A favorite of the Food Affairs crowd is our Blue Cheese Macaroni Pie, a unique twist on comfort food. Try this recipe.
INGREDIENTS
1 pound macaroni, long hollow noodles, broken by hand (penne or ziti may be substituted)
1 can of evaporated milk
2 eggs
2 tablespoons paprika
1 teaspoon black pepper
2 tablespoons of flour
1 onion, finely chopped
2 tablespoons prepared mustard
fresh parsley, chopped
2 tablespoons Bajan seasoning *Aunt May’s is a favorite
3 cups of grated cheddar cheese
1 cup of blue cheese crumbled
1 cup fine golden panko breadcrumbs
1. Grease a 2-quart baking dish or 13 x 9 pan.
2. Preheat oven to 350 degrees F.
3. Bring water to a boil in a large pot. Add 2 tablespoons of salt to the water; add macaroni. Cook macaroni until al dente. DO NOT OVERCOOK.
4. Drain the macaroni well in a colander, then pour them back into the still hot pot. Add the blue cheese to the pasta and toss to coat the pasta well. Add 2 cups of cheddar cheese and mix until slightly melted. Place in the greased baking dish or pan.
5. In a medium bowl, add the eggs and lightly beat. Add the milk and mix. Add remaining ingredients, reserving breadcrumbs and 1 cup cheddar cheese. Blend and then pour the mixture over the macaroni. Combine the breadcrumbs and cheese. Spread evenly over top of macaroni mixture.
6. Cook for about an hour or until the top begins to brown. Let cool for at least 15 minutes; reheat as needed. Cut into squares and serve.