Caribbean Macaroni Pie

• 30 g Unsalted butter
• 1 medium Yellow onion
• 2 cloves Garlic
• 300 g Macaroni
• 350 ml Evaporated milk
• 2 tsp Dijon mustard
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 3 Egg
• 250 g Cheddar cheese

1. Heat the oven to 190°C (375°F). Grease a baking dish with a little of the unsalted butter.
2. Melt the remaining unsalted butter in a saucepan over medium heat. Add the yellow onion with a pinch of the fine sea salt and cook for 6 to 8 minutes until softened, then add the garlic and cook for 1 minute until fragrant.
3. Bring a large pot of well-salted water to the boil and cook the macaroni until just shy of al dente, about 1 to 2 minutes less than the packet suggests. Drain well in a colander and return the pasta to the pot.
4. Stir the onion and garlic into the macaroni. Add the evaporated milk, dijon mustard, remaining fine sea salt and black pepper, then mix until the pasta is evenly coated.
5. In a bowl, whisk the egg until smooth. Stir in the cheddar cheese, then fold this mixture through the macaroni until well combined.
6. Tip into the prepared baking dish and press down firmly so it bakes up in neat slices. Bake for 25 to 30 minutes until set and golden on top, with only a slight wobble in the centre.
7. Rest for 10 minutes so the pie firms up. Slice into squares and serve hot.

Made this recipe? Rate it — a comment is optional.