Trinidadian Macaroni Pie  Recipe (2024)

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!

Can I make this in advance and freeze it - then cook it upon thawing?

We never used evaporated…or eggs or tomato sauce for that matter. Whatever. We left in the 60s. My mom made a roux and added warm milk, stirring until thickened. I think it is a bechamel.

I'm very curious about the addition of tomato paste in this recipe. In lieu of mozzarella cheese which is not traditional, a secret ingredient is actually "mashed potato flakes". Up to a cup can be added to the liquid/cheese mixture in order to thicken up the pie and make it more casserole like. Also, it's important to note that in Trinidad, the actual noodle used is closer to bucatini than elbow macaroni. I've also been able to easily find New Zealand Cheddar at Trader Joe's.

I use a good dash or two of good ol’ Tabasco pepper sauce. Saves a lot of time and pain.

I made some Trinidadian pepper sauce for Thanksgiving and since it makes so much, I used it instead of searching for a scotch bonnet in this recipe. I used a few tablespoons and cut back on the mustard a little. I also didn’t want to open a second can of evaporated milk so added some cream in addition. I like this Mac and cheese far better than regular since it has the kick baked in instead of dousing the finished dish with hot sauce. Would make again.

Habanero is basically the same thing....

I’ve had this dish dozens of times in Trinidad and made it a few times here in the U.S. with varying degrees of success. When it bakes the cheese/milk mixture should bubble up the sizes dish of the it’s in. You can see the scorched bits in the picture above. Trinis call it “de bun bun” and it is the best part of a macaroni pie.

I am a huge fan of Bionaturae gluten-free pasta. It's good enough to serve to guests, and they will not know they are eating gluten-free pasta. It's really great stuff. I am no longer on a GF regime, but when I was, for several years, I tried every brand under the sun, and Bionaturae was head and shoulders above the rest. Both Garden of Eden and West Side Market carry it in Manhattan, if that helps.

I grew up eating and cooking this with no input from anything tomato-ish. But here’s the thing: I had no idea this was Trinidadian. And my parents are from Trinidad! In any case: I seem to recall using more than one egg. We didn’t use evaporated milk, but I can see how people in earlier generations may have used tinned milk for cooking. We didn’t use mozzarella, just a very sharp cheddar. I haven’t cooked this in awhile! Has anyone tried it w whole-wheat?

Scotch Bonnet sauce from Wegman's. 17 oz evaporated milk plus one oz milk.

You can try it without the panko but bake it a bit longer so that the botton is golden brown...its most delicious that way. But careful you burn it. Use a Pyrex dish so you can view the bottom to ensure colour

Well, and....and pastit*io wouldn't use cheddar. Or mustard. Or Scotch bonnet peppers. But aside from that, absolutely, just like it :)

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.

A Scotch Bonnet pepper is definitely not the same as a Habanero pepper:anyone from Trinidad or Barbados will confirm this. Scotch Bonnets have an underlying sweetness and floral notes that are absent in a Habanero.Futhermore, the heat is a bit more refined-it slowly creeps, not in your face from the gitgo. Scotch Bonnets can be difficult to find, but as someone noted, Trinis use pepper sauce made with Scotch Bonnets. There are a few good ones out there, but the classic is Matouk's.

Recommendations: Dust the Pyrex dish w pankoUse evap milk cream to make 2-1/2 cupsKetchup instead of tomato paste hot sauce= how about gochujang?

Topped with Panko crumbs as suggested by Mike. Didn’t use the mustard. This came out really nice, my family loved it.

I have made this many times. After I moved away from Queens, I was missing this dish. I still love the creamy kind of macaroni and cheese I grew up with, but sometimes this is just the ticket.I love the flavors, though here in San Antonio, I add a bit more garlic powder and onion powder and use a Scotch bonnet hot sauce. I especially like this for gatherings of people, as you can cut it in pieces and lift it up; you don’t need a spoon.

Husband loves mac and cheese so happy to try something new and skip the béchamel. I used 8 oz pasta and 1 can evaporated milk, added peas and peppers and it all came out quite tasty.

The first time I follow a recipe, as a rule, I do not deviate from it. I like to see the artist's concept. But the suggestion to add some panko to the bottom of the pot sounded too good to resist! Thanks, Mike.

I doubled the amount of scotch bonnet and put in pinch of allspice and it was still bland.

As always too large. Would feed 6-8 persons. Let's remember the 2 member household. According to the Census Bureau the average number of Americans per household is 2.62. 8x8 casseroles would suffice. I beg you to think of this when devising recipes. I'm goung to try cutting it in half. All ingredients-except egg are divisible.

I make a similar dish but instead of Scotch bonnets, tomato paste, thyme, and mustard, I add a can of Ro-Tel tomatoes with chilis to the mix, and spread the top with Grape-nuts cereal and a few small knobs of butter for a crunchy topping. I don’t use mozzarella, but all cheddar, and I also use 2 percent milk, two eggs, and four Laughing Cow cheese wedges. I also omit the extra salt and pepper—the cheese and Ro-Tel have enough salt and heat.

I made it. Pretty much to the recipe. I should have used a bigger mixing bowl for combining the ingredients before placing the finished ingredients into 2 6x9" aluminum pans. I was interested in this recipe as a way to make mac & cheese in for a picnic. Summer will be here soon. I think it will work. I've got one in the freezer to reheat. I'll see how that goes.

I made some Trinidadian pepper sauce for Thanksgiving and since it makes so much, I used it instead of searching for a scotch bonnet in this recipe. I used a few tablespoons and cut back on the mustard a little. I also didn’t want to open a second can of evaporated milk so added some cream in addition. I like this Mac and cheese far better than regular since it has the kick baked in instead of dousing the finished dish with hot sauce. Would make again.

I’ve had this dish dozens of times in Trinidad and made it a few times here in the U.S. with varying degrees of success. When it bakes the cheese/milk mixture should bubble up the sizes dish of the it’s in. You can see the scorched bits in the picture above. Trinis call it “de bun bun” and it is the best part of a macaroni pie.

This is my first try, I followed the recipe as written. It is really good. The Scotch Bonnet had me a little concerned. I have no problem with it but my daughter does not enjoy heat as much as I do. It wasn't too hot for her so it is a hit. I did put a few drops of Lea & Perrins Worcestershire on it as I would most mac and cheese.

Well I don’t get it - it was so dull. I even amped up the pepper but it was bland and just not interesting. Pass.