My Great Grandmother use to be a cook at Balmoral Castle in the late 19th Century, for Queen Victoria and King Edward VII there's a great similarity to how she used to cook Baked Macaroni and Cheese and this version, like this essentially a custard, layering of ELBOW pasta, some white pepper, eggs, full cream milk, sometimes Colmans dried mustard ! Can't wait to try this recipe 😊
For those like me, living in a small town that have never seen Trinidad Green Seasoning, there are recipes online. Ingredients I've seen are shallots, garlic, celery, cilantro, onion, thyme, salt and some kind of pepper (like mild banana pepper). I'm sure there are lots of variations - but the important thing is; the ingredients seem relatively easy to source!
Gotta get her to make it while someone watches and writes everything down. If she's willing to let you weigh everything before she puts it in, even better.
@@busterfixxitt Eh, I dunno. It's not really a matter of just telling someone how it's done. I'm no expert chef, but I've cooked professionally for many years. I've learned that cooking is mostly instinct. Exact measurements absolutely matter in baking, but in cooking most experienced cooks don't actually measure anything precisely, they just add ingredients until it looks/tastes right. Grandma has the magic touch because she's been making the same recipe for decades and she knows what works and what doesn't.
It's a grandma thing. My Oma (German family here) made a simple vinaigrette for salads that was always phenomenal. My sister and I had a joke that it was "Oma spit" that made it taste good, since she always swirled it with her finger then tasted it. Despite both of us getting the recipe before she died, we still can't nail it down perfect. Her sauerbraten was always amazing, too.
There used to be a chain of restaurants in SE US called Morrison's Cafeteria. When they sold out to a larger chain in the 90s they published their recipe in the newspaper. It was very similar to this though there were a couple of eggs beat into the cream. Optional jalapeno. This dish was quite a staple in our house for many years.
I've asked for this in your comments a couple of times; glad to see you make it! It's a definite comfort food for me as a 2nd generation Trinidadian-Canadian! :)
It fascinates me how dishes from around the world can have the same name but be very different. In Scotland a macaroni pie is a pie (a pastry shell) filled with macaroni cheese. Heavy on the carbs but surprisingly good! This version looks a lot tastier though.
It's likely that the dish from Jamaica was influenced by Scotland because of the colonial roots of Jamaica. There's a lot of overlap in cuisine and even slang/dialect.
Great video Glen! Glad to see you doing a recipe from the Caribbean. It makes me proud to see more TH-camrs making the foods from my region of the world. I'd love to see you make Barbadian (Bajan) Macaroni Pie, it's similar but is very different!
I made your version last night and my family loved it. I would never have thought of using the combined ingredients but they worked well and i plan on making it this way again. As far as ketchup I always use Hunts no preservatives, no added sugar and the inclusion was an enhancement. Thank you for sharing.
My family makes a savory custard based macaroni pie with lots of feta crumble into the custard. The custard also contains quite a bit of oil or melted butter. That's my comfort food. We use dry noodles and a large quantity of custard so it's easier/faster. You have to cover the top with foil for the first half of baking to make sure the noodles have enough time in the moisture to cook. Before the Srirach shortage I'd squeeze that all over my portion. I miss Sriracha so much.
@@MoniBahaa It has herbs and scallions in it. It great, I love to marinade beef pork or chicken in it before BBQing. You’ve got to try that! One of Trinidad’s best kept secret!
Your Trinidad green sauce is fairly common in in Cuban and South American cooking, it known as a Sofrito. Sofrito can contain many spices and commonly contains peppers (hot and bell peppers) garlic, parsley, cumin, salt, vinegar or oil or both, plus other spices. Look it up, sofrito is great with many different dishes. My husband is Cuban, we use sofrito as a type of relish on our roasted chicken, mixed into rice, or to spice up bland sandwiches.
It appears we have a common link, Glen: you guys have family from my hometown. I haven't been back there in decades, but there used to be an annual chili cook-off and an annual BBQ cook-off. I had some great memories of those events growing up
That thumbnail! I haven't click a video so fast in my life. My Mom, who passed away 15 years ago, used to make mac'n'cheese that looked just like this. I've been searching for years for the method. She definitely wouldn't have used the Caribbean seasonings, and I think she hid a bechamel somewhere in it, but it's a starting point.
