Macaroni Pie - The Island's Macaroni & Cheese
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Family Tested & Approved
1/2 cup green pepper, minced
1 – 1 1/2 tsp cayenne (mild-hot)
1 lb grated cheddar cheese
1 12 oz can evaporated milk
1 Boil elbow macaroni for about 5 minutes, or until al-dente.
Drain and return to pot.
Stir in cheddar, pepper, and onion.
In a small bowl or measuring cup stir together eggs, cayenne, evaporated milk, and salt.
Pour over macaroni and stir to combine.
Pour into a greased lasagna pan, spreading evenly with spatula.
Refrigerate the macaroni until needed.
Bake at 350F for 30-45 minutes.
Let cool about 10 minutes and slice into squares.