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.
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.
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.
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.
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.
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)
It’s past bedtime and I’m about to go back to the fridge to cut myself another slice of pie. Thankyou Chris, we all got belly full tonight 🙂
I love this site thankyou!
I have a question if coconut milk pr cream would be a good substitute for evap milk?
Your site is awesome Chris! Great recipes and I love the clear illustrations and little stories before each recipe. I’m from the Caribbean so I can relate.
How about this recipe with the boiled eggs like your moms did it. I would love to try that one.
Keep up the good work (wuks)!
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.
Hi Chris, I get Bucatini from the Italian grocery across the street, spaghetti long but macaroni through and through.
Hi Chris penne is as close I could get to the long macaroni. Love your site keep up the good work.
Hi Chris, I tried mine without eggs and it came out great. Thanks.
Tried it and everyone loved it. Now a definite staple.
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.
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
I love your website! In Greek communities there is a tube pasta, too. A popular brand is called MISKO.
Keep up the good work!
What’s the name of the store and where is it?
I just found Misko this week at a loblaws real Canadian superstore grocery store in Saskatoon after 26 years of being here and searching for a long maccaroni !!!!!! Making pie today !
GREETINGS CHRIS A PREVIOUS PERSON ADDED THAT YOU CAN GET THE LONG MACARONI IN NORTH AMERICA BUT IN MY MARKETS IT IS CALLED PERCIATELLI RONZONI BRAND SO NOW THERE ARE TWO CHOICES.YES MAN THE PIE IS GOOOOOOOOOOD
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
The pasta you use in this recipe *** IS *** commonly available in North America. It’s called “bucatini”.
Where in North America; what’s the name of the store and where in Toronto is it?
I like to add peas and carrots or corn(frozen or canned).
I like mine with two finely minced pimentoes, one ripe one green and some chopped parsley in addition to all your ingredients…
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?
Yes my aunt makes several and freezes them until ready to use.
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!”
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.
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.
I love this website. I’d like to get a book from you…..
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!
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
Googled this recipe and yours was the first to come up.
Thanks and well done boss.
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.
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!
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.
Thank you Monica, I will give your suggestion a try! I might also try using only 1 egg for a less eggy taste.
Hi lovely recipe I also use bread crumbs mix with the grated cheese on top to make a beautiful golden crust
So do I. I love this extra crunch!
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.
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. 🙂
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.
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!
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……
Hi Chris, I'll start with my family is from T/T and I already knew how to make some dishes but with your easy step by step instructions I no longer have to ask "Taunty Rita" to show me how to make things, I can wow them myself. I tried the Pie last night and added italian bread crumbs and chicken bullion and it was so good. I made that with White Rice and red beans and stew beef and it was the bomb!!!!!! Thank you so much, by the way, I also tried Peanut Punch-no longer have to wait for my mom to make it..green seasoning..rice and peas-first try was on the money and can't wait to make the Jerk grilled chicken..I almost dont want to share your site with anyone and would love an actual book of all the recipes…do you have one?
Latosha, can i get your green seasoning recipe. My man is trini, and i have lots of trinis I can get recipes from. But I would like to make this and surprise him…….
Hi, one main ingredient you left out, which will give you the best taste ever. Grated pumpkin, approx 1/2 cup (I usually add more as I love the taste), while you're mixing in the milk. Add that and tell me what your guests say!
That pie looks delish, totally different than the way i make my own though.
I really don't like the taste of eggs so i make a roux with the vegetables/herbs sauteed first then i add the milk, black pepper, cayenne salt pasta and lastly cheese mix thoroughly and place in a greased dish and topped with seasoned bread crumbs and cheese!!!!!!!
a tremendous amount addiitional information along with this kind of concern online on a website, notice.
looks good its different need to try this one
If you want to buy the long pasta – hollow like a straw – look in an Italian deli for a pasta called perciatelli.
perciatelli = bucatini Pronunciation: pear-chuh-TELL-lee Notes: These are hollow pasta rods that are thicker than spaghetti. They're usually served in casseroles or with hearty meat sauces, or they're broken up and served in minestrone soup. Substitutes: spaghetti (thinner rods) OR linguine OR fettucine
Yes, this is the pasta I used last night, reminds me of the kind used in T/T
This recipe souncs a lot like my aunt in Trinidad's (everyone calls her AJ) macaroni pie recipe, except she fries some bacon, crumbles it and adds it to the pie – yummy! i really enjoy your recipes Do you have one for doubles, including all the condiments? Paddy
Good Day my friend, I made Macaroni Pie just yesterday, I always bring my Macaroni from Trinidad as I often visit my relatives. I do it the same way as you but I usually add fresh grated Carrots and Red and Green Bell Peppers. You must try it sometimes because it's not only nutritious but looks great and taste delicious! Keep up the good work that you're doing and God bless!