I ate macaroni pie almost daily when I was in Scotland, good thing i was only there for a week....they actually put almost everything in a pie shell, and who doesn't like that!
My type of macaroni box looks almost identical to Glen's but instead I have both Falu sausage (Swedish sausage) and bacon in small cubes while Lemonpepper as the only seasoning and if you want, you can have Ketchup as well.
I've never seen or heard of anyone who does use ketchup w/mac n cheese; never would have occurred to me, and pretty sure I won't be trying. always interesting to find out what other folks take for granted
This looks similar to how my grandmother made her baked macaroni & cheese. It was absolutely delicious. I may try this because I don't have her recipe. Thanks, Glen & friends!
Learn something every day, never heard of green seasoning. Or long pasta or using evaporated milk in a savoury dish, usually have it with tinned fruit from UK
Evaporated milk is only milk that has a lot of the water taken out. Sweetened condensed milk is milk that has some type of sugar added with a lot of the water taken out. I'm not sure I would enjoy a dessert with that evaporated milk. I'd rather have something sweet with it.
@@NotKev2017 I'm in the UK too, and had evaporated milk with fruit when I was little - the sweetness from the canned fruit cocktail goes so nicely with the tangy/slightly sweet/tart(?!) Of the evaporated milk, honestly a great combo
@@NotKev2017 milk has quite a lot of natural sugars, so while evoparated milk isn't insanely sweet it does have a slight sweetness to it that goes well sweet foods. Tbh the fact it isn't insanely sweet is probably why it goes so well.
I thought this was going to be a Scottish Macaroni Pie but looks equally good, worth looking up the scot version if you've never heard of it could be a fun recipe
Like you said, a big reason why this is amazing is because it is a visually appealing dish when cut into cuboids. Having said that, the bits of 'red' from the pepper is nice. You can also add bits of carrot for sweetness or red bell peppers in contrast. They have to be really finely chopped. Depending on your cheese, a few dashes of black pepper can be nice.
This was so yummy and easy to make! Didn’t have any green sauce, so used jerk seasoning paste. Thank you for taking us to Jamaica today. My kids took charge of this recipe. They feel so accomplished.
Some of us scream "NNNOOOOO" at the thought of Scotch bonnet peppers, and wonders how bad could it be to sub out out half a red sweet pepper and a half teaspoon of red pepper flakes. Granted that no one from Trinidad would be pleased, but I have friends who have no appeciation at all for anything that would register at all on the Scoville ratings, and would balk at the half teaspoon of red pepper flakes. I love Mac & Cheese, but throwing in a Scotch Bonnet would require dialing 911.
I'm in the desert of southern New Mexico, USA, and I've never heard of Trinidad Green Seasoning. Watching Glen put it in, I thought it was pickle relish. I thought, it can't be just pickle relish, so I looked it up.. Now, I've got to check our our local markets. But I have a feeling, I'm going to have to order it. This Mac Pie looks delish! Thanks for doing your wonderful videos.
I have never been a fan of mac and cheese. However, about 30 years ago, a coworker had me try her baked mac and cheese and it was amazing. She used Black Diamond cheddar and she had caramelized onion in it. I never got the recipe from her though. But I do buy Black Diamond cheese when I find it in the store.
I kept pastitchio noodles straight for cooking by using an oval Visions covered roaster (glass, & deeper than usual 9x13) to cook the pasta in. /FWIW. occasionally moving them so they didn't stick.
Hi Glen! Thanks so much for making this! I grew up eating macaroni pie with stewed chicken and kidney beans. I'm excited for folks to be introduced to this dish. Always got some strange looks when describing it to people! 😆 My mom never added green seasoning but I think that it's a fantastic addition!
I think the missing link is Tastee cheese from Jamaica (it comes in a can) or can be bought in smaller chunks at West Indian markets. My mother just used grated onion and black pepper along with the custard base made with whole milk sometimes a splash of brown sauce. Will try the green seasoning next week. Mac pie is a yummy side that is not meant to compete with the main.
