Macaroni Pie Recipe
Every Caribbean household seems to have their own version of this cheesy baked dish. It’s a comfort food staple in the West Indies, and it’s pretty easy to make. This sweet version is my mother’s recipe. If you prefer a more savory pie, omit the sugar and add a pinch of salt to the mixture.
Prep Time: 15 minutes
Cooking Time: 30-40 minutes
2 cups uncooked dry elbow macaroni
1 ½ tsp salt (for cooking water)
2 ¼ cups grated cheddar or marble cheese (reserve ¼ cup for topping)
1 ½ cups evaporated milk (approx. 1 can)
¼ tsp white pepper
1 tbsp granulated or brown sugar
- Preheat oven to 350°F.
- Boil macaroni in salted water until tender, then drain.
- In a large bowl, beat eggs until fluffy.
- Add milk, pepper, and sugar and stir until combined.
- Stir in 2 cups of cheese, and the cooked macaroni.
- Pour into a greased, 8 x 8, baking dish and top with reserved ¼ cup of cheese.
- Bake until firm (aprox. 30-40 minutes).
- Allow pie to rest for 10-15 minutes before serving, so it can set.
Variations: There are so many ways you can make this dish your own. You can try different types of cheese, add grated onion to the mixture or top with fresh herbs, breadcrumbs or ketchup.
– Cold cheese is easier to grate.
– The older the age of the cheese, the more “cheesy” it will taste
– If the cheese begins to brown too quickly, add a piece of foil over the top of the baking dish.
– This dish can be made ahead of time and kept in the fridge, but it does not freeze well.
Serving Suggestion: Serve with stewed or barbequed chicken and a salad of leafy greens.