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Trinidadian Macaroni Pie
Trinidadian Macaroni Pie
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Prep Time:
35 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Trinidadian macaroni pie: A festive twist on classic mac and cheese loved in Trinidad.
Ingredients:
  • 1 tablespoon plus 1 teaspoon salt, divided
  • 1 pound bucatini or elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 (12-ounce) cans evaporated milk
  • 3 tablespoons ketchup
  • 2 tablespoons yellow mustard
  • 2 teaspoons neutral cooking oil
  • 3 pimento peppers, minced (see recipe note)
  • 1/4 yellow onion, grated
  • 3 large garlic cloves, grated on a microplane or pressed in a garlic press
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper, optional
  • 2 eggs, beaten
  • 8 ounces extra sharp white cheddar cheese, shredded
  • 16 ounces extra sharp yellow cheddar cheese, shredded
Instructions:
  • Preheat your oven to a toasty 350°F.
  • Prepare the pasta: Boil a large pot of water and add 1 tablespoon of salt and the pasta, stirring to separate any clumps. Cook the pasta according to package instructions. Drain and return to the pot. Toss with butter until melted and coated. Cover and set aside while prepping other ingredients.
  • Prepare the milk mixture: Whisk together evaporated milk, eggs, ketchup, and mustard in a 4-cup measuring cup or medium bowl until fully combined. Set it aside as the pasta cooks.
  • Sauté the onion, garlic, and pimento peppers in hot oil until fragrant, for about 5 minutes. Take off the heat.
  • Combine the aromatics with the pasta and season generously with black pepper, paprika, 1 teaspoon of salt, and a pinch of cayenne pepper if desired. Ensure the seasonings are evenly distributed throughout the pasta. Pour in the milk mixture and stir well. Gradually add 3/4 of the cheese, mixing thoroughly until incorporated. Transfer the mixture to a 9x12 or 9x13-inch baking dish, sprinkle the remaining cheese on top, and get ready to bake.
  • To make a perfect golden-brown crust, cover the baking pan with aluminum foil. Bake for 25 minutes, then remove the foil and bake until the top is bubbling and golden brown, approximately another 20 minutes. For a darker crust, bake an extra 5-6 minutes. Test the readiness by gently shaking the pan to ensure the macaroni is set. If you enjoyed the recipe, please leave us a rating below!

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