Trinidad Macaroni Pie

Course Side Dish
Cuisine Trinidadian
Keyword Caribbean, mac and cheese, macaroni and cheese, noodle, pasta, Trinidad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 Servings


  • 8 ounces dried macaroni
  • 2 tablespoons unsalted butter
  • 1-2 tablespoons seeded and minced jalapeño pepper
  • 1 teaspoon minced garlic
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon thyme
  • 1/2 cup finely diced onion
  • 1 tablespoon all purpose flour
  • 1 cup evaporated milk
  • 1 egg
  • 4 ounces mozzarella cheese shredded
  • 4 ounces sharp cheddar cheese shredded
  • 1 teaspoon salt or creole salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dry mustard
  • Fresh thyme for garnish


  • Grease an 8x10 inch baking dish with butter or oil. Preheat oven to 350˚F.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook until barely tender, al dente. Drain and set aside.
  • While the noodles are cooking, melt butter in a deep skillet over medium heat. Add the jalapeño, garlic, paprika, and thyme. Cook, stirring often, until fragrant, about 1 minute. Stir in the onions and continue to cook until softened. Mix in the flour and cook for another minute. Slowly add the evaporated milk. Bring to a boil, then reduce heat to medium low. Stir often to keep the bottom from burning while the mixture thickens.
  • In a small bowl, beat the egg. While continuously whisking, slowly add about 1/4 cup of the heated milk mixture. Once combined, slowly pour back into the pan while constantly stirring. Mix in about 3/4 of the shredded cheese, then the salt, pepper, and dry mustard until smooth. Toss in the macaroni. Season if needed. Spread in an even layer in prepared baking dish. Top with remaining cheese.
  • Bake in preheated oven until heated through and the cheese on top is bubbly, 20-30 minutes. Serve hot topped with fresh thyme if desired.