Trinidad Macaroni Pie
Trinidad Macaroni Pie is a baked pasta dish infused with cheddar cheese, pimento peppers, and aromatic spices, creating a bold and creamy Caribbean favorite.
24 Servings
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
To make this dish gluten-free, substitute the bucatini or elbow macaroni with a certified gluten-free pasta. Replace the all-purpose ketchup and mustard with gluten-free alternatives. Ensure all other ingredients, including cheese and seasonings, are labeled gluten-free.