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Trinidadian Macaroni Pie
A beloved Trinbagonian baked pasta dish, distinct from traditional macaroni and cheese. This version is bound with eggs and milk, creating a firm, sliceable pie with a rich, cheesy, and slightly spiced flavor profile. It's a staple at Sunday lunches and celebrations.
🧂 Ingredienti
- 8 ounces Elbow macaroni(uncooked)
- 2 tbsp Butter(unsalted)
- 0.5 cup Onion(finely chopped)
- 1 tsp Garlic(minced)
- 0.5 tsp Thyme(dried)
- 1 tbsp Jalapeno or Pimento pepper(seeded and minced (optional))
- 2 large Eggs
- 1.5 cups Evaporated milk
- 1.5 tsp Dry mustard powder
- 1 tsp Salt
- 0.5 tsp White pepper
- 1 pinch Cayenne pepper(optional)
- 3 cups Sharp cheddar cheese(grated, divided)
- 4 ounces Mozzarella cheese(grated (optional, for extra creaminess))
- 2 stalks Scallions(thinly sliced (optional garnish))
👨🍳 Istruzioni
- 1
Preheat oven to 375°F (190°C). Grease a 2-quart baking dish.
💡 Consigli Professionali: Ensuring the dish is well-greased prevents sticking. - 2
Cook macaroni in salted boiling water according to package directions until just shy of al dente (about 5-7 minutes). Drain well and return to the pot.
💡 Consigli Professionali: Undercooking the macaroni slightly ensures it doesn't become mushy when baked. - 3
In a skillet, melt butter over medium heat. Add chopped onion, garlic, thyme, and optional jalapeno/pimento pepper. Sauté until onions are softened and translucent, about 5 minutes.
- 4
Add the sautéed onion mixture to the drained macaroni in the pot. Stir to combine.
💡 Consigli Professionali: Scrape all the flavorful bits from the skillet into the macaroni. - 5
In a large bowl, whisk together the eggs, evaporated milk, dry mustard, salt, white pepper, and optional cayenne pepper until well combined.
💡 Consigli Professionali: Ensure the eggs and milk are thoroughly whisked to create a smooth base. - 6
Pour the egg and milk mixture over the macaroni and onions. Stir well to ensure the macaroni is evenly coated.
💡 Consigli Professionali: Mix gently to avoid breaking the macaroni. - 7
Stir in 2.5 cups of the grated cheddar cheese (and optional mozzarella) until just combined. The cheese won't fully melt at this stage.
💡 Consigli Professionali: Reserve the remaining 0.5 cup of cheese for topping. - 8
Pour the macaroni mixture into the prepared baking dish. Sprinkle the reserved cheese evenly over the top.
💡 Consigli Professionali: Ensure an even layer of cheese for a golden-brown crust. - 9
Bake for 35-45 minutes, or until the top is golden brown and bubbly, and the pie is set.
💡 Consigli Professionali: The pie should feel firm when gently pressed. - 10
Let the macaroni pie rest for 10-15 minutes before cutting into squares and serving. Garnish with sliced scallions if desired.
💡 Consigli Professionali: Resting allows the pie to set, making it easier to slice cleanly.
💡 Consigli Professionali
- ✓For a spicier kick, add more cayenne pepper or a dash of your favorite hot sauce.
- ✓Some variations include adding a tablespoon of ketchup for a touch of sweetness and tang.
- ✓Feel free to experiment with different cheese combinations.
- ✓This dish can be served hot, warm, or at room temperature.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add finely grated carrots or diced red bell peppers for color and extra nutrients.
- Use different pasta shapes like penne or rotini if elbow macaroni is unavailable.
- Some recipes incorporate a tablespoon of mayonnaise for added richness and moisture.