Trinidad Macaroni Pie (recipe)

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

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

Makes 8 servings