Macaroni pie is a Caribbean comfort-food classic that's similar to baked macaroni and cheese, except the cheese isn't melted into a sauce before baking.
This savoury version balances the natural sweetness of caramelized onions with aromatic white pepper, garlic, mustard, fresh thyme and a hint of cayenne.
It's a comforting side dish for Sunday lunches, pairing beautifully with stewed chicken, roast meats, or anything with a rich, flavourful sauce.
Recipe Highlights
- Servings: About 8
- Time Commitment: 15 minutes prep, plus 35 minutes bake
- Effort Required: Minimal
- Special Equipment: Casserole dish (9 by 13 or similar), box grater
- Ingredient Complexity: Simple pantry staples
- Dietary Notes: Vegetarian
My husband is from Trinidad and I made this! He said it taste like the pie back home! I'm so happy 😊 thank you for this recipe! I used the yellow mustard instead of the the dried one and still it's perfect! Thank you again! - Ria
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What is Trinidad Macaroni Pie?
Trinidad macaroni pie is a baked dish that resembles macaroni and cheese, but the cheese is mixed in rather than melted into a sauce.
Grated cheese, evaporated milk, and eggs come together to create a firm, sliceable pie with a texture that's completely different from creamy American-style mac and cheese.
Ingredients & Substitutions
- Macaroni: Use elbow macaroni or any short pasta shape. You can use the traditional long macaroni in this dish, but it's not available here, so I have not been able to test the recipe with it myself.
- Eggs: Binds the filling together. Use one for a lighter texture, or two for a richer, more custardy pie.
- Evaporated Milk: Provides creaminess without curdling. Do not substitute with regular cow's milk.
- Aged Cheddar Cheese: Use white, orange, or marble cheddar. New Zealand cheddar is traditional if you can find it.
- Cooked Onions: Adds sweetness. Substitute with 1 teaspoon onion powder if preferred.
- White Pepper: This is what my mom uses. Substitute with black pepper if needed.
- Mustard: Dry mustard powder, yellow mustard, or Dijon all work well.
- Fresh Thyme: Adds herbaceous flavour.
- Cayenne Pepper: Adds a subtle kick. Adjust to taste.
- Garlic: Fresh or powdered is fine.
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.
Cook's Notes
Macaroni pie is a staple in Caribbean cuisine, and one that I grew up eating a lot in my Trinidadian household.
Growing up, my mom always made a sweet (kid-friendly) version for me and my brother. I love how it pairs with stewed chicken, and no matter how many versions I try, I'll always prefer my mom's pie over everyone else's.
I shared that sweet recipe on my blog about six years ago, and it's one of my most popular recipes today. But over time, I realized that no one else I know makes their macaroni pie sweet!
So after lots of testing and feedback from friends and family, I've developed this classic savoury version that honours traditional Trinidadian flavours while reflecting how most people actually make this dish at home.
How This Recipe Was Developed
I asked my friends and family to share what they put in their macaroni pies, and discovered that every family has their own twist:
- Some use only aged cheddar
- Others blend cheddar with mozzarella
- Many add fresh herbs like thyme and parsley
- Some stir in ketchup or mustard for tang
- One aunt adds powdered ginger
- A friend from Barbados (Heather from Heather's Eats) swears by mustard (both hot English and yellow), plus ketchup, onion, and pepper sauce
The recipe truly varies from family to family, village to village, even person to person.
After lots of trial and error (and feedback from all these generous recipe sharers), I developed a savoury macaroni pie that balances traditional Trinidadian flavours with ingredients that are easy to find.
The Onion
I tried making this with raw grated onion (which is a common addition), and I really disliked it. The raw onion was too sharp and overpowering.
So I cook my onions down until they're soft and slightly sweet before adding them to the pie. This creates a much more balanced flavour.
If you want onion flavour without the extra step, substitute 1 teaspoon of onion powder instead.
The Mustard
I've tested this recipe with dry mustard powder, yellow mustard, and Dijon mustard. All three work beautifully and add that subtle tangy depth that makes macaroni pie so special.
Use whatever you have on hand.
Selecting the Right Cheese
You can use any cheddar you like. I prefer aged orange cheddar for deeper flavour and nice colour, but I've also made this with marble cheese (which is milder but still delicious).
My mom told me that when we lived in Trinidad, she would make macaroni pie with New Zealand cheddar cheese. If you can find it, it's worth trying for that authentic taste.
Recipe Variations
As I mentioned, every family makes macaroni pie differently. I didn't include every possible ingredient in my version, so here are some variations you can try to make this recipe your own:
- Cheese Blend: Combine cheddar and mozzarella for a milder, stretchier texture
- Fresh Herbs: Add chopped parsley, scallions, or cilantro for extra freshness
- Vegetables: Mix in grated carrot or finely diced tomatoes for colour and nutrition
- Spice Level: Increase the cayenne or add a few drops of hot pepper sauce
- Condiments: Stir in a tablespoon of ketchup for sweetness and tang (a popular addition in some families)
- Ginger Version: Add ½ teaspoon powdered ginger for a unique, warming flavour (like my aunt makes!)
If you have picky eaters in your family, you might want to try my sweet kid-friendly macaroni pie recipe instead. It's the version my mom always made for us, and it pairs beautifully with stewed chicken!
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Frequently Asked Questions
Macaroni pie pairs well with anything stewed or grilled, so long as it has sauce. The pie itself isn't creamy like mac and cheese, so it's best to pair it with something saucy. The strong flavours of stewed chicken or saucy barbecue chicken pair very well with the subtle sweetness of the pie.
