Chef’s Corner * Guyanese Macaroni Pie

My In-Laws are from Guyana and I’ve gone to quite a few get-togethers where I ate this AMAZING macaroni and cheese. 

  
At first I didn’t think I’d like it. It was so different from the ones that come out the blue box you get for a dollar. It is more like a pie, more solid than not. I was told that this is the Guyanese version of Macaroni. Well I wanted to try it myself but didn’t have any recipes to go off of. Of course I could have called my sister-in-law and asked her but, you know, that would have been too easy. And secondly, there is nothing Google can’t find. {Seriously!} Along came this wonderful blog named Miss Gourmet Express and saved the night.

Preparation:
(serves 4)

• 1/2 Box of macaroni elbows
• 2 Eggs
• 2 Cups of whole milk, or carnation milk, or light cream
• 2 Cups of grated cheddar cheese (you can buy the shredded in the bag)
• 1 cup grated pepper jack cheese
• 1/4 of an Onion chopped
• 2 Garlic cloves
• 1/4 Green pepper chopped finely
• 1 1/2 Tsp black pepper
• 1 Tsp Salt or to taste
• Pinch of dry Parsely
• Pinch of dry Thyme

Topping:

• Bread crumbs
• 3/4 Cup Shredded Cheddar

1. Grate the cheeses.
2. Whisk eggs in a separate bowl and set aside.
3. Have your milk portioned off and waiting.
4. Chop and set your green peppers aside.
5. Coarsely chop your onion and garlic; blend with 1/4 cup of water until smooth.

Cooking:

1. Cook the macaroni elbows with the directions on the box. DON’T overcook it.
2. Drain the pasta when ready and return to the pot it was boiling in.
3. Add and stir all of your dry ingredients and green peppers.
4. Pour in the onion and garlic mixture and keep stirring.
5. Add the milk and then stir in the eggs making sure to mix fast. Turn the stove to low heat.
6. Add the cheddar and pepper jack cheese little by little alternating each time. Taste the pasta and make sure its cheesy enough for your preference and has enough of the seasonings.
7. Fill and baking dish (usually a 9 in square or round pan would work, but use whatever pan you have that would fit). Top with bread crumbs.
8. Cover with foil and bake for 45 minutes at 325 degrees.
9. Remove foil and bake and additional 15 minutes.
10. Optional: Let macaroni pie cool for about 1-2 hours. We eat it straight out of the oven and it is just as good.

 - ASH