Trinidad Macaroni Pie
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
366 kcal
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Course
Side Dish, Main Course
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Cuisine
Caribbean
Trinidad Macaroni Pie
Description
This Trinidad Macaroni Pie blends partially cooked elbow macaroni with an egg and evaporated milk mixture enriched by sour cream, dry mustard, and seasonings. Sharp cheddar cheese is folded into the macaroni, enhancing its richness and creating a creamy, cohesive filling. The mixture is poured into a greased baking dish, topped with more cheddar, and baked until the surface turns golden brown with bubbling edges. The pie develops a firm, sliceable texture that holds well for serving. Optional scallions and hot sauce add bright and spicy notes typical to the dish. It pairs well as a hearty side or main at meals and can be enjoyed warm or cooled.
After baking, the pie should rest to allow firming. Leftovers freeze well when cut into squares, wrapped carefully, and reheated after thawing for best texture. Adjustments can be made by substituting dry seasonings or omitting ingredients like sour cream or onions based on preference. Vegetables like grated carrot or red pepper add extra color and flavor variations. The pie is practical for entertaining as it can be made in advance, cut into smaller portions, and served easily by hand, even cold.
Ingredients
- 8 ounces elbow macaroni dry
- ½ tablespoon butter unsalted
- ½ cup onion finely chopped
- 2 egg large
- 1 evaporated milk 1 ½ cups, canned
- 3 tablespoons sour cream (optional)
- 1 ½ teaspoons dry mustard or prepared yellow mustard
- 1 teaspoon kosher salt
- 1 teaspoon black pepper ground
- 12 ounces sharp cheddar cheese about 3 cups, grated
- 2 scallion optional, thinly sliced
- Pinch cayenne pepper optional, or a few shakes of hot sauce (preferably Caribbean hot sauce
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
- Freeze leftover pie squares individually wrapped to prevent freezer burn and reheat after thawing for even warming.
- Swap fresh onions and scallions for onion and garlic powder if preferred or omit for no-onion versions.
- Optional sour cream adds creaminess but can be skipped without affecting bake quality.
- Add grated carrots or chopped red peppers for additional color and mild sweetness.
- Serve warm or at room temperature; cut smaller portions for easy serving at gatherings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 28g | 9% |
| Protein | 19g | 38% |
| Fat | 20g | 31% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 108mg | 36% |
| Sodium | 478mg | 20% |
| Potassium | 227mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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