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)
1/2 pk macaroni
1/2 lb cheddar cheese, grated
28-32 oz. evaporated milk
1 onion, finely minced
1/2 scotch bonnet pepper, finely minced
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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