Carole Food.
Trinidadian Macaroni Pie
Macaroni pie is the Caribbean’s version of macaroni cheese. It’s a lot easier to make than the classic because you don’t need to make a roux or cheese sauce! Instead it uses eggs to bind the ingredients so once baked you can cut it into slices. It’s great served hot or cold/at room temperature!
Jump to recipeMacaroni pie is the Caribbean’s version of macaroni cheese. It’s a lot easier to make than the classic because you don’t need to make a roux or cheese sauce! Instead it uses eggs to bind the ingredients so once baked you can cut it into slices. It’s great served hot or cold/at room temperature!
Why you’ll love this dish
- Easy - this recipe is really easy, especially if you buy pre-grated cheese!
- Versatile - this is the perfect side to any dish! See below for some suggestions.
What ingredients do you need for this dish (includes possible substitutions)?
Macaroni: elbow macaroni is the best for this dish!
Evaporated milk: you can substitute with normal milk if easier, but the taste will be slightly different.
Eggs: essential to bind the ingredients together!
Mozzarella, cheddar, red leicester: I love this combination of cheese, but you can experiment with whatever your favourite is.
Garlic powder, pepper, smoked paprika, mustard: these are my preferred flavourings to use, but you can add what you want! E.g. some pepper sauce/finely chopped scotch bonnet would be delicious.
What to serve this with?
This is great served by itself with a salad but it’s also the best side dish to any meal! It's perfect with a huge variety of dishes, e.g. stews, roasts, fried chicken, steak, beans, dahl…
Instructions
Prep the ingredients
Cook the macaroni according to packet instructions. Preheat the oven to 200c/180c fan. Grease and line a 9x13 inch deep baking tray.
Add milk and eggs
In a large bowl, add the drained and cooked macaroni, evaporated milk and eggs. Stir well to combine.
Add half the cheese
Add half the mozzarella (i.e. 125g), half the cheddar (i.e. 125g) and half the red leicester (i.e. 100g). The rest of the cheese will be used for the topping later. Stir well.
Add the flavourings
Add the garlic powder, pepper, smoked paprika, mustard and a pinch of salt. Stir to combine.
Bake
Place the macaroni mixture into the baking tray. Top with the rest of cheese. Place in the oven for about 35-40 minutes, or until it’s golden on top.
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
Yes! Just place in an airtight container, or wrap individual pieces in clingfilm/foil. Then defrost in fridge overnight. Reheat as above.
If you’re looking for another similar dish, be sure to try out these recipes:
Trinidadian Macaroni Pie
Macaroni pie is the Caribbean’s version of macaroni cheese. It’s a lot easier to make than the classic because you don’t need to make a roux or cheese sauce! Instead it uses eggs to bind the ingredients so once baked you can cut it into slices. It’s great served hot or cold/at room temperature!
Ingredients
- 400g macaroni (dry weight)
- 1 410g can evaporated milk
- 2 eggs
- 250g mozzarella, grated
- 250g cheddar, grated
- 200g red leicester, grated
- 2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp mustard
- Oil, salt
Method
- Cook the macaroni according to packet instructions. Preheat the oven to 200c/180c fan. Grease and line a 9x13 inch deep baking tray.
- In a large bowl, add the drained and cooked macaroni, evaporated milk and eggs. Stir well to combine.
- Add half the mozzarella (i.e. 125g), half the cheddar (i.e. 125g) and half the red leicester (i.e. 100g). The rest of the cheese will be used for the topping later. Stir well.
- Add the garlic powder, ground black pepper, smoked paprika, mustard and a pinch of salt. Stir to combine.
- Place the macaroni mixture into the baking tray. Top with the rest of cheese.
- Place in the oven for about 35-40 minutes, or until it’s golden on top.
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Contact
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