To Eat At Someone Else's Table: Maya's Macaroni Pie
My second guest of To Eat at Someone Else’s Table is my dear friend Maya Oren, owner of MOJALVO. Maya and I met a few years ago through some mutual friends in the DC food world, and she has since become one of my closest friends. Our love of good food, travel, healing crystals & the same exact music taste makes for a truly wonderful friendship.
Learn more about Maya, her connection to food, and Trinidadian Macaroni Pie in her interview below!
Interview with Maya Oren
Tell us about yourself!
“Hello! I am a visual director and artist, and owner of MOJALVO. I work mainly with the culinary and travel industries, creating photo and video content!”
Tell us about this dish. What is it & where do its origins lay?
“Macaroni Pie is a dish that is almost synonymous with Trinidad and Tobago. It is passed down generation after generation in each family. Macaroni Pie is pasta elbows mixed with cheddar cheese, eggs, butter, and a little milk, poured into a casserole dish, and topped with more sharp cheddar and paprika. It's cooked until it's bubbly and crispy, and is the most comforting thing you can ever, ever eat.”
Do you have a special memory associated with this dish? Why is this dish special to you?
“So many memories! This dish has been on every holiday table, a staple at family gatherings, and has become my ultimate comfort dish in good and bad times.”
What inspires you to cook and/or bake?
“The tradition of it all. I am enamored by the idea of tradition and culture, and how we carry these ancient (or not so ancient) rituals down with us through generation after generation into modern times. I also love the comfort and joy and togetherness that cooking and baking provides. Like, what is better than a gathering of people you love in one place to enjoy delicious food??”
What’s your favorite spice to cook with and why?
“Its impossible to narrow it down! I recently love adding turmeric to everything, mostly for the color. I added some to rice the other night and it was spectacular. I totally eat with my eyes. I also love sumac for its bright and citrus-y notes. Its just so unique. However, my go-to, die-hard love is Za'atar. This spice blend brings back all of my comforts, my family roots in Israel, and all of the Jerusalem bagels I ate when living there. I add Za'atar to everything--my toast in the morning, sprinkled into pasta and butter, on hummus...you name it, Za'atar goes on it.”
Do you have anyone you look up to in the culinary world?
“I look up to the industry as a whole, and the constant evolution and innovation it harbors. Its inspirational to me in so many ways. From the way that interiors of restaurants are designed, to the check delivery, to plating, and even the uniforms. I just love all the details of hospitality. All this being said, I look up to Camille Beccera as she truly embodies the blending of visual beauty and food, and has a killer sense of style. She is everything I hope that I embody on the daily.”
Why are you passionate about cooking?
“I want to keep traditions alive. I want to create new ones. I want to spark joy and togetherness in my community. I love bringing people together and connecting over dishes that are sacred to each of us. To recognize the diversity in our world and celebrate it. This connection, these conversations, this education is what makes me passionate about food and the industry as a whole.”
Trinidadian Macaroni Pie
This recipe is from Naparima Girls Cookbook & adapted by Maya.
Ingredients:
8 oz elbow pasta
2 eggs
2 cups grated cheddar cheese & some extra for topping
1 & 1/2 cups evaporated milk
1 tsp salt
1/4 tsp white pepper
Paprika for garnish
Directions:
Grate cheddar cheese. Make sure to grate a bit more than 2 cups to leave some for the topping.
Preheat oven to 350 [F] degrees.
Boil macaroni in salted water until tender. Drain & cool.
Beat eggs until fluffy.
Combine cooked & cooled macaroni, eggs, cheese, milk, salt & pepper. Make sure to mix everything quickly so the eggs do not cook.
Pour macaroni mixture into a greased baking dish.
Sprinkle extra remaining cheese over the top for a crunchy exterior.
Sprinkle paprika over the entire top.
Bake for 30 minutes or until firm & top is bubbling & browned.