Entree: Trinidad and Tobago – National Cuisine – Macaroni Pie (Baked cheesy pasta casserole popular across Trinidad and Tobago)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 1 lb (454 g) elbow macaroni
- 3 tbsp (45 ml) butter
- 1 medium onion, finely chopped (approx. 150 g)
- 1 small green bell pepper, finely chopped (approx. 120 g)
- 1–2 tsp (5–10 ml) Scotch bonnet pepper or hot pepper sauce, to taste
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) evaporated milk
- 3 large eggs (approx. 150 g)
- 3 cups (340 g) sharp cheddar cheese, grated, divided
- 2 tbsp (30 ml) ketchup
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1.5 g) black pepper
- 1/2 cup (60 g) dry breadcrumbs
- 2 tbsp (30 g) grated Parmesan (optional, for topping)
- 2 tbsp (30 ml) vegetable oil (for sautéing)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish.
2. Cook the macaroni in a large pot of salted boiling water until just al dente according to package directions. Drain and set aside.
3. In a skillet over medium heat, warm the vegetable oil and 1 tbsp (15 ml) butter. Sauté the chopped onion and bell pepper until softened, about 5 minutes. Add Scotch bonnet or hot sauce and cook 1 minute more; remove from heat.
4. In a medium saucepan, melt 2 tbsp (30 g) butter over medium heat. Whisk in the flour and cook 1–2 minutes to form a roux. Gradually whisk in whole milk and evaporated milk until smooth. Cook, stirring, until the sauce thickens slightly, about 3–5 minutes.
5. Remove the milk mixture from heat. Whisk in the eggs until combined, then stir in 2 cups (227 g) of the grated cheddar, ketchup, Dijon mustard, salt, and black pepper until the cheese melts and the sauce is smooth.
6. Combine the drained macaroni, sautéed vegetables, and cheese sauce in a large bowl until evenly mixed. Transfer to the prepared baking dish and smooth the top.
7. Sprinkle the remaining 1 cup (113 g) cheddar, breadcrumbs, and Parmesan (if using) evenly over the pasta. Dot the surface with remaining 1 tbsp (15 ml) butter.
8. Bake uncovered for 25–35 minutes, until the top is golden and the filling is set. Let rest 5–10 minutes before slicing and serving.