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My Cousin Maria makes the best macaroni pie! This is her extra cheesy version which she brings to every family get together.

I made it a few months ago to take to a fall pumpkin festival as I thought it would be a perfect addition to whatever they were serving. It was a hit and was one of the dishes that disappeared first on the table!

Daughters made these at the pumpkin festival.

Cook it for less time in the oven for a creamy mac and cheese but increase the cooking time and cut into slices after it cools.

Macaroni pie is the perfect side dish to stews, fried rice, callaloo, stewed red beans, stewed beef, baked chicken or bbq meats and seafood.

My original macaroni pie recipe has less cheese but is equally as good. I love making that for Sunday lunch, but for a special occasion, the holidays or to take to a friend’s house, this is the go to recipe!

Hope you give this a try for the holidays and enjoy as much as we did.

Cousin Maria's Extra Cheesy Macaroni Pie

My Cousin Maria makes the best macaroni pie! This is her extra cheesy version which she brings to every family get together.I made it a few months ago to take to a fall pumpkin festival as I thought it would be a perfect addition to whatever they were serving.It was a hit and was one of the dishes that finished first on the table! This can be made into mac and cheese or macaroni pie that can be sliced. All depends on the cooking time.

5 from 1 vote

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Course: dinner, lunch

Cuisine: American, Caribbean, Trinidadian

Keyword: macaroni pie, trinidad macaroni pie

Prep Time: 15

Cook Time: 40

Servings:

Calories: 397kcal

Ingredients

1 box pasta shells, medium
1 tbs Himalayan salt
2 tbs butter optional
8 oz extra sharp white cheese
1 lb extra sharp yellow cheese
1/2 lb anchor cheddar cheese
2 cans evaporated milk
1 tsp onion powder
1 tsp granulated garlic
1/2 tsp black pepper
1 tbs yellow mustard
1 tbs ketchup
1 lb mozarella

Instructions

Boil pasta according to package instructions adding enough salt to ensure that the water is salty, about 1 tbs. Drain, add butter and set aside.
In a large pot over low heat, pour in 1 1/2 cans evaporated milk.
When it begins to simmer, add 1/2 of each cheese (white, yellow and cheddar cheese)
Once the cheese melts, add boiled pasta, onion powder, garlic powder and black pepper, yellow mustard, ketchup.
Then sprinkle in mozzarella and remainder of the evaporated milk.
Combine until smooth and creamy.
Mix the remaining 3 cheeses and sprinkle evenly across the top.
Place in a preheated oven, 325-350 degrees F, and bake for 40 mins.
If you would like a creamy mac and cheese, cook for less time and do not allow it to brown on top.