Trinidad Macaroni Pie

Macaroni pie is not to be confused with the American mac and cheese, which my kids would eat everyday if I allow them to. They would let you know that it’s not the same.

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I have yet to replicate the flavors of the mac and cheese which comes in a blue box or that sold at Panera(If I do that I’ll be their hero), but I am confident about this recipe for macaroni pie. 

How to Make Trinidad Macaroni Pie?

In my recipe, cooked pasta is mixed with two types of cheese, milk, and seasonings and baked until firm, much like a corn casserole, then cut into squares (I made it into a circle below to mess with your mind).

How to Serve Macaroni Pie?It is traditionally served alongside callaloo, stewed chicken, steamed rice, and a salad for a typical Trinidadian Sunday lunch–or can be added to any weekday or weekend lunch, dinner, or holiday spread. It is perfect for a large gathering and will quickly become everyone’s favorite side dish. 

Watch the videos below!

 Macaroni pie is not a dish I would make frequently for my family, mainly because I have no discipline and would uncontrollably devour insane portions, however it makes an appearance at every family gathering. My cousin Marie is always responsible for providing a huge pie or two. It’s usually rich, cheesy, decadent, and sinful, and if you know what goes into it, you would probably feel very guilty eating it, yet continue doing so. I speak from experience. I always treat myself to one square and savor every delicious, high caloric bite.

Macaroni Pie Variations:

There are many variations to this Trinidadian favorite. A friend adds grated carrots or pesa and carrots, some people choose not to add eggs(Mummy highly recommends adding eggs), and many just use what we emigrants refer to as  “Trinidad Cheese”—ahem, that is a cheddar cheese imported from New Zealand.

I have considered all the variations and have come up with my version, incorporating my cousin’s suggestion to use mozzarella, which I hope you will enjoy.

Whether I make it or not at home is irrelevant in this situation. I am a Trinidadian food blogger and no Trinidadian food blog is complete without it. For me, this is a special occasion dish, so I am going all the way this time, but I plead with you, do not add this to your regular meal rotation. 

 

To make Trinidad Macaroni Pie without eggs, you can simply omit them and rely on the cheese and milk mixture to bind the dish. Adding a bit more cheese can help give the pie structure, ensuring it holds together well once baked. This adjustment keeps the macaroni pie creamy and flavorful, allowing the spices and cheese to shine without compromising on texture.

Trinidad Macaroni Pie: Ingredients you will need:

• dried elbow pasta, or other pasta
• butter, room temperature
• sharp or extra sharp cheddar cheese, shredded** 
• mozzarella, shredded
• evaporated milk (or heavy cream)
• eggs, whisked (optional)
•  granulated garlic (or 2 cloves garlic, minced)
• onion powder (or 1 small onion, minced)
• ketchup, optional (but I highly recommend!)
•  yellow mustard
• freshly ground black pepper
• salt (for boiling pasta)
• Habanero (finely chopped, seeded or unseeded), or hot sauce–optional
• Pimento Peppers, chopped, optional
• green seasoning, optional

  
  **If “Trinidad Cheese”/New Zealand Cheddar Cheese is not available, use Cracker barrel extra sharp cheddar cheese, or cabot extra sharp cheddar. Cheese can be expensive so look out for those sales and stock up!!! 
  
  For a less-rich version, use half the amount of cheese. 

  Step by Step Instructions:

  

   

• Using the large side of a box grater or a food processor, shred the cheese.
  
  

  

   

  Mix and divide in half. 

   

  

• In a bowl (or large measuring cup), mix eggs, milk, garlic powder, onion powder, ketchup, mustard, pimento pepper, and black pepper (also add hot pepper or hot sauce and green seasoning if using).
  
  

  

  Bring a large pot of water (4 to 5 quarts) to a rapid boil. Add 1 tablespoon salt and pasta. Stir for the first minute or two to prevent sticking. Cook until al dente and drain(about 8-10 minutes). While pasta is still very hot, place it into the same pot it was boiled in. Add butter and mix until melted. 
  
