Trinidadian Macaroni Pie
Updated Oct. 29, 2021
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
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Ingredients
- 1tablespoon butter, plus more for greasing the dish
- 8ounces sharp Cheddar, coarsely grated (2 cups)
- 8ounces whole-milk mozzarella, coarsely grated (2 cups)
- 2½cups evaporated milk (from 1½ 12-ounce cans)
- 1large egg, whisked
- 2tablespoons tomato paste
- 2teaspoons garlic powder
- 2teaspoons onion powder
- 2teaspoons Dijon mustard
- 1teaspoon fresh thyme leaves, chopped
- ½Scotch bonnet pepper, finely minced, seeded for less heat
- Kosher salt (Diamond Crystal) and black pepper
- 1pound dried macaroni
Nutritional analysis per serving (8 servings)
460 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 53 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 22 grams protein; 433 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Grease a 9-by-13-inch (3-quart) baking dish with butter.
- Step 2
In a large bowl, mix the Cheddar and mozzarella, and set aside. In a small bowl, whisk the evaporated milk, egg, tomato paste, garlic and onion powders, mustard, thyme, Scotch bonnet pepper, 1 teaspoon salt, and a generous pinch of black pepper until very well blended.
- Step 3
Cook macaroni in boiling salted water according to the package directions for al dente. Drain and return to the pot. Stir in the tablespoon of butter until melted, then add half the cheese and stir until it’s fully combined and starting to melt. Stir in the milk mixture until the pasta is evenly coated. Pour the pasta into the buttered dish, spread it evenly and sprinkle the rest of the cheese on top.
- Step 4
Bake until the top is bubbling and golden brown, 35 to 40 minutes.
- Step 5
Remove from the oven and let rest for at least 10 minutes to help it firm up. The dish can be made up to a day in advance, tightly covered with foil or plastic wrap, and refrigerated, or cut into serving sizes, wrapped tightly and frozen. Reheat covered with foil in a 350-degree oven or in a covered skillet on the stove.
Private Notes
Comments
After buttering the baking dish, consider "dusting" it with panko bread crumbs. I do that when making mac and cheese. It makes a lovely crunchy crust that everyone loves.
They make this in Barbados, where my family is from, too. But they would use plain old ketchup instead of tomato sauce and add in some of the island's Bajan scotch bonnet and mustard-based hot sauce rather than the peppers themselves to provide the kick. Its delicious.
We never used evaporated…or eggs or tomato sauce for that matter. Whatever. We left in the 60s. My mom made a roux and added warm milk, stirring until thickened. I think it is a bechamel.
My friend uses bucatini as the pasta and a breadcrumb topping and I swear it’s the best thing ever. Gonna try this.
Like “Jupiter”, infra, as I recall, my Guyanese-American Mother used only plain milk with the cheddar cheese and absolutely no tomato paste, scotch bonnets or bread crumbs. Only years later did I discover that Barbadians called her version “macaroni pie”. Please be advised, it is erroneous to assume that all Caribbean recipes are “hot” or spicy. Enjoy the recipe!
This is tasty. As it's not nostalgic for me, I don't feel an urge to make it again, but it was fun to make and we'll enjoy it for a couple more meals. I subbed Cholula for the Scotch bonnet pepper as they scare me. I particularly liked the little pops of thyme.