Based on the fact that the curtain never blows in the wind and as you so rightfully identitied the lack of flies I am deducing that this is a well designed studio set lol..I could be wrong..
This is great! I moved to the US when I was a little girl so I didn't really get to learn much dishes from back home. I learn some from my mom but there's so many other dishes that she has not been able to teach me. Seeing this brings back a lot of childhood memories! :) Thank you so much! Keep doing what you're doing!
Another great video....one suggestion though....put a camera over the pot so we can see in the pot while you cook...holding up the pot slightly not really showing us much😊
I tried this recipe and it came out great! Bit different to how i usually assemble my pie but I love it. I added some grated carrots and a dash of angostura bitters to seal the deal.
i just love Kezzianne. She is the secret recipe why everything they cook is dope man! Kezzi just have that sweet balance of everything that flavours anything. Go Kezzi
I've been making macaroni pie for my Trini Hubby with good results - he always liked it ... then I tried a few tweaks from your recipe and he was BLOWN AWAY - said it was the BEST I had ever made and it was a full 'nailed it'!!! Thanks!!
No lie... I almost chopped off my finger cutting up chive for this, so maybe it was the "blood sacrifice" or maybe it was the spectacular recipe - but the macaroni pie was on point! 📌 I had the video playing on loop so 1000 of the views was probably me, but Chef Jason was right - he is a specialist when it comes to Macaroni Pie. Thanks to his sous chef Kezziann for the great banter. Looking forward to lots more from this duo. Blessings!
i must say you guys teach me a lot in cooking . when i look at your video i just want to go and make whatever i see on that day . like today is macaroni pie . i have to go home this afternoon and try it out .. thank you for sharing all your your videos .
Thanks again for another great Trini recipe. You both make me feel as if I'm there with you. I can't help but laugh at the lil chit chat between you two. It's so easy. Thanks again. Keep going up.
I've never seen anyone make macroni pie this way, and it's kinda similar to how Americans make Mac and cheese but the end result was Beautiful definitely will try this method.
2nd time making this! I visit Trinidad and Tobago last month right before all the trouble started. Well actually it started shortly after we arrived. Hopefully someday I will be back!
Best recipe I have seen thus far!!! I used it, omitted the mustard though, and it came out very good...tasty too!!! Thanks guys, keep up the good work Chef Jason...love your personality, Kezzianne love you too!!!
This receipe is life!! I tried it today..and just the scent from the cheese sauce had meee! Thanks again for this amazing recipe! Keep doing what you guys are doing 🤗🤗
Hi J & k Iove watching and listening to you cooking and your sense of humor. I understand all your sauces jokes. And your diction is really good. Please make a corn pie as that's the one Trini food I didn't learn from my mom. Trini English. I
Salted butter exists because long ago before refrigeration existed, salt was added to the butter to preserve it. Back then, it was way more than than we find in butter now. The practice of adding salt to butter still remained, but not in quantity that can preserve without refrigeration. To get precise salt content in your cooking, you may prefer to only use unsalted butter, then add the required salt you need. By the way, I tried this recipe and it's the best I ever tasted (but only used unsalted butter and then added salt to the pot). Much better than the plain macaroni pies I am used to. Thanks.
Great job guys. I do mine a little different. However, I tried yours and really like it. I like the way you prepare it in salted butter, similar to how it's done for scallop potatoes. Just one note, for the novices, you might want to mention to let it stand alone for about an hour outside the oven after baking. ;-)
I’m Guyanese. We say “ work” and “turn”. Every phoneme given it’s proper sound. But, I love the way the Trinis say “werk” and “tern” and the “r” is all but dropped. 😂 Thanks for the recipe guys.
That's pretty much how we make baked mac n cheese here in the states, it's a bit different from family to family, like my family we don't use mustard, but it is pretty much the same recipe! Its actually pretty fascinating how after so much time apart, and cultural differences we are still very similar when it comes to taste as Africans and Carribean people! A lot of Trini and other Carribean foods are very similar to the foods my Grandmother taught me how to cook as a kid.
I love you guys so much, everytime I'm unsure about a dish I always use you guys as a reference! Love the stale jokes from chef Jason and the sarcasm from Kez ❤🖤🤍 #MyFoodieAirFryer #MyFoodieAirFryer#MyFoodieAirFryer #MyFoodieAirFryer #MyFoodieAirFryer #MyFoodieAirFryer
If I wanted to make this ahead of time and then freeze it - what are the suggestions for making sure I don't dry it out too much when I'm reheating? Would you fully cook it first - or maybe add more milk/cream while its reheating?
