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I decided to use Gluten free pasta this time around but feel free to use any brand of pasta ..I generally tend to use Barilla anyway lol- add pasta to already salted boiling water for about 12 mins
While you are waiting for the pasta to cook ...prepare the rest of your ingredients... I like having everything ready while I cook ...makes cleanup a breeze
When pasta is done boiling, strain in a colander.
Beat the two eggs with a fork very well
They should look frothy when you are done ...like this
Add about a cup of milk to the egg mixture and break up a Maggie bouillon cube with your hand into the mixture and mix well
Should look like this...some people at this point choose to use a little seasoning at this point.. A tiny spoonful in the mixture ...I keep it simple
Add the pasta back to the pot you cooked it in, and add 1/2 of the milk mixture to it
Then add your cheese to this macaroni mixture in the pot. I usually use different types of cheese - cheddar, asiago, Monterey Jack, Colby, pepper jack , Gouda ...so mine is always cheesy and tasty!
Should look like this
Keep mixing it in and adding more to your cheesiest heart's content .. I love cheese so I can sometimes add up to a lb. of cheese!
Don't worry of it's not all melted in... It still has to cook
This is the time to prepare your Pirex dish (or you can use a regular 9x13 foil pan).... Spray with a cooking spray (back in the day your mother made you spread butter in the dish lol)
See all frosty with a very light coating of spray (I try to use little butter/oil )
Add the pasta to the dish and spread it out to make it level
Add the remainder of the milk mixture to the dish ...this helps to "bind" the pasta together...Americans use flour but Trinidadians don't ..
Spread a layer of cheese to the top of the pie to create a nice cheesy crust
Bake for 30 minutes with a sheet of foil over the dish
After 30 mins remove the foil and bake for another 15-20 mins to give it a nice colour and crust
And voilà!!! You are done!!! I don't like my pie too dark so I bake it till the cheese forms a nice crust then take it out! Also leave it to rest for at least 30 mins before cutting (like with steak)