Macaroni Pie

Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Macaroni pie is essentially baked mac n’ cheese and is incredibly popular in Trinidad and much of the English Caribbean where it is a standard offering at buffet lunches and dinners. The allure is the cheddar cheese—originally brought to the island by the English and still a local favorite.


  • 1 teaspoon coarse salt
  • 1 (16-ounce) package elbow macaroni
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 (12-ounce) can evaporated milk, chilled
  • Freshly ground white pepper to taste
  • 1 cup (4 ounces) grated cheddar cheese, plus additional for topping


  1. Preheat the oven to 375°F. Butter an 8-inch square baking dish and set aside.
  2. Bring a large pot of water to a boil and add the salt. Add the macaroni and stir to loosen any macaroni that gets stuck to the bottom of the pot. Simmer until the macaroni is al dente, about 15 minutes. Drain and rinse with cold running water.
  3. Melt the butter in a frying pan over low heat. Add the flour and cook, stirring constantly, for about 1 to 2 minutes (do not allow the flour to brown). Add the milk all at once, whisking the whole time. Add white pepper and simmer until the sauce thickens. Add the cheese and stir until it melts.
  4. Pour the macaroni into the prepared dish and pour the sauce over it. Mix well. Sprinkle with additional cheese and bake for 40 minutes, or until the top is light brown and bubbly. Serve as a side dish with stewed meats.