#MyFoodieAirFryer I love this method that you guys used I'm definitely making this Sunday with rice, calaloo and stew chicken with fresh passion fruit juice
Finally, I know how to make my mom's baked macaroni and cheese casserole. Btw, I thought my family was the only family that called our grandmother "Granny"
Never made my pie like this. I always layered pasta-cheese-pasta cheese and then poured the milk/egg mixture over the whole pie and then add a final layer of cheese to the top. I might just try this method and see which I prefer.
Salted butter...or cooking margarine? I do not eat margarine and that color is not available in my town, I do use butter everyday. So do I just use salted and unsalted in the same local brand? Thanks so much
Evaporated milk? They still make that 🤔! I have not seen a container of that since my Granny passed away. Looking forward to trying this recipe out! Thanks for the videos. You guys are great 🤗😍
Kelly, almost every grocery in Toronto has evaporated milk (Carnation). I usually buy it at anyone of these groceries: Metro, Loblaw's, Sobey's and Value Mart.
@@skinnydee1886I should clarify I have not seen this product because I would never even think to buy this type of product as it is not really a "healthy" choice. A lot of people are looking at consuming more whole, natural or organic products so the idea of buying sweetened milk in a can seems pretty retro. Just like canned fruit, it is not something I would think of having on hand. I guess I might have to try create the recipe with and without this product to see if using that product is really going to have a significant impact on the outcome. Best wishes : )!
It’s so nice to see someone cooking in a kitchen with their windows and back door open, and not have an army of flies marching in. What a dream. 😭
Based on the fact that the curtain never blows in the wind and as you so rightfully identitied the lack of flies I am deducing that this is a well designed studio set lol..I could be wrong..
This is great! I moved to the US when I was a little girl so I didn't really get to learn much dishes from back home. I learn some from my mom but there's so many other dishes that she has not been able to teach me. Seeing this brings back a lot of childhood memories! :) Thank you so much! Keep doing what you're doing!
Loving this series so far. The duo has good on screen chemistry
Thank you! We appreciate the feedback.
Another great video....one suggestion though....put a camera over the pot so we can see in the pot while you cook...holding up the pot slightly not really showing us much😊
Thank you for your feedback! We'll definitely work on this.
I’ve been saying this since the cou cou video
First time watching this method.will def try
My thoughts exactly!
Agreed!
I tried this recipe and it came out great! Bit different to how i usually assemble my pie but I love it. I added some grated carrots and a dash of angostura bitters to seal the deal.
#MyFoodieAirFryer
Bitters!! That’s so interesting how does it affect the flavor ?
i just love Kezzianne. She is the secret recipe why everything they cook is dope man! Kezzi just have that sweet balance of everything that flavours anything. Go Kezzi
I've been making macaroni pie for my Trini Hubby with good results - he always liked it ... then I tried a few tweaks from your recipe and he was BLOWN AWAY - said it was the BEST I had ever made and it was a full 'nailed it'!!! Thanks!!
No lie... I almost chopped off my finger cutting up chive for this, so maybe it was the "blood sacrifice" or maybe it was the spectacular recipe - but the macaroni pie was on point! 📌
I had the video playing on loop so 1000 of the views was probably me, but Chef Jason was right - he is a specialist when it comes to Macaroni Pie. Thanks to his sous chef Kezziann for the great banter.
Looking forward to lots more from this duo. Blessings!
I use scissors now for herbs and chives/scallions. Safer than a knife.
I tried it out today. I didn't use eggs though but it was still delicious! Looking forward to more
I’m really enjoying your show. I love the chemistry of the duo.. Keep these recipes coming. We need to see the food in the pot.
Yesssss macaroni pie with stew chicken and callaloo 😁
I'm cooking that after JRTC
You eating like my grandson he only asked for those 3 , he like granny keep the rest nothing more on my plate. Thank you
And don’t forget the potato salad.
I love that you have Jason cooking all these Creole dishes! If he could make Callalloo I'm taking him home!
Of course he can make that he's a Chef
I miss you both so much. Your videos together are so fun, light and full of laughs with chef's corny jokes.🤣
Love this recipe enjoying the chemistry between the both of you
Kez have that chemistry with anybody that cooking spicy food 😅😂
I love you Foodie Nation. Thank you for sharing your delicious recipes and keeping your videos fun and entertaining.🇹🇹🇹🇹🇹🇹🇹🇹
i must say you guys teach me a lot in cooking . when i look at your video i just want to go and make whatever i see on that day . like today is macaroni pie . i have to go home this afternoon and try it out .. thank you for sharing all your your videos .
