Name: Mini Macaroni Pie
Ingredients: 1 pack elbow or shell or twisted pasta (about 20 oz); 1 egg; 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

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Mini Macaroni Pie

Course: Pasta

Cuisine: Caribbean

Calories:

Author: Felix (Simply Trini Cooking)

Ingredients

1 pack elbow or shell or twisted pasta about 20 oz
1 egg
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

Instructions

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.
Add the egg, tomato paste, cream and cheese. Mix well.
Add green seasoning, rest of herbs, bitters, and pepper sauce to the pasta and mix well.
Finally add the cheese and mix well.
Grease the muffin tins and fill with the pasta.
Sprinkle some grated cheese over each mini pie.
Garnish with some paprika or chive.
Bake at 350° for 30 minutes or until the top gets golden brown.
Serve cool .