Trinidad Macaroni Pie. I had often wondered if there is such a thing in a definitive sense, however I have gotten so many hits with that as a search term that I now have to believe that there is. Coupled with the fact that my Jamaican mother does not make this dish more than once a leap year (and when she does she does in a -very- different manner) and I have to believe that Trinidad Macaroni pie is indeed not universal in nature.
This dish is a stereotypical part of the traditional Trinidadian Sunday lunch and is also offered in cubed form at BBQs and other casual outdoor functions. Feel free to play around with the proportions. A sprinkling of parsley on top after it comes out of the oven, though not traditional, adds a dash of colour and enough appearance of ‘nutrition’ to soothe any guilt you may have over the comforting (but over the top) fatty starchy content 
Trinidad Macaroni Pie
(Adapted from a recipe in the Naparima Girls’ High School Cookbook)
INGREDIENTS:
1/2 pk macaroni
2 eggs
1/2 lb cheddar cheese, grated
28-32 oz. evaporated milk
1 onion, finely minced
1/2 scotch bonnet pepper, finely minced
salt
pepper
METHOD:
1. Preheat oven to 350 F
2. Boil macaroni in salted water
3. Beat eggs, combine in large bowl with onion, pepper, cheese, salt, pepper, and evaporated milk
4. Drain macaroni and let cool
5. Combine macaroni with egg mixture.
6. Pour everything into a baked oven-ready dish
7. Bake for 30-40 minutes
8. Let cool/set 15-20 minutes before serving
Makes 8 servings
This post was originally published January 31, 2007. It has been updated 3 times since then.
ROUND OUT THIS MEAL WITH ANY OF THE FOLLOWING
• Sarina’s Cranberry Almond Slaw (recipe)
• Sarina’s ‘Bang Bang’ Salsa (recipe)
• Sarina’s Spinach-Ginger Salad (recipe)
• Homemade Tomato Soup (recipe)
• Raw Vegan Brownies (recipe)
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About Sarina
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"
This month marks the third installment of my “CookALong” series where a prominent (usually) Caribbean personality follows one of my recipes, and sometimes throws in a few of their own This week however I’m shaking things up a bit by ...
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Ah never see anybody like onion so!
wow, u ladies , absolutly beautiful, and we west indians love fire!!!i say, u go girl stay sexy, holla at the master chef in ontario!!!!
Ah never see anybody like onion so!
wow, u ladies , absolutly beautiful, and we west indians love fire!!!i say, u go girl stay sexy, holla at the master chef in ontario!!!!
MMMMMM! I love macaroni and cheese and I love scotch bonnets! This couldn’t get any better. I have that spicy Guyanese tongue! You know, the pepper sauce with every meal….even cereal.
HAHHAHAAH pepper sauce in cereal
I think some people must think I put it on icecream and all 
hahaha there is a pattern in our recipes it appears 
glad you have a love of the scotch bonnets too
oh! beenz!
btw, when replying to a comment click the “Reply to this Comment” link on the comment you want to reply to rather than the big box at the bottom 
that keeps all the conversations grouped together and makes them easier to follow 
thanks 
Oops, sorry about that. I will do that from now on. I wonder if they sell scotch bonnet ice cream. I would buy it.
)
HAHAHAH scotch bonnet icecream
actually! lilandra who comments a lot here said she made a pepper and lime cheesecake and said it was the yum 
hehe
HAHAHAH scotch bonnet icecream
actually! lilandra who comments a lot here said she made a pepper and lime cheesecake and said it was the yum 
hehe
haha
i didn’t *make* it
i bought it in a coffee shop (did you ever go to Rao’s?)
rao’s?
MMMMMM! I love macaroni and cheese and I love scotch bonnets! This couldn’t get any better. I have that spicy Guyanese tongue! You know, the pepper sauce with every meal….even cereal.
HAHHAHAAH pepper sauce in cereal
I think some people must think I put it on icecream and all 
hahaha there is a pattern in our recipes it appears 
glad you have a love of the scotch bonnets too
oh! beenz!
btw, when replying to a comment click the “Reply to this Comment” link on the comment you want to reply to rather than the big box at the bottom 
that keeps all the conversations grouped together and makes them easier to follow 
thanks 
Oops, sorry about that. I will do that from now on. I wonder if they sell scotch bonnet ice cream. I would buy it.
