You know what happens when you have kids? You start cooking meals you’ve never tried before. Sometimes, you just get tired of whipping up the boxed stuff, especially after you read the label. Sure, it’s a speedy way to make mac and cheese, but the results aren’t that appealing. Or maybe I should rephrase that and say it’s not appealing to me. My sous chef (son) would eat the boxed stuff every day. If you ask me, I think there might be crack in those boxes; I kid you not. They get so addicted to the stuff and want nothing else. But this homemade Trinidad macaroni pie is a whole other story for me. It may be because Trinidad and Tobago food has a definite African influence. Besides, how can you say no to a big pan of ooey, gooey, cheesy deliciousness? Plus, this recipe is not too firm or too creamy. It’s beautifully gooey when it comes out of the oven but firm enough to slice when it cools down. 😋

Recipe Ingredients

How to Make Trinidad Macaroni Pie

Prep Ingredients

Prep the Pasta – Cook the macaroni per package directions. Be sure to salt the water before cooking. Start the Sauce – While the macaroni is cooking, melt the butter in a saucepan and sauté the garlic, thyme, jalapeno pepper, and smoked paprika for about a minute. Aromatics – Add the onions and continue cooking for about a minute more. Sauce – Next, add the flour and whisk until blended. Gradually add the milk and bring it to a boil, simmering and stirring until the mixture thickens.  Temper Eggs – Remove about ¼ cup of the mixture. Let it cool for a few minutes before slowly whisking in the egg so it doesn’t curdle.  Finish Sauce – Dump the tempered egg back into the pan and mix well to incorporate all ingredients. Stir in more than half of the cheese, leaving some to sprinkle on top.

Assemble

Drain the macaroni, add it to the sauce, and stir until coated.  Season – Add the mustard and white pepper. Taste it and adjust the seasonings as needed.  Assemble – Transfer everything to a greased 2-quart baking dish or a 13 “x9” baking dish. Bake – Sprinkle the remaining cheese on top. Bake, uncovered, at 350℉ (180℃) for 20 -30 minutes or until heated through.

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

Feel free to make this Trinidad macaroni pie recipe a day or two ahead of time. Simply follow the recipe instructions up to the assembly steps, but stop before the baking part. Cover the baking dish and refrigerate for up to two days. When ready to bake and serve it, let it warm back up to room temperature for about 30 minutes; otherwise, you may need to give it a few extra minutes in the oven.

Serving and Storage Instructions 

Serve Trinidad macaroni pie nice and hot, while the cheese is still melty. Refrigerate leftover macaroni pie in an airtight container for 3-5 days. Reheat individual portions in the microwave. Or pop the whole dish back in a 350℉ (180℃) oven for about 10 minutes or until heated through.

What Goes With Trinidad Macaroni Pie

For a complete Caribbean meal, serve this macaroni pie with Jamaican jerk chicken and Caribbean potato salad. Or try it with buss up shut, crab and dumplings, and stewed meats, like split pea soup, brown stew chicken, and okra stew. 😉 

More Creamy Recipes for Cheesy Perfection

This blog post was originally published in February 2015 and has been updated with additional tips and photos

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