Trinidadian Macaroni Pie Recipes

MACARONI PIE FROM TRINIDAD

Macaroni Pie from Trinidad image

From The Multi-Cultural Cuisine of Trinidad & Tobago and the Caribbean, Naparima Girls' High School Cookbook which I borrowed. The recipe doesn't say what kind of cheese so you choose your favorite. For a variation, you can add grated onions or carrots, chopped herbs and tomato.

Provided by Oolala

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces elbow macaroni
2 eggs
2 cups cheese, grated
1 1/2 cups evaporated milk
1 teaspoon salt
1/4 teaspoon white pepper

Steps:

Boil macaroni in salted water until tender and drain.
Beat eggs until fluffy.
Combine macaroni, eggs, cheese, milk, salt and pepper.
Pour into a greased baking dish and bake at 350 degrees F. until firm, about 30 minutes.

TRINIDADIAN MACARONI PIE

Trinidadian Macaroni Pie image

Macaroni pie is a firmer, highly spiced version of mac and cheese. Quintessential Trinidadian seasonings like thyme and Scotch bonnet pepper give this dish a distinctive taste, while a little less liquid mixed with an egg creates a solid, sliceable texture. A Trini staple for large family gatherings, it's the perfect addition to a holiday table. And if there are any leftovers, they keep well. Feel free to use your favorite Cheddar, but if you're able to find New Zealand Cheddar (or "Trinidad cheese" as it's called on the island), don't pass it up.

Provided by Lesley Enston

Categories casseroles, main course

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 tablespoon butter, plus more for greasing the dish
8 ounces sharp Cheddar, coarsely grated (2 cups)
8 ounces whole-milk mozzarella, coarsely grated (2 cups)
2 1/2 cups evaporated milk (from 1 1/2 12-ounce cans)
1 large egg, whisked
2 tablespoons tomato paste
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Dijon mustard
1 teaspoon fresh thyme leaves, chopped
1/2 Scotch bonnet pepper, finely minced, seeded for less heat
Kosher salt (Diamond Crystal) and black pepper
1 pound dried macaroni

Steps:

Heat oven to 350 degrees. Grease a 9-by-13-inch (3-quart) baking dish with butter.
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.
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.
Bake until the top is bubbling and golden brown, 35 to 40 minutes.
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.

TRINIDADIAN MACARONI PIE

Trinidadian Macaroni Pie image

There are probably as many macaroni pie recipes from Trinidad - where my parents are from - as there are Trinidadians, and I've evolved this one over the years. This version has a Christmas Ham inspired toasty topping. While it can be served as an indulgent main, in Trinidad it's often cooled then chopped into squares as a party, barbecue or beach snack, and served with Tabasco.

Provided by Simon Ragoonanan

Categories Macaroni And Cheese

Time 1h

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

500 g macaroni
30 ml olive oil
6 slices bacon
1 onion
400 ml evaporated milk
2 eggs, beaten
2 -6 red chilies, deseeded and finely chopped
250 g cheddar cheese, grated
1 teaspoon ground cloves
2 teaspoons black treacle
1 teaspoon mustard powder
1 tablespoon demerara sugar
2 -3 slices bread, crushed into breadcrumbs

Steps:

Preheat the oven to 180C/350F/gas mark 4. Cook the macaroni in salted water until al dente. Drain and cool.
Fry the bacon in the oil until all the fat has rendered, then remove from the pan, retaining the fat. Mix the topping ingredients with the fat, breadcrumbs last. Finely chop the bacon.
Mince the onion in a food processor with a little evaporated milk. Mix in the eggs and the rest of the milk, and season. Combine with the macaroni.
Stir in the bacon, chillies and most of the cheese.
Pour it all into a large, greased oven dish. Sprinkle the leftover cheese on top, then the topping. Bake for 30-40 minutes, then rest for at least 20 more, or overnight to serve cold the next day.

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