This is one of those recipes that always shows up on the table during the holidays or at family get-togethers. Caribbean-style macaroni pie is a classic in my home—creamy, cheesy, and full of flavour. I kept it simple with basic ingredients, but trust me, once it comes out of the oven, it never lasts long. It is perfectly paired with jerk chicken, oxtail, or any meat dish you’re serving, and it’s always a crowd favourite.

Ingredients

• Macaroni
• Block of old cheddar to shred (you can get a bag of shredded cheese if you desire)
• Velveeta cheese
• 1 tablespoon of Butter
• 1/2 cup of Milk
• One egg
• 1/2 teaspoons of Black pepper

Side note, you can also use these seasoning:

• granulated garlic (or 2 cloves garlic, minced)
• onion powder (or 1 small onion, minced)
• ketchup, optional (but I highly recommend!)
• yellow mustard

Bring large pot of water to a boil add pasta let it continue to boil till the pasta is cooked.

While pasta is boiling, in a separate small pot add half Velveeta half shredded cheese with half cup of milk, tablespoon of butter till it melts on medium heat. Set aside.

In a small bowl whisk the egg, add 1/2 teaspoon of black pepper.

Great! You’re on a roll….

Once the pasta is strained, return it to the pot and stir in the melted cheese sauce (Velveeta and shredded cheese), followed by the beaten egg. Mix well until everything is fully combined and creamy. Transfer the macaroni to a greased baking dish, top with additional shredded cheese, and bake for 20 minutes at 380 degrees.

Now what we have is the Caribbean style of Macaroni Pie …this is not baked Mac but I chose to use the basic ingredients of such and made into how we throw in down for a side dish during the holidays…goes well with jerk chicken, oxtail, curry goat. Or you can eat it with any meat dish you desire!