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Trinidad Macaroni Pie

Firm, sliceable baked macaroni and cheese with evaporated milk and a hint of pepper. Sunday lunch is not complete without it.

Sides and Condiments

  • 1 hr 20 min est.
  • Serves 8
  • Easy
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Trini
A slice of baked macaroni pie on a striped plate

Macaroni pie is a fixture of the Trinidad Sunday lunch plate, next to stewed chicken, rice, callaloo and salad. Unlike creamy macaroni and cheese, it is baked until set so it can be cut into neat squares.

Eggs and evaporated milk hold it together; sharp cheddar, a little mustard and some finely chopped hot pepper give it its flavour. Let it cool for a while before cutting, or the slices will fall apart.

The recipe

Trinidad Macaroni Pie

Prep
20 min
Cook
45 min
Setting
15 min
Total
1 hr 20 min
Serves
8
Makes
One 9 × 13 inch dish

Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.

Ingredients

Tick items off as you gather them.

Method

  1. Heat the oven to 350°F (175°C) and butter a 9 × 13 inch (23 × 33 cm) baking dish.
  2. Cook the macaroni in salted water until just tender. Drain and stir in the butter while hot.
  3. Mix in 2½ cups of the cheese, then the evaporated milk, eggs, onion, mustard, hot pepper, salt and black pepper.
  4. Spread in the dish and scatter the remaining cheese on top.
  5. Bake for 35 to 40 minutes, until set and golden on top.
  6. Leave to cool for at least 15 minutes before cutting into squares.

Serve it with

Substitutions

  • Many Trinidad cooks use long macaroni broken into pieces; elbows work too.
  • For vegetarians, choose a cheddar made with vegetarian rennet.

Storing and reheating

  • Refrigerate covered for up to 3 days.
  • Slices reheat well in the oven or microwave.

Cook's notes

  • Slightly undercook the macaroni; it keeps cooking in the oven.

https://trinbagorecipes.com/recipes/trinidad-macaroni-pie/

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