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

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

  1. Elisha says:

    I made this for my partner who is from Jamaica and his first words were, “it’s not dry and tasteless!” It was lovely and apart from adding extra cheese, I stuck to the recipe! The children even woofed it down! When we get invites, I am asked to bring my macaroni pie and curried goat! Feel very accomplished! So “Thank You!”

  2. beverly says:

    Hi Chris, macaroni pie and callaloo, stewed chicken, such sweet food. My husband makes it almost every sunday, sometimes we have coo coo, fish and callaloo. He makes it the same way, mine always come out like mac and cheese. im willing to try it your way, with the peppers and onions, I believe its gonna be good. Thanks a lot. God Bless.

  3. Anne says:

    Hi Chris, love your macaroni pie, in fact I love all your recipes, I live in Squamish B.C, its a little difficult to get a lot of the ingredients used for making T:dad dishes, but I do what I can, this year I am going home, and will get my fill of good local food thanks much.

  4. Sherman hunte says:

    I love this website. I’d like to get a book from you…..

  5. mala maharaj says:

    Hello Chris,
    I look at your website all the time. The food always look so delicious. I tried a few receipes and darn it, it was perfect!
    I got many compliments. Thanks for all your help you are the bomb!

  6. marion says:

    I love macaroni pie i make it without the egg and it still hold. I never try it with the onions and hot pepper next time i will try yum yum

  7. vb says:

    Googled this recipe and yours was the first to come up.

    Thanks and well done boss.


  8. Danielle says:

    Hey there, I love your recipes! I made this with your jerk chicken and I was really good. I live in and was born in Toronto but my background is Jamaica, so it’s nice to have the ability to cook as if I’m back home.

  9. Missgoldie says:

    After my stew beef I decided to make this macaroni pie, it was smelling delicious as it was baking in the oven. Only change I made is mixing cheese, Panko breadcrumbs and some butter because I wanted a crusty topping.

    Just came out of the oven and I know I was supposed to let it set but I couldn’t help myself!
    I had a small bowl with a few spoonfuls of stew beef on top and it is amazing!

    Thinking of making it without egg next time, wondering if it will still bind or not? All in all, another winner!

    I am beyond thrilled that I stumbled upon this site and look forward to trying so many more of your recipes!

    • Monica says:

      I sometimes replace the eggs with cream style corn- the creamy texture helps to bind the macaroni and gives it a sweetish taste.
      Hope I was of help.

  10. sophia c says:

    Hi lovely recipe I also use bread crumbs mix with the grated cheese on top to make a beautiful golden crust

  11. G Jack says:

    Hey! Chris
    Love your macaroni pie, as a matter of fact I love most of the dishes I have tried so far. Keep up the good work and keep the Trini food coming.

  12. tea says:

    I appreciate finding your website! I'm from England but have lived most of my life in the U.S. I have family background in Grenada and Trinidad but Mom passed away when I was a kid, so I was never taught how to cook caribbean-style foods. So excited to find recipes for food I only eat at family gatherings, maybe once or twice a year. Thank you so much for sharing. :)

  13. Maureen says:

    Chris, Love your website whenever I get home sick I go find a recipe lol lov the hops bread one bought back so many memories .Now I got my daughter using your site. Anyway I just wanted to tell you another flavor I added to my macaroni pie was shredded carrots got my kids eating veggies from the time they could eat solids.

  14. UWIMum says:

    Hey Chris,
    Great website and great job spreading Caribbean culinary culture. I have a suggestion though to improve the dish.
    After you add the mixture (cheese, eggs, milk etc.) to the macaroni, you should cook it a bit on the stove in a pot. You don't need to add any oils or anything, just stir the mixture over a low flame until the cheese starts to melt a bit and stick. This cooks the macaroni and mixture a bit and I have found that it brings out the flavour. After this, you can dish it into a baking dish, sprinkle wit cheese and cook it in the oven until it is however golden brown you like it.

    Hope you try this out and it works well for you. Keep the recipes coming!

  15. Linda says:

    hello, I just made your recipe, with some stewed chicken. I have a trini man, so have watched him make it lots, but now it was my turn, cooking it for my girls, he is not here right now. but as they walked in the house, they said oh it smells delicious. trying here to make a trini sunday dinner, no callaloo though, not that trini am I…lolol thanks for the recipe……


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