 12
    Pour mixture into the prepared baking dish and top with breadcrumb/cheese mixture.
  13. 13
    Pour remaining evaporated milk slowly over the top of the mixture, taking care not to let the dish overflow.
  14. 14
    Let stand for about 15 mins so that the milk is absorbed.
  15. 15
    Bake for about 30 mins or until the top is brown and crusty and the milk has been absorbed.
  16. 16
    Let stand for another 15 minutes before serving.

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Featured Reviews for This Recipe

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From: RonaNZ

On Apr 5, 2008

I was looking for an authentic Caribbean vegetarian dish we could have at our next steelband function and thought I would try this recipe. Outstanding and deserves the name. My daughter took the leftovers to a picnic with her classmates the next day. None came back! The verdict was, "Your Mum can cook for us anytime she likes!" :D We will definitely serve this at our carnival function - hoping for 400 people!

0 people found this review helpful

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  • From: Tara Colquitt

    On Feb 11, 2007

    They weren't kidding with the name, it is delicious!! The only change I made was to use half monterey jack/half cheddar, though I did use a whole box of 16 pasta and next time I will use less. I intend to tailor it a little more to my tastes next time using a layer of fresh sliced tomatoes under the breadcrumb mixture, and cut back a little on the breadcrumbs. But that was a matter of personal preference!

    0 people found this review helpful

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    From: Rainforest

    On Oct 15, 2006

    I am from Trinidad and I make this all the time. My recipe is the same except that I use an additional egg. What Mac and cheese is to Americans, Macaroni pie is to a West Indian. The ultimate in comfort food. MMMMM.

    3 people found this review helpful

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  • From: Tracey5

    On Apr 1, 2002

    I tried this receipe, and it turned out wonderful. It was a real crowd pleasure. I modified some of the ingredients to my particular taste. I did not have any left overs!

    3 people found this review helpful

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  • Read all 12 reviews

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