Reminds me of a swedish dish called Makaronilåda (macaroni box) except since it's swedish I assume this will taste more and better 😜 for that you would put breadcrumbs on top for some extra crispy bits though and I like that.
My roommate is.. particular. She doesn't like spicy or fattening foods. I can't get her to eat guacamole. I insist guac isn't remotely spicy but she thinks it is. I'm like, "have you ever even eaten guac?" Anyway I was thinking this "green seasoning" could be a suitable substitute. It's not. She likes onions, garlic, and scallions. She doesn't complain when I add parsley, thyme or cilantro to anything. However, she doesn't like green and red bell peppers unless I cook them to where you can't recognize they were once bell peppers, and habanero is out of the question. Salt causes the body to retain water, which she counts as fattening. She's very difficult to cook for sometimes. She does like mac and cheese tho (which is fattening).
Sounds like my Landlady. Always complains about cooking odours. Won’t notice it, if she’s busy, though! Bitch won’t eat Onions, Garlic, or Any spices if she knows it’s in the food. But will eat Chinese food, Pizza or Wendy’s Nachos! 😵💫🤪 It’s called ignorant narcissistic syndrome
I was excited by the title of this one _because_ I've had the version from Patois, so these one seemed special even before the incredibly relatable duct cleaning call.
I'd be inclined to put those long macaroni in every which way till the last layer. I don't think anyone would see what those layers look like. Am I wrong? This is a great recipe. (I wrote this early. Now I'm seeing the part about the o's that show on the side. Might have to revise my thinking.)
Will you tell me where you picked up the zitoni and the green seasoning. I’m coming into Toronto Tuesday and only staying until Wednesday. I’m going to be broadview and Danforth area.
I don't think that green seasoning can be found here. But then again, I've never looked. I'm a big fan of using Tortiglioni in my more conventional mac & cheese, though. Might give the mac pie a whirl if I can find that green seasoning though.
Glen, ok I think your spot on every video I’ve ever watched of yours. But this time, I’m going to cry foul. You said you use Trinidadian Pasta. I’ve been to T&T many times. Their local macaroni is made with regular flour and is terrible. I’m very surprised, that anyone would import it, or buy it! But I will try this with good Canadian elbow Macaroni! 👍
plz could you do a green spice recipe I mean what is green spice and what do you use if you want to try this and you live in a country with no Caribbean influences and getting a bottle from overseas would be ridiculously expensive
@@The_Cookie_Knight Thanks. After my post, I Googled it. I actually have all the ingredients to make a homemade version. It's similar to chimichurri with more spice to it.
What the heck is Trinidad green seasoning? It's not something I've even seen in Ohio. Did some googling, it seems like culantro, cilantro's big brother, is a big part of the green seasoning. I'm unfortunately one of those people who tastes soap :( Any swap suggestions?
This recipe is very similar conceptually to the old Betty Crocker Mac & Cheese recipe from the ... 50's or the 60s, only with flavor added and no saltine crust on top. (Mid 20th century cooking, right?)
“You’re lookin’ at a pro here!”
😂 We sure are! Never change, Glen.
You know it's a win when you see Glen's Happy Happy Joy Joy dance 😎. Somebody needs to do an edit of his moves to some top 40 tunes!
My Great Grandmother use to be a cook at Balmoral Castle in the late 19th Century, for Queen Victoria and King Edward VII there's a great similarity to how she used to cook Baked Macaroni and Cheese and this version, like this essentially a custard, layering of ELBOW pasta, some white pepper, eggs, full cream milk, sometimes Colmans dried mustard ! Can't wait to try this recipe 😊
For those like me, living in a small town that have never seen Trinidad Green Seasoning, there are recipes online. Ingredients I've seen are shallots, garlic, celery, cilantro, onion, thyme, salt and some kind of pepper (like mild banana pepper). I'm sure there are lots of variations - but the important thing is; the ingredients seem relatively easy to source!
My grandma is from Trinidad and at 87 still makes the best mac pie I've had. We've all tried our hand at it but she's got the magic touch
Yeah grandma!!!
Gotta get her to make it while someone watches and writes everything down. If she's willing to let you weigh everything before she puts it in, even better.
