Categorized |Vegetarian

A chef d’oeuvre macaroni pie.

trinidad macaroni pie

I still recall coming back from playing football (soccer) or cricket on a Sunday morning and the house would be filled with the wonderful aroma of Sunday lunch being prepared. Though I was never a fan of it, macaroni pie is an integral part of a Trinbagonian Sunday lunch. For me the rice, stew chicken (or baked), callaloo (or stewed red beans), plantain, sweet potato and salad was all I ever had room for. I saw macaroni pie as a filler that took up prime real estate in my tummy.

Since we’re heading down to visit my parents before they head down to Trinidad for the winter months, I thought I make a batch to share the recipe with you and take some for my dad. I still don’t fancy it and he’s usually stuck with anything we have a hard time finishing.

* You’ll notice in the pics below that I used macaroni the length of spaghetti, but I’m almost positive you won’t be able to find this in grocery stores in North America, so feel free to use the elbow type we usually get here.

* I used cheddar (medium), but feel free to use a cheese “mixture” if you’re buying the pre-shredded variety you can now purchase at the grocers.

You’ll need…

400 grams (14 oz) macaroni
2 large eggs
2 1/4 cups grated cheddar cheese
1 can evaporated milk (370ml – 12.5 oz)
1/4 habanero or scotch bonnet diced fine (optional)
1/2 medium onion diced very small.
fresh cracked black pepper
1/4 teaspoon salt
2 tablespoon butter
paprika (dust onto pie before baking)
1/3 teaspoon dry mustard

In a large pan put enough water to cover the macaroni, to boil. When the water starts boiling, salt and add the macaroni. Try not to overcook the macaroni, so we’ll only boil it for about 5-8 minutes or so. While this boils, we’ll prepare the other ingredients.

how to make macaroni pie

Start by dicing the onion and hot pepper as fine as you can. Then in a large bowl, add the diced pepper and onion, dry mustard, dash of black pepper, salt, eggs, butter and evaporated milk. Whisk together so everything is mixed thoroughly. Grate the cheese and add to the mixture, but keep back about 1/2 a cup to spread on top of the pie before baking.

caribbean macaroni pie

trinidad macaroni pie recipe

simple macaroni pie

cheese for macaroni pie

macaroni pie trini way

The macaroni should be cooked by now, so go ahead… drain and allow to cool a bit, then add to the mixture we just made. Preheat your oven to 350 F.

trini macaroni pie

macaroni pie and stew chicken

Grease a baking dish (fairly deep) as you would if you were making a cake or bread so the pie does not stick to the sides. Then add the macaroni mixture we just made. Using a spoon push down and level off. The final step before baking is to sprinkle the remaining cheese and dust with the paprika. When the oven comes to temperature place on the middle rack and allow to cook for about 30-40 minutes. You’re looking for a firm pie with a golden top. Allow to cool a bit before slicing.

how to make trini macaroni pie

macaroni pie trini sunday lunch

macaroni pie recipe

macaroni pie


1. If you don’t like biting into onions, you also have the option of grating the onion so it’s more fine than you could possibly dice. The other option is to use onion powder. Personally I love the flavour and texture of the diced onions. While we’re still on onion topic, if you can get sweet onions like a Vidalia, try using those as the dish won’t be overpowered with onions. (other types of sweet onions include the Sweet Imperial, the Spring Sweet, and the Walla Walla)

2. To reduce the heat from the diced habanero peppers, avoid using the seeds or close to the stem. The bottom part is usually less potent. The heat from the pepper does give the dish a nice finish so if you can’t stand the heat from the habaneros or scotch bonnet, try using something a bit milder.

3. If you’d like to add some more flavour to this you can always add a crushed chicken bouillon cube to the liquid mixture we made.

Do leave me your thoughts on this recipe in the comments box below and remember to share you own recipe or unique way of making this classic Sunday side dish.

If only I had some stew chicken or beef.

BTW, all my talk about not really liking macaroni pie turned out to be crap. The craving I got while the aroma permeated the house while cooking.. here’s a pic of my plate ( I didn’t even wait long enough for it to cool)

macaroni pie lunch

Print Friendly
FavoriteLoadingAdd to My Favorite Recipes

72 Responses to “A chef d’oeuvre macaroni pie.”

  1. Laura says:

    I have made this multiple times and it comes out perfect every time. Definitely one of my favorites. I use regular milk instead of evaporated (because I don’t like it).But its an excellent recipe.

  2. Deborah says:

    Hi Chris, I get Bucatini from the Italian grocery across the street, spaghetti long but macaroni through and through.

  3. Valerie says:

    Hi Chris penne is as close I could get to the long macaroni. Love your site keep up the good work.

  4. sandra pierre-alexis says:

    Hi Chris, I tried mine without eggs and it came out great. Thanks.


  5. Anessa says:

    Tried it and everyone loved it. Now a definite staple.

  6. Pat says:

    I have never used the long noodles. I have always used the elbow, a tradition my granny (nana) handed down to us.
    Love this recipe.

  7. Dee says:

    Hey Chris
    I am a born and breed Trini to da bone.
    Love the nostalgic recipes especially the callaloo and
    Macaroni pie. I remember my grandfather’s
    Pound plantain in a mortar and pestle on Sunday’s after church.
    Keep on cooking! I need ” smellovision ” for your food, lol

  8. DB says:

    Hi Chris,
    I love your website! In Greek communities there is a tube pasta, too. A popular brand is called MISKO.
    Keep up the good work!
    Kind regards,

  9. carolyn says:


  10. Donna says:

    hello I am enjoying all your recipes I love trying new recipes all the time and foods that are low in sodium and fat and if my husband doesn’t want to try it I just make him some thing else.So thanks again

  11. Robert says:

    The pasta you use in this recipe *** IS *** commonly available in North America. It’s called “bucatini”.

  12. Beverly Medford says:

    I like to add peas and carrots or corn(frozen or canned).

  13. Delia Sookhoo says:


    I like mine with two finely minced pimentoes, one ripe one green and some chopped parsley in addition to all your ingredients…

  14. Amy says:

    I’d love to try making your macaroni pie for a party. Do you know if it would be OK to make it up to the baking stage the day before then just pop it in the oven when the guests arrive?


Leave a Reply



  • Tags
  • Popular
  • Latest
  • Comments
  • Subscribe