I LOVE rice and roti, but when it comes to comfort food, nothing hits quite like a creamy plate of mac and cheese with stew chicken gravy. This Quick and Easy One-Pot Mac and Cheese is inspired by the version I grew up with in Trinidad and Tobago, made with thick bucatini noodles and sharp white cheddar; no oven, no béchamel, just rich flavor and nostalgia.
Whenever I’m pressed for time, the boxed stuff is tempting. But this version comes together just as quickly and gives you that homemade taste we all crave. I often add a kick of jalapeño gouda or a few drops of my favorite pepper sauce when I’m feeling for extra heat. Some days, it’s all about stew gravy on top, and other days I relive childhood memories by adding a bit of ketchup or boiled egg slices.
What makes this recipe special is its simplicity, just one pot, a handful of ingredients, and no baking involved. If you’re looking for a fast, fuss-free Caribbean mac and cheese recipe, this one’s for you.
Ingredient Guide
- Bucatini Pasta
A thick, tube-shaped pasta that holds sauce well and offers a satisfying bite, traditionally used in Trinidad-style mac and cheese. - Sharp White Cheddar
Adds bold flavor and melts smoothly into the pasta for a rich, creamy texture. - Salt
Essential for seasoning the pasta water and enhancing the overall taste. - Black Pepper
Adds subtle heat and depth to balance the creamy cheese. - Evaporated Milk
Contributes creaminess without watering down the cheese flavor. - Mayonnaise
An unconventional but effective addition that adds smoothness and tang. - Pepper Sauce (Optional)
For those who enjoy a little Caribbean heat, a few drops go a long way. - Jalapeño Gouda (Optional)
Adds spice and extra creaminess when used alongside the cheddar. - Butter (Optional Substitute for Mayo)
Can be used instead of mayo for a classic buttery finish.
Shopping Made Easy
- Bucatini pasta can be found in the international or pasta aisle; if unavailable, substitute with elbow or shell pasta.
- Look for aged white cheddar in the specialty cheese section for the best flavor.
- Evaporated milk is usually located near the baking goods or canned milk section.
- Use any trusted Caribbean pepper sauce you have on hand for an authentic kick.
- Mayonnaise from any grocery store brand works fine—no need for anything fancy.
Cooking Notes from the Kitchen
- Do not rinse the pasta after draining—residual heat helps melt the cheese faster.
- Grating cheese is easier if you briefly chill it in the freezer first.
- Stir continuously after adding the cheese to achieve a smooth, creamy texture.
- For a creamier version, increase the evaporated milk slightly or add extra cheese.
- Butter makes a good alternative to mayo but may alter the tanginess slightly.
What’s the best cheese for Caribbean-style mac and cheese?
Sharp white cheddar is traditional and brings out bold flavor. You can add jalapeño gouda for extra spice or use a mix of your favorite cheeses for depth.
Can I use other pasta shapes besides bucatini?
Yes, elbow macaroni or shell pasta work just as well. Bucatini is preferred in Trinidad for its thickness and nostalgic value.
Do I have to use mayonnaise in mac and cheese?
No, mayonnaise adds creaminess and a slight tang, but butter is a fine substitute if you prefer a more neutral taste.
Is this recipe good for meal prep?
Yes, it reheats well. Store in an airtight container and warm gently on the stovetop or microwave with a splash of milk to restore creaminess.
Quick and Easy One-Pot Mac and Cheese
Description
This simple, stove-top mac and cheese comes together in minutes with bold Caribbean flavor, aged white cheddar, and no oven time. A childhood favorite in Trinidad and Tobago, this no-fuss recipe is creamy, comforting, and perfect with a splash of pepper sauce or stew gravy on top.
Ingredients
Optional
Instructions
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Cook the bucatini in a large pot of salted water according to package instructions until al dente.
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While the pasta cooks, grate the white cheddar and set aside. Tip: chilling the cheese for 10–15 minutes in the freezer makes grating easier.
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Once the pasta is cooked, drain it but do not rinse. Return the empty pot to the stovetop (with the burner turned off) and immediately add the drained pasta back in.
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Sprinkle in the black pepper, then stir in the grated cheese, mayonnaise, and warmed evaporated milk. Mix thoroughly to melt the cheese and create a creamy sauce.
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Add pepper sauce if desired and mix well. Taste and adjust salt to your preference. You may substitute butter for mayonnaise if preferred.
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Serve immediately. Enjoy plain or topped with your favorite stew gravy or even a few drops of ketchup or sliced boiled eggs, island-style.