@@busterfixxitt Eh, I dunno. It's not really a matter of just telling someone how it's done. I'm no expert chef, but I've cooked professionally for many years. I've learned that cooking is mostly instinct. Exact measurements absolutely matter in baking, but in cooking most experienced cooks don't actually measure anything precisely, they just add ingredients until it looks/tastes right. Grandma has the magic touch because she's been making the same recipe for decades and she knows what works and what doesn't.
It's a grandma thing. My Oma (German family here) made a simple vinaigrette for salads that was always phenomenal. My sister and I had a joke that it was "Oma spit" that made it taste good, since she always swirled it with her finger then tasted it. Despite both of us getting the recipe before she died, we still can't nail it down perfect. Her sauerbraten was always amazing, too.
There used to be a chain of restaurants in SE US called Morrison's Cafeteria. When they sold out to a larger chain in the 90s they published their recipe in the newspaper. It was very similar to this though there were a couple of eggs beat into the cream. Optional jalapeno. This dish was quite a staple in our house for many years.
I've asked for this in your comments a couple of times; glad to see you make it! It's a definite comfort food for me as a 2nd generation Trinidadian-Canadian! :)
A sprinkle of smoked paprika on each cheese layer including the top would be spot on. For me anyhow I love paprika and cheese...
It fascinates me how dishes from around the world can have the same name but be very different. In Scotland a macaroni pie is a pie (a pastry shell) filled with macaroni cheese. Heavy on the carbs but surprisingly good! This version looks a lot tastier though.
A pastry filled with cheese sounds good 👍
It's likely that the dish from Jamaica was influenced by Scotland because of the colonial roots of Jamaica. There's a lot of overlap in cuisine and even slang/dialect.
This reminds me a lot of pastitsio or pasticcio. Give it a try if you’ve never had it.
Great video Glen! Glad to see you doing a recipe from the Caribbean. It makes me proud to see more TH-camrs making the foods from my region of the world. I'd love to see you make Barbadian (Bajan) Macaroni Pie, it's similar but is very different!
I made your version last night and my family loved it. I would never have thought of using the combined ingredients but they worked well and i plan on making it this way again. As far as ketchup I always use Hunts no preservatives, no added sugar and the inclusion was an enhancement. Thank you for sharing.
My family makes a savory custard based macaroni pie with lots of feta crumble into the custard. The custard also contains quite a bit of oil or melted butter. That's my comfort food. We use dry noodles and a large quantity of custard so it's easier/faster. You have to cover the top with foil for the first half of baking to make sure the noodles have enough time in the moisture to cook. Before the Srirach shortage I'd squeeze that all over my portion. I miss Sriracha so much.
I'm from Trinidad and the thought of using green seasoning in my mac pie has never occurred to me. Huh...
What is it made of? I'm curious about the flavor profile and what it's usually used for.
@@MoniBahaa
It has herbs and scallions in it. It great, I love to marinade beef pork or chicken in it before BBQing.
You’ve got to try that!
One of Trinidad’s best kept secret!
Is it easy to make? I'm in Mexico and I don't think I can get it here
@@aaronsarinana1654 make it Mexican style with a salsa verde in fact Mexican inspired macaroni pie sounds amazing too me
The moment I read Trinidad I heard the rest in a Trini accent
Your Trinidad green sauce is fairly common in in Cuban and South American cooking, it known as a Sofrito. Sofrito can contain many spices and commonly contains peppers (hot and bell peppers) garlic, parsley, cumin, salt, vinegar or oil or both, plus other spices. Look it up, sofrito is great with many different dishes. My husband is Cuban, we use sofrito as a type of relish on our roasted chicken, mixed into rice, or to spice up bland sandwiches.
You two are just so awesome on camera together. I really enjoy your show!
I absolutely love the range of recipes you give us. ❤
It appears we have a common link, Glen: you guys have family from my hometown. I haven't been back there in decades, but there used to be an annual chili cook-off and an annual BBQ cook-off. I had some great memories of those events growing up
I have never had macaroni pie before. It looks Great!!!! Thank you for sharing!!!!
That thumbnail! I haven't click a video so fast in my life. My Mom, who passed away 15 years ago, used to make mac'n'cheese that looked just like this.