When I make this recipe, I like too add ketchup, pimento and most of all some seasoning. I think it adds flavour to the pie and helps make a better macaroni. By the way, thanks for all the step by step pics. GENIUS!
Hey there, I just wanted to inform you I have linked to your site with a great dofollow link so all of my visitors can come and take time to see your blog. I come to your site on a pretty regular basis, and I figure that since I enjoy reading your blog, others would want too. You can find the link right here: http://www.living-room-ideas.com/sites-we-love/ Thanks & keep on posting!
Chris for the individuals that re alergic to eggs, i substitute the eggs with flour Ialso add bell peppers, carrots, and garlic it is fantastic. I have d used our T& T FLAVORABLE PIEMENTO but never the Habanero will try that
Hi….i always add powdered cinnamon in the mix, grated cheese on the top i grate nutmeg over it,works exremely well….
I love all the recipes but is hard to print because it print everything, is it possible we could have a printer friendly option.
The only suggestion I can make at this point, is to copy and paste the text into a text file and print that. I tried to find an easier solution, but it didn't work.
that looks delish am definately going to try that one
Let me know how it turns out for you.
Macaroni pie is a must in my house especially my teenage son like me to bake a pie every
Sunday. It is a delicious dish but I omit the eggs, onions and peppers and it comes out just as
What would Sunday be without a pie 🙂
Macaroni Pie is my sons favorite. The first time I took Him to Trinidad he would not eat any of the food, then my sister cooked macaroni pie for him, I think that he fell in love with her after that, he said only she knew how to cook, He is 14 now and has learned to make Macaroni Pie all by himself.
At 14 you should be very proud. Our girls are like me and don’t like it as much. However, when my mom makes here macaroni and cheese from scratch (not packaged stuff) they go crazy. I’ll try to share that recipe soon, so he/you can give it a try.
Thanks for leaving your comment.
p.s. maybe you can convince him to share his recipe with us?
Papachunks.. see https://caribbeanpot.com/callaloo-the-true-spirt-of-the-islands/ for the callaloo recipe.
Thanks for everyone’s comments.
.-= Chris De La Rosa´s last blog ..Encona Caribbean Creole Hot Pepper Sauce Review. =-.
A nice recpe idea you have here. I am always looking for more ideas to keep the kids entertained with and this one might just do the trick so thank you for sharing it.
Hey – whats up. Thanks a bunch for the blog. I’ve been digging around looking some info up for shool, but i think i’m getting lost!. Google lead me here – good for you i suppose! Keep up the great information. I will be coming back over here in a few days to see if there is updated posts.
Hello Chris – Do you have a Callaloo recipe that you can add to the site?
hey cris your dishes are great i would like some trindadian christmas dishes for a change christmas hoping on u
Thanks for all your wonderful comments.
.-= Chris De La Rosa´s last blog ..El Yucateco Salsa Picante De Chile Habanero Green Hot Sauce Review. =-.
So, I tried the Macaroni pie and MMMMMMMMmmmmmm it was so good. I’m younger so I’m still learning the basics but with your easy how to do it step by steps and pictures it really helps.
Thanks for the wonderful food!!!
Thank you for your site and recipes. Your mango talkari
is the greatest, but what I did i boiled the mango for about 5 min. then use your method of cooking and was most delicious.
Thanks again. I need a lovely light sponge cake and good Trinidad
Christmas cake recipes.
Thank you, God Bless,
Hey in the Bahamas it’s just Macaroni and we add some minced red/green pepper to it all the same ingredients are same and it’s a great Sunday side dish with yummy fried chicken or baked ham.
Re: Leesia, Thanks for the “crix” tip! I have some friends who also use seasoned bread crumbs in theirs.
.-= Chris De La Rosa´s last blog ..Profile of the Fiery Scotch Bonnet Pepper. =-.
hey chris macaroni pie is always a hit in my house with my kids,try addin some crackers(crix)to the mix you’ll be surprise at the difference it make.yummy……….
This looks deliciously comforting, thank you. I cannot get enough pasta as of late, I’m an addict!
.-= Savory Tv´s last blog ..Chef Michael Smith’s Smoked Salmon Pasta With a Lemon Dill Cheese Sauce =-.
Chennette, thanks for the tip on using pimento and chives. I also heard from a friend that she puts in a dash of nutmeg as well.
UPDATE: After seeing the finished product my dad mentioned that I didn't use enough milk in the recipe. He recommend that in the future I use 1 and a half cans of the evaporated milk for the amount of macaroni I used.
.-= Chris De La Rosa´s last blog ..More about the Chocloate Habanero or Chocolate Congo Pepper. =-.
Hi Chris. you can get the long macaroni in Canada. It's called Buccantini by Molisano.
Ohh, macaroni pie I love. And with stew meats/beans. But just so with enough cheese is always good. While I know the flavour of onions and cheese together is excellent, I am not always a fan of bits of onion. Pimento peppers and chives – that is a good option too!