Trinidad Macaroni Pie

Baked mac and cheese- the Caribbean Way – with tons of flavor!


  • 8 ounce uncooked Macaroni
  • 2 Tablespoon unsalted butter
  • 1-2 tablespoon jalapeños pepper minced seeded
  • 1 teaspoon minced garlic
  • ½ teaspoon smoked paprika
  • 1 teaspoon thyme
  • ½ cup finely diced onion
  • 1 tablespoon flour
  • 1  cup evaporated milk
  • 1 egg
  • 4 ounce mozzarella cheese grated
  • 4 ounce sharp cheddar cheese grated
  • 1 teaspoon salt I used creole salt
  • ½  teaspoon white pepper
  • ½ teaspoons dry mustard optional


  • Cook macaroni according to package directions .Be sure to salt water before cooking.
  • Meanwhile, in a saucepan, sauté the garlic, thyme, Jalapeño pepper, smoked paprika for about 1 minute in 2 tablespoons butter.
  • Then add onions and continue cooking for about a minute more.
  • Proceed by adding the flour; whisk until blended. Gradually add milk. Bring to a boil; cook and stir until mixture thickens. Remove about ¼ cup of the mixture and slowly whisk with the egg making sure it doesn’t curdle. Dump the tempered egg back into the pan.and mix well to incorporate all ingredients.
  • Stir in more than half of the cheese (leave the rest to sprinkle on top) .
  • Drain macaroni and add to sauce; stir until coated. Add mustard  and white pepper .Adjust seasonings. Transfer to a greased 2-quart baking dish or 13-in. x 9-in. baking dish. Sprinkle remaining cheese on top . Bake, uncovered, at 350° for 20 -30 minutes or until heated through.

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to content