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.