Yield: 15 Portions
16 Oz of Macaroni
3 Tsp Salt
2 Tbsp Butter
1 Tbsp Salted Butter
4 Pimento Peppers, minced finely
2 Tbs Onion, minced finely
1 ½ Cups Evaporated Milk or Heavy Cream
2 Tsp Mustard
½ Tsp Paprika Powder (Optional)
½ Tsp Chili Powder (Optional)
½ Tsp Black Pepper
3 ½ Cups New Zealand Cheddar Cheese/Sharp Aged Cheddar, grated
2 Tbsp Chives, minced finely
¼ Cup Breadcrumbs
Fill a high sided shallow pot with enough water to bring it to half and bring to a boil over high heat.
Once boiling, add two teaspoons of salt to the water and break your macaroni strands into three pieces and place in boiling water. Stir, cover and cook for 12 minutes or until pasta is tender but firm to the touch. Strain macaroni into a colander and set aside.
Return the same pot to the stove on medium heat and add the butter and salted butter. When melted, place in the pimento peppers and onions. Sweat lightly in the butter for 3 minutes then add the evaporated milk.
Add in the mustard, paprika, chili, black pepper and the remaining salt. Whisk to combine.
Once milk begins to bubble slightly and is warm, begin to sprinkle in 2 ½ cups of cheddar cheese in and whisk to allow the cheese to melt to form a semi-thick cheese sauce. Cook for an additional 45 seconds then remove from heat.
In a separate bowl, whisk the eggs; then slowly add to the cheese sauce and continue whisking until integrated.
Place the boiled macaroni into a large clean mixing bowl and pour the cheese sauce atop and stir to mix, allowing the sauce to coat the pasta well.
Pour pasta into a 9 x 13 inch baking tray and sprinkle on the remaining cheese on the pie, followed by the fresh chives and breadcrumbs.
Place into a preheated oven at 350 degrees fahrenheit and bake for 40 - 45 minutes until top of pie is golden brown and crispy.
Remove from oven and let sit for 15 minutes to cool before slicing.
This may be the longest 15 minutes of your life.