Caribbean Macaroni Pie
If there’s one side dish that can make a Sunday meal feel complete, is a good Macaroni Pie. Cheesy, savory, well seasoned and baked until the top is golden brown, macaroni pie is the kind of dish that disappears quickly at Sunday lunch and holiday dinners.
Unlike stovetop macaroni and cheese, Caribbean macaroni pie is baked until it sets, giving you a casserole that can be cut into squares. It’s comforting, filling, and incredibly easy to customize.
This version is made with sharp cheddar cheese, evaporated milk, eggs, and seasonings for a macaroni pie that is rich without being overly heavy.
What Is Macaroni Pie?
Caribbean macaroni pie is a baked pasta dish made with bucatini, cheese, milk, eggs, and seasonings. While recipes vary from island to island and even from family to family, the finished dish is typically firm enough to slice, with a cheesy top and tender pasta underneath.
Macaroni pie is especially popular throughout Trinidad and Tobago and Barbados, and versions of baked macaroni pie are enjoyed in other Caribbean households as well. It’s commonly served as part of a Sunday lunch with dishes like stewed chicken, curry, fried fish, oxtail and plantains.
Caribbean Macaroni Pie vs. Macaroni and Cheese
While Caribbean macaroni pie and macaroni and cheese share some of the same ingredients, they do have some differences. Traditional macaroni pie is designed to set in the oven, so you can cut it into neat pieces. Eggs and evaporated milk help give the pie its structure. Seasonings such as mustard, black pepper, onion, garlic, and fresh herbs can also give it a savory flavor profile. Macaroni and cheese is generally centered around a creamy cheese sauce and has a stronger cheese flavor overall with less seasonings.
Why You’ll Love This Caribbean Macaroni Pie
There’s a lot to love about this recipe:
- It has a rich, cheesy flavor.
- It holds together well enough to slice.
- You can prepare it ahead of time.
- It’s easy to customize with different cheeses and seasonings.
- Leftovers reheat well for another meal.
Ingredients You’ll Need
You’ll find the complete measurements in the recipe card below, but here’s what you’ll need to make this Caribbean macaroni pie.
- Bucatini
- Sharp Cheddar Cheese
- Evaporated Milk
- Eggs
- Butter
- Onion, Garlic and Pepper
- Mustard and Ketchup
- Salt and Black Pepper
Tips for Making the Best Caribbean Macaroni Pie
Don’t overcook the pasta. Cook your macaroni until it’s just tender. Overcooked pasta can become mushy once the pie goes into the oven.
Use sharp cheddar. Since cheese is one of the main ingredients, a flavorful cheddar makes a big difference.
Season the milk mixture well. The pasta needs enough seasoning throughout the dish, not just on top.
Don’t skip the resting time. Let the macaroni pie sit for about 30 minutes after baking. This gives it time to firm up so it slices more cleanly.
Save some cheese for the top. A generous layer of cheddar creates that golden, cheesy crust everyone fights over.
Additions and Variations
One of the best things about macaroni pie is how easy it is to make your own. If you want to switch things up, try adding diced sweet peppers, pimento peppers, scallions, grated carrots, or a little green seasoning.
For more heat, you can add finely minced Scotch bonnet or wiri wiri pepper or a pinch of cayenne. If you prefer a smoky flavor, smoked paprika works well.
You can also experiment with the cheese. Sharp cheddar is my first choice, but adding a little gouda or Parmesan can add extra flavor to the crust.
What to Serve With Caribbean Macaroni Pie
Caribbean macaroni pie is one of those dishes that goes with just about everything.
Serve it with:
- Stewed chicken
- Chicken Curry
- Jamaican Escovitch Fish
- Slowcooker Oxtail
- Fried plantains
- Juicy Baked Chicken
It also makes a great addition to a Caribbean-inspired holiday spread. Add it to your Thanksgiving, Christmas, Easter, or Sunday dinner menu for a cheesy side dish everyone can enjoy.
Can You Make Caribbean Macaroni Pie Ahead?
Yes. Macaroni pie is actually a great make-ahead side dish.
You can assemble the pie earlier in the day, cover it, and refrigerate it until you’re ready to bake. If you’re preparing it a day ahead, keep it refrigerated and bake it when you’re ready to serve.
You may need to add a few extra minutes to the baking time if the macaroni pie is going directly from the refrigerator into the oven.
How to Store Leftover Macaroni Pie
Store leftover macaroni pie in an airtight container in the refrigerator for up to four days.
Individual portions can also be frozen. Wrap them well and place them in a freezer-safe container. When you’re ready to eat, thaw in the refrigerator and reheat until hot.
For the best texture, reheat leftovers in the oven or air fryer rather than overheating them in the microwave.
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This long tubular pasta that’s traditionally used for macaroni pie.
Baking Dish
A good-sized casserole dish is essential for making macaroni pie.
Box Grater
Freshly grated cheddar melts beautifully and is easy to layer throughout the pie.
Measuring Cups and Spoons
Helpful for getting the seasoning and liquid ratios right.
Silicone Spatula
Perfect for mixing the macaroni without breaking up the pasta.
Glass Measuring Cup
Useful for measuring and mixing the evaporated milk and seasonings.
Get the Recipe Caribbean Macaroni Pie
Ingredients
- 14 oz bucatini pasta
- 4 tbsp butter
- 1 tsp minced garlic
- 2 tbsp grated onion
- 1½ 12 oz cans evaporated milk
- 2 tsp yellow mustard
- 1 tbsp ketchup
- 1½ tsp salt
- ¾ tsp black pepper
- ½ tsp pepper sauce or 1 finely diced pimento pepper
- 2½ cups sharp cheddar cheese, grated
- 1 large egg, beaten
Instructions
- Preheat the oven to 350°F and lightly grease a baking dish.
- Cook the bucatini according to the package directions until al dente. Drain and set aside.
- In a large pot, melt the butter over low heat. Add the grated onion, garlic, and pimento pepper, and cook for 3–4 minutes until softened.
- Stir in the evaporated milk, mustard, ketchup, salt, black pepper, and pepper sauce. Add 2 cups of the cheddar cheese and stir until melted and smooth. Remove from the heat.
- Add the cooked pasta, then immediately stir in the beaten egg, mixing well so the egg is fully incorporated without scrambling.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Sprinkle the remaining ½ cup of cheddar over the top.
- Bake uncovered for 30 minutes, or until the cheese is melted and the top is lightly golden. Let the macaroni pie rest for 10–15 minutes before slicing and serving.