Ingredients
250 g (1/2 pack) long macaroni, broken in half
8 oz grated mild cheddar cheese
1 can (370 ml) evaporated milk
1 medium onion, sliced thin
2 cloves garlic, minced
2 to 4 tablespoon mayo
several squirts (1/4 to 1/2 cup) tomato ketchup
several squirts (1/4 to 1/2 cup) ballpark mustard
salt and pepper to taste
Preparation
Preheat oven to 350F
Bring large pot of salted water to boil; add macaroni and cook approximately 10 minutes, until al dente.
Drain macaroni, put in large bowl. Mix in all other ingredients, reserving 1/3 of the cheese, using enough mustard and ketchup to get a medium orange colour.
Pour into greased 9X9 baking dish; sprinkle reserved cheese on top.
Bake until top cheese is golden brown, about 1 hour.
Allow pie to rest 15 minutes; cut into squares and serve
