Trini Macaroni Pie

It’s time for this month’s #EatTheWorld challenge hosted by Evelyn from CulturEatz.  This month, we’re seeking warmed climates and heading toward Trinidad and Tobago!  Trinidad and Tobago is a Caribbean island off the coast of Venezuela.

When I started researching recipes from Trinidad and Tobago, I noticed that there seemed to be a lot of influences from all over the world. 

The most surprising “Trini” recipe I found was macaroni pie!  I just knew I needed to see more.

As I refined the search to Trini macaroni pie, I found out that there are TONS of variations on macaroni pie.  Some were incredibly simple (pasta, eggs, milk & cheese), while other were more complex (spices, herbs, veggies, and even one sweet version including brown sugar!)

Since I was trying to get my mac and cheese skeptics to eat this, I kept mine on the simpler side, with a nice spice profile but no herbs or veggies.

Hubs and I absolutely loved this!  The kids on the other hand, did not.  However, one must keep in mind that my kids have liked a total of 2 recipes for mac and cheese ever.  One comes from a blue box and the other is the Extra Creamy Stovetop Mac and Cheese.  The funny part is, I think the flavor profile is very similar!  I honestly thing that fact that it was cut in squared is what turned them off the recipe.  They saw squares and decided immediately that it wasn’t for them.

Anyhow, make this recipe!  Adults will adore it and less picky kids will as well!

Check out all the wonderful Trinidad & Tobago dishes prepared by fellow Eat the World members and share with #eattheworld.

Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Palatable Pastime Chickpea and Potato Curry
Culinary Adventures with Camilla: Chicken Curry, Trini-Style
Pandemonium Noshery: Trini Spiced Macaroni Pie
Sneha’s Recipe Doubles Chickpea And Potato Curry With Urad Bara##EattheWorld
Making Miracles: Pelau
Kitchen Frau: Peanut Butter Stuffed Prunes
The Schizo Chef: Phulourie - Split Pea Fritters
A Day in the Life on the Farm: Trinidadian Stir Fry Shrimp
Cultureatz: Trinidadian Corn Pie Recipe
Amy’s Cooking Adventures: Trini Macaroni Pie

Recipe Note:
*You’ll need 1 can plus a bit of a second of evaporated milk for this recipe, or use 1 can and top the rest of with milk (I used evaporated milk + fresh milk in the pictured pie)

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.  

Trini Macaroni Pie
Adapted slightly from In Search of Yummyness

2 cups uncooked elbow macaroni
1 ½ tablespoon butter
2 eggs
2 cups evaporated milk (see note)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground mustard
¼ teaspoon salt
¼ teaspoon black pepper
Pinch of cayenne pepper
12 ounces sharp cheddar cheese, shredded

Preheat the oven to 350 degrees and grease a 9x11 baking dish.

Cook the macaroni in a pot of salted water to al dente.  Drain and return to pot.  Stir in the butter.

In a separate bowl, whisk together the eggs, evaporated milk, garlic powder, onion powder, ground mustard, salt, pepper, and cayenne.

Stir the egg mixture into the macaroni.  Add three quarters of the shredded cheese and stir to combine.  Pour the macaroni into the prepared pan and sprinkle with the remaining shredded cheese.

Bake, covered, in the preheated oven for 30 minutes.  Then, remove the cover and continue cooking for another 5-15 minutes or until the cheese is browned. 

Remove from oven and rest for 10 minutes before cutting into squares and serving.

Amy Eats the World in...

Cuba: Ropa Vieja (Slow Cooker Beef)
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burge
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Mil
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie 
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade) 
Puerto Rico: Arroz con Tocino  (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Portugal: Bitoque (Steak & Eggs) 
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies)


  1. Looks like a real crowd pleaser. I would top up with milk too- I know a couple of months ago I bought a carton of evap with the cap top and when I opened it, it was curdled so will be avoiding those.

  2. This was the recipe I was originally going to make but changed my mind at the last minute. We love dry mac and cheese but the Teen prefers the blue box.

  3. Ha! This is the second time we have shared the same dish. It really was delicious though wasn't it?

  4. This looks like a perfect side dish!!

  5. I was so close to picking this dish too, I will have to make it another time, looks amazing

  6. Replies
    1. I haven't tried it that way. If you do, come back & let me know how it goes!