Trinidad Macaroni Pie – baked mac and cheese- the Caribbean Way – with tons of flavor. Comfort food never tasted so good! Add a little spice to your life.
You know what happens when you have kids? This happens! You start cooking meals that you never did at home. Because sometimes you just get tired of doing the box stuff, especially after you read the label.
Sure it is a speedy way to make mac and cheese but seriously I think it is not appealing, to put it lightly. Or maybe I should rephrase the statement and say not appealing to me. My sous chef (son) would eat the box stuff everyday. If you ask me, I would say there is crack in those boxes, I kid you not. They get so addicted to that stuff and want nothing else.
This homemade Trinidad Macaroni pie is a whole other story for me. I dig this stuff! Besides, can you really say no to a big pan of ooey, gooey, cheesy deliciousness? And it is a lot lighter than your traditional macaroni pie.
I don’t know about my sous chef. He says he likes it but am not quite convince he likes it as much as the box stuff. I can’t wait for him to outgrow it and join me.
So what sets this Trinidad Macaroni Pie apart? Give me a second – Will you please.
The allure is the spice combination, hot pepper, onions, garlic, thyme and creole spice. It all comes together for the ultimate comfort food, a perfect treat.
Okay, this recipe is not too firm or too creamy. It is just right. Gooey enough when it comes out of the oven and firm enough to slice when it cools down.
If you would like it super creamy add an extra 1/2 cup of whole milk. I usually double this recipe. I top mine with more jalapeño peppers.
Trinidad Macaroni Pie
- 8 ounce uncooked Macaroni
- 2 Tablespoon unsalted butter
- 1-2 tablespoon jalapenos 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, Jalapeno 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.
Tips & Notes:
- If you would like super creamy add an extra 1/2 cup of whole milk. I usually double this recipe. I top mine with more jalapeño peppers.
- This recipe is not too firm or too creamy. It is just right. Gooey enough when it comes out of the oven and firm enough to slice when it cools down.