A comforting baked pasta dish made with evaporated milk, egg, and cheddar cheese.Optional seasonings (like mustard, chopped chives, diced onion, sweet peppers, pimento peppers, etc).
Ingredients
- 300 g Macaroni
- 6 cups Water to boil pasta
- 3 tsp Salt 1½ tsp for boiling the macaroni; remainder for the pie
- 300 g Cheese 50g for the base; 150g for the pie; 100g for the topping
- 1 cup Bechamel 2tbsp butter, 2 tbsp flour, Cook together then add 1 milk
- 1 ½ cup Swiss Mambo Sauce
- 1 cup Rama cream
- 1½ tsp Onion Powder
- 1½ tsp Garlic Powder
- 1½ tsp Italian Seasoning 1 tsp for the pie; ½ tsp for the topping
- 1 tsp Oregano
- 1 tsp Black Pepper
Instructions
- Preheat oven at 375°F.
- Strain macaroni once cooked.
- Place macaroni back into the pot on medium heat.
- Add 1 cup Bechamel, 1 cup Rama cream, 150g cheese, onion powder, garlic powder, oregano, black pepper, optional seasonings, 1½ tsp salt and 1 tsp of Italian seasoning to the macaroni.
- Mix thoroughly.
- Simmer for 5 minutes or until the milk thickens.
- Add 1 cup Swiss Mambo Sauce.
- Taste test. Adjust any flavors. Add optional ingredients.
- Pour the thickened macaroni mixture into the prepped baking dish. Spread evenly.
- Sprinkle 75g of ground crackers over the macaroni.
- Top with the remaining cheese (100g).
- Add ½ tsp of Italian seasoning over the cheese.
- Drizzle remaining Swiss Mambo Sauce over the cheese.
- Pour the remaining milk (55mL) over everything.
- Place macaroni pie on the top shelf of the oven.
- Bake for 15 to 20 minutes or until the topping becomes crisp.
- Remove from oven. Leave to cool before cutting.
