An easy Trinidad macaroni pie recipe

If you’ve never had Trinidad macaroni pie, you’re missing out on the Caribbean’s answer to baked mac and cheese—with extra flavor, a golden cheesy top, and that firm, sliceable texture we all love. This is not your creamy stovetop version. This is baked, bold, and perfect for Sunday lunch.

If you want to find a dish that is just loved by everyone across the board, this is it.

I don’t think I know one person who does not like our version of mac and cheese that we call macaroni pie. It’s just the most flavor-filled baked mac and cheese you can find. It is the most common side dish that is a part of our usual Sunday lunch. Along with some stewed chicken, stew peas, and rice of some form.

It is the cheesiest pie, with additional flavors that just take it over the top. It is the yummiest pie that you would ever taste.

It’s like the mature version of regular mac and cheese.

What is Trinidad Macaroni Pie?

Trinidad macaroni pie is our Caribbean twist on baked mac and cheese—and trust me, it’s not shy on flavor. You’ll find this pie at Sunday lunch, parties, or any get-together where somebody’s granny is showing off in the kitchen.

It’s made with traditional long macaroni (yes, the real deal), cheese—usually sharp cheddar—plus eggs, evaporated milk, and seasonings like onion, garlic, mustard, and black pepper. Everything gets mixed together, poured into a dish, and baked until firm with that signature golden top.

Unlike the creamy, saucy American version, this sets up solid enough to cut into squares. It’s comfort food with structure—and flavor for days.

Whether you call it Caribbean macaroni pie or you’ve seen it floating around online as Carribbean mac pie (spelling bee champs, look away), this Trini-style version is the one you want.

How To Make Macaroni Pie

Ingredient Notes

This pie is a whole vibe, and every Trini household does it a little differently. But here’s the base you’ll need and a few ways to level it up.

This recipe can vary from family to family. There are numerous add-ins people use to up the flavor as they feel like it.

Main ingredients

• Macaroni: Traditional pie uses long macaroni, but elbows can jump in if that’s what you have. The key is something sturdy that holds up well when baked.
• Cheese: Sharp cheddar is the gold standard. I’m not shy with the cheese—more is more. You can mix in other types like mozzarella, New Zealand cheddar, or even a touch of parmesan for richness.
• Milk & Eggs: Evaporated milk gives it that creamy base, while eggs help set the pie so you can slice it like a boss.
• Seasonings: We don’t do bland! Onion, garlic, black pepper, mustard (yellow or Dijon) to give it that classic Trini kick.
• Add-ins to take it next level: Fresh herbs like chive and thyme, pimento peppers, grated carrots, or even a spoon of cream of mushroom soup (instead of milk) if you’re feeling fancy.

Instructions

1. Prep your dish. Grease your baking dish and set it aside. Nothing fancy here—just make sure it’s ready for cheesy greatness.
2. Boil the macaroni. Bring a pot of salted water to a boil. Add a splash of oil, then cook your macaroni (the long one!) until just al dente. You don’t want it too soft—it’ll finish in the oven.
3. Mix your liquids and seasonings. In a bowl, whisk together the eggs and evaporated milk. Stir in your seasonings—mustard, garlic powder, black pepper, salt, and anything else you’re adding that plays well with liquid.
4. Combine pasta and liquid. Once the pasta is cooked and drained, return it to the pot (on low heat). Pour in the egg and milk mixture and give it a good stir to coat every piece.
5. Add the cheese. Mix in your grated cheese, saving about ½ cup to sprinkle on top later. Stir until it’s looking like something you’d want to eat straight from the pot (we’ve all been there).
6. Pour and top.Transfer the cheesy pasta into your greased baking dish. Top with the rest of the cheese. You can also sprinkle on some breadcrumbs if you’re feeling fancy or want a little crunch.
7. Bake it. Cover the dish with foil and bake in a preheated 350°F oven for 30 minutes. Then remove the foil and bake uncovered until the top is golden and bubbly.
8. Cool before slicing. Let the pie rest for a bit before slicing. I know it smells amazing, but if you cut it too early, it won’t hold its shape—and we want those clean, cheesy squares!

Notes & Variations

Trini macaroni pie leaves room for a little creativity—just don’t tell your granny you changed it.

• Try a different pasta shape like penne or rigatoni if you want something with more bite. Elbows work too, but traditionalists will squint at you.
• Switch up the flavor profile with a pinch of cayenne or some smoked paprika if you like a little heat. A dash of dried thyme or Italian seasoning also works for a herby twist.
• Breadcrumb topping? Always a good idea. Mix with a little melted butter and sprinkle it on for a crispy finish.

Storage & Reheating Tips

How to store leftovers: Once it’s cooled, store your macaroni pie in an airtight container in the fridge. It’ll keep well for 3 to 5 days. If you want to freeze it, wrap individual slices tightly in plastic wrap, then place in a freezer-safe container or zip-top bag. It’ll hold up for about 1 to 2 months.

Reheating tips:

• From fridge: Reheat slices in the microwave in 30-second bursts (cover loosely so it doesn’t dry out), or pop it in the oven at 350°F for about 15–20 minutes, covered with foil.
• From frozen: Thaw overnight in the fridge first. Then reheat as above.

A quick tip? Let it rest after reheating. That little pause helps the cheese do its thing again and gives you time to grab a fork without burning your tongue.

More Caribbean Pasta Dishes

If you love macaroni pie, these other Caribbean pasta favorites are worth a spot on your table too:

• Oxtail Mac and Cheese – Rich, indulgent, and a full meal in itself.
• Rasta Pasta – Creamy jerk sauce, bell peppers, and serious flavor.
• Coconut Milk Pasta – Light, creamy, and weeknight-friendly.
• Guyanese Chicken & Shrimp Chow Mein – Savory, stir-fried noodles loaded with flavor and veggies.

Frequently Asked Questions

Trinidad macaroni pie isn’t just a side dish, it’s a whole moment. Whether you’re making it for Sunday lunch, a potluck, or just because you’re craving cheesy goodness, it’s guaranteed to bring joy to the table.

Have you made your version of macaroni pie yet? Let me know in the comments or tag me when you share it! I love seeing how everyone puts their own twist on this Caribbean classic.

Recipe