8 ounces of macaroni
2 ripe Roma tomatoes
1/4 of a sweet onion
1 pimento pepper (Trinidad seasoning pepper) or 1 jalapeno
1/4 cup of sliced carrots
2 cloves of garlic
1 tablespoon butter
2 tablespoons of ketchup
2 tablespoon of only the leaves from the celery, chopped
1 cup of mayonnaise
1 teaspoon green seasoning (OPTIONAL)
1 teaspoon crushed hot pepper (OPTIONAL)
1 teaspoon salt
1 teaspoon ground black pepper
1 cup of heavy cream
2 cups of shredded cheese (use your favorite)
Bring to a boil a large pot of water. Add the Macaroni to the boiling water. Using Tongs, try to mix the noodles to reduce some of the starch. Cook the macaroni until al dente. Drain the water from the noodles.
Add the noodles to a large mixing bowl.
To a food processor add the carrots, tomatoes, onions, pimento pepper or jalapeno and the garlic. Pulse until a fine texture.
Heat a frying pan on the stove. Add the butter, add in the pureed mixture. Allow this to cook for about 5-6 minutes. We are just trying to cook off the water and make sure the onion is cooked. Add in the ketchup. Mix and remove from the heat.
Pour the cooked mixture into the same bowl as the Noodles. Add in the Mayo, salt, black pepper and chopped celery.
Mix together the egg and heavy cream. Pour over the noodle. Mix everything together.
To your baking pan, add in half of the macaroni. Sprinkle on some of the cheese. Add another layer of noodles. Top off the top of it with cheese.
You can add as many cheese as you like. I only added 1 teaspoon of salt because the mayo and the cheese will add extra salt to it.
Heat the oven to 400 degrees.
Cook until the top of the pie is a golden brown color. Let it cool before slicing into it.