Bleu Cheese and Macaroni Pie

A crowd favorite of Food Affairs is our Blue Cheese macaroni pie, a unique twist on the comfort food. Give this recipe a try.

INGREDIENTS

1 lb macaroni, long hollow noodles, broken by hand (may substitute penne or ziti)

1 can evaporated milk

2 eggs

2 tbsp paprika

1 tsp black pepper

2 tbsp flour

1 onion, finely chopped

2 tbsp prepared mustard

fresh parsley, chopped

2 tbsp Bajan seasoning * Aunt May’s is a favorite

3 cups grated cheddar cheese

1 cup crumbled blue cheese

1 cup fine or panko bread crumbs

1. Grease a 2 quart baking dish or 13 x 9 pan.

2. Preheat the oven to 350 degrees F.

3. Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt to the water; add macaroni. Cook the macaroni until al dente. DO NOT OVERCOOK.

4. Drain the macaroni well in a colander, and then pour it back into the still hot cooking pot. Add the blue cheese to the pasta and stir to coat the pasta thoroughly. Add 2 cups of the cheddar cheese and mix until slightly melted. Place in the greased baking dish or pan.

5. In a medium sized bowl, add the eggs and beat lightly. Add the milk and whisk together. Add the remaining ingredients, reserving the bread crumbs and 1 cup of the cheddar cheese. Blend and then pour the mixture over the macaroni. Combine the bread crumbs and cheese. Evenly spread over the top of the macaroni mixture.

6. Cook for approximately one hour or until the top begins to brown. Allow to cool for at least 15 minutes; reheat as necessary. Cut into squares and serve.


By Billy O'Dell


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