Entree: Trinidad and Tobago – Southern Culinary Region – Macaroni Pie (Baked cheesy pasta casserole commonly enriched with seasoned ground meat and island spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Additional 10 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) elbow macaroni
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped (about 6 oz (170 g))
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, seeds removed and minced (optional)
- 1 tsp (5 ml) Dijon mustard
- 2 tbsp (30 ml) ketchup
- 1 tsp (2 g) dried thyme
- 1 tsp (5 g) brown sugar
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 4 tbsp (57 g) unsalted butter
- 4 tbsp (32 g) all-purpose flour
- 2 cups (480 ml) evaporated milk
- 1 cup (240 ml) whole milk
- 3 large eggs, approx. 1.8 oz (50 g) each
- 4 cups (960 ml) (16 oz (450 g)) grated sharp cheddar cheese, divided
- 1/4 cup (15 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 1 lb (454 g) elbow macaroni
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, seeds removed and minced (optional)
- 1 tsp (5 ml) Dijon mustard
- 2 tbsp (30 ml) ketchup
- 1 tsp (2 g) dried thyme
- 1 tsp (5 g) brown sugar
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 4 tbsp (57 g) unsalted butter
- 4 tbsp (32 g) all-purpose flour
- 2 cups (480 ml) evaporated milk
- 1 cup (240 ml) whole milk
- 3 large eggs, approx. 1.8 oz (50 g) each
- 4 cups (16 oz / 450 g) grated sharp cheddar cheese, divided
- 1/4 cup (15 g) chopped fresh parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 350°F (175°C). Butter a 9x13-inch (23x33 cm) baking dish.
2. Cook the elbow macaroni in a large pot of salted boiling water until just al dente according to package directions; drain and set aside.
3. Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and scotch bonnet and cook 1 minute more.
4. Add the ground beef to the skillet and brown, breaking it up with a spoon until no longer pink, about 6–8 minutes. Stir in the Dijon mustard, ketchup, dried thyme, brown sugar, 1 tsp (5 ml) salt, and 1/2 tsp (2.5 ml) black pepper. Cook 2–3 minutes to meld flavors; remove from heat.
5. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook 1–2 minutes to make a roux. Gradually whisk in the evaporated milk and whole milk until smooth. Simmer gently until slightly thickened, about 3–4 minutes. Remove from heat.
6. Whisk three eggs into the warm milk sauce until combined. Stir in 3 cups (720 ml) (12 oz (340 g)) of the grated cheddar cheese until melted and smooth; season to taste with additional salt and pepper.
7. Fold the cooked macaroni and the seasoned ground beef mixture into the cheese sauce until evenly combined. Pour into the prepared baking dish and smooth the top. Sprinkle the remaining 1 cup (240 ml) (4 oz (110 g)) grated cheddar evenly over the top.
8. Bake uncovered for 30–35 minutes, or until the top is golden and the filling is set. If needed, broil 1–2 minutes to brown the top—watch carefully to prevent burning.
9. Remove from the oven and let rest 10 minutes before slicing. Garnish with chopped parsley and serve hot.

1. Preheat the oven to 350°F (175°C). Butter a 9x13-inch (23x33 cm) baking dish.
2. Cook the elbow macaroni in a large pot of salted boiling water until just al dente according to package directions; drain and set aside.
3. Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and scotch bonnet and cook 1 minute more.
4. Add the ground beef to the skillet and brown, breaking it up with