Creamy Trinidadian Macaroni Pie Recipe: A Spicy Casserole Recipe From the Caribbean by Donna John

Am I the only one who loves recipes from the Today Show? I discovered this macaroni pie on a video from that morning show. Trinidadian macaroni pie recipe is a spicy, firmer macaroni and cheese that gets its heat from a scotch bonnet pepper. The pasta dish not overly spicy, but will let you know it is in the room. The macaroni and cheese recipe is typically served casserole style.

To make this Trinidadian macaroni pie you will to gather a few ingredients. Here is your shopping list: pasta, butter, flour, milk, heavy cream, eggs, cheddar cheese, mozzarella cheese, gruyere cheese, bacon, onion, green onions. a scotch bonnet pepper, garlic, paprika, ground mustard and breadcrumbs.

Don't be scared of the scotch bonnet! Cooking the pepper mellows it and brings out its natural fruitiness. The homemade bechamel sauce adds so much creaminess to this recipe. The creamy, cheesy dish is the perfect side dish with chicken, beef, lamb or pork. It could even stand on it's own for lunch or dinner with a salad on the side.

Fun Fact: Trinidad and Tobago is a dual-island Caribbean nation near Venezuela. Trinidad's capital is Port of Spain, and celebrates Creole cuisine and traditions. 

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Cuisine: Trinidad 
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Servings: 8

Ingredients

• 1 pound short pasta, cooked to al dente according to package directions
• 10 tablespoons butter (divided)
• 1/4 cup flour
• 2 cups milk
• 2 cups heavy cream
• 2 eggs, at room temperature
• 2 cups grated cheddar cheese
• 2 cups grated mozzarella cheese
• 2 cups grated gruyere cheese
• 2 slices bacon, chopped
• 1/2 an onion, diced fine
• 2 green onions, sliced
• 1 scotch bonnet pepper, seeds and ribs removed and minced
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon ground mustard
• 1 cup breadcrumbs

Helpful Products

• Crushed Red Pepper Flakes
• Soup Pot
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Baking Dishes
• Whisk
• Mixing Bowl
• Grater
• Nonstick Cooking Spray
• 13x9-inch Baking Pan
• Pasta Pot

Recipe Notes

• You can use any short pasta you like for this recipe. Elbows, rigatoni, penne, fusilli and rotini are good choices.

• Be careful when working with hot peppers like scotch bonnets. You can wear gloves to keep the oils off your hands. Do not touch your eyes after handling hot peppers!

• You could omit the bacon for a vegetarian macaroni pie.

• Don't skip the step of tempering the eggs or you could end up with scrambled eggs instead of a smooth bechamel sauce.

• Add even more heat by sprinkling the top with crushed red pepper flakes.

Here's how to make it: 

1. Melt 8 tablespoons of butter in a large soup. Add the flour and whisk to combine. Cook for about 2 minutes. Add the milk and heavy cream. Whisk until smooth. Bring the mixture to a gentle simmer, reduce the heat to low and cook, whisking often, about 5 minutes. Remove from the heat. 
2. Beat the two eggs in a small bowl. Add some of the hot bechamel to the eggs to temper them, then put the eggs into the pot. Whisk to combine. 
3. Toss the cheddar, mozzarella and gruyere together in a bowl. Remove 1 cup and set aside for the topping. Add the remaining cheese to the bechamel and stir until melted and smooth. 
4. Heat another saucepot and cook the bacon until crisp. Add the onion, green onion and scotch bonnet pepper. Cook, stirring, about 4 minutes or until onions are soft. Add the garlic, paprika and ground mustard. Cook 30 seconds. 
5. Add the bacon and vegetables to the bechamel sauce and stir. Season with salt and pepper, to taste. Stir in the cooked pasta. Pour the mixture into a 13x9-inch baking dish that's been sprayed with nonstick cooking spray. 
6. Melt the remaining 2 tablespoons of butter and mix it with the breadcrumbs. Sprinkle it over the top and then sprinkle with the reserved 1 cup of cheese. 
7. Bake in a preheated 350-degree F oven for about 40 minutes. Let the macaroni pie rest for a few minutes before serving. 

Nutrition Facts Per Serving

Calories: 823

Total Fat: 60.8g

Saturated Fat: 33.5g

Cholesterol: 272mg

Sodium: 1276mg

Total Carbohydrate: 29.3g

Dietary Fiber: 2.3g

Total Sugars: 4.9g

Protein: 40.5g

Vitamin D: 35mcg

Calcium: 817mg

Iron: 3mg

Potassium: 482mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Pasta

All-Purpose Flour

Ground Mustard

Ground Paprika

Crushed Red Pepper Flakes

Pasta Pots

Colanders

13x9-inch Baking Pans

Baking Dishes

Saucepots

Whisks

Mixing Bowls

Salt and Pepper

Graters

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