Step 1

Preheat the oven to 375°F with the rack in the center. Grease a 2 quart baking dish and set aside.

Step 2

Cook the elbow macaroni in a pot of salted boiling water until just shy of al dente (about 5 minutes). Drain and return to the pot off the heat.

Step 3

In a skillet over medium heat, melt the butter and add the onion. Stir and cook for about 5 minutes or until translucent. Add the cooked onions to the pot of drained macaroni.

Step 4

In a medium mixing bowl, whisk together the eggs and the evaporated milk. Whisk in the sour cream, dry mustard, salt, and pepper. Add to the pot of macaroni and give it a good stir. Add all but ½ cup of the grated cheddar to the macaroni, along with the scallions and hot sauce and stir to combine.

Step 5

Pour into the prepared baking dish and sprinkle the top with the reserved ½ cup cheddar cheese. Bake for 35 to 45 minutes, or until the top is golden brown and edges are bubbly.

Step 6

Cool the pie for 10 to 15 minutes, then cut into squares and serve. You can also enjoy the pie cold the next day, Caribbean style.