Caribbean macaroni pie is a comfort food staple that's been gracing West Indian dinner tables for generations.
This is the sweet, kid-friendly version that my mom made for me growing up. It's simpler than traditional recipes: no onions, garlic, or herbs, just cheese, a touch of brown sugar, and white pepper.
It might sound unusual to make macaroni pie sweet, but trust me: this version pairs beautifully with stewed chicken, barbecue chicken or any saucy main dish. The subtle sweetness balances perfectly with rich, savoury sauces.
If you're looking for a more traditional savoury version, check out my Trinidad Macaroni Pie recipe.
Recipe Highlights
- Servings: About 8
- Time Commitment: 10 minutes prep + 35-40 minutes bake
- Effort Required: Very easy! Mix and bake.
- Special Equipment: 9" x 11" baking dish, box grater
- Ingredient Complexity: Just 6 simple ingredients
- Dietary Notes: Vegetarian, kid-friendly (good for picky eaters)
I've made this dish several times, and my entire family love it. Since I grew up in Grenada, and was used to my mom's delicious savory version of 'Macaroni Pie', I really appreciate 'your kid friendly' version, which our 3 grandgirls 10, 7 & 3 love. The American adults love it also. Thank you! - George
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Cook's Notes
Caribbean macaroni pie was a weekend dinner staple at my house throughout my childhood. My mom always made ours sweeter than most people do.
She also left out a lot of the traditional seasonings like onions, herbs, and mustard (probably because I was such a picky eater).
After making it that way for so many years for me and then for my brother, this sweet version eventually became our family's preferred recipe. No matter how many other versions I try, I'll always come back to this one.
I love eating macaroni pie with stewed chicken, because I can use the pie to mop up all of that delicious sauce. The cheesy flavour and sweetness of the pie balance perfectly with rich, savoury gravies.
What is Macaroni Pie?
Caribbean macaroni pie is different from American mac and cheese in one key way: the cheese isn't melted into a sauce before baking.
Instead, you shred the cheese and mix it directly into the cold egg and milk mixture. This gives you pockets of melted cheese throughout the pie, rather than a creamy cheese sauce.
The texture is firm enough to slice, making it perfect for serving alongside saucy mains.
Sweet vs. Savoury Versions
Every Caribbean household seems to have its own macaroni pie recipe. Some people like theirs spicy, some use lots of herbs, and some (like my family) prefer it sweet.
This sweet version includes:
- Brown sugar for subtle sweetness
- White pepper for a gentle kick
- No onions, garlic, or herbs
- Simple, clean flavours that kids love
If you prefer a traditional savoury macaroni pie with onions, garlic, thyme, and mustard, check out my Trinidad Macaroni Pie recipe.
That version is closer to what you'd find in the Naparima Girls' cookbook and reflects how most Trinidadian families make this dish.
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Ingredients & Substitutions
- Elbow Macaroni: I prefer elbow macaroni, but any short pasta shape works.
- Eggs: Binds everything together. I like the richness of 2 eggs, but some readers have had success just using 1 egg.
- Evaporated Milk (Carnation Milk): Provides richness without curdling. I do not recommend substituting with regular milk.
- Cheddar Cheese: Use aged cheddar for more flavour, or mild cheddar for a gentler taste. Marble cheese also works beautifully. New Zealand cheddar is traditional if you can find it.
- White Pepper: Provides a mild pepper flavour with no colour. Substitute with black pepper, if needed.
- Brown Sugar: Adds the signature sweetness. Start with 2 tablespoons, then adjust to taste. If you don't have brown sugar, you can sweeten the pie with condensed milk instead. My mom often did that when we didn't have brown sugar.
- Salt: Enhances all the flavours. Season to taste.
This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!
See the recipe card for the complete ingredient list and recipe instructions.
Recipe Variations
Once you've made this recipe a few times, you'll figure out what flavours you enjoy best. Here are some ways to make it your own:
- Cheese Variety: Try a blend of cheddar and mozzarella, or use mild marbled cheese.
- Herb Topping: Sprinkle fresh herbs or breadcrumbs on top before baking
- Ginger Twist: My aunt makes a delicious version with ½ teaspoon powdered ginger.
This is a flexible recipe that you can adapt to your family's tastes!
If you prefer a more flavourful, savoury macaroni pie, you should make my Trinidad Macaroni Pie with onions, garlic and herbs.
What to Serve With Macaroni Pie
Macaroni pie pairs beautifully with any saucy main course:
- Stewed chicken - my personal favourite!
