Trini-style macaroni pie
Pasta and macaroni
Thanksgiving is by far my favorite holiday of the year. My family always does it big down in Florida, and I love the coming together of friends and family of all ages, the hustle in the kitchen with my mom and me and other intruders…I mean, helpers ?, the beautiful cool, fall weather (yes, even in Florida). Ours is a whole day affair with people stopping by at different points in the meal, card games at the kitchen table later followed by a second session of eating in the evening. My husband’s family always does the most delicious macaroni pie, a staple dish from Trinidad. It’s a delectably spicy mac and cheese that is baked and served casserole-style. It’s great because it can be assembled ahead of time if you are going over to someone else’s house. <br /> <br />Macaroni pie is like a blank slate that you can totally personalize. Traditionally, this pie uses full-on spaghetti, but I personally prefer penne because it’s easy to eat, and I love when the center fills with the creamy sauce. I also use a half of a habanero pepper here, but feel free to use as much or as little as your heat tolerance permits – other peppers would work well here too. I’ve seen macaroni pie made with a bunch of different cheeses; I’m partial to gruyere because it’s nutty and works really well with the spices. Again, you can use whatever grated cheese is your preference. The herbs really boost the flavor, and I love the crunchy breadcrumb topping. This is the perfect side dish, truly. Creamy, cheesy, crunchy with a bit of a kick. Enjoy! <br />
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