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Macaroni Pie

The Quirky Foodster Team

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8
Servings

Ingredients

  • Macaroni (elbow pasta) — 400 g (14 oz)
  • Sharp cheddar cheese, grated — 400 g (14 oz)
  • Evaporated milk — 375 ml (1½ cups)
  • Eggs, beaten — 3
  • Onion, finely chopped — 1
  • Ketchup — 30 ml (2 tbsp)
  • Mustard powder — 5 g (1 tsp)
  • Butter — 30 g (2 tbsp)
  • Salt and black pepper, — to taste
  • Scotch bonnet pepper, minced (optional)
  • A pinch

Method

  1. Preheat oven to 180°C (350°F). Grease the baking dish with butter.
  2. Cook macaroni in salted boiling water until just al dente, about 8–9 minutes. Drain well.
  3. In a large bowl, combine hot macaroni with butter, stirring until melted and coated.
  4. Add threequarters of the grated cheese, evaporated milk, beaten eggs, onion, ketchup, mustard powder, salt, black pepper, and scotch bonnet if using. Mix thoroughly.
  5. Pour into the prepared baking dish, spreading evenly, and top with remaining cheese.
  6. Bake for 35–40 minutes until the top is golden and a knife inserted comes out clean (internal temperature 71°C/160°F).
  7. Rest for 10 minutes before slicing into squares to serve - this helps it hold its shape.

Introduction: Macaroni pie is Trinidad’s beloved baked cheese-and-pasta side, a Sunday-lunch and party-table fixture that reflects the island’s Creole take on American macaroni and cheese, distinguished by its firm, sliceable texture, ketchup, and generous use of local cheddar.

Cultural Background: Macaroni pie is Trinidad’s beloved baked cheese-and-pasta side, a Sunday-lunch and party-table fixture that reflects the island’s Creole take on American macaroni and cheese, distinguished by its firm, sliceable texture, ketchup, and generous use of local cheddar.

Tips: Undercooking the macaroni slightly before baking prevents it from turning mushy once baked with the egg-and-milk mixture.

Variations: Add diced sweet pepper or pimento for extra flavour and colour; a sharper aged cheddar deepens the flavour further.

Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 2 months, tightly wrapped.

Reheating: Reheat individual portions in a 180°C (350°F) oven for 15 minutes, or microwave until warmed through.

FAQs:

Q: Why is macaroni pie firm enough to slice, unlike Western mac and cheese?

A: The egg and evaporated milk set the dish like a custard as it bakes, giving it structure.

Q: Can I make this ahead for a party?

A: Yes, assemble and refrigerate up to a day ahead, then bake just before serving.

Q: Is there a lighter version?

A: Low-fat evaporated milk and reduced cheese can lighten the dish without losing its texture.

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