Y'all are representing the red white and black oh so well! I love love love what you do!! Show them how it's done TRINIS DO IT BEST! 🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹
I too like the slightly burned corners of the pie and I love it with callaloo. Thank you guys. Great job.
Thanks again for another great Trini recipe. You both make me feel as if I'm there with you. I can't help but laugh at the lil chit chat between you two. It's so easy. Thanks again. Keep going up.
Love how u said ‘gooey’. I tried it and it definitely came out like that. My favourite way🇹🇹☺️
I've never seen anyone make macroni pie this way, and it's kinda similar to how Americans make Mac and cheese but the end result was Beautiful definitely will try this method.
I was thinking the same thing.
The assembly was different when I was growing up. Let's say a lonnnngggg time ago 😁🙈😁😁
Its a good idea to show whats in the cooking pot as you add the various ingredients. Great job guys!
2nd time making this! I visit Trinidad and Tobago last month right before all the trouble started. Well actually it started shortly after we arrived. Hopefully someday I will be back!
Great recipe guys!!!!! Looks delish... yummmy.
Thank you, Natasha!! 😊
Just love watcing you guys. Wish you were on all local channels
Best recipe I have seen thus far!!! I used it, omitted the mustard though, and it came out very good...tasty too!!! Thanks guys, keep up the good work Chef Jason...love your personality, Kezzianne love you too!!!
U make cooking look so easy an enjoyable reason why I admire u guys 🇹🇹
This receipe is life!!
I tried it today..and just the scent from the cheese sauce had meee!
Thanks again for this amazing recipe! Keep doing what you guys are doing 🤗🤗
I followed this recipe three times . I am well pleased 🤗.. Thank you !!
Yessss chef J, callaloo and stew chicken with macaroni pie is life
You two are the boss in cooking
Next red beans and other beans that are mostly use in trini.. Would love that, great video guys 😍
Hi J & k Iove watching and listening to you cooking and your sense of humor. I understand all your sauces jokes. And your diction is really good. Please make a corn pie as that's the one Trini food I didn't learn from my mom. Trini English.
I
They have a corn pie recipe on fb
Lovely recipe. The way you were lively made the video more enjoyable. Love from guyana
Don't you just love them both !
I tried that recipe last night, and it was the best pie ever
Y'all need to bring the camera closer to the pot so we can really see in it nice video by the way
He has to invest in the equipment.
They have a camera man idk why they don’t shoot at a 45 degrees angle at least
Exactly
Love this video salted butter a must... eh allyuh peep in my mother’s 📚 lol 😆 a love it reminds me of my mom’s macaroni pie 😢
RIP mom+grandma 😢
Delicous yummy love this dish
gonna have my macaroni pie with stew chicken and callaloo.
thanks foodie nation.
praise THE LORD.
Salted butter exists because long ago before refrigeration existed, salt was added to the butter to preserve it. Back then, it was way more than than we find in butter now. The practice of adding salt to butter still remained, but not in quantity that can preserve without refrigeration. To get precise salt content in your cooking, you may prefer to only use unsalted butter, then add the required salt you need. By the way, I tried this recipe and it's the best I ever tasted (but only used unsalted butter and then added salt to the pot). Much better than the plain macaroni pies I am used to. Thanks.
I luv macaroni pie with vegetable rice😋😋
Great job guys. I do mine a little different. However, I tried yours and really like it. I like the way you prepare it in salted butter, similar to how it's done for scallop potatoes. Just one note, for the novices, you might want to mention to let it stand alone for about an hour outside the oven after baking. ;-)
I’m Guyanese. We say “ work” and “turn”. Every phoneme given it’s proper sound.
But, I love the way the Trinis say “werk” and “tern” and the “r” is all but dropped. 😂
Thanks for the recipe guys.
What about dahg. And egg Bahl.
Who else is team flour? Another great video!! 💗
Yes another great video but i ise enough cheese so i don't need to add eggs or flour
Vanilla MCT0211 absolutely
That's pretty much how we make baked mac n cheese here in the states, it's a bit different from family to family, like my family we don't use mustard, but it is pretty much the same recipe! Its actually pretty fascinating how after so much time apart, and cultural differences we are still very similar when it comes to taste as Africans and Carribean people! A lot of Trini and other Carribean foods are very similar to the foods my Grandmother taught me how to cook as a kid.
I am obsessed with these 2 loving everything I’ve tried from their site so far 🥰🥰🥰🥰
y
Macaroni pie is always a hit! Yum!
