I catch a vaps a couple days ago.
That’s all I can say.
After mom offered me frozen boneless chicken breast for me to grill for dinner (since she’d made curry salmon for dad…which only she and dad and sister-in-law eat and…none of them were going to be home to eat it!!!) and I refused, I found myself downstairs after we prayed ‘Asr boiling macaroni.
I decided I wanted macaroni and eggs, like we used to also eat as children (it wasn’t always the über cheese-laded macaroni and cheese we had – partly because we didn’t always have what we then called halaal cheese).
Then, of course, while the kettle was boiling water, before I even found the macaroni where mom hid it in her back kitchen, I decided a little cheese wouldn’t hurt.
So I grated the cheese leftover in the cheese container.
And then inspiration struck and I felt for macaroni pie!
But not the super cheesy fare that I generally like. I wanted to go back to some roots, a nice milky pie with a crumb topping.
I started boiling water around 5:20pm and put the pie in about 6:20pm and we took it out of the oven at 7:00pm. I was very impressed with the time. This of course included many trips to turn the hose tap on and off for mom, to collect my repaired fan from outside, to carry the cordless phone all around outside the house for mom just to find her in the front porch.
I also managed to have all the ingredients and pans prepped and ready before the macaroni finished boiling so I could relax while I waited.
All I can say is that this bread baking addiction must be teaching me some discipline and the cake-thing the importance of having pans prepared before-hand…(mise-en-place?)
And you know what?
It came out good.
- lots of boiling water
- 1 pack of long thick tubed macaroni
- couple squirts of oil
- 4 tbsp butter or margerine or so
- salt and black pepper to taste
- 2 eggs
- about 200g or so of grated cheddar cheese
- one can (14oz) of evaporated milk
- About two handful of crix (or some other appropriate topping…you can use breadcrumbs I supposed or another biscuit).
- pepper sauce or other seasonings optional
- Cook macaroni in salted boiling water and squirt some oil in so it won’t stick together (or cook it however you normally cook your macaroni).
- Beat eggs with salt and pepper.
- When macaroni done, drain it out.
- In the same pot, melt 2 tbsp of butter and then add the macaroni. Stir. (You can do this over the burner or not. The pot should be hot enough that you don’t need it to be on anymore and you’re going to bake it anyway.)
- Add eggs and mix.
- Add the grated cheese. You can hold back some if you’re worried about it being too much or for an alternate topping. Mix it in.
- Pour in the evaporated milk and mix. Is kinda liquidy now.
- Add about 3 or 4 squirts of mustard (yes! I used yellow honey mustard! You can use whatever you want and how much ever you want) and stir it in.
- Season to taste.
- Pour into a pan (I greased my pan with some olive oil. The pie might be greasy enough that you don’t need to do this).
- Crush the crix in a bag with a rolling pin and mix it with the remaining 2 tbsp melted butter
- Sprinkle or layer the buttered crumb topping over the whole pie. Maybe if you press it in with the back of a spoon it mightn’t fall off as easily.
- Bake in a 350F oven for about 40minutes or until you think it’s done or it’s got enough colour. We could’ve taken it out earlier but we wanted it a bit darker.
And ta-da! Another macaroni pie! Yum!