- Barbecue chicken
- Braised meats
- Fried or grilled fish
The pie isn't creamy like traditional mac and cheese, so it really needs something saucy alongside it.
Frequently Asked Questions
This is how my mom always made it for our family! The brown sugar adds a subtle sweetness that pairs beautifully with savoury, saucy dishes like stewed chicken. It's especially popular with kids who might find traditional savoury versions too strong.
I don't recommend it. Regular milk can curdle when baked at high temperatures.. Evaporated milk stays stable even when cooked at high heat.
I use a 9" x 11" baking dish. A 10" x 10" dish also works perfectly. You can use a standard 9" x 13" dish, but your pie will be thinner.
More Caribbean Recipes
If you enjoyed this sweet macaroni pie, you'll love these other Caribbean favourites:
- Pelau: A one-pot rice dish with chicken and pigeon peas
- Coconut Milk Ice Cream: Creamy, tropical, and naturally dairy-free
- Trini Sweet Bread: A sweet coconut loaf studded with candied fruit
Recipe Card
Caribbean Macaroni Pie
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Ingredients
- 2 cups elbow macaroni, uncooked
- 2 eggs
- 2 ⅔ cups evaporated milk, (measure from 2 cans of Carnation milk)
- 3 ½ cups cheddar cheese, grated, reserve ½ cup for topping
- ¼ teaspoon white pepper
- 2 tablespoons brown sugar
- salt, to taste
Equipment
- 9x11 Baking Dish
- Box Grater
Instructions
- Preheat oven to 350°F.
- Boil macaroni in salted water approximately 8 minutes, or according to package instructions. Once cooked, drain and set aside.
- In a large bowl, beat eggs until fluffy.
- Add milk, pepper, sugar and salt and stir until combined.
- Stir in 3 cups of cheese, and the cooked macaroni.
- Pour into a greased, 9x11 baking dish and top with reserved ½ cup of cheese.
- Bake until firm, 35-40 minutes.
- Allow pie to rest for 10-15 minutes before serving.
Notes
- Baking Dish Size: I use a 9" x 11" baking dish. A 10" x 10" works perfectly too. You can use a standard 9" x 13" dish, but your pie will be thinner.
- Cheese Selection: In Trinidad, people use New Zealand cheddar cheese but you can use whatever you have available-aged cheddar for more flavour, mild cheddar for gentler taste, or marble cheese. Avoid pre-shredded cheese; it contains anti-caking agents that affect texture.
- Shredding Tip: Cold cheese is easier to shred than warm cheese. Keep it in the fridge until ready to use.
- Sweetness Adjustment: Start with 2 tablespoons of brown sugar. Add more (up to 3 tablespoons) for sweeter pie, or reduce to 1 tablespoon for less sweetness.
- Evaporated Milk is Essential: Do not substitute with regular milk-it will curdle at high temperatures. Evaporated milk stays stable when baked.
- Pepper Choice: White pepper keeps the pie visually clean with no black flecks. Black pepper works fine and tastes nearly identical.
- Prevent Over-Browning: If the cheese on top begins to brown too quickly, cover it with tin foil for the remaining baking time.
- Don't Overbake: Pie should be just set in the center with a slight jiggle. It continues cooking as it cools.
- Resting Time: Let pie rest 10-15 minutes after baking for easiest slicing and best texture.
- Make Ahead: Assemble up to 1 day ahead and refrigerate covered. Add 5-10 minutes to baking time if starting from cold.
- Storage: Refrigerate leftovers for up to 3 days. Reheat in microwave or 350°F oven until warmed through.
Please read the full blog post for all of my tips, variations, and recommendations for this recipe.
Nutrition
Nutritional information is an estimate and will vary depending on specific ingredients and brands used. Accuracy cannot be guaranteed.
Private Notes
Have you made this recipe?
Let us know how it turned out in the comments!About Shareba
Shareba Abdul is a recipe developer and food photographer with a Culinary Arts certificate from George Brown College and 15+ years of experience creating and testing recipes for home cooks. All recipes are tested in her home kitchen. Learn more →
Larry says
Hi I am trying this recipe tonight. Just to clarify, am I using 2 cups of macaroni or 2 boxes of macaroni?
Shareba says
Hi Larry, please use 2 cups as listed in the recipe. Unfortunately, I can't tell you how many boxes to use as not all boxes have the same amount. I buy my macaroni in large bags and measure out the amount that I need. I hope this helps!
