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Trinidad Macaroni Pie
4.7 from 147 votes

Trinidad Macaroni Pie

Trinidad Macaroni Pie is a baked cheesy pasta casserole with elbow macaroni, sharp cheddar, eggs, evaporated milk, and seasonings. Cooked macaroni is combined with a spiced egg and dairy mixture and plenty of cheddar, then baked until bubbly and golden. The dish offers a creamy, cheesy interior with a browned crust and is suitable for serving warm or at room temperature.

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

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

    Cup of Yum
  1. Preheat the oven to 375°F with the rack in the center. Grease a 2 quart baking dish and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 366

% 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.