Macaroni Pie

Name: Macaroni Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: Saint Lucian
Ingredients: 400g elbow macaroni; 200g cheddar cheese, grated; 2 eggs, beaten; 400ml evaporated milk; 2 tbsp butter; 1 tsp mustard; 1 tsp black pepper; 1/2 tsp paprika; Salt to taste; Extra cheese for topping

Macaroni Pie (mak-ah-ROH-nee PIE)

Baked Macaroni and Cheese

⏱ Prep Time 45 minutes

📈 Difficulty Easy

👥 Servings

🔥 Calories 376 kcal

A firm, sliceable baked macaroni and cheese spiced with mustard and black pepper, a staple side dish at every Saint Lucian gathering.

Nutrition & Info

Protein 16.0g

Carbs 42.0g

Fat 16.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

baking dish saucepan oven

Presentation Guide

Vessel: baking dish, cut into squares

Garnishes: paprika dusting

Accompaniments: stewed chicken, salad, rice and peas

Ingredients

400g elbow macaroni
200g cheddar cheese, grated
2 eggs, beaten
400ml evaporated milk
2 tbsp butter
1 tsp mustard
1 tsp black pepper
1/2 tsp paprika
Salt to taste
Extra cheese for topping

Instructions

1
Preheat oven to 180C. Grease a baking dish.
2
Boil macaroni until al dente. Drain.
3
Mix cooked macaroni with grated cheese, reserving some for topping.
4
Whisk together eggs, evaporated milk, mustard, pepper, paprika, and salt.
5
Pour egg mixture over macaroni. Add butter in small pieces.
6
Top with remaining cheese.
7
Bake 35-40 minutes until golden brown and set firm enough to slice.

💡

Did You Know?

Saint Lucian macaroni pie must be firm enough to cut into squares. If it falls apart, the cook is gently teased that it is not a pie but a pasta dish.

Chef's Notes

Equipment Tips

baking dish
saucepan
oven

Garnishing

paprika dusting

Accompaniments

stewed chicken, salad, rice and peas

The Story Behind Macaroni Pie

Macaroni pie came to Saint Lucia through British colonial influence during the periods of British rule. Unlike the creamy American macaroni and cheese, the Caribbean version is intentionally baked until firm and sliceable, more like a savory custard pie. It became the essential side dish at Sunday lunches, holiday buffets, and funeral repasts. No Saint Lucian celebration spread is considered complete without a tray of well-set macaroni pie.

🕐 Traditionally enjoyed sunday lunch and buffets 📜 Origins: British colonial influence

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