A comforting baked pasta dish made with evaporated milk, egg, and cheddar cheese.
Ingredients
- 2 cups Swiss Macaroni
- 2 cups Cheddar Cheese grated
- ½ cup Swiss Mambo Sauce
- 1 cup Evaporated Milk
- 2 Eggs
- 1 tbsp Butter
- 1 tsp Mustard
- 1 tsp Paprika
- ½ Onion finely chopped
- 2 Garlic Cloves minced
- 1 Seasoning Pepper finely chopped
- 1 tsp Green Seasoning
- ½ tsp Black Pepper
- Salt to taste
- ¼ cup Parmesan Cheese grated (optional for topping)
- Parsley or Chive for garnish chopped (optional)
Instructions
- Preheat oven to 375°F and grease a medium baking dish.
- Bring a large pot of salted water to a boil.
- Add Swiss Macaroni and cook until just tender. Do not overcook.
- Drain macaroni and set aside.
- In a saucepan over medium heat, melt butter.
- Add onion, garlic, and seasoning pepper and sauté for 2–3 minutes until softened and fragrant.
- Stir in green seasoning and cook for another minute.
- In a large bowl, whisk together evaporated milk, eggs, mustard, Swiss Mambo Sauce, paprika, black pepper, and salt.
- Add sautéed seasonings to the milk mixture and stir well.
- Add cooked macaroni and grated cheese to the bowl and mix until evenly combined.
- Pour mixture into prepared baking dish and spread evenly.
- Top with remaining cheese and optional Parmesan for a rich golden crust.
- Bake for 35–40 minutes until pie is firm in the centre and golden brown on top.
- Allow macaroni pie to cool slightly before slicing so it holds together properly.
- Garnish with chopped parsley or chive if desired.
- Serve hot.