G R E AT D I N I N G
IN THE KITCHEN
LOCAL CHEDDAR
Caribbean COMFORT FOOD By Sasha Martin
A tasty one-pot staple gets a taste of the Islands.
As fall turns to winter, I find myself gravitating towards comfort food. There’s no better way to celebrate the arrival of cooler weather than curling up with a giant, steaming bowl of macaroni and cheese. Unless, that is, you have a giant slice of macaroni pie. In the Caribbean, macaroni pie is a glorious, cheesy, neatly sliceable masterpiece suitable for any occasion. You’ll find it at roadside food shacks and upscale restaurants. The secret is taking the mac and cheese off the stovetop and into the oven. The flavor deepens as cheddar cheese, eggs and evaporated
CARIBBEAN MACARONI PIE This grown-up mac and cheese gets its kick from cayenne pepper. Substitute paprika if you prefer non-spicy food. 1 lb. elbow macaroni 1 lb. grated cheddar cheese 1/2 c. green pepper, minced 1 c. onion, minced 2 eggs 1-1 1/2 tsp. cayenne (mild-hot) 12 oz. evaporated milk 1/2 tsp. salt 2 tbsp. butter Boil elbow macaroni for about five minutes, or until al dente. Drain and return to pot. Stir in cheddar, pepper and onion. The smaller you slice the peppers and onions,
124
OKLAHOMA MAGAZINE | NOVEMBER 2010
milk bake together with bell pepper, onion and a dash of fiery cayenne pepper. Although you could eat this dish plain, the traditional addition of minced pepper and onion add a grown-up crunch. As for the kids, there’ll be no messy mounds of cheesy pasta spilling off of paper plates. And that’s a good thing. The pie needs about 15 minutes to cool before slicing, just the right amount of time to drive over to a friend’s house. So, if you’re headed to a potluck, bring a taste of Caribbean comfort food, the macaroni pie.
There are several local cheese producers in Oklahoma. Try one of their incredible cheddars in the Caribbean Macaroni Pie. Christian Cheese: George Christian started his business 12 years ago. With 29 varieties of cheddar, you’ll be sure to find one you’ll love. He recommends mild yellow cheddar for this recipe, but if you’re feeling wild, try his Cowboy Cheddar, seasoned with chili peppers, sage and other organic spices. Available online and at several retail locations, including Whole Foods Tulsa, Drumright Farms in Bixby and Forward Foods in Oklahoma City. 888.437.0018. Hardesty Cheese: Russell Gift started Hardesty Cheese five years ago and, thanks to great business, is in the process of expanding. He recommends his Panhandle Cheddar for our recipe. Made without annatto coloring, this white, buttery cheese will make an extra creamy mac and cheese (and a killer queso). If you’re in the mood for something hot, try his Prairie Fire cheddar, made with habanero, onion and assorted peppers. Hardesty Cheeses are available online and at farmer’s markets in Tulsa and Oklahoma City. 580.461.2855. www.hardestycheese.com
Sasha Martin is cooking her way around the world, one country at a time. Join the fun at www.globaltableadventure.com. Cook global, shop local.
the less crunch the finished dish will have. You can also pre-cook them in a sauté pan, if you prefer. In a small bowl, whisk together eggs, cayenne, evaporated milk and salt. Pour over macaroni and stir to combine. Working with hot pasta melts the ingredients together quickly. Pour into a buttered lasagna pan, spreading evenly with spatula. Dot with butter – because there’s always room for more fatty goodness. NOTE: At this point I refrigerate the macaroni until shortly before I needed it. Bake at 350 degrees for 30-45 minutes. Let cool about 15 minutes and slice into squares. Serve hot.
PHOTO BY SASHA MARTIN.