MACARONI AND CHEESE PIE
410 ml can evaporated milk
200 ml full fat milk
2 teaspoons English mustard powder
1 teaspoon West Indian pepper sauce
1 medium onion finely diced
1 teaspoon of garlic granules
450g pasta spirals cooked “al dente” and cooled to room temperature
450g extra mature cheddar, grated
salt and freshly ground black pepper
Preheat the oven to 190C ( 375F/ Gas 5 ). Grease a 23/33 (9×13) baking dish.Pour in the evaporated milk and milk, beat in the eggs. Season with the mustard powder, garlic granules, pepper sauce together with generous amounts of salt and pepper. In a bowl, combine the cooked pasta, onion and cheese, leaving a handful of cheese to sprinkle over the top. Add the pasta mixture to the baking dish, sprinkle over the reserved cheese and bake for 45-60mintes until golden brown and firm to the touch.
Recipe by Jonathan Phang courtesy of The Pepperpot Club published by Hardie Grant photography by Jacqui Melville.
Remember Jonathan Phang’s Gourmet Trains 2 premieres on Saturday, 11 April at 19:00 on the Travel Channel.