Macaroni Pie is probably the most satisfying comfort food in a Trinidadian home. This recipe has been in our family for years, and we can honestly say anyone who tries this version of macaroni pie, insists it’s one of the most creamiest, cheesiest and filling pie they’ve ever had. This is not typically the ‘traditional’ way of making pie, but we guarantee you may want to try this secret ingredient.
Watch our how-to video here:
- (1) Pack of Macaroni (The proper name of this kind of pasta bucatini, however it is referred to as macaroni in Trinidad)
- (6) Small Potatoes
- (1) Medium Sized Brick of Cheddar Cheese
- (1) Egg
- (2) Tbsp Butter
- Panko Breadcrumbs
1. Boil macaroni and potatoes until fully cooked.
Now the official name of the type of pasta bucatini, however anything can be used to make this recipe. We find that ‘macaroni’ holds the recipe together the best and is our favourite. We tend to overcook this a bit until very soft, so we let this boil anywhere from 10-15 minutes. Be sure to salt the water.
At the same time, peel, dice and boil 6 small potatoes (or the equivalent). We recommend cooking this at the same time, so everything is ready to mix together at the same time.
2. Mash the potatoes and incorporate milk, butter, salt & pepper.
Add at least (2) tablespoons of butter, a generous serving of milk, black pepper and salt to your potatoes. Mash together until smooth and creamy. If you still see small chunks, this may because the potatoes are no longer warm. Be sure to mash them as soon as they are finished boiling. Set aside.
3. Mix macaroni together with beaten egg, mashed potatoes and milk.
Use a big bowl to mix together the macaroni, beaten egg, mashed potatoes and milk. For the milk, pour in a generous amount. You don’t want this too runny, but enough where the mixture is creamy. For those wondering, the egg holds the pie together.
4. Add in cheese and extra milk.
Add in your cheese. We prefer cheddar for the strong taste (old cheddar works great as well), however some like to incorporate a blend of cheese to their recipe. If the mixture becomes to thick, add in additional milk for the creamy, smooth texture.
5. Add mixture to the dish.
Butter your baking dish (so the pie won’t stick).
6. Top pie with breadcrumbs and extra cheese.
Panko breadcrumbs are ideal for a nice crispy layer. Spread extra cheese evenly to the top.
7. Bake for 45 minutes at 350F.
Towards the end, if you want to crisp the top a bit, set your oven to broil. It’s incredibly important to only do this for 1-2 minutes and monitor your pie the whole time, so it doesn’t burn!
Serve and enjoy!