macaroni pie Archives | CaribbeanPot.com

Fig or green cooking bananas is one of those go-to ingredients we love to incorporate in soups, stews and many times, simply boiled on it own (treated like most cultures would potatoes). Growing up on the islands, most homes had a banana tree in their backyard, so both ripe and green bananas were always plentiful. Today I’ll show you how you can take the same green cooking bananas and make a pie (casserole) as we did with Macaroni and Breadfruit a while back.

You’ll Need…

11-12 green cooking bananas
3 tablespoon olive oil
2 medium tomato (diced)
1 1/2 cup prepared salted cod (salt fish)
1 teaspoon black pepper (divided)
6 cloves garlic (crushed or diced fine)
5 scallions (divided)
3-4 tablespoon chopped parsley (divided)
6-8 sprigs thyme
1 scotch bonnet pepper (no seeds | diced fine)
1 bell pepper (sweet pepper – diced)
3/4 cup Jarlsberg Cheese (grated)
1 1/2 cup aged cheddar (grated)
2 tablespoon butter
1/4 teaspoon salt
cooking spray to grease the baking dish

Note: If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Trim the stems off the green bananas, then cut a shallow line (the thickness of the skin) along the lenght of each banana. Rinse with cool water, place in a deep pot with water and bring to a boil. reduce to a rolling boil and cook for 15-18 minutes or until they float or you see the cuts we made open up wide. Don’t salt the water – as the remaining salt from the salted cod (later) should be enough to season the dish.

Heat a saucepan on a med flame, add the olive oil followed by the prepared salted cod. (basically you soak the salted cod in water over night, then drain, rinse and shred or in my case, I poured boiling water over it in a bowl, when it cooled, I rinsed it in cool water, drain and shredded)

As soon as it starts frying, turn the heat to low, add 1/2 the black pepper and stir. Then add garlic, scotch bonnet pepper and turn the heat to med/low and add the 2/3 of the scallions, 1/2 of the parsley, thyme, bell pepper and tomato Stir well and cook for 3-5 minutes then turn off the heat.

The green bananas should be cooked now, drain and allow to cool before removing the skin (discard), then slice into 1/4 inch pieces.

As the banana cools, grate your cheese. TIP! Place the cheese in the freezer for 5-8 minutes and it will firm up nicely to grate easier. To this cheese add the remaining black pepper, scallions, parsley and thyme. Mix to combine.

Pre-heat your oven to 375 F. Add the melted butter and 2/3 the cheese mixture to the sliced cooked banana and mix well to combine.

Spray or grease your oven proof dish, then add a layer (1/2) of the banana/cheese, followed by the tomato/saltfish (place down the center, then spread evenly across), the final layer of green fig (banana) and top with the cheese we reserved.

Into the oven on the middle shelf (uncovered) for 40 minutes. Then hit the broil setting (about 550 F) for 2-3 minutes for a bit more color on the top.

I’m sure you can recognize that Uncle Chris brought his A Game with this recipe, as most Fig Pie don’t include the stewed Salted Cod (saltfish). I also opted for slicing the cooked green bananas and not smashing or mash them as others do. Sadly I’m no longer in the Caribbean where I can get ‘choice’ green fig (banana), but so it goes I guess. Remember to look for Green COOKING Bananas if you’re outside the Caribbean. Asian, Latin and Caribbean markets will usually stock it.

Main Dishes

The Ultimate Caribbean Macaroni Pie (baked macaroni & cheese).

May 28, 2025August 7, 20206 Comments

Absolutely NOTHING screams Sunday lunch/dinner in the Caribbean, than a classic Macaroni Pie. I say ‘scream’ as from island to island we argue and boast about how great our mommy, auntie, granny, daddy… pies are. Usually a recipe passed down through generations, with slight nuisances that make it uniquely ours! Here’s Chef Marc’s version on The Ultimate Macaroni Pie.. pure Caribbean comfort food!

You’ll Need…

1 lb thick pasta (Bucatini)
1 stick of butter (divided)
5-8 strips bacon (fried crispy & chopped)
2 pimento peppers (diced finely)
1/2 bird’s eye pepper (diced finely)
1/4 teaspoon black pepper
1/4 teaspoon salt
1 1/2 cups aged cheddar (grated)
2 cups regular cheddar (grated)
1 cup bread crumbs
2 tablespoon parsley (chopped finely)
2-3 cloves garlic (crushed, grated or diced finely)
1 cup diced bell (sweet) pepper
salted water for cooking the pasta
2 scallions (chopped)
3 tablespoon flour
2 1/2 cups milk
1/4 teaspoon freshly grated nutmeg
1-2 tablespoon butter to grease the baking dish

Prep the vegetables, peppers etc. Fry the bacon till crisp and chop into small pieces. Boil the pasta according to the packaged instructions (about 10-12 minutes). Drain and set aside.

Lets make the topping, then set it aside as we did with the pasta. Heat a saucepan on a medium flame and go in with 2 tablespoon of butter, then the bacon bits. After 20-30 seconds, add the bread crumbs and toast
/ stir well. It will go grainy. Make sure your heat is on low now (after you add the bread crumbs). Toss in the parsley, mix and move it off the heat.

