Macaroni Pie

Name: Macaroni Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Trinidadian
Ingredients: 1 lb elbow macaroni; 3 cups sharp cheddar cheese grated; 2 eggs beaten; 1 cup evaporated milk; 2 tbsp butter; 1 tsp mustard powder; 1/2 tsp black pepper; 1/2 tsp salt; 1/4 tsp paprika

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

Baked Macaroni and Cheese

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 476 kcal

A firm, sliceable baked macaroni and cheese made with elbow pasta, sharp cheddar, eggs, evaporated milk, mustard, and seasonings. Unlike American mac and cheese, Trinidadian macaroni pie holds its shape when cut into squares.

Nutrition & Info

Protein 22.0g

Carbs 52.0g

Fat 20.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

baking dish large pot mixing bowl

Presentation Guide

Vessel: baking dish, sliced into squares

Garnishes: paprika dusting

Accompaniments: stewed chicken, coleslaw

Ingredients

1 lb elbow macaroni
3 cups sharp cheddar cheese grated
2 eggs beaten
1 cup evaporated milk
2 tbsp butter
1 tsp mustard powder
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp paprika

Instructions

1
Boil macaroni until al dente, drain and return to pot.
2
Mix eggs, evaporated milk, mustard, salt, and pepper in a bowl.
3
Add three-quarters of the cheese and the egg mixture to the pasta, stir well.
4
Pour into a greased baking dish, top with remaining cheese and paprika.
5
Bake at 350F for 35-40 minutes until golden and set. Let cool 10 minutes before slicing.

💡

Did You Know?

No Trinidadian Sunday lunch or holiday table is complete without macaroni pie. It is always sliced into squares, never scooped.

Chef's Notes

Equipment Tips

baking dish
large pot
mixing bowl

Garnishing

paprika dusting

Accompaniments

stewed chicken, coleslaw

The Story Behind Macaroni Pie

Macaroni pie arrived in Trinidad through British colonial influence but was transformed by local cooks who added more cheese, eggs, and spice. The dish became a Sunday lunch staple across all communities, served alongside stewed chicken, rice, and salad. Its firm texture distinguishes it from softer American versions.

🕐 Traditionally enjoyed sunday lunch and holidays 📜 Origins: Colonial era, 1800s

Comments (0)

No comments yet. Be the first to share your thoughts!