📝 About This Recipe
A cornerstone of the Sunday lunch tradition in Trinidad and Tobago, this Macaroni Pie is a soulful, firm, and cheesy masterpiece that defines Caribbean comfort. Unlike its looser American cousin, this version is seasoned with aromatic pimento peppers and mustard, then baked until it can be sliced into perfect, golden squares. It is the essential companion to stewed chicken and callaloo, offering a rich, savory experience that feels like a warm hug from the islands.
🥗 Ingredients
The Pasta Foundation
- 1 pound Dry Elbow Macaroni (boiled in salted water until very soft)
- 1 tablespoon Salt (for the pasta water)
The Cheesy Custard Base
- 4 cups Sharp New Zealand Cheddar Cheese (grated, divided (Anchor brand is traditional))
- 1.5 cups Evaporated Milk (unsweetened)
- 2 Large Eggs (beaten)
- 4 tablespoons Unsalted Butter (cubed and at room temperature)
Aromatics and Seasonings
- 1/4 cup Yellow Onion (grated or very finely minced)
- 2 pieces Pimento Peppers (seeded and minced (the secret flavor of Trinidad))
- 1 tablespoon Yellow Mustard (classic prepared mustard)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Paprika (for the topping)
- 1/2 teaspoon Dried Thyme
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Generously grease a 9x13 inch baking dish with butter to ensure the pie slices come out cleanly later.
-
2
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 10-12 minutes. You want the pasta slightly past 'al dente'—it should be soft but not mushy, as it needs to absorb the custard.
-
3
While the pasta cooks, grate your cheddar cheese. If you can find New Zealand cheddar, use it for that authentic, sharp Trini flavor.
-
4
Drain the macaroni thoroughly and return it to the hot pot. Immediately add the 4 tablespoons of butter and toss until the pasta is glistening and the butter is fully melted.
-
5
In a medium mixing bowl, whisk together the evaporated milk, beaten eggs, mustard, grated onion, minced pimento peppers, garlic powder, black pepper, and dried thyme.
-
6
Add 3 cups of the grated cheese to the warm macaroni. Stir gently until the cheese begins to melt and coat the noodles.
-
7
Pour the milk and egg mixture over the cheesy macaroni. Use a large spoon to fold everything together until every tube of pasta is filled with the savory custard.
-
8
Taste the mixture (it's safe as long as the pasta is hot, but you can also taste before adding eggs if preferred) and adjust salt if necessary. Remember, the cheese is naturally salty!
-
9
Transfer the mixture into your prepared baking dish, spreading it out evenly and smoothing the top with the back of a spoon.
-
10
Sprinkle the remaining 1 cup of grated cheese evenly over the top. Lightly dust with paprika for a beautiful golden-orange finish.
-
11
Place in the center of the oven and bake for 35-45 minutes. The edges should be bubbling and the top should be set and lightly crusty.
-
12
Crucial Step: Remove from the oven and let the pie rest for at least 20-30 minutes. This allows the custard to set so you can cut those iconic, clean-edged squares.
💡 Chef's Tips
Use evaporated milk rather than regular milk for a richer, creamier texture that is hallmark to Caribbean cooking. Do not overcook the top to a dark brown; you want a golden, slightly chewy cheese crust, not a hard one. If you can't find pimento peppers, a tiny bit of finely chopped red bell pepper with a drop of mild hot sauce can mimic the aroma. Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents the pie from binding properly. For a spicy kick, add a teaspoon of Caribbean green seasoning or a dash of Scotch Bonnet pepper sauce to the milk mixture.
🍽️ Serving Suggestions
Serve a thick square alongside Trinidadian Brown Stew Chicken and a scoop of buttery Callaloo. Pair with a refreshing glass of ice-cold Sorrel or Mauby to balance the richness of the cheese. It goes beautifully with a side of creamy Avocado (known as 'pear' in the islands) and a fresh green salad. Include it as part of a 'Sunday Lunch' spread with Pelau and Red Beans. Leftovers are fantastic fried in a little butter the next morning for a decadent breakfast side.