Creamy Trinidad Macaroni Pie combines cheddar cheese, bold spices, and pimento peppers in a baked dish that’s pure comfort food bliss.
So, picture this: it’s a lazy Sunday, and I’m scrolling through Instagram, where everyone’s raving about their favorite comfort foods. Someone posts about Trinidad Macaroni Pie, and suddenly, I’m hit with a wave of nostalgia. You see, the first time I had this dish was at a backyard barbecue hosted by a friend with deep Trinidadian roots. I still remember the crackle of laughter, the scent of jerk chicken on the grill, and then… the pie.
It was like mac and cheese but dressed up for a party. Creamy, cheesy, with a slightly spicy kick—and that golden, bubbly crust? Don’t even get me started. Of course, I begged for the recipe. After a lot of trial and error (let’s not talk about the time I overdid the cayenne), I think I’ve nailed it. Now, every time I make this, it’s like bringing a piece of that barbecue back to life.
Why You’ll Love This Trinidad Macaroni Pie Recipe?
- Big, bold flavors: Creamy cheddar, the mild heat of pimento peppers, and warm spices make this pie anything but boring.
- Perfect for gatherings: It’s a crowd-pleaser that feeds a lot of people. Everyone comes back for seconds, trust me.
- Easy to customize: You can tweak the spice level or swap out ingredients to fit your taste.
- That crust, though: Seriously, the golden cheesy crust on top is everything.
Ingredient Notes:
This isn’t just mac and cheese; it’s Trinidad Macaroni Pie, and every ingredient plays its part.
- Bucatini or Elbow Macaroni: Bucatini gives a nice bite, but elbows are classic and soak up all that cheesy goodness.
- Evaporated Milk: It’s richer than regular milk and makes the pie super creamy.
- Cheddar Cheese: The combo of sharp white and yellow cheddar hits the perfect balance of tangy and melty.
- Pimento Peppers: These bring a subtle, fruity heat. Can’t find them? Cubanelle or bell peppers are solid substitutes.
- Ketchup and Mustard: Yes, really. They add a tangy depth that balances the richness of the cheese.
- Spices: Paprika, black pepper, and cayenne give the dish a gentle heat and warm flavor. Adjust to your spice preference!
How To Make Trinidad Macaroni Pie?
This recipe isn’t hard—it just takes a little love. Let’s break it down step by step:
- Cook the Pasta
Start by boiling a big pot of salted water. Once it’s rolling, toss in your pasta and cook it until it’s al dente—firm but not mushy. Drain it, toss it with butter (because butter makes everything better), and set it aside. - Whisk the Milk Mixture
In a bowl, whisk together evaporated milk, eggs, ketchup, and mustard. This might sound like a strange combo, but trust me, it’s the magic sauce. - Sauté the Aromatics
Heat a bit of oil in a skillet and sauté your grated onion, garlic, and minced pimento peppers. The smell alone is enough to make you hungry—it’s that good. - Combine Everything
Mix the aromatics into the pasta along with your spices: paprika, black pepper, and a dash of cayenne. Pour in the milk mixture and gradually fold in most of the cheese. Save some cheese for the topping because, let’s be honest, that’s the best part. - Bake the Pie
Transfer everything into a greased baking dish. Sprinkle the remaining cheese on top, cover with foil, and bake for 25 minutes. Then, uncover and bake for another 20 minutes until it’s golden and bubbling. Want it extra crispy? Let it bake a few minutes longer, but keep an eye on it so it doesn’t burn.
Storage Options:
Got leftovers? Lucky you. Here’s how to store and reheat them:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven at 350°F for about 20 minutes, or zap individual portions in the microwave for a quick fix.
Variations and Substitutions:
Make it your own with these ideas:
Want To Save This Recipe?
- Spice it up: Add extra cayenne or diced jalapeños if you like heat.
- Cheese swaps: Try Gruyere, Parmesan, or even a smoky Gouda for a unique twist.
- Add veggies: Spinach, tomatoes, or corn can give it a fresh edge.
- Gluten-Free: Use gluten-free pasta and ketchup to make it allergy-friendly.
What to Serve with Trinidad Macaroni Pie?
This pie is hearty enough to be a meal, but it also pairs well with:
- Stewed Chicken: The rich, saucy flavors complement the creamy pie.
- Green Salad: A fresh, crisp salad balances the richness.
- Coleslaw: Tangy and creamy, it’s the perfect sidekick.
- Plantains: Fried or baked, their sweetness adds a great contrast.
Frequently Asked Questions:
Can I make this ahead of time?
Definitely. Assemble it, cover it, and refrigerate overnight. Bake fresh when you’re ready.
What if I can’t find pimento peppers?
No worries! Cubanelle or bell peppers work, or you can skip them altogether.
Do I have to use evaporated milk?
You can use heavy cream or whole milk, but it won’t be quite as rich. Evaporated milk really makes a difference here.
Trinidad Macaroni Pie isn’t just a dish—it’s a slice of comfort, culture, and joy. Whether you’re serving it at a big family dinner or keeping it all to yourself (no judgment), it’s bound to become a favorite. Try it out and let me know—what’s your twist on this classic?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Trinidad Macaroni Pie
Ingredients
- 1 tablespoon + 1 teaspoon salt divided
- 1 pound bucatini or elbow macaroni
- 2 tablespoons unsalted butter
- 2 12-ounce cans evaporated milk
- 2 tablespoons yellow mustard
- 3 tablespoons ketchup
- 2 teaspoons neutral cooking oil
- 3 pimento peppers minced
- 1/4 yellow onion grated
- 3 large garlic cloves grated or minced
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper optional
- 2 large eggs beaten
- 8 ounces shredded extra-sharp white cheddar cheese divided
- 16 ounces shredded extra-sharp yellow cheddar cheese divided
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Prepare the Pasta:
- Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. Cook the pasta according to the package instructions until al dente. Drain the pasta and return it to the pot. Add the butter, stirring until fully melted, and set aside.
Prepare the Milk Mixture:
- In a medium bowl or large measuring cup, whisk together the evaporated milk, mustard, ketchup, and beaten eggs until smooth. Set aside.
Sauté the Aromatics:
- Heat the cooking oil in a small skillet over medium heat. Add the grated onion, garlic, and pimento peppers, sautéing until fragrant and slightly softened, approximately 5 minutes. Remove from heat.
Combine the Ingredients:
- Add the sautéed aromatics to the cooked pasta. Season with the remaining teaspoon of salt, black pepper, paprika, and cayenne pepper, if desired. Mix thoroughly to evenly distribute the seasonings.
Incorporate the Milk Mixture and Cheese:
- Pour the milk mixture over the seasoned pasta and stir to combine. Gradually fold in 3/4 of the white and yellow cheddar cheese, reserving the rest for the topping. Ensure the cheese is evenly mixed but does not need to be completely melted.
Assemble the Pie:
- Transfer the pasta mixture to a greased 9x13-inch baking dish, spreading it evenly. Sprinkle the reserved cheddar cheese over the top.
Bake the Pie:
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 20 minutes, or until the top is golden and bubbling. For a darker, crispier crust, bake for an extra 5-6 minutes.
Cool and Serve:
- Allow the macaroni pie to cool for 5-10 minutes before serving. This will help it set and make slicing easier.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