Kandy says
Do I have to use the egg?
Shareba says
Hi Kandy, Trinidadian macaroni pie always has an egg or two in it, to bind the filling together. But I have seen Southern pies that leave it out, so it should work if you omit it (although I’ve never tried that myself).
Fe says
Hello..... You can make a white sauce also and omit the eggs.....Each culture has its own little secret ingredient....
Shareba says
Good to know, thanks for sharing!
Misty says
This could be the recipe my mom used when I was a kid. I have searched for years for this. Thank you, I can't wait to try it.
Shareba says
Hey Misty, I'm happy to help! Just a quick heads up that this Mac Pie is a sweet (kid-friendly) version. If your mom made a more savoury pie, you might like this one better: https://insearchofyummyness.com/trinidad-macaroni-pie/. Either way, I hope you enjoy the recipe!
Misty says
The kids version is what I was looking for though I may try the adult version as well. Thanks!
Shareba says
Ok perfect!
Leanne Paganelli says
I am a little
Confused with the macaroni is it one box of elbow pasta or is it two cups spiked so per box I would double the recipe? I made this but only cooking for two I cut it in half and did one cup of dry elbows to one can of evaporated milk and it was awesome! But now I am cooking for thanksgiving and want to make a few batches of it.
Shareba says
Hi Leanne, I'm so glad that halving the recipe worked for you. In regards to the box of macaroni, it depends on the size of the box. I usually buy large bags of macaroni and measure out the amount that I need. The full amount for this recipe is 2 cups elbow macaroni, which is 16 oz or 1 lb. If you need to make a few batches, I would make one batch and bake it. Then make another batch, and bake it. Rather than doubling the recipe and trying to bake it in a larger dish, as the edges could burn before the inside cooks. Does this help? Let me know!
Patti says
I’m confused by the amount of elbow macaroni. I weighed 1 cup and it is only 4 ozs so the total for the recipe would be 8 ozs not 16 ozs. Would you please clarify? Thanks.
Shareba says
Hi Patti, sorry for the delay in my reply. You are correct, it should be close to 4oz. I just measured mine on a scale and 1 cup of small elblow macaroni gave me 4.9oz.
I made a mistake, 1 cup = 8oz of liquid, but solids are measured differently. Thanks for pointing that out! I will make the adjustment in the recipe.
Nicky says
This is how my mom and the rest of my family makes Mac and cheese, I grew up on this and I’m American. I never really cared for creamy Mac and cheese and I still really don’t. This is thee best way to make it!
Shareba says
I totally get that! I thought creamy mac and cheese was so strange the first time I had it, although I do enjoy the homemade stuff now. Thanks for stopping by Nicky!
Talia Thompson says
I just made this and it is soooo yummy and perfect, how long can I keep it in the fridge would you say?
Thank you so much xxx
Shareba says
Hey Talia,
I'm glad that you enjoyed it! If it's tightly sealed, you should be able to store it for 2-3 days. I hope this helps!
Lini says
Can you use a 9x13 pan? If yes would you need to make adjustments to the recipe?
Shareba says
Hey Lini, sorry for the delay in my reply. Yes, you could totally use a 9x13, the resulting pie will just be a bit thinner. If anything, you may need to reduce the cooking time a bit because of that. I'd make sure to start checking the doneness by the 25 minute mark and keep a close eye on it. I hope that helps!
Earl says
Hello can you substitute the brown sugar if you have none
Shareba says
Hi Earl, yes you can use regular white sugar instead!
REBECCA DE SERRES says
Thank you for the recipe, I made one and froze it and now im wondering how to bake it? What temperature & for how long?
Please HELP!!
Shareba says
Ooh, good question. I've never frozen one before. I think you could be ok baking it from frozen, but I'd cover it with a piece of tin foil so the top doesn't burn. It's going to take longer to cook than the recipe calls for. Check it after 45 minutes, see how it's firming up. It's done with everything is set (solid), and you can still brown the top in the last 5-10 mins of cooking (take the foil off). Does that help?
Veronica Worthy says
I love mac and cheese all ways...grew up on the homemade creamy kind...but when made like this...i can't help my self I love it!????... It's Cheesy and simple and great with a side of meat and gravy...
Shareba says
I'm glad you like it Veronica! I know what you mean, I grew up on macaroni pie but I LOVE creamy mac and cheese now too 😀 You can't beat the cheese + pasta combo!
Ken says
Omg, that looks so yummy! I want a sample!