CaribbeanLunch
Trinidad Macaroni Pie
Open original recipe βPrep20 min
Cook45 min
Total1 hr 5 min
Serves8
DifficultyMedium
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Ingredients
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Directions
Main Steps
1
Cook the macaroni
Bring a large pot of salted water to a boil.
Cook the macaroni until just slightly firmer than al dente.
Drain well. Don't overcook it because it will continue cooking in the oven.
Bring a large pot of salted water to a boil.
Cook the macaroni until just slightly firmer than al dente.
Drain well. Don't overcook it because it will continue cooking in the oven.
2
Make the cheese mixture
In a large bowl, whisk together the evaporated milk, whole milk, eggs, melted butter, mustard, Worcestershire sauce, black pepper, paprika, garlic powder, onion powder, salt and Angostura bitters.
Stir in the onion and garlic.
In a large bowl, whisk together the evaporated milk, whole milk, eggs, melted butter, mustard, Worcestershire sauce, black pepper, paprika, garlic powder, onion powder, salt and Angostura bitters.
Stir in the onion and garlic.
3
Add the cheese
Reserve about 1 cup of the grated cheddar for the top.
Add the remaining cheese to the milk mixture.
Reserve about 1 cup of the grated cheddar for the top.
Add the remaining cheese to the milk mixture.
4
Combine
Add the drained macaroni and mix extremely well.
You want the macaroni completely coated with the cheesy mixture.
Add the drained macaroni and mix extremely well.
You want the macaroni completely coated with the cheesy mixture.
5
Prepare the pan
Butter a 9 Γ 13-inch baking dish.
Pour in the macaroni mixture and spread it evenly.
Sprinkle the remaining cheddar over the top.
Butter a 9 Γ 13-inch baking dish.
Pour in the macaroni mixture and spread it evenly.
Sprinkle the remaining cheddar over the top.
6
Bake
Bake uncovered at 350Β°F (175Β°C) for approximately 35β45 minutes.
The center should be set and the top should be beautifully browned.
Bake uncovered at 350Β°F (175Β°C) for approximately 35β45 minutes.
The center should be set and the top should be beautifully browned.
7
Let it rest
This is important.
Let the pie sit for 15β20 minutes before cutting.
This allows it to firm up so you get those classic Trinidad-style slices instead of a runny serving.
This is important.
Let the pie sit for 15β20 minutes before cutting.
This allows it to firm up so you get those classic Trinidad-style slices instead of a runny serving.
For next time
Personal notes
Use evaporated milk. It gives the pie that richer, more traditional taste.
For an extra-cheesy, slightly spicy Trinidad macaroni pie, I'd use 3 cups sharp cheddar + 1 cup Colby/Monterey Jack, with a little Scotch bonnet and Angostura. That gives you a really good balance of sharpness, and creaminess
For an extra-cheesy, slightly spicy Trinidad macaroni pie, I'd use 3 cups sharp cheddar + 1 cup Colby/Monterey Jack, with a little Scotch bonnet and Angostura. That gives you a really good balance of sharpness, and creaminess