Macaroni Pie
The Quirky Foodster Team
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
- Preheat oven to 180°C (350°F). Grease the baking dish with butter.
- Cook macaroni in salted boiling water until just al dente, about 8–9 minutes. Drain well.
- In a large bowl, combine hot macaroni with butter, stirring until melted and coated.
- Add threequarters of the grated cheese, evaporated milk, beaten eggs, onion, ketchup, mustard powder, salt, black pepper, and scotch bonnet if using. Mix thoroughly.
- Pour into the prepared baking dish, spreading evenly, and top with remaining cheese.
- Bake for 35–40 minutes until the top is golden and a knife inserted comes out clean (internal temperature 71°C/160°F).
- 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.
- 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
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