)
HAHAHAH scotch bonnet icecream
actually! lilandra who comments a lot here said she made a pepper and lime cheesecake and said it was the yum 
hehe
haha
i didn’t *make* it
i bought it in a coffee shop (did you ever go to Rao’s?)
rao’s?
hey sarina, looks good
funny cause macaroni here is usually the short (elbow) kind. this one is something i know of as mezza zita. looks like a good side dish. ha! evaporated milk …. do you guys use that a lot?
define ‘a lot’
i mean it’s not a rarity 
we have elbow macaroni but we call it elbow macaroni lolz 
will look up mezza zita 
you never posted my arabic gum comment
define ‘a lot’
i mean it’s not a rarity 
we have elbow macaroni but we call it elbow macaroni lolz 
will look up mezza zita 
you never posted my arabic gum comment
hey sarina, looks good
funny cause macaroni here is usually the short (elbow) kind. this one is something i know of as mezza zita. looks like a good side dish. ha! evaporated milk …. do you guys use that a lot?
hey sarina, looks good
funny cause macaroni here is usually the short (elbow) kind. this one is something i know of as mezza zita. looks like a good side dish. ha! evaporated milk …. do you guys use that a lot?
define ‘a lot’
i mean it’s not a rarity 
we have elbow macaroni but we call it elbow macaroni lolz 
will look up mezza zita 
you never posted my arabic gum comment
say what?!? i NEVER got no gum arabic comment!! whotchu tokkin bowt?? just checked…never got that comment (could be blogger again — wouldn’t be the first time; when did u send it?).
some places (countries) use tinned milk more than others, especially for baked goods.
yeah ?
well i only know milk powdered or tinned or cartoned 
me eh have no cow 
sent it yesterday
saw gum arabic in the drugstore 
like what you had in your pic 
wikked cheap too 
yuh mashin up meh threadz man
i know, i clicked the wrong comment button — sorry :S
so did you buy it?? btw ur face is coverin’ the words your replies!! i’ll forgive yuh cause ur cute
LOL
i know ! i’m so irritated at my face covering up my words! i wrote the creator of the plugin for what to do to fix it but didn’t hear back… argh! will have to sit down with the html and figure it out
didn’t buy it yet
was so cheap i felt no rush 
i know ! i’m so irritated at my face covering up my words! i wrote the creator of the plugin for what to do to fix it but didn’t hear back… argh! will have to sit down with the html and figure it out
didn’t buy it yet
was so cheap i felt no rush 
say what?!? i NEVER got no gum arabic comment!! whotchu tokkin bowt?? just checked…never got that comment (could be blogger again — wouldn’t be the first time; when did u send it?).
some places (countries) use tinned milk more than others, especially for baked goods.
yeah ?
well i only know milk powdered or tinned or cartoned 
me eh have no cow 
sent it yesterday
saw gum arabic in the drugstore 
like what you had in your pic 
wikked cheap too 
yuh mashin up meh threadz man
i know, i clicked the wrong comment button — sorry :S
so did you buy it?? btw ur face is coverin’ the words your replies!! i’ll forgive yuh cause ur cute
LOL
i know ! i’m so irritated at my face covering up my words! i wrote the creator of the plugin for what to do to fix it but didn’t hear back… argh! will have to sit down with the html and figure it out
didn’t buy it yet
was so cheap i felt no rush 
Yummy
hehe
Yummy
hehe
This reminds me a bit of the baked mac and cheese that my mother and grandmother make. I can’t make it like they do though, which is kind of sad. I’ve rather given up on it. The macaroni we have here isn’t the long macaroni, but the short elbow pieces. I may get brave enough to try this recipe out.
