Trinidad Macaroni Pie
A classic Trinidadian baked pasta dish with cheese.
Servings: 8
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.
Nutrition
Calories: 484kcal | Carbohydrates: 36g | Protein: 24g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 141mg | Sodium: 508mg | Potassium: 419mg | Fiber: 1g | Sugar: 10g | Vitamin A: 835IU | Vitamin C: 2mg | Calcium: 598mg | Iron: 1.4mg