Trinidadian macaroni pie always has an egg or two in it, which binds the filling together. If you prefer a lighter/less eggy flavour, just use one. You can also try omitting it altogether, but I haven't tested that myself.
I do not recommend using cow's milk in this recipe. Cow's milk can easily curdle when cooked at high temperatures, whereas evaporated milk remains stable even when cooked at high temperatures.
I used a 9" x 11" enamelled cast-iron baking dish to test this recipe. If you don't have that size, a 10" x 10" baking dish will also work. You can use a standard 9" x 13" baking dish, but your pie may turn out a little bit thinner than mine.
If you try making this recipe, I'd love for you to leave a comment and let me know if you enjoyed it.
Or, if you usually make macaroni pie at home, let me know what you like to add to yours!
If you enjoyed this Trinidad 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
- Cassava Pone: a sweet, dense dessert made with grated cassava
Recipe Card
Trinidad Macaroni Pie
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Ingredients
- 2 cups elbow macaroni, uncooked
- 1 tablespoon salted butter
- ¼ cup onion, finely chopped
- 2 large eggs
- 2 ⅔ cups evaporated milk, (measure from 2 cans of Carnation milk)
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 1 teaspoon garlic powder
- 1 ½ teaspoon dry mustard powder
- ½ teaspoon dried thyme
- a pinch of cayenne pepper, optional
- 3½ cups grated aged cheddar cheese, reserve ½ cup for topping
Instructions
- Preheat oven to 350°F.
- Grease a medium baking dish, and set aside.
- Boil macaroni in salted water according to package directions. Once cooked, drain the macaroni and place back into the pot, leaving it off the heat to cool down.
- Melt butter in a skillet over medium heat. Add onions, cook until softened and slightly caramelized. Scrape the onions and melted butter into the pot with the macaroni. Stir to combine.
- In a large bowl, beat eggs until fluffy. Add evaporated milk, salt, pepper, garlic powder, dry mustard, dried thyme and cayenne pepper. Stir to combine.
- Pour the egg mixture over the macaroni and stir until well coated.
- Stir in 3 cups of the shredded cheese.
- Pour into the greased baking dish and top with reserved ½ cup of shredded cheese.
- Bake until the pie is firm, and the top is golden brown. About 35-40 minutes.
- Allow pie to rest for 10-15 minutes before serving.
Notes
- Baking Dish Size: I used a 9" x 11" enamelled cast iron baking dish to test this recipe. If you don't have that size, a 10" x 10" baking dish will also work. You can use a standard 9" x 13" baking dish, but your pie may turn out a little bit thinner than mine.
- Cheese Selection: This dish is traditionally made with Trinidad-style cheese (New Zealand cheddar), but you can use any cheddar you like, or use a mixture of cheddar and mozzarella. Aged cheddar will taste more "cheesy" than mild 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.
- Evaporated Milk is Essential: Do not substitute with regular milk-it will curdle at high temperatures. Evaporated milk stays stable when baked.
- Egg Adjustment: Use 1 egg for a lighter texture, 2 eggs for a richer, more custardy pie. Two eggs create a firmer, more sliceable result.
- Onion Options: For onion flavour without cooking, substitute 1 teaspoon onion powder. Raw grated onion is too sharp for this recipe.
- Pepper Choice: White pepper keeps the pie visually clean with no black flecks. Black pepper works fine and tastes nearly identical.
- Mustard Flexibility: Dry mustard powder, yellow mustard, or Dijon all work well. Use whatever you have on hand.
- 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. Overbaking makes it dry.
- Resting Time: Let the pie rest 10-15 minutes after baking for the easiest slicing and best texture.
- Make Ahead: Assemble up to 1 day ahead and refrigerate covered. Add 5-10 minutes to the baking time if starting from cold.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave or the whole pie in a 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!This post was originally published on March 31, 2017. Since then, it has been updated with more tips and helpful information.
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 →
Lisa Chong says
I have made this several times now and the proportions are perfect. Nice and cheesy and able to be cut when cooled. I am Jamaican and we make a very similar version to this but it seemed to come out differently each time. It would depend on what was in the fridge to use up.
My favourite additions are red pepper, onion, thyme and scotch bonnet peppers.
This one comes out delicious every time. Thank you !!!!!!!!!!!
Shareba Abdul says
I'm happy to hear that my recipe worked for you! Thanks for sharing!
June says
Can I use egg whites instead of full eggs?
Shareba says
That should be fine. I haven't tested the recipe with just egg whites, but several readers have made the recipe without eggs at all and were happy with the results. The whole eggs act as a binder and add richness to the dish, so I would assume that by adding just the eggs whites it will have a lighter texture. If you end up making this recipe with just the whites, please let me know how it goes!
Daniel says
Your Mama is right, New Zeeland sharp cheddar makes the best macaroni pie! I miss Trinidad.
Shareba says
I wish we could get it here, I'd like to try it. Apparently their butter is quite nice as well. Sorry to hear you miss home though 🙁
Katherine says
At what point do you put in the evaporated milk?
Shareba says
The evaporated milk should be added in Step 5. "In a large bowl, beat eggs until fluffy. Add milk, salt, pepper, garlic powder, dry mustard, dried thyme and cayenne pepper. Stir to combine."
Beth Meree says
I live in Charkeston SC and my husband's grandmother always made what she called "macaroni pie". I know she used eggs and canned milk but I never had her recipe. When I searched for it I found out it was a dish from the islands and that makes sense because the carribean islands have a heavy influence in our city. As for your recipe, it is delicious!
Shareba says
Hi Beth, thanks so much for your comment! I'm glad you enjoyed it 🙂