  

  

  Add half of cheese and mix until combined. 
  
  

  

  Stir in milk and egg mixture. 
  
  

  

   

  Pour into a glass greased baking/casserole dish. 
  
  
  

  Top with remaining half of grated cheese.
  
  

  

  Place in a preheated oven (350 degrees Fahrenheit) and cook until golden brown, about 30-45 minutes (took 43 minutes in my oven).
  
  

  

  

  Macaroni Pie

  In my recipe, cooked pasta is mixed with two types of cheese, milk and seasonings and baked until firm, much like a corn casserole, then cut into squares. It is traditionally served alongside callaloo, stewed chicken and a salad for a typical Trinidadian Sunday lunch.

  5 from 58 votes

  Print Pin Rate

  Course: dinner, lunch, Main Course, Side Dish

  Cuisine: Caribbean, Trinidadian

  Keyword: mac and cheese, macaroni pie, trinidad macaroni pie

  Prep Time: 15 minutes minutes

  Cook Time: 45 minutes minutes

  Servings: 16

  Calories: 384kcal

  Equipment

  • 9 x 12 inch baking dish

  Ingredients

  • 1 lb uncooked pasta 16 oz , elbow or bucatini
  • 1 tablespoon salt for boiling pasta
  • 2 tablespoons butter room temperature
  • 1 lb sharp or extra sharp cheddar cheese shredded**
  • 1 lb mozzarella shredded
  • 2 ½ cups evaporated milk or heavy cream
  • 2 eggs whisked (optional)
  • 2 teaspoons granulated garlic or 2 cloves garlic, minced
  • 2 teaspoons onion powder or 1 small onion, minced
  • 2 tablespoons ketchup optional (but I highly recommend!)
  • 2 teaspoons yellow mustard
  • ½ teaspoon freshly ground black pepper
  • Habanero finely chopped, seeded or unseeded, or hot sauce--optional
  • 2 Fresh Pimento Peppers chopped, optional
  • 2 tsp green seasoning optional

  Instructions

  • Using the large side of box grater or a food processor, shred both types of cheese.
  • Mix together and divide in half.
  • In a bowl (or large measuring cup), mix eggs, milk, garlic powder, onion powder, ketchup, mustard, pimento pepper(hot pepper and green seasoning if using) and black pepper (also add hot pepper or hot sauce and green seasoning if using).
  • Bring a large pot of water (4 to 5 quarts) to a rapid boil. Add 1 tablespoon salt and pasta. Stir for the first minute or two to prevent sticking. Cook until al dente and drain(about 8-10 minutes). While pasta is still very hot, place it into the same pot it was boiled in. Add butter and mix until melted.
  • Add half of cheese and mix until combined.
  • Stir in milk and egg mixture.
  • Pour into a glass greased baking/casserole dish.
  • Top with remaining half of grated cheese.
  • Place in a preheated oven (350 degrees Farenheit) and cook until golden brown, about 30-45 minutes(took 43 minutes in my oven).
  • Allow it to cool(or try your darndest), cut into squares...and pray for discipline.....

  Video

  Notes

  VEGETARIAN: Eliminate eggs

  GLUTEN FREE OPTION: Use gluten free pasta (brown rice pasta)

  **If "Trinidad Cheese"/New Zealand Cheddar Cheese is not available, use Cracker barrel extra sharp cheddar cheese, or cabot extra sharp cheddar. Cheese can be expensive so look out for those sales and stock up!!! 

  For a less rich version, use half the amount of cheese. 

  Nutrition

  Calories: 384kcal | Carbohydrates: 27g | Protein: 21g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 88mg | Sodium: 879mg | Potassium: 254mg | Fiber: 1g | Sugar: 6g | Vitamin A: 654IU | Vitamin C: 1mg | Calcium: 462mg | Iron: 1mg

   

  

• Learn how to make Caribbean Green Seasoning:
   
  Learn how to make a fantastic Caribbean potato salad:
  Took this pic in Montauk, NY.