For the cheese sauce (the base of the recipe). In a deep saucepan add the rest of the butter on a low heat and melt it. Add the peppers (pimento and Bird’s eye pepper) along with the garlic and stir well. Add the bell peppers and continue stirring. Allow it to go for about 3-4 minutes, then add the black pepper and salt. Toss in the flour and stir well. The flour will work to thicken the cheese sauce later on. Be sure to cook out the rawness of the flour – 3-4 minutes. Then add the milk and whisk. Remove the pan off the burner as you whisk.

To thicken the milk you may need to place back the pan onto the burner for a minute or 2. Turn off the stove and add 2/3 of the cheese.. whisk/stir to melt and get that lovely cheesy sauce. Finish the cheese sauce by adding
the chopped scallions.

Now it’s time to add the cooked pasta directly to the saucepan (make sure you use a large pot or pan when making the cheese sauce) and fold the macaroni and cheese together. Remember to grate in the nutmeg into the mix.

Grease the baking dish (13 x 9) with the butter, then pour in the cheesy macaroni. (use a smaller baking dish if you want a THICK pie).

Take 1/2 of the reserved (1/3) cheese and evenly spread it over the macaroni, followed by 1/2 of the breadcrumbs, then the remaining cheese.. along with the remaining breadcrumbs (basically layers of cheese and bread crumbs).

Into a 375 F oven, middle rack (uncovered) for 40 minutes. Allow it to cool for about 10 minutes (cover with foil) before cutting through.

SPECIAL thanks to Chef Marc for joining us today, but more importantly.. for sharing his take on the Ultimate Macaroni Pie. Only luv bredrin!

Main Dishes

Amazing Coconut Macaroni And Cheese.

May 28, 2025December 23, 2017Leave a Comment

While I grew up enjoying Macaroni Pie as my choice for a dish with pasta and cheese as a kid on the islands and though mom made a killer mac n cheese (with boiled eggs), I only started making the coconut version of this comforting dish a few years ago. Though your family may have a tasty recipe for making your macaroni and cheese… I assure you that with the addition of coconut milk and herbs, you’ll find yourself gravitating to this version once you give it a test-drive.

You’ll Need..

3 cups pasta (uncooked measurements)
4 cups cheddar (white aged)
8 pieces of bacon
1 clove garlic (grated)
1/4 teaspoon nutmeg
2-3 seasoning peppers (aka pimentos)
2 tablespoon parsley (chopped)
3 scallions (chopped)
4-5 sprigs thyme
3 tablespoon coconut oil
1/4 teaspoon black pepper
2 1/2 tablespoon all-purpose flour
2 1/2 – 3 cups coconut milk
1/3 teaspoon salt
1/4 cup grated Asiago cheese

Note: For adding a more pronounced coconut flavor (and texture) you can add some shredded coconut to the cheese sauce. You can also add a bit of shredded coconut to the topping (along with bread crumbs) for a more crunchy crust.

Boil your pasta in salted water (cook about 90%), drain and get ready to put everything together.

As the pasta cooks, lets work on the cheese sauce to bring everything together. Heat the coconut oil in a deep pan on a medium heat. Then add the diced pimento peppers, scallion, parsley, black pepper and the thyme leaves. Stir and reduce the heat to low. After 2 minutes grate in the garlic, then add 1/2 of the bacon (fried crisp and chopped into small pieces) and stir well.

With the heat on low, add the flour and stir well. The goal is to combine everything and cook-out the rawness of the flour. Cook on low (stirring) for about 4-5 minutes, then add the coconut milk (cool/chilled) and whisk. Grate in the nutmeg, raise the heat to medium and bring to a gentle simmer. Then go back to a very low heat as it will thicken very fast, but we really need it all to come together slowly.

Cook for 4 minutes (whisk so you don’t have lumps), then turn off the heat and add 3/4 of the grated cheddar (any cheese you like using) and salt. Stir to melt and combine to make a delightful cheese sauce.

Preheat your oven to 400 F. Pour the cheese sauce over the cooked macaroni and stir well. Then place everything into your oven-proof dish and top with the remainder of the cheddar cheese and grate on the Asiago. Sprinkle on the rest of the crispy bacon and if you wanted you can also add a bit more parsley + scallion + seasoning pepper (diced fine) on the top. On the middle rack of your preheated oven for 20 minutes.

Arguably one of the most comforting dishes you’ll ever serve your family or enjoy on those solo days. The herbal elements along with the natural sweetness of the coconut milk, will make this one of the best macaroni and cheese you’ll ever make – guaranteed!

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Vegetarian

A chef d’oeuvre macaroni pie.

March 5, 2012September 14, 200976 Comments

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

Tips.

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

macaroni pie

The Ultimate Green Fig (banana) Pie.

The Ultimate Caribbean Macaroni Pie (baked macaroni & cheese).

Amazing Coconut Macaroni And Cheese.

A chef d’oeuvre macaroni pie.

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