I've been searching for years for the method. She definitely wouldn't have used the Caribbean seasonings, and I think she hid a bechamel somewhere in it, but it's a starting point.
Watching this while eating food was a nice experience!
I ate macaroni pie almost daily when I was in Scotland, good thing i was only there for a week....they actually put almost everything in a pie shell, and who doesn't like that!
My mom made mac & cheese this way. But instead of grated cheese, she cut it up into tiny cubes. She used sharp cheddar & mozzarella.
Glen is doing his happy dance! Must be delish.A real pro!
2:08 I really, truly miss fresh eggs. A few years ago I lived on a small chicken farm. The policy was "If you need eggs, just take what you need".
My type of macaroni box looks almost identical to Glen's but instead I have both Falu sausage (Swedish sausage) and bacon in small cubes while Lemonpepper as the only seasoning and if you want, you can have Ketchup as well.
Reminds me a little of southern style baked macaroni casserole
For the record...not everyone puts ketchup on their mac and cheese. I am a senior, I never have nor will I ever, as I am not a big ketchup consumer...
Ketchup is disgusting.
Yes, ketchup is not good. Why put sugary tomato water on good honest pasta and cheese?
I've never seen or heard of anyone who does use ketchup w/mac n cheese; never would have occurred to me, and pretty sure I won't be trying. always interesting to find out what other folks take for granted
Tomorrow when you cut it up, try cutting some into one cm thick slices, and then frying them in butter, and serve with soft (maybe herb) butter.
Well Mr Glen i really really enjoy that all your pasta recipes tbh... You guys should makes more of them ! (after duct cleaning)
This looks similar to how my grandmother made her baked macaroni & cheese. It was absolutely delicious. I may try this because I don't have her recipe. Thanks, Glen & friends!
Learn something every day, never heard of green seasoning. Or long pasta or using evaporated milk in a savoury dish, usually have it with tinned fruit from UK
Evaporated milk is only milk that has a lot of the water taken out. Sweetened condensed milk is milk that has some type of sugar added with a lot of the water taken out. I'm not sure I would enjoy a dessert with that evaporated milk. I'd rather have something sweet with it.
@@NotKev2017 I'm in the UK too, and had evaporated milk with fruit when I was little - the sweetness from the canned fruit cocktail goes so nicely with the tangy/slightly sweet/tart(?!) Of the evaporated milk, honestly a great combo
@@NotKev2017 milk has quite a lot of natural sugars, so while evoparated milk isn't insanely sweet it does have a slight sweetness to it that goes well sweet foods. Tbh the fact it isn't insanely sweet is probably why it goes so well.
Holy Moly, this looks great.
I thought this was going to be a Scottish Macaroni Pie but looks equally good, worth looking up the scot version if you've never heard of it could be a fun recipe
Good show as always thank you kindly. I gained weight just watching. LOL
Like you said, a big reason why this is amazing is because it is a visually appealing dish when cut into cuboids. Having said that, the bits of 'red' from the pepper is nice. You can also add bits of carrot for sweetness or red bell peppers in contrast. They have to be really finely chopped. Depending on your cheese, a few dashes of black pepper can be nice.
This was so yummy and easy to make! Didn’t have any green sauce, so used jerk seasoning paste. Thank you for taking us to Jamaica today. My kids took charge of this recipe. They feel so accomplished.
Culinary poetry😎👍👍 Thanks Glen🙏🙏
Some of us scream "NNNOOOOO" at the thought of Scotch bonnet peppers, and wonders how bad could it be to sub out out half a red sweet pepper and a half teaspoon of red pepper flakes. Granted that no one from Trinidad would be pleased, but I have friends who have no appeciation at all for anything that would register at all on the Scoville ratings, and would balk at the half teaspoon of red pepper flakes. I love Mac & Cheese, but throwing in a Scotch Bonnet would require dialing 911.
In Sweden we call it Makaroni Box. Makaronilåda. :D
This is classic Swedish home cooking.
it honestly gets better the next day when you heat it up or at least allow it to cool and set
I'm in the desert of southern New Mexico, USA, and I've never heard of Trinidad Green Seasoning. Watching Glen put it in, I thought it was pickle relish. I thought, it can't be just pickle relish, so I looked it up.. Now, I've got to check our our local markets. But I have a feeling, I'm going to have to order it. This Mac Pie looks delish! Thanks for doing your wonderful videos.
