Macaroni pie

Macaroni cheese pieis apiedish based on bakedmacaroni and cheese.Primary ingredients may include elbowmacaroni, cheese, and milk.
Typical ingredients in macaroni pie include macaroni pasta, cheese, milk, butter, flour, salt, pepper and various spices.Additional ingredients sometimes used include onion and bread crumbs.Other ingredients may also be used. It can be prepared as a low-fat dish using reduced fat cheese and skim milk.Some versions, such as those in Scotland, are prepared using a pie crust,while others are not.It may be served sliced into wedges.
In the Caribbean, macaroni pie is typically prepared without using a pie crust.In the Caribbean, it is sometimes consumed cold, which may be referred to as "Caribbean style".
Macaroni pie is a popular dish in Barbados, where it is commonly consumed as a main or side dish along with fish or meat.It is sometimes prepared as a spicy dish, using spices such as black pepper and hot sauces.
In Scotland, macaroni pie is prepared by filling aScotch pie shellwith macaroni and cheese and baking it.Greggssold it in Scotland, but stopped doing so in June 2015, which spurred an online campaign and petition for the company to return the dish.Several prominent Scottish politicians signed the petition, including main party leadersNicola Sturgeon,Ruth DavidsonandKezia Dugdale.
The dish is very popular in Trinidad and Tobago and is often available as a common dish at lunches and dinners.It has been described as astaple foodin Tobago.Cheddar cheese, a key ingredient in the dish, was brought to Trinidad by Scottish peoples.It is sometimes served as a side dish accompanied with stewed meats.
In the United States, macaroni pie has been and sometimes still is referred to as "baked macaroni and cheese".It is a part of thecuisine of the Southern United States.In the United States during the mid-1900s, the word "spaghetti" was typically used to refer tomacaroni, and spaghetti noodles were used to prepare macaroni pie during this time period.An American recipe from 1870 includes grated ham as an ingredient in the dish, and also calls for the meat from squirrels, birds or wild ducks.An American recipe from 1892 includes pork and ham in the dish's preparation.
The Finnishmacaroni casseroleormakaro(o)nilaatikkois a popular dish made with elbow pasta and egg-and-milk mixture, and baked until it sets. Often sautéedminced meat(and optionally onion) is added, thus creating alihamakaronilaatikko(literally, meat-macaroni casserole).  The casserole may be topped before baking with breadcrumbs and grated cheese and/or knobs of butter, to form a crunchy crust.Makaronilaatikkois typically served withtomato ketchupand pickles such asgherkins.
Pastitsiois a type of macaroni pie inGreek cuisineprepared using elbow macaroni noodles and various additional ingredients.
InItalian cuisine, the macaroni pie (Italian:Pasticcio (or Timballo) di maccheroni) is a traditional dish in several cities, with a long tradition originating from thepastizziprepared by the chefs active in the Italian courts of theRenaissance: the most well known, filled with pigeon meat andtruffles, comes fromFerrara,while alsoRome(whosepasticcio, filled with chicken innards and topped with cream, has a clear Renaissance origin)NaplesandSicilyhave their own version.The SicilianTimballohas been immortalised byLuchino Viscontiin his movieIl Gattopardo.