Ultimate Yard Baked Macaroni Pie
The Sacred Sunday Dinner
A hot 9x13 glass baking dish hits the table, its corner crust already blistering. In a Jamaican household, macaroni and cheese is a pie, built to hold its ground on a plate crowded with rich oxtail gravy and sweet plantains. While purists back in Kingston might reach for a tin of processed cheese, this adaptation relies on a block of sharp cheddar and a binder that isn't a fussy French roux, but a simple, fearless custard of evaporated milk, eggs, and a heavy hit of grated onion and Scotch bonnet. Give the pan fifteen minutes to set before slicing, or watch the whole pie collapse into the gravy.
Before you start
Grate the cheese from the block.
Pre-shredded cheese is coated in starches that prevent proper melting; take the time to grate your own for the right texture.
Ingredients
- elbow macaroni1 lb
- chicken bouillon powder1 tbsp
- sharp cheddar cheese4 cup
- mozzarella cheese2 cup
- evaporated milk12 oz
- whole milk1/2 cup
- eggs2 large
- unsalted butter4 tbsp
- yellow onion1/2 med
- garlic2 med cloves
- Dijon mustard1 tbsp
- fresh thyme leaves1 tsp
- smoked paprika1 tsp
- black pepper1/2 tsp
- nutmeg1/4 tsp
- Scotch bonnet or Habanero pepper1/2 med
Method
- 01
Preheat the oven to 350°F and generously butter a 9x13-inch baking dish.
Toss the grated cheddar and mozzarella together in a large bowl, setting aside two cups of the blend for the crust. Never use pre-shredded cheese; the anti-caking agents will ruin the pie's creamy texture.
- 02
Boil the macaroni in water seasoned heavily with the chicken bouillon until just shy of al dente.
Adding bouillon to the boiling water is the grandma secret that infuses the noodles with deep, savory flavor from the inside out. Drain the pasta thoroughly after about 6 minutes, but do not rinse it, returning it hot to the pot.
- 03
Whisk together the cold custard base while the pasta is boiling.
In a medium bowl, aggressively whisk the evaporated milk, whole milk, eggs, melted butter, grated onion and its juice, garlic, mustard, thyme, paprika, black pepper, nutmeg, and minced pepper until the eggs are completely broken down.
- 04
Pour the cold custard and four cups of the cheese blend directly over the hot, drained macaroni.
Fold everything together with a large spatula; the residual heat from the pasta will begin to melt the cheese into a thick, cohesive web.
- 05
Transfer the mixture to the prepared baking dish and firmly compress it into an even layer.
Pressing the pasta down is key to achieving that tight pie structure. Top evenly with the reserved two cups of cheese, dust lightly with more smoked paprika, and bake uncovered on the middle rack for 35 to 40 minutes until the edges are bubbling furiously and the top is a deep, golden-brown crust.
- 06
Allow the baked pie to rest at room temperature for at least 15 to 20 minutes before serving.
This is the hardest but most critical step. Skipping the rest period will leave you with a liquid mess, but waiting allows the egg custard to set and the molten cheese to stabilize so you can slice it into perfect, structurally sound squares.
Notes
The secret is in the onion juice.
Grating the onion on a box grater ensures the intense allium flavor permeates the custard without leaving unpleasant, raw crunchy bits in the final dish.
A substitution for Tastee Cheese.
If you can't find the traditional Jamaican processed cheese in a tin, don't worry. A blend of high-quality sharp cheddar and mozzarella actually melts better in a standard American oven while perfectly mimicking the sharp, salty tang of home.
From Cook Jamaican in America.