Caribbean Macaroni Pie

Ingredients

4 cups elbow macaroni 

4 cups heavy cream (can use half whole milk & half heavy cream)

8 oz block cheese (Colby jack, Monterey jack, sharp chaddar or cheese of choice) per cheese

8 oz Velveeta cheese

½ cup bell pepper

1 cup onion

1TBSP fresh garlic

2TBSP onion powder

2TBSP garlic powder

1TBSP Adobo purpose or (add to taste)

1 stick butter

Salt (to taste)

1TBSP Avocado oil (cover bottom of pan)

Extra cheese if needed or (cheese of choice)

Mexican four cheese blend

6 cheese Italian cheese

Instructions

Preheat Oven 400 Degrees 

Bake for 12-20min

Broil until golden brown

· Preboil water on medium high, add elbow macaroni, salt to taste, and 2 table spoon avocado oil to water.

· After 7 minutes, drain water off macaroni. 

· On medium heat, cover bottom of skillet with oil and bring to a heat. Add bell peppers, after 2min add onion, after 2min add fresh garlic, and simmer until veggies are soft.

· Add heavy cream, bring back up to heat, then add Velveeta cheese. Once cheese melts, add macaroni to liquid.

· Add one stick of butter until it melts, and then start adding half of your grated cheese each.

· After cheese melts, add onion powder, garlic powder, and adobo all purpose seasoning. Taste and adjust if needed and remove from stove top.

· Add half of macaroni mixture to baking dish and begin to add some cheese to the macaroni. Add the remaining macaroni and top with remining cheese, then bake.

· After 15-20 minutes, turn on broil until golden brown. Remove from oven and let cool for 10 minutes and serve.