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Trinidadian Mac and Cheese

by Karen Curtis | Sep 16, 2024 | Youth Gour-Made Blog | 0 comments

Trinidadian Mac and Cheese 2 tbsp butter, 1 tbsp for greasing pan 454 g dry elbow macaroni (or other pasta) 1 medium white onion, finely chopped 3 cloves garlic, finely chopped 1 medium carrot, finely grated 1 Jalapeno pepper, thinly sliced 2 (354 ml) cans evaporated milk 1 tbsp thyme 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika ½ - 1 tsp cayenne pepper 1 tsp salt 1-2 tsp black pepper 3 cups grated cheddar cheese, divided 2 large eggs, whisked Step 1: Add macaroni to a pot of salted boiling water cook until al dente. Drain and set aside. Step 2: Melt butter in a Dutch oven or other oven-safe pot over medium heat. Add onion, garlic and carrot, and sauté until softened and fragrant, 5 to 7 minutes. Step 3: Add jalapeno pepper to the pot, stir to incorporate and cook for another 1 to 2 minutes. Step 4: Add evaporated milk, thyme, garlic powder, onion powder, paprika, cayenne pepper, salt and black pepper to the pot, mix well, and bring everything to a simmer. Remove from heat. Step 5: Add 2 cups cheddar to the pot, and stir until cheese is fully melted. Step 6: Fold in the cooked macaroni and eggs until well combined. Step 7: Transfer the mixture to the prepared baking dish and smooth out the top with the back of a spoon. Sprinkle the remaining 1 cup of cheddar on top. Step 8: Bake 25 to 30 minutes, until bubbling and golden brown on top.

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