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 →
Louise Flowers-Coburn says
Although I lived the taste my mac cheese pie curdled. I'm not a fan of evaporated milk so used a mixture of this with cows. Could this have been the problem? What can I use instead evaporated milk?
Shareba says
Hey Louise, I'm sorry to hear that your mac pie became curdled! I suspect it's because you used regular cow's milk, which can easily curdle when cooked at high temperatures. I've only ever made this recipe with evaporated milk, which can be cooked at high temperatures without curdling.
I'm not sure what would be a decent substitute for the evaporated milk...
If you want to use cow's milk, you'd have to make a cheese sauce on the stovetop first so you could gradually warm up the milk, but the texture will not be macaroni pie. It would be more like baked mac and cheese.
If you don't like the flavour of evaporated milk, you could try making this version of Macaroni Pie instead. It has more seasoning, you so may not taste the evaporated milk at all: https://insearchofyummyness.com/trinidad-macaroni-pie/. I hope this helps!
Denise says
I've done it with cows milk without it curdling. When I say cows milk, I mean the reg milk you get out the store from the cold section. The trick is to turn the oven down a little and not to over stir it when your mixing it up.
Other options besides evap are: half and half or use heavy cream combined with reg milk. It will take longer to settle tho once you take it out.
We cook our mac and cheese similar to this South Carolina.
Shareba says
Thank you for sharing your tips, Denise!
Emily says
Can’t wait to make this tonight!! Is it big or small cans of evaporated milk?
Shareba says
Hi Emily, I hope you enjoy the recipe! I've only seen one can size at my grocery, but the ones I use are 354 ml each. I hope this helps!
Meagan says
Easy to make, tastes like my mother in law's. I didn’t add enough salt the first time I made it, so I’m upping the salt this time. I wish there was an approximate salt measurement to use, but other than that it’s a great recipe.
Shareba says
Hi Meagan, thanks for your feedback. I'm glad the recipe worked for you, but I apologize for not having a salt measurement. I don't generally add a measurement for salt because it depends on what kind of salt you use. I use sea salt at home, but 1 tsp of sea salt and 1 tsp of iodized salt don't taste the same. That being said, I'll revisit the recipe and see if I can make a suggestion for the salt quantity moving forward. Thanks again.
Ali says
Do you make a rue with the milk mixture?
Shareba says
Hi Ali, no you don't make a roux. There isn't any flour in this recipe.
Jen says
This tastes great! Thanks for the recipe!
Shareba says
I'm glad to hear that you enjoyed it!
Breann says
Trying this tonight, my husband is Jamaican and loves Mac Pie. I always try to be fancy with a roux and it never comes out quite how he likes it. I'll try this recipe and see if simple is better.
Shareba says
I hope you both enjoy it!
Jessica says
Oh man, I'm so excited to have found this! My best friend of 28 years is the daughter of a Jamaican immigrant. Her grandparents eventually immigrated too (we're Canadian) and we grew up with her Nana making mac and cheese like this for us! For years we've been wishing we had Nana's receipe, but we didn't know it was a Caribbean thing! I'm so excited to try this now and maybe even porch drop some down the street to my friend 🥰 Thanks so much for sharing!
Shareba says
I'm happy to be able to help! This one is the sweeter kid-friendly version. If you grew up eating the more savoury one, I've got that recipe here: https://insearchofyummyness.com/trinidad-macaroni-pie/. I hope one of them works out for you! And I'm sure your friend would appreciate a porch drop - that's such a nice idea 🙂 Stay safe!
George R Alexander says
Fantastic and delicious.
George R Alexander says
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!
Shareba says
Hi George, thanks so much for your comment. I'm so glad that your grandchildren enjoy this version! Honestly, I was a little anxious about sharing it because I thought people would think it's too sweet. It does seem popular with the little ones though. And yes, Mac Pie is definitely far different than Mac and Cheese!
Dave says
Is this to be eaten alone or as a side
Shareba says
You can eat it alone if you want to, but it is often served as a side with stewed chicken, or BBQ chicken. This mac pie is pretty sweet, so if you're new to the dish you might want to try the savoury version instead: https://insearchofyummyness.com/trinidad-macaroni-pie/. It has more mass appeal.