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.
Save This Recipe
Enter your email below, and I'll send the link for this recipe straight to your inbox. Plus, get more recipes from me every week!
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
- 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
Jump to:
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.
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.
Why I Make This Recipe
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 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.
Common 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
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
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.
Save This Recipe
Enter your email below, and I'll send the link for this recipe straight to your inbox. Plus, get more recipes from me every week!
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 any cheddar. 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.
- 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 the 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 provided as a courtesy and will vary based on the specific ingredients used. For exact values, use your preferred nutritional calculator with the products you're using.
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. She is also a member of the International Association for Culinary Professionals. All recipes on this website are tested in her home kitchen. Learn more →
Joi says
As the amount of servings you choose go up, would you need a bigger pan? And also, I've experienced adding heavy cream makes it taste better!
Thanks Joi
Shareba says
Hi Joi, yes, if you're going to make a bigger batch you may need a bigger pan. The recipe makes about 8 servings, which fits comfortably into a 9x11 baking dish. If you're going to double it, use two pans.
Also, thanks for the tip about the heavy cream, I'll have to try that 🙂
mack says
very nice
Shareba says
Thank you!
Nina says
Hi
Can i please have the amount of evaporated milk in mls or fluid onces
Thanks nina
Shareba says
Hi Nina, it's about 630 ml or 21.28 fluid ounces. If you change the dropdown tab under "salt" from US Customary to Metric, it will show you the conversion. I hope this helps!
Sal says
For the carnation milk you wrote 2 cans of carnation milk, does this mean it is ok if we use 2 cans in the recipe? or buy 2 cans and then measure it out to 2 and 2/3 cups. i used both cans and my pie seems a little more watery than most of the recipe videos i've watched. wondering if i have ruined the pie from using too much carnation milk
Shareba says
Hi Sal, that's a good question... I'm going to have to go back and test this to check. This recipe is actually several years old (I keep going in to update things in the post), and I honestly don't remember if I measure it out or use both cans. I'm assuming I usually put both cans in if I wrote it that way... but I just checked the math and it's more than 2 2/3 cups, so I'm not sure. I'll re-test the recipe and update the instructions. I apologize for the confusion.
Shareba says
Hi again Sal, ok so I made the recipe again tonight and figured out that I meant you'd need to measure the amount from 2 cans. The difference is 1/3 of a cup if you use all of both cans, so it will be a looser pie but definitely still edible. Thanks for bringing this to my attention. I have adjusted the instructions. sorry again for the confusion.
Mike says
Given me a good idea for my own, more a savoury than sweet person so no sugar. Would have liked metric measures and Celsius for oven, but Google can sort that out. Thanks.
Shareba says
Hi Mike, thanks for your feedback. My recipe is supposed to have a feature that allows you to press a button to convert to metric, but it doesn't seem to be working right now. I'll have my tech guy take a look at it for me, thanks for the heads up! Also, I do have a more savoury version of this recipe here: https://insearchofyummyness.com/trinidad-macaroni-pie/
ERJ says
in Jamaica my grzndmother taught me to make mac and cheese this way. we cut up onion garlic green pepper escallion saute in butter then and flour slowly add in milk cheese optional mustard. we add to cooked macaroni. on top spread more cheese and panko bread crumbs bake
Shareba says
Yum! Your version sounds tasty 🙂
Denise says
Nice. I didn't know they made mac and cheese like that in the Caribbeans. This same mac and cheese can be found in southern black homes in Ms, Al, Ga, Sc, and Nc. We add a little bit if butter tho. I add my eggs and milk after the noodles and cheese have cooled a bit so that the egg won't cook. My cheeses of choice are hoop cheese (the one with red wax around it) and sharp... the one you shred yourself. I bake mine on 350 for 30 min or when it lightly ..... and I mean lightly brown around the edges. So Amazing that other people in the world do this. Brown sugar is new and i will have to try it. Thank you for sharing!!
Shareba says
Hey Denise, that's so interesting! I'll have to try your method sometime and see what the difference tastes like. If you end up making my version, let me know what you think of it!
Kayla says
Hey what size baking pan did you use
Shareba says
Hi Kayla, I used a 9x11 baking dish (step 6 in the recipe).