Always enjoy watching these videos! 🇹🇹
Beautiful kitchen btw
I love you guys so much, everytime I'm unsure about a dish I always use you guys as a reference! Love the stale jokes from chef Jason and the sarcasm from Kez ❤🖤🤍 #MyFoodieAirFryer #MyFoodieAirFryer#MyFoodieAirFryer #MyFoodieAirFryer #MyFoodieAirFryer #MyFoodieAirFryer
Yums! I love mine with Red Beans as well!
Dis was a very delicious recipe my husband liked it. I want a recipe now with red beans and lentils
Thankyou chef j.mine came out great..and you too kezzy
My husband and I tried this recipe & loved it. Was so happy to finally master the true Trini taste of macaroni pie!
I enjoy cooking watching u guys 🇹🇹🇹🇹🇹🇹🇹🇹
Thanks for sharing all recipes!!
If I wanted to make this ahead of time and then freeze it - what are the suggestions for making sure I don't dry it out too much when I'm reheating? Would you fully cook it first - or maybe add more milk/cream while its reheating?
❤️ the corner piece too
I like the Ooey goey inside and add grated onion to mine
I love these two.. great video.
I learnt from a Bajan friend when you are grating anything, you go in one direction down on the grater, nor up and down.
#MyFoodieAirFryer I love this method that you guys used I'm definitely making this Sunday with rice, calaloo and stew chicken with fresh passion fruit juice
Love foodie nation, keep cooking.
Finally, I know how to make my mom's baked macaroni and cheese casserole. Btw, I thought my family was the only family that called our grandmother "Granny"
i love the corner piece always
I actually add curry to bring out the cheese flavour. Mind blowing!
First time seeing this method in making pie i must try this
Looks absolutely delicious Tyfs!!!!👍👌😋
Macaroni pie always brings my family together ♥️🇹🇹
Rich and cheesy with the local flavors 🤤
Love all y'all's videos🇹🇹🇹🇹🇹🇹
Chef where is your restaurant ?
This looks wonderful!
🇹🇹🇹🇹🇹🇹🇹🇹 no better food than trini food 🇹🇹🇹🇹🇹🇹🇹🇹
Really enjoying this local cuisine series! ☺️❤️
I never put bread crumbs on mine hmmm I’ll try it next time like this. ❤️❤️
you are a boss try this new way hmmmm scrumptious macaroni pie
what type of cheese did you use? Can I use Havarti cheese?
Never made my pie like this. I always layered pasta-cheese-pasta cheese and then poured the milk/egg mixture over the whole pie and then add a final layer of cheese to the top. I might just try this method and see which I prefer.
I'm going to try making macaroni pie this way.
I loooove macaroni pie!!!!!
Salted butter...or cooking margarine?
I do not eat margarine and that color is not available in my town, I do use butter everyday. So do I just use salted and unsalted in the same local brand? Thanks so much
I going to tryyyy thisssss !!!!! 😍
Macaroni pie is the best-est!!!!!!
Can you guys make potato pie or scalloped potatoes 🤪🤪🤪
Evaporated milk? They still make that 🤔! I have not seen a container of that since my Granny passed away. Looking forward to trying this recipe out! Thanks for the videos. You guys are great 🤗😍
Kelly, almost every grocery in Toronto has evaporated milk (Carnation). I usually buy it at anyone of these groceries: Metro, Loblaw's, Sobey's and Value Mart.
@@skinnydee1886I should clarify I have not seen this product because I would never even think to buy this type of product as it is not really a "healthy" choice. A lot of people are looking at consuming more whole, natural or organic products so the idea of buying sweetened milk in a can seems pretty retro. Just like canned fruit, it is not something I would think of having on hand. I guess I might have to try create the recipe with and without this product to see if using that product is really going to have a significant impact on the outcome. Best wishes : )!
Great video! I love the corner pieces...I selfishly take at least three corners. Lol
Excellent pie! Yummy
Definitely with some red beans hehe . Great dish!!
Beautiful, I like that pie
Speaking of flour - a white or bechamel sauce always results in a creamier sauce.
The spices and the heavy cream is a great idea.
Nice recipe.
I would combine the breadcrumbs with the cheese and sprinkle on top of the pie.
Good job guys.
Can y’all do stewed beef pleaseeeee
OMG oh looking good am getting hungry thank you so so much
My favorite Dish Mac&🧀 Cheese
Does the evaporated milk remove the need for a rux?
Yum yum I can't wait to try it 😊
Ti is great to have love in the kitchen food will eat nice
Yesterday I tried this an it came out really dry. How much evaporated milk should I use with 1 pack of 14-16oz macaroni?
Great recipe for macaroni pie 🇹🇹🇹🇹🇹🇹
Hi do you guys cater?
Yummy