Side Dish: United States – Caribbean United States Territories – Macaroni Pie

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 12 oz (340 g) dry elbow macaroni
- 3 tbsp (42 g) unsalted butter, plus 2 tbsp (28 g) melted for topping
- 1 small yellow onion, finely chopped, about 4 oz (115 g)
- 1 small scotch bonnet or habanero pepper, seeded and minced (optional) — or 1/4 tsp cayenne if avoiding fresh heat
- 3 large eggs, approx. 150 g (total)
- 1 can (12 fl oz / 354 ml) evaporated milk
- 1 cup (240 ml) whole milk
- 3 cups (12 oz / 340 g) shredded sharp cheddar cheese, divided
- 1/2 cup (2 oz / 57 g) grated Parmesan or Pecorino Romano (optional), divided
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (2 g) mustard powder
- 1 tsp (2 g) smoked paprika (or regular paprika)
- 1 tsp (3 g) Caribbean or Creole seasoning (or substitute Creole seasoning)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (60 g) plain breadcrumbs or panko
- 1 tbsp (15 ml) chopped fresh parsley (optional, for garnish)

Instructions

Short Description:
A baked U.S. Virgin Islands macaroni casserole of elbow pasta folded with a rich cheesy custard, seasoned with local-spiced notes and baked until the top is deeply golden and pleasantly crisp.

Regional Notes:
This U.S. Virgin Islands version uses elbow macaroni, sharp cheddar, evaporated milk and eggs as a set custard, plus a small blend of Caribbean/Creole seasonings and optional hot pepper for local flavor. The dish is baked until a crunchy, browned top forms, giving a firmer, slightly drier texture and sharper crust than some creamier regional variants.

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with 1 tbsp (14 g) butter or spray.
2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente (about 7–8 minutes); drain and set aside.
3. While the pasta cooks, melt 3 tbsp (42 g) butter in a skillet over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Add the minced scotch bonnet (if using) and cook 1 minute more to release flavor, then remove from heat.
4. In a large mixing bowl, whisk the eggs until blended. Whisk in the evaporated milk and whole milk, then stir in the mustard powder, smoked paprika, Worcestershire sauce, Caribbean/Creole seasoning, salt, and black pepper.
5. Stir 2 cups (8 oz / 226 g) of the shredded cheddar and 1/4 cup (1 oz / 28 g) of the grated Parmesan into the milk–egg mixture until mostly melted and combined.
6. Add the drained macaroni and the sautéed onion mixture to the bowl and fold together until the pasta is evenly coated.
7. Transfer the macaroni mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1 cup (4 oz / 113 g) cheddar and remaining 1/4 cup (1 oz / 28 g) Parmesan evenly over the top.
8. In a small bowl, stir together the breadcrumbs and 2 tbsp (28 g) melted butter; sprinkle this mixture evenly over the cheese-topped macaroni for a crisp crust.
9. Bake uncovered in the preheated oven for 30–40 minutes, until the center is set and the top is deeply golden and crisp. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
10. Remove from the oven and let rest 10 minutes to firm up before slicing. Garnish with chopped fresh parsley, if desired, and serve warm as a side dish.