Antiguan Macaroni Pie (Macaroni Pie)
The Quirky Foodster Team
Ingredients
- Macaroni pasta — 400 g (14 oz)
- Large eggs — 3
- Evaporated milk — 300 ml (1 1/4 cups)
- Sharp cheddar cheese, grated — 250 g (2 cups)
- Small onion, finely chopped — 1
- Garlic, minced — 1 clove
- Scotch bonnet pepper, finely minced (seeds removed for less heat) — 1/2
- Mustard powder — 1 tsp (1 tsp)
- Paprika — 1/2 tsp (1/2 tsp)
- Salt and black pepper, — to taste
- Butter, for greasing — 2 tbsp (2 tbsp)
Method
- Preheat the oven to 180°C (350°F). Grease the baking dish generously with butter.
- Cook the macaroni in salted boiling water until just al dente, about 2 minutes less than package instructions. Drain well.
- In a large bowl, whisk together the eggs and evaporated milk. Stir in three-qua rters of the cheddar, the onion, garlic, scotch bonnet, mustard powder, paprika, salt and pepper.
- Fold the drained macaroni into the egg mixture until fully coated.
- Pour into the prepared baking dish and spread evenly. Sprinkle the remaining cheddar over the top.
- Bake for 35–40 minutes until set firm in the centre and golden brown on top.
- Rest for 10 minutes before slicing into squares to serve.
Introduction: Macaroni pie is a firm, sliceable baked pasta dish that appears at nearly every An tiguan Sunday lunch, family gathering and holiday table.
Cultural Background: Macaroni pie is a firm, sliceable baked pasta dish that appears at nearly every An tiguan Sunday lunch, family gathering and holiday table. Unlike a loose macaroni and cheese, the Antiguan version is set with egg so it can be cut into clean squares, much like a savoury custard. It reflects the British colonial influence on the islands’ cuisine, reworked with Caribbean seasoning — plenty of onion, garlic and scotch bonnet heat — and a generous hand with sharp cheddar. It is typically served as a starch alongside a main of stewed or grilled meat and a vegetable side.
Tips: Undercooking the pasta slightly before baking prevents it from turning mushy once set. Let the pie rest fully before cutting — it firms up as it cools, giving cleaner slices.
Variations: Some cooks add diced sweet pepper or a spoonful of ketchup to the egg mixture for extra sweetness and colour. A smoked cheddar can be used in place of regular cheddar for a deeper flavour.
Vegetarian/Vegan: This recipe is naturally vegetarian as written; a vegan version is not commonly made authentically due to the reliance on egg and dairy for structure.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Reheating: Reheat individual slices in a 160°C (320°F) oven for 12–15 minutes, or microwave in 30-second bursts until warmed through.
Nutrition: Calories: 390 kcal | Protein: 17 g | Carbohydrates: 32 g | Fat: 21 g | Fibre: 1 g | Sodium: 480 mg
FAQs:
Q: Why does my macaroni pie fall apart when sliced?
A: It likely needs a longer rest time after baking, or was slightly underbaked in the centre.
Q: Can I make this ahead for a gathering?
A: Yes, it reheats very well and can be assembled up to a day ahead, then baked just before serving.
- Macaroni pasta — 400 g (14 oz)
- Large eggs — 3
- Evaporated milk — 300 ml (1 1/4 cups)
- Sharp cheddar cheese, grated — 250 g (2 cups)
- Small onion, finely chopped — 1
- Garlic, minced — 1 clove
- Scotch bonnet pepper, finely minced (seeds removed for less heat) — 1/2
- Mustard powder — 1 tsp (1 tsp)
- Paprika — 1/2 tsp (1/2 tsp)
- Salt and black pepper, — to taste
- Butter, for greasing — 2 tbsp (2 tbsp)
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