Ordered my noodles and green sauce today! Can’t wait to make this . Looks great. 👍
That looks yummy.
I have never been a fan of mac and cheese. However, about 30 years ago, a coworker had me try her baked mac and cheese and it was amazing. She used Black Diamond cheddar and she had caramelized onion in it. I never got the recipe from her though. But I do buy Black Diamond cheese when I find it in the store.
Hi Glenn I loves your recipes
Amazing.
I kept pastitchio noodles straight for cooking by using an oval Visions covered roaster (glass, & deeper than usual 9x13) to cook the pasta in. /FWIW. occasionally moving them so they didn't stick.
Gotta go to Toronto! Haven’t been there in decades, but have fond memories and now I have restaurant suggestions! 😊
That’s beautiful. Full stop.
Hi Glen! Thanks so much for making this! I grew up eating macaroni pie with stewed chicken and kidney beans. I'm excited for folks to be introduced to this dish. Always got some strange looks when describing it to people! 😆 My mom never added green seasoning but I think that it's a fantastic addition!
Love your happy dance, Glen. Great recipe. Thank you 😊
Ohhh, my sister has that thing where she doesn't like holes...I'm definitely showing her that picture 😂
I think the missing link is Tastee cheese from Jamaica (it comes in a can) or can be bought in smaller chunks at West Indian markets. My mother just used grated onion and black pepper along with the custard base made with whole milk sometimes a splash of brown sauce. Will try the green seasoning next week. Mac pie is a yummy side that is not meant to compete with the main.
Good morning ❤
Sunday officially complete😄
First of all, the best Caribbean Macaroni pie is from Barbados. That is all.
had me till the ketchup lol also lol "duct cleaning" love those spam calls XD
You got relatives in Tennessee? I do to! We might be related who knows? That ride in Disney World is so true…. It’s a small world after all
The macaroni pie looks delicious
seeing the BBQ sauce reminded me... can you try a currywurst sauce for bratwurst?
What on Earth is Trinidad green seasoning? I have to overthink it, I can't get it here!
I grew up in Memphis. I bet that bbq sauce is amazing
Green seasoning is not readily available in Australia, and what I have found is super expensive.
Next Glen and Friends Trova Trip to Trinidad and Tobago?
I’d be there!
Actually been to T&T many times.
I love their Curry and Doubles.
But I find the variety of food very narrow. I think Jamaican is a better variety!
Reminds me of a swedish dish called Makaronilåda (macaroni box) except since it's swedish I assume this will taste more and better 😜 for that you would put breadcrumbs on top for some extra crispy bits though and I like that.
This looks great! I wish I could get the Green stuff here but I’ve never seen that anywhere unfortunately :(
Amazon! At least four brands. 🇨🇦💕
@@lynnjasen9727 Not on the German Amazon by the looks of it :(
Looks very good might try that I never had that excellent 🌟🌟🌟👍🏼
Looks fantastic, Glen!
Time to hit the international market we have here for some green stuff.
Glen: You know how layering works
Me: *panics*
Never heard of green seasoning, I'll see if I can get some, thanks.
I'll look for Green Spice next time I go to the International market.
My roommate is.. particular. She doesn't like spicy or fattening foods. I can't get her to eat guacamole. I insist guac isn't remotely spicy but she thinks it is. I'm like, "have you ever even eaten guac?" Anyway I was thinking this "green seasoning" could be a suitable substitute. It's not. She likes onions, garlic, and scallions. She doesn't complain when I add parsley, thyme or cilantro to anything. However, she doesn't like green and red bell peppers unless I cook them to where you can't recognize they were once bell peppers, and habanero is out of the question. Salt causes the body to retain water, which she counts as fattening. She's very difficult to cook for sometimes. She does like mac and cheese tho (which is fattening).
Sounds like my Landlady. Always complains about cooking odours.
Won’t notice it, if she’s busy, though!
