Be sure to cook out the rawness of the flour – 3-4 minutes. The flour will work to thicken the cheese sauce later on. Allow it to go for about 3-4 minutes, then add the black pepper and salt.
Add the bell peppers and continue stirring. Add the peppers (pimento and Bird’s eye pepper) along with the garlic and stir well. In a deep saucepan add the rest of the butter on a low heat and melt it. Toss in the parsley, mix and move it off the heat.įor the cheese sauce (the base of the recipe). Make sure your heat is on low now (after you add the bread crumbs). After 20-30 seconds, add the bread crumbs and toast Heat a saucepan on a medium flame and go in with 2 tablespoon of butter, then the bacon bits. Lets make the topping, then set it aside as we did with the pasta. Boil the pasta according to the packaged instructions (about 10-12 minutes). Fry the bacon till crisp and chop into small pieces. pure Caribbean comfort food!ĥ-8 strips bacon (fried crispy & chopped)Ģ-3 cloves garlic (crushed, grated or diced finely)ġ-2 tablespoon butter to grease the baking dish
Usually a recipe passed down through generations, with slight nuisances that make it uniquely ours! Here’s Chef Marc’s version on The Ultimate Macaroni Pie. I say ‘scream’ as from island to island we argue and boast about how great our mommy, auntie, granny, daddy… pies are. Absolutely NOTHING screams Sunday lunch/dinner in the Caribbean, than a classic Macaroni Pie.
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