A mini macaroni pie is a little innovation my wife came up with. They’re great for controlling portion sizes. So when making these mini pies, muffin tins can become quite handy especially when preparing single servings of almost any side dish for lunch.
It is a wonderful choice for serving macaroni pies. These neat looking muffin pies look exquisite and are not just a side dish, but can also serve as a finger food at brunches.
I like macaroni pies for the simple reason that the pie recipe is so versatile. You can change the ingredients any time to suit your need and the occasion. For instance, you can add a favourite vegetable or two to the pie, or even add some minced meat.
Usually, I use evaporated milk in my pies, but this time I used a little cream instead. It gives the pie a smooth, creamy texture and sweet taste. Just be careful not to over bake your mini macaroni pies. They cook very quickly.
A Mini Macaroni Pie Recipe
When I think of a macaroni pie, I can’t help but think of the usual Sunday Lunch. I get nostalgic, thinking of the macaroni pie, the callaloo, the red beans, the stewed meat and the rice. It just never gets old. But I digress. These mini pies are fun and very easy to make. This is the recipe.
MINI MACARONI PIE
1 pack elbow or shell or twisted pasta, about 20 oz
2-3 tsp. tomato paste
2 tbsp. butter
1/2 cup cream
1 lb. cheese, grated
1 small onion, finely grated
1 pimento pepper, minced
1 tsp. parsley, minced
1 sprig of chive, finely chopped
1/2 tsp. paprika
1 tsp. bitters
1 tbsp green seasoning
Salt and pepper sauce to taste
Boil the pasta in water for about 10 minutes (until it is slightly cooked) and drain.
Add the butter to the hot pasta and mix until melted.
That’s it for this post. Thanks again for stopping by! Please leave me a comment and tell me how your mini macaroni pie tasted.