There’s no Sunday lunch more iconic across the Caribbean than a rich, cheesy macaroni pie fresh out of the oven. Known throughout Trinidad and Tobago and beyond as the ultimate baked macaroni and cheese, this dish is a staple on every family table, especially on weekends and special occasions. This version of Caribbean macaroni pie, developed with love and flavor by Chef Marc, delivers bold spices, creamy cheese sauce, and a golden breadcrumb topping that’s impossible to resist.
Whether you’re serving it alongside stewed chicken, callaloo, or fried fish, this macaroni pie recipe brings the perfect balance of comfort and tradition to your plate. Ideal for gatherings, meal prep, or that one perfect slice with Sunday dinner, this is the baked macaroni and cheese Caribbean-style you’ve been looking for.
Ingredient Guide
- Bucatini Pasta (or thick pasta): Bucatini is a thick spaghetti-like pasta with a hole running through the center, perfect for holding onto the rich cheese sauce.
- Aged Cheddar Cheese: Provides a sharp, tangy flavor that adds depth to the dish.
- Regular Cheddar Cheese: Milder than aged cheddar, it balances the sharpness and contributes to the creamy texture.
- Pimento Peppers: Sweet peppers that add a mild flavor and vibrant color.
- Bird’s Eye Pepper: A small, fiery chili that brings heat; adjust quantity to taste.
- Bell Peppers (Sweet Peppers): Add sweetness and crunch to the pie.
- Scallions (Green Onions): Impart a mild onion flavor and freshness.
- Garlic: Enhances the overall flavor with its pungent aroma.
- Nutmeg: A warm spice that adds a subtle depth to the cheese sauce.
- Parsley: Fresh herb that adds color and a hint of earthiness.
- Breadcrumbs: Create a crispy topping when baked.
- Bacon: Adds a smoky, savory flavor and crunchy texture.
Shopping Made Easy
- Pasta: Look for bucatini or other thick pasta varieties in the pasta aisle.
- Cheeses: Aged and regular cheddar cheeses are commonly available in the dairy section.
- Peppers: Pimento and bird’s eye peppers can be found in the produce section; if unavailable, substitute with red bell peppers and a pinch of cayenne pepper, respectively.
- Scallions and Parsley: Fresh herbs are typically located in the produce section.
- Breadcrumbs: Available in the baking aisle; choose plain or seasoned based on preference.
- Bacon: Find in the refrigerated meats section; opt for thick-cut for more texture.
Cooking Notes from the Kitchen
- Cheese Sauce Consistency: Ensure the flour is well-cooked to avoid a raw taste, and whisk continuously when adding milk to prevent lumps.
- Layering: For a thicker pie, use a smaller baking dish; this will result in more layers and a denser texture.
- Cooling Time: Allow the pie to rest after baking; this helps it set and makes slicing easier.
- Customization: Feel free to add other ingredients like cooked vegetables or different cheeses to suit your taste.
Can I make this macaroni pie vegetarian?
Yes, omit the bacon and ensure all cheeses used are vegetarian-friendly. You can also add vegetables like mushrooms or spinach for added flavor and nutrition.
What can I use instead of bucatini pasta?
If bucatini is unavailable, substitute with other thick pasta, like penne, rigatoni, or elbow macaroni. These shapes hold the cheese sauce well and are commonly used in macaroni pie.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
Can I prepare this dish ahead of time?
Yes, assemble the macaroni pie and refrigerate it unbaked for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes to the baking time if needed.
Is it possible to freeze macaroni pie?
Absolutely. Wrap the baked and cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.
Caribbean Macaroni Pie (Baked Macaroni and Cheese)
Ingredients
- 1 lb bucatini pasta
- 1 stick butter divided
- 5-8 strips bacon fried crispy, chopped
- 2 pimento peppers finely diced
- 1/2 bird’s eye pepper finely diced
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 1/2 cups aged cheddar cheese grated
- 2 cups cheddar cheese grated
- 1 cup breadcrumbs
- 2 tablespoons parsley finely chopped
- 2-3 cloves garlic crushed, grated, or finely diced
- 1 cup bell pepper diced
- 2 stalks scallions chopped
- 3 tablespoons flour
- 2 1/2 cups milk
- 1/4 teaspoon nutmeg freshly grated
- 1-2 tablespoons butter for greasing the baking dish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a saucepan over medium heat, melt 2 tablespoons of butter. Add the chopped bacon and cook for 20–30 seconds. Add the breadcrumbs and toast, stirring well. Reduce heat to low, add the chopped parsley, mix, and remove from heat. Set aside.
- In a deep saucepan, melt the remaining butter over low heat. Add the pimento peppers, bird’s eye pepper, garlic, and bell peppers. Cook for 3–4 minutes, stirring continuously.
- Add the black pepper and salt to the saucepan. Stir in the flour and cook for another 3–4 minutes to eliminate the raw flour taste.
- Gradually add the milk, whisking constantly to prevent lumps. If needed, return the pan to the burner for 1–2 minutes to thicken the sauce.
- Remove the saucepan from heat and stir in 2/3 of the grated cheeses until melted and smooth. Add the chopped scallions and mix well.
- Add the cooked pasta to the cheese sauce, folding gently to combine. Grate the nutmeg into the mixture and stir.
- Grease a 9×13-inch baking dish with butter. Pour the macaroni and cheese mixture into the dish, spreading evenly.
- Top the macaroni with half of the reserved cheese, followed by half of the breadcrumb mixture. Repeat with the remaining cheese and breadcrumbs.
- Bake uncovered on the middle rack for 40 minutes, until the top is golden brown.
- Remove from the oven and let it cool for about 10 minutes before serving.
