This Macaroni and Cheese is so damn good, you will feel like slapping your PAPA!
Okay, I am from the Caribbean so I guess I have to say Macaroni Pie!
In Trinidad we call it Macaroni Pie, in the southern USA it is called Baked Macaroni & Cheese, but overall it’s the same damn thing, one is scooped out, the other is cut into some type of squares. I can almost hear my Trini people saying it’s not the same..
I say, macaroni, cheese, milk eggs etc!, almost the same ingredients .. you know where I’m going with this.
They are both made with lots of cheese , some type of cream, and yes, lots of love..
Everyone has their own special recipe for this delicious comfort food, no two people make it the same.
This one here is my own creation , you will not find it anywhere else ONLINE.
Macaroni Pie or you can all it Macaroni & Cheese
Mix in all that nice cheesy sauce to the cooked and drained macaroni
I know you’re dying to taste this cheese sauce!
This Caribbean Style/ Southern Macaroni and Cheese is so damn good, you will feel like slapping your papa!
Go ahead and make it for the holidays! Now mix everything together
Now, pour the macaroni in an oiled baking dish,
I used an aluminum pan as I was at a cooking demonstration when this picture was taken.
Or you can pour it into your greased glass dish.
I poured some of the macaroni mixture, then layered with some grated and diced cheese, then added the rest of the macaroni
Top with the remaining grated cheese, and make sure the entire top is covered
Now bake it for about 25 to 35 minutes, or until the cheese is melted, bubbly, and golden in color.
Something like this!
This one was left in the oven a little longer as I wanted a more robust color and crust .
- 16 ounces elbow macaroni (1 lb.)
- 4 ounces soft cream cheese
- ½ cup pasta water or normal tap water
- 1 "14 oz" can evaporated milk
- 2 large eggs
- 6 tablespoon butter
- 10 ounces mild cheddar cheese, shredded
- 20 ounces sharp cheddar cheese, shredded
- 10 ounces white cheddar cheese, diced
- ½ cup Parmesan cheese
- ½ teaspoon salt, optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon white/black pepper
- 1 pack Goya vegetable/salad seasoning
- 1 cup sour cream
- 1 teaspoon oil , for greasing the baking dish
- Fill a large pot with one gallon water and bring to a rapid boil
- Add elbow macaroni with 1 teaspoon salt , Cook for 4 minutes.
- Drain and rinse under cold running water to stop the pasta from cooking, set aside
- Whisk eggs with milk until fluffy, set aside
- Add the softened cream cheese with ½ cup water to a deep pot on medium to low heat and until almost melted, stirring constantly to prevent the cream cheese from burning
- Add 6 tablespoon butter, Stir!
- Add egg mixture and keep stirring constantly, you do not want the eggs to scramble
- Add half of the shredded mild and sharp cheddar cheese, mix together
- Add parmesan cheese, stir!
- Add garlic powder, onion powder, vegetable seasoning, black or white pepper and keep stirring
- If the sauce is getting to thick add a small amount of milk or water
- Add sour cream and keep stirring
- Add cook macaroni pasta to the cheese mixture. Mix!
- Add an additional ¼ cup sharp shredded cheese, Mix together.
- Transfer half of macaroni mixture to the prepared baking dish, and layer with the white cubed cheddar cheese.
- Pour remaining macaroni mixture on top
- Sprinkle with leftover shredded cheese so as to cover the macaroni mixture
- Bake uncovered for 30-35 minutes in a 350 degree oven or until golden/brown in color
- Let cool/set for about 5 - 10 minutes before serving.