Trinidadian Macaroni Pie
Updated Oct. 29, 2021
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
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Ingredients
- 1tablespoon butter, plus more for greasing the dish
- 8ounces sharp Cheddar, coarsely grated (2 cups)
- 8ounces whole-milk mozzarella, coarsely grated (2 cups)
- 2½cups evaporated milk (from 1½ 12-ounce cans)
- 1large egg, whisked
- 2tablespoons tomato paste
- 2teaspoons garlic powder
- 2teaspoons onion powder
- 2teaspoons Dijon mustard
- 1teaspoon fresh thyme leaves, chopped
- ½Scotch bonnet pepper, finely minced, seeded for less heat
- Kosher salt (Diamond Crystal) and black pepper
- 1pound dried macaroni
Nutritional analysis per serving (8 servings)
460 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 53 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 22 grams protein; 433 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Grease a 9-by-13-inch (3-quart) baking dish with butter.
- Step 2
In a large bowl, mix the Cheddar and mozzarella, and set aside. In a small bowl, whisk the evaporated milk, egg, tomato paste, garlic and onion powders, mustard, thyme, Scotch bonnet pepper, 1 teaspoon salt, and a generous pinch of black pepper until very well blended.
- Step 3
Cook macaroni in boiling salted water according to the package directions for al dente. Drain and return to the pot. Stir in the tablespoon of butter until melted, then add half the cheese and stir until it’s fully combined and starting to melt. Stir in the milk mixture until the pasta is evenly coated. Pour the pasta into the buttered dish, spread it evenly and sprinkle the rest of the cheese on top.
- Step 4
Bake until the top is bubbling and golden brown, 35 to 40 minutes.
- Step 5
Remove from the oven and let rest for at least 10 minutes to help it firm up. The dish can be made up to a day in advance, tightly covered with foil or plastic wrap, and refrigerated, or cut into serving sizes, wrapped tightly and frozen. Reheat covered with foil in a 350-degree oven or in a covered skillet on the stove.
Private Notes
Comments
After buttering the baking dish, consider "dusting" it with panko bread crumbs. I do that when making mac and cheese. It makes a lovely crunchy crust that everyone loves.
They make this in Barbados, where my family is from, too. But they would use plain old ketchup instead of tomato sauce and add in some of the island's Bajan scotch bonnet and mustard-based hot sauce rather than the peppers themselves to provide the kick. Its delicious.
Yes, macaroni pie is still great frozen then reheated. I don't use tomato paste or dijon when I make it, and I like to sprinkle breadcrumbs (I use basic Italian breadcrumbs from the grocery store) on the greased pan and just a little more over the top of the macaroni and cheese mixture right before baking, topping with seasoned salt. Definitely a favorite!
My grandma used to make this recipe!! Thanks NYT!!
I don’t bother to cook the noodles. Simply hydrate them in a bowl of water for about 30 minutes, or while you prep the other ingredients. I omit tomatoes, but follow the remainder with these additions: to minced peppers I added drained pimento peppers. I also added generous dashes of Worcestershire and Crystal hot sauce. Panko in the buttered pan as well as some on top. Grate whatever cheeses you have on hand mindful of flavor and other properties. Cheddar, Gouda, Fontina, and Parm last time
We discovered this on our first trip to Barbados. It's widely available there in restaurants, food booths at festivals, grocery store hot food counters, etc. It has a bit of heat, but a wonderful flavor.
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