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.

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. 

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).

Serving Suggestions:

It is traditionally served alongside callaloo, stewed chicken and a salad for a typical Trinidadian Sunday lunch. Watch 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, 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.

1 tablespoon salt (for boiling pasta)
Habanero (finely chopped, seeded or unseeded), or hot sauce–optional
2 Fresh Pimento Peppers, chopped, optional 

2 tsp 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. 

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

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. 

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).

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 56 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