Caribbean Macaroni Pie

A side view of a slice of kid-friendly sweet macaroni pie with golden baked edges. You can see pieces of cooked macaroni showing on the side. Served on a blue plate on a brown tablecloth.

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4.37 from 166 votes

A sweeter version of the classic Caribbean baked macaroni and cheese dish.

Prep Time15

Cook Time40

Total Time55

Servings: servings

Author: Shareba Abdul

Equipment

9x11 Baking Dish
Box Grater

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

US Customary - Metric

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.

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