Trinidad Macaroni Pie

Name: Trinidad Macaroni Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 8 ounces (225 grams / 2 cups) dry elbow macaroni; ½ tablespoon unsalted butter; ½ cup finely chopped onion; 2 large eggs; 1 (12 fl oz) can evaporated milk; 3 tablespoons sour cream; 1 ½ teaspoons dry mustard or prepared yellow mustard; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 12 ounces (340 grams) sharp cheddar cheese, grated; 2 scallions, thinly sliced; Pinch of cayenne pepper or a few shakes of hot sauce (preferably Caribbean hot sauce)

User Reviews

4.7

147 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
8 servings
Calories
366 kcal
Course
Side Dish, Main Course
Cuisine
Caribbean

Trinidad Macaroni Pie

Megan Mendez

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Trinidad macaroni pie is a classic Caribbean comfort food that is not only easy to make, but delicious served hot, cold, or at room temperature. Serve it as a main dish for a simple lunch, or as a side dish with spicy stewed meats or fish like they do on the islands. I even love eating a cold square of macaroni pie for breakfast!

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Ingredients

Servings

8 ounces (225 grams / 2 cups) dry elbow macaroni
½ tablespoon unsalted butter
½ cup finely chopped onion
2 large eggs
1 (12 fl oz) can evaporated milk (1 ½ cups)
3 tablespoons sour cream (optional)
1 ½ teaspoons dry mustard or prepared yellow mustard
1 teaspoon kosher salt
1 teaspoon ground black pepper
12 ounces (340 grams) sharp cheddar cheese, grated (about 3 cups)
2 scallions, thinly sliced (optional)
Pinch of cayenne pepper or a few shakes of hot sauce (preferably Caribbean hot sauce) (optional)

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Instructions

Preheat the oven to 375°F with the rack in the center. Grease a 2 quart baking dish and set aside.
Cook the elbow macaroni in a pot of salted boiling water until just shy of al dente (about 5 minutes). Drain and return to the pot off the heat.
In a skillet over medium heat, melt the butter and add the onion. Stir and cook for about 5 minutes or until translucent. Add the cooked onions to the pot of drained macaroni.
In a medium mixing bowl, whisk together the eggs and the evaporated milk. Whisk in the sour cream (if using), dry mustard, salt, and pepper. Add to the pot of macaroni and give it a good stir. Add all but ½ cup of the grated cheddar to the macaroni, along with the scallions and hot sauce (if using) and stir to combine.
Pour into the prepared baking dish and sprinkle the top with the reserved ½ cup cheddar cheese. Bake for 35 to 45 minutes, or until the top is golden brown and edges are bubbly.
Cool the pie for 10 to 15 minutes, then cut into squares and serve. You can also enjoy the pie cold the next day, Caribbean style.

Notes

To freeze leftover macaroni pie, cut into squares, wrap individually with plastic wrap (to prevent freezer burn), and then store in freezer bags. To reheat frozen Trinidad macaroni pie, I recommend thawing the squares first and heating in a toaster oven or oven, or even a microwave will work fine. You can reheat from a frozen state but it may not reheat as evenly, and will take longer.
Adjust this recipe to suit your tastes. Swap the fresh onion/scallion with some onion and garlic powder instead. If you dislike onion, you can omit it along with the scallion. Skip the sour cream if you don't have it, or leave it in for another layer of flavor. You can also add grated carrot or finely chopped red peppers if you'd like for added flavor and color.
This is a great recipe for entertaining because you can make it ahead of time. Cut it into smaller squares and serve it with tongs or a small spatula or stick a toothpick into each square for easy grabbing. Serve it cold or at room temperature.

Nutrition Information

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Calories 366kcal (18%) Carbohydrates 28g (9%) Protein 19g (38%) Fat 20g (31%) Saturated Fat 13g (65%) Cholesterol 108mg (36%) Sodium 478mg (20%) Potassium 227mg (6%) Fiber 1g (4%) Sugar 6g (12%)