Bitch won’t eat Onions, Garlic, or Any spices if she knows it’s in the food. But will eat Chinese food, Pizza or Wendy’s Nachos!
😵💫🤪
It’s called ignorant narcissistic syndrome
My mom makes something like this and your recipe leads me to believe it's a bastsrdized Mac pie bc she doesn't like spicy food😂
I was excited by the title of this one _because_ I've had the version from Patois, so these one seemed special even before the incredibly relatable duct cleaning call.
I'd be inclined to put those long macaroni in every which way till the last layer. I don't think anyone would see what those layers look like. Am I wrong? This is a great recipe. (I wrote this early. Now I'm seeing the part about the o's that show on the side. Might have to revise my thinking.)
Where do you find Trinidad green seasoning out West?
Will you tell me where you picked up the zitoni and the green seasoning. I’m coming into Toronto Tuesday and only staying until Wednesday. I’m going to be broadview and Danforth area.
I bought both of those at Loblaws.
My family is from Memphis. What part of Memphis did they live? Mine lived on Dallas St.
I don't think that green seasoning can be found here. But then again, I've never looked. I'm a big fan of using Tortiglioni in my more conventional mac & cheese, though. Might give the mac pie a whirl if I can find that green seasoning though.
For us in Europe, what is green seasoning?
Hi Greg, I do not know how layers work - please explain
So, if a baked mac and cheese had a love child with a lasagne ?
Some toasted breadcrumbs on the top would be pretty nice
Bread crumbs, Parmesan and Smoked Paprika! 🤔😋
What if you add grated parmesan to the sauce? Might that help keep sauce in the top layers instead of it draining mostly down to the bottom layer?
I am shooting looking forward to making this although I think I will have to use elbow macaroni...
its funny that we often have different names for roughly the same thing. here in Sweden we call it macaron pudding
Ketchup on mac & cheese? Never heard of that before. Is that a common thing?
Glen, ok I think your spot on every video I’ve ever watched of yours.
But this time, I’m going to cry foul. You said you use Trinidadian Pasta.
I’ve been to T&T many times. Their local macaroni is made with regular flour and is terrible.
I’m very surprised, that anyone would import it, or buy it!
But I will try this with good Canadian elbow Macaroni! 👍
He's trying to re-create a Trinidadian/Caribbean dish. So it makes sense to use the kind of pasta that is traditionally used.
Try a sprinkle of nutmeg in with your spices next time ;-)
I've always been a big fan of the owooiie goooie mac-n-cheese, but this is a definite must try.
The only thing I can see it missing is Bacon.
plz could you do a green spice recipe I mean what is green spice and what do you use if you want to try this and you live in a country with no Caribbean influences and getting a bottle from overseas would be ridiculously expensive
@carribeanpot has a good green seasoning recipe: th-cam.com/video/fLBztzwJLAE/w-d-xo.html
What is in your green seasoning? Not sure if I have ever seen it in the states. Is it anything like Trader Joe’s Green Dragon?
@carribeanpot has a nice explanation and recipe for green seasoning: th-cam.com/video/fLBztzwJLAE/w-d-xo.html
Don't be shy about showing off that French's ketchup, Glen!
Jeezum where's the link to the Green stuff?? 😁
Glen, is that green sauce tomatillo-based?
It's a blend of herbs including chives, shado beni (cilantro), thyme, oregano, parsley, shallots and garlic.
@@The_Cookie_Knight Thanks. After my post, I Googled it. I actually have all the ingredients to make a homemade version. It's similar to chimichurri with more spice to it.
Tastes very different to Chimi Churri. But I love both sauces
What the heck is Trinidad green seasoning? It's not something I've even seen in Ohio.
Did some googling, it seems like culantro, cilantro's big brother, is a big part of the green seasoning. I'm unfortunately one of those people who tastes soap :( Any swap suggestions?
What area of the grocery store would you find Green Spice?
Imported/Caribbean foods.
You might have to go to any Trinidadian or Caribbean market.
Easy to find there!
This recipe is very similar conceptually to the old Betty Crocker Mac & Cheese recipe from the ... 50's or the 60s, only with flavor added and no saltine crust on top. (Mid 20th century cooking, right?)