Macaroni Pie (Trinidadian Baked Macaroni and Cheese)
Local name: Macaroni pie
In short: Elbow macaroni baked with sharp cheddar, eggs, evaporated milk, mustard and hot pepper until set and golden, then cut into firm squares. It takes about 1 h 5 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 45 min
- Resting
- 15 min
- Total
- 1 h 5 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 450 kcal
Macaroni pie is the side dish that holds a Trinidadian Sunday lunch together, sitting on the plate beside stewed chicken, callaloo, rice and salad. It is cut into firm squares rather than scooped, because the macaroni is bound with eggs and evaporated milk into a set, sliceable custard with plenty of sharp cheese and a golden, slightly crisp top. Mustard and hot pepper in the mix give it a gentle bite.
Instructions
- Heat the oven to 180°C (350°F). Grease a 23 x 33 cm (9 x 13 inch) baking dish with butter.
- Boil the macaroni in well-salted water for 2 minutes less than the package time, so it is still firm. Drain and return it to the hot pot.
- Stir the butter into the hot macaroni until melted. Add the onion, sweet pepper and hot pepper and toss together.
- Whisk the eggs with the evaporated milk, mustard, 1/2 tsp salt and black pepper in a large bowl. Stir in the macaroni and two-thirds of the cheese.
- Pour the mixture into the dish and level the top. Scatter the remaining cheese over the surface.
- Bake for 30 to 35 minutes, until the center is set, the edges bubble and the top is golden brown.
- Rest for 15 minutes so the pie firms up, then cut into squares and serve warm.
Tips
- Undercook the macaroni slightly. It keeps absorbing the milk mixture as it bakes, and fully cooked pasta turns soft and heavy.
- Use a sharp, well-aged cheddar and grate it yourself. Packaged shredded cheese is coated to stop clumping and melts less smoothly.
Questions and answers
Why is it called a pie if it has no crust?
In Trinidad, pie describes a dish baked in a pan and cut into pieces. The macaroni and egg mixture sets like a savory custard, so it slices into squares.
Can I make macaroni pie ahead of time?
Yes. Assemble it up to a day ahead, cover and refrigerate, then bake 5 to 10 minutes longer. Baked leftovers keep for 4 days and reheat well, covered, at 160°C (325°F).
Can I use fresh milk instead of evaporated milk?
You can. Use the same volume of whole milk, though the pie will be less creamy and a little softer. Evaporated milk gives the traditional richness and a firmer slice.
How long does it take to make Macaroni Pie (Trinidadian Baked Macaroni and Cheese)?
About 1 h 5 min in total: 20 min of preparation and 45 min of cooking.
How many calories are in Macaroni Pie (Trinidadian Baked Macaroni and Cheese)?
About 450 kcal per serving, with 21 g of protein, 41 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 41 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 620 mg |
Estimated values, calculated from the ingredients.