This reminds me a bit of the baked mac and cheese that my mother and grandmother make. I can’t make it like they do though, which is kind of sad. I’ve rather given up on it. The macaroni we have here isn’t the long macaroni, but the short elbow pieces. I may get brave enough to try this recipe out.
awww you should find out what they do different
This reminds me a bit of the baked mac and cheese that my mother and grandmother make. I can’t make it like they do though, which is kind of sad. I’ve rather given up on it. The macaroni we have here isn’t the long macaroni, but the short elbow pieces. I may get brave enough to try this recipe out.
awww you should find out what they do different
macaroni pie rocks
seriously
but i have phobias
my bro’s rule of thumb is when you think you have enough cheese, put more. (this also applies to mustard)
hee
i guess you don’t like too much cheese or too much mustard? can’t blame ya 
love the dijon tho 
macaroni pie rocks
seriously
but i have phobias
my bro’s rule of thumb is when you think you have enough cheese, put more. (this also applies to mustard)
hee
i guess you don’t like too much cheese or too much mustard? can’t blame ya 
love the dijon tho 
Lovely uber simple recipe Sarina. This one is great for hangover days – guilt free fat!!
Lovely uber simple recipe Sarina. This one is great for hangover days – guilt free fat!!
haha
haha
haha
[...] callaloo, and it’s my go-to resource for traditional island fare, like the ever-decadent macaroni pie and [...]
This is mac ‘n cheese taken to a new level. Love the addition of the scotch bonnet pepper! Forget the guilt, I say – Enjoy!
This is mac ‘n cheese taken to a new level. Love the addition of the scotch bonnet pepper! Forget the guilt, I say – Enjoy!
The best price for long macaroni is at EverythingTrini.com – they ship to anywhere in the world. Apparently, they carry 2 sizes – 400g and 800g. They also have a coupon for 50% off the listed price that they sent out to registered member – I guess you can email them to see if they will send the coupon to you.
The best price for long macaroni is at EverythingTrini.com – they ship to anywhere in the world. Apparently, they carry 2 sizes – 400g and 800g. They also have a coupon for 50% off the listed price that they sent out to registered member – I guess you can email them to see if they will send the coupon to you.
Ty – hahaha holla!
Toni – Glad that you like the pepper
I do have an affinity for the spicier side of the taste aisle hehe
William – thanks for letting readers know
I doubt they are cheaper than my local HiLo though hehehe 
Ty – hahaha holla!
Toni – Glad that you like the pepper
I do have an affinity for the spicier side of the taste aisle hehe
William – thanks for letting readers know
I doubt they are cheaper than my local HiLo though hehehe 
I also add mustard and chopped herbs as well as a seasoning pepper. And when i want to make it more substantial-a cup of cooked and seasoned ground beef/soya mince.
I also add mustard and chopped herbs as well as a seasoning pepper. And when i want to make it more substantial-a cup of cooked and seasoned ground beef/soya mince.
i will try this Trinidad Macaroni Pie soon. My grandchildren love to eat macaroni pie.
Yum…I love macaroni pie! My moms recipes is similar to this. She omits the pepper because everyone in the house can’t take the heat of the so who ever wants it just piles on the pepper sauce at the end.
She also adds mustard and mayo to make it even creamier. As if we needed the additional fat.
And thanks to William Silver for the link! I’m going to surprise my grandma and mom with some tamarind balls and other stuff for Christmas.
Yum…I love macaroni pie! My moms recipes is similar to this. She omits the pepper because everyone in the house can’t take the heat of the so who ever wants it just piles on the pepper sauce at the end.
She also adds mustard and mayo to make it even creamier. As if we needed the additional fat.
And thanks to William Silver for the link! I’m going to surprise my grandma and mom with some tamarind balls and other stuff for Christmas.
I learned to make macaroni pie from my mother. I never saw her use onion though. Interesting.
I learned to make macaroni pie from my mother. I never saw her use onion though. Interesting.
I have been looking for this noodle-macaroni but have been unable to find anywhere. Please let me know where I can purchase this macaroni. I have a recipe from my father-in-law that calls for this noodle. Thank you.
I have been looking for this noodle-macaroni but have been unable to find anywhere. Please let me know where I can purchase this macaroni. I have a recipe from my father-in-law that calls for this noodle. Thank you.
I was looking for this, MUMMMM! I’m going to make this right now.
ah missing meh Trini Food…so ah trying to cook up ah storm here in Austria….
Nice and Simple recipe.
ah missing meh Trini Food…so ah trying to cook up ah storm here in Austria….
