Macaroni pie is a Caribbean crowd pleaser, great for bringing as a side dish during festive occasions, or when you’re looking for a comforting pick-me-up. It’s similar to macaroni and cheese, but infused with herbs, spices and baked until golden brown perfection. A bite of this is rich, flavourful and full of savoury deliciousness that is complex, like a bechamel sauce, but better, in my completely biased opinion, of course.
The key to this macaroni pie recipe is quality cheddar cheese, your favourite mustard and a kick of heat! It’s typically a side dish, served with your favourite stews, fried meats and roast meals, but some nights it can also be the star of the dinner table, we won’t tell.
Related: Caribbean Curry Chickpeas
ingredients
directions
Preheat the oven to 350˚F and grease a 9×9” square baking dish.
Fill a small sauce pot with boiling water and enough salt to taste like the sea.
Pour your macaroni and cook until al dente. Once ready, drain and set aside.
Heat a large sauce pot on medium-high. Add butter, followed by onions and cook until translucent, about 5-6 minutes.
Add thyme and green onions and stir until fragrant.
Pour in evaporated milk, 1½ cups cheddar cheese, salt and pepper, and stir until combined and the cheese has melted. Then add the pasta and toss to coat.
Add spices, mustard, hot sauce and eggs. Stir until well combined. Once ready, remove from heat.
Pour into a baking dish. Top with remaining cheese and bake until the cheese is golden brown, about 30-40 minutes. Enjoy!