Caribbean macaroni pie is the Caribbean version of baked macaroni and cheese. My introduction to Caribbean macaroni pie came from attending multicultural night at my high school way back in the day. Multicultural night was an event that we would put together once a year to celebrate different cultures through food, dance and fashion shows. Anyways, once I had the macaroni pie, I was hooked and kept going back for more. After the event, I decided to learn how to make it so I could have it whenever I want. The recipe that I’m posting here for macaroni pie is one that I’ve developed over the years and still tweak sometimes depending on my mood. For instance, sometimes I top it with bread crumbs before baking it for a nice crunchy taste. However, I do love it without bread crumbs.
How to Make Caribbean Macaroni Pie
Caribbean macaroni pie uses ingredients that you can get from any old grocery store and probably already have in the pantry or fridge at home so it’s very easy to make. To make Caribbean macaroni pie, you’ll need 1 can of evaporated milk (not condensed milk, unless you want a really sweet macaroni pie), 2 eggs, 4 cups of sharp cheddar cheese, 2½ cups of tubular or elbow shaped macaroni, 2 tbsp of yellow mustard, 2 tbsp of ketchup, 1 tsp of salt, 1 tsp of black pepper, 1 tsp of garlic powder, 1 tsp of onion powder, ½ tsp of cayenne pepper, and 1 tsp of paprika.
Preheat the oven at 350°F (176°C). In a large pot, bring water to a boil over high heat; use enough water so that it will cover the macaroni when you put them in the water. Put the macaroni in the pot, lower the heat to medium heat and cook the macaroni until al dente, about 10 minutes. Pour the macaroni into a strainer and run it under cold water to halt the cooking process. Put the macaroni back into the pot and mix 2½ cups of the cheese with the macaroni.
Beat the eggs in a large mixing bowl. Add the evaporated milk, yellow mustard, ketchup, salt, pepper, and the rest of the spices to the eggs and whisk until smooth. Add the egg mixture to the macaroni and cheese, and stir, making sure that the egg mixture is evenly distributed. Pour the macaroni and cheese into a greased baking pan, make sure that the mixture is evenly spread around the pan. Top the macaroni and cheese with the remaining cheese. Cover the pan with tin foil and place it in the middle rack of the oven.
Bake the macaroni pie at 350°F (176°C) for 20 minutes. Remove the tin foil from the baking pan and continue to bake the macaroni for an additional 15 minutes. For a crispier crust, turn the oven to broil for the last 3 minutes before removing the pan from the oven. Allow the macaroni to rest for at least 15 minutes before serving. Macaroni pie is often eaten as a side dish with fish or stewed meats in the Caribbean but I prefer to eat it as a main dish with salad on the side. Enjoy! The printable recipe card is below.
Caribbean Macaroni Pie
- 354 ml evaporated milk
- 2 eggs
- 4 cups sharp cheddar cheese (shredded)
- 2½ cups macaroni
- 2 tbsp yellow mustard
- 2 tbsp ketchup
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- 1 tsp paprika
- Preheat the oven at 350°F (176°C).
- Bring water (enough to cook the macaroni) to a boil in a large pot over high heat. Pour the macaroni into the pot, lower the heat to medium and cook the macaroni until al dente (about 10 minutes).
- Drain the water from the macaroni in a strainer and run the macaroni under cold water to stop the cooking process. Place the macaroni back into the pot and add 2½ cups of the cheddar cheese to the macaroni.
- Beat the eggs in a large mixing bowl. Add the evaporated milk, yellow mustard, ketchup, salt, pepper, garlic powder, onion powder, cayenne pepper, and paprika to the eggs and whisk until smooth.
- Pour the egg mixture into the pot with the macaroni and cheese and mix evenly.
- Pour and evenly distribute the macaroni and cheese into a greased baking pan. Top the macaroni and cheese with the remaining cheese. Cover the baking pan with tin foil and place it in the middle rack of the oven.
- Bake the macaroni pie at 350°F (176°C) for 20 minutes then remove the tin foil from the baking pan and continue to bake the macaroni for an additional 15 minutes. For a crispier crust, turn the oven to broil for the last 3 minutes of baking the macaroni pie.
- Allow the macaroni pie to rest for at least 15 minutes before serving.