← Nouns Cooking · Caribbean

Ingredients

• 450 g macaroni (long or elbow)
• 30 g Butter, plus extra for the dish
• 350 g sharp cheddar, grated, divided
• 2 Eggs
• 400 ml Evaporated milk
• 1 small onion, finely grated
• 1 tsp yellow mustard
• 1 tbsp Ketchup
• 1 tsp Caribbean pepper sauce
• ½ tsp Paprika
• ½ tsp Salt
• ¼ tsp Black pepper

Method

1. Heat the oven to 180°C (350°F) and butter a 23 x 33 cm baking dish.
2. Boil the macaroni in salted water until just al dente, about 2 min less than the packet says. Drain, return to the pot and stir in the butter and two-thirds of the cheese until it melts.
3. Whisk the eggs with the evaporated milk, onion, mustard, ketchup, pepper sauce, salt and pepper. Stir into the macaroni.
4. Tip into the dish, level the top, scatter with the rest of the cheese and dust with paprika.
5. Bake for 35 min, until set in the middle and golden on top.
6. Rest for 15 min before cutting into squares, so it holds its shape.

Tips

• Contains egg and dairy.
• Many cooks add a dash of Angostura bitters to the custard; it contains alcohol and gluten-free status varies.

Sources

Written in our own words after cross-checking these recipes:

Simply Trini Cooking Taste the Islands CaribbeanPot.com