Bajan macaroni pie
|Butter (for the dish)|
|Salt, to taste|
|1||pound elbow macaroni|
|1||can (12 ounces) evaporated milk|
|1||pound cheddar or Monterey Jack cheese, grated|
|2||tablespoons yellow mustard|
|1||teaspoon Barbadian hot sauce (or another hot sauce)|
|About 1/2 cup Italian seasoned bread crumbs|
2. Bring a large pot of salted water to a boil. Cook the macaroni according to package directions or until it is just tender. Drain into a colander.
3. In a large bowl, combine the macaroni, evaporated milk, all but 1 cup of the grated cheese, mustard, hot sauce, and ketchup. Stir well. Transfer to the baking dish. Sprinkle with remaining 1 cup cheese and the bread crumbs.
4. Bake for 30 to 45 minutes, or until the topping is golden brown. Serve hot, or at room temperature.
Adapted from Julia Searles