Macaronipiefromtrinidad Recipes

Steps:

• Boil macaroni in salted water until tender and drain.
• Beat eggs until fluffy.
• Combine macaroni, eggs, cheese, milk, salt and pepper.
• Pour into a greased baking dish and bake at 350 degrees F. until firm, about 30 minutes.

Steps:

• In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.
• Slowly add the water until the mixture forms a dough.
• Divide the dough into roughly 12 loyas (balls), cover with a dish towel, and let rest for about 30 minutes.
• Sprinkle each ball with flour and flatten or roll out into a circle roughly 5 inches (12-cm) in diameter.
• Spread ghee on each round and make a cut from the center out to the edge, then roll to make a cone.
• Press the peak and flatten the center of the cone. Let rest for another 30 minutes.
• On a floured surface, roll each ball into a circle roughly 8 inches (20-cm) in diameter.
• Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan.
• Cook the dough until light brown, watching carefully, about 5 minutes. Then flip and cook on the other side, about 3-4 minutes more. Repeat with the remaining dough rounds.
• Break up the cooked roti with your hands or serve whole.
• Serve the fried roti with the fillings.
• Enjoy!

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, soup mix, Italian seasoning and, if desired, pepper flakes. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender., Remove from the heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Beat eggs and milk together. Pour half of the cooked macaroni into 9x13 inch baking dish. Cover macaroni with half of the cheese. Pour remaining macaroni into baking dish leaving a little room at the top. Cover with remaining cheese. Pour egg mixture over macaroni. Sprinkle with salt.
• Bake in a preheated over for an hour or until a knife inserted comes out clean.

Steps:

• Preheat the oven to 180C/350F/gas mark 4. Cook the macaroni in salted water until al dente. Drain and cool.
• Fry the bacon in the oil until all the fat has rendered, then remove from the pan, retaining the fat. Mix the topping ingredients with the fat, breadcrumbs last. Finely chop the bacon.
• Mince the onion in a food processor with a little evaporated milk. Mix in the eggs and the rest of the milk, and season. Combine with the macaroni.
• Stir in the bacon, chillies and most of the cheese.
• Pour it all into a large, greased oven dish. Sprinkle the leftover cheese on top, then the topping. Bake for 30-40 minutes, then rest for at least 20 more, or overnight to serve cold the next day.

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch (3-quart) baking dish with butter.
• In a large bowl, mix the Cheddar and mozzarella, and set aside. In a small bowl, whisk the evaporated milk, egg, tomato paste, garlic and onion powders, mustard, thyme, Scotch bonnet pepper, 1 teaspoon salt, and a generous pinch of black pepper until very well blended.
• Cook macaroni in boiling salted water according to the package directions for al dente. Drain and return to the pot. Stir in the tablespoon of butter until melted, then add half the cheese and stir until it's fully combined and starting to melt. Stir in the milk mixture until the pasta is evenly coated. Pour the pasta into the buttered dish, spread it evenly and sprinkle the rest of the cheese on top.
• Bake until the top is bubbling and golden brown, 35 to 40 minutes.
• Remove from the oven and let rest for at least 10 minutes to help it firm up. The dish can be made up to a day in advance, tightly covered with foil or plastic wrap, and refrigerated, or cut into serving sizes, wrapped tightly and frozen. Reheat covered with foil in a 350-degree oven or in a covered skillet on the stove.