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Macaroni Vegetable Cheese Pie

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Ingredients

Adjust Servings:
2 cups macaroni
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 teaspoon mild mustard powder
1/2 teaspoon cinnamon
6 ounces mature cheddar cheese, grated
1 egg, beaten
1 tablespoon butter
2 tablespoons chopped scallions
3 tablespoons chopped tomatoes
2/3 cup corn kernel
1/2 cup chopped cooked spinach (optional, used frozen, thawed and squeezed dry)
2 - 4 tablespoons parmesan cheese (optional)
salt

Nutritional information

640.7
Calories
295 g
Calories From Fat
32.8 g
Total Fat
19.7 g
Saturated Fat
138.8 mg
Cholesterol
452.3 mg
Sodium
62.5g
Carbs
3.7 g
Dietary Fiber
2 g
Sugars
25.8 g
Protein
323 g
Serving Size

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Macaroni Vegetable Cheese Pie

Features:
    Cuisine:

    ADD FRESH FINELY SHREDDED GARLIC TO THE CHEESE...THAT REALLY BRINGS OUT THE FLAVOUR. A GOOD DISH TO STUFF MARROW WITH TOO.

    • 90 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Macaroni Vegetable Cheese Pie,A new take on macaroni and cheese, from Taste of the Caribbean. I added spinach and parmesan cheese to the original recipe, and I forgot all about the egg – but since it was completely devoured by my husband and son, it must have been okay. Don’t let the cinnamon scare you – it is very subtle. Note: I’ve included a bit more information in the directions after the first review that informed me I’d left a couple things out (thanks Ellie).,ADD FRESH FINELY SHREDDED GARLIC TO THE CHEESE…THAT REALLY BRINGS OUT THE FLAVOUR. A GOOD DISH TO STUFF MARROW WITH TOO.,I increased the shredded cheddar to about 2 cups and added 1.5 teaspoons of coarse sea salt. That really helped bring out the flavor. I didn’t have mustard powder so I substituted 1 Tablespoon of yellow mustard.


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    Steps

    1
    Done

    Heat Oven to 350.

    2
    Done

    Cook Macaroni in Boiling Water For 10 Minutes; Drain, Rinse Under Cold Water and Drain Again.

    3
    Done

    Melt 2 T of Butter in Pan and Add the Flour. Cook For 1 Minute, Then Add Milk, Whisking Constantly.

    4
    Done

    Heat Till Mixture Boils, Then Simmer Gently For 5-10 Minutes.

    5
    Done

    Stir in Mustard and Cinnamon, With 2/3 of the Cheese. (alternatively, You Can Put in All the Cheddar Here, and Top With Parmesan at the End).

    6
    Done

    Season to Taste. Cook Gently, Stirring Frequently, Till Cheese Has Melted, Then Remove from Heat and Whisk in Egg. Cover and Set Aside.

    7
    Done

    Heat Remaining Butter in a Small Frying Pan and Cook the Scallions, Chopped Tomatoes and Corn (and Spinach, If Using) Over Gentle Heat For 5-10 Minutes.

    8
    Done

    Tip Half the Cooked Macaroni Into a Greased Ovenproof Dish. Pour Half of Cheese Sauce Over It and Mix Well, Then Spoon Tomato/Corn Mixture Even Over.

    9
    Done

    Tip the Remaining Macaroni Into the Pan Containing the Cheese Sauce, Stir Well and Then Spread Carefully Over the Tomato and Corn Mixture.

    10
    Done

    Top With Remaining Grated Cheddar (or Parmesan). Bake 45 Minutes, or Till Top Is Golden and Bubbly.

    11
    Done

    Let Stand For 10-15 Minutes Before Serving. Garnish With Parsley.

    Avatar Of Aurora Gonzalez

    Aurora Gonzalez

    Food artist known for turning traditional meals into edible masterpieces.

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