Nice and Simple recipe.
our family macaroni pie has many variations, but mine I prefer it sweeter, so I don’t add salt or pepper or anything like that….just eggs and milk with cheese! It’s amazing when you have the right texture…with the spicy “sunday lunch” combination, it’s always it hit!
our family macaroni pie has many variations, but mine I prefer it sweeter, so I don’t add salt or pepper or anything like that….just eggs and milk with cheese! It’s amazing when you have the right texture…with the spicy “sunday lunch” combination, it’s always it hit!
well im here tryna cook up a storm for my dad and my lil siter…daddy sick so im tryna sweeten him up here lol
but i love this recipe its easy
well im here tryna cook up a storm for my dad and my lil siter…daddy sick so im tryna sweeten him up here lol
but i love this recipe its easy
Greetings Sarina (all),
My family is from Trinidad but has lived in America for two generations now. We make macaroni pie as well. I’ve never seen mac pie with onions or peppers, and we use regular pasturized milk. I will definately try this version tomorrow..on Sunday LOL!
On another note, does the addition of evaporated milk, onions and peppers make this more of an au gratin?
Greetings Sarina (all),
My family is from Trinidad but has lived in America for two generations now. We make macaroni pie as well. I’ve never seen mac pie with onions or peppers, and we use regular pasturized milk. I will definately try this version tomorrow..on Sunday LOL!
On another note, does the addition of evaporated milk, onions and peppers make this more of an au gratin?
Wow, I have never seen long macaroni like that. Is that a Trini product? We make a similar dish here in The Bahamas with the following differences:
- The pasta is always “Ready-cut” macaroni (preferably Muellers), which is a large elbow noodle that is boiled until it is flat and soft
- Diced onions, green bell peppers and celery are added along with seasoned salt, black pepper and minced bird or lady finger pepper
- At least a half cup of vegetable spread is added (some people use real butter)
- The cheese used is what we call “hard cheese”, which is a generic, sharp cheddar cheese that is dark orange in colour. If you have to use American cheese, try a mixture of Colbey and Cheddar and use more salt
- Some people would include at least two more eggs
- The ingredients are added all at once to the boiled, drained noodles instead of making a cream sauce first
- A think layer of shredded cheese is added to the top, to form a delicious crust when baked
- The baking dish would be greased with vegetable spread
It’s baked like this one, and is very popular as a side dish in The Bahamas.
Wow, I have never seen long macaroni like that. Is that a Trini product? We make a similar dish here in The Bahamas with the following differences:
- The pasta is always “Ready-cut” macaroni (preferably Muellers), which is a large elbow noodle that is boiled until it is flat and soft
- Diced onions, green bell peppers and celery are added along with seasoned salt, black pepper and minced bird or lady finger pepper
- At least a half cup of vegetable spread is added (some people use real butter)
- The cheese used is what we call “hard cheese”, which is a generic, sharp cheddar cheese that is dark orange in colour. If you have to use American cheese, try a mixture of Colbey and Cheddar and use more salt
- Some people would include at least two more eggs
- The ingredients are added all at once to the boiled, drained noodles instead of making a cream sauce first
- A think layer of shredded cheese is added to the top, to form a delicious crust when baked
- The baking dish would be greased with vegetable spread
It’s baked like this one, and is very popular as a side dish in The Bahamas.
Ilive in California by way of NY 30 32 years. But born in Trinidad. I have always made macaroni pie using onions. My three sons all born in NY loves that pie. I usually have to make a huge one. My mother in law never makes it with onions, however,in my humble opinion, the flavors of the onions and cheese is unbelievable. Leaving Trinidad so young, I cannot remember what our macaroni looked like.Here we can only find the elbows.
Ilive in California by way of NY 30 32 years. But born in Trinidad. I have always made macaroni pie using onions. My three sons all born in NY loves that pie. I usually have to make a huge one. My mother in law never makes it with onions, however,in my humble opinion, the flavors of the onions and cheese is unbelievable. Leaving Trinidad so young, I cannot remember what our macaroni looked like.Here we can only find the elbows.
Ilive in California by way of NY 30 32 years. But born in Trinidad. I have always made macaroni pie using onions. My three sons all born in NY loves that pie. I usually have to make a huge one. My mother in law never makes it with onions, however,in my humble opinion, the flavors of the onions and cheese is unbelievable. Leaving Trinidad so young, I cannot remember what our macaroni looked like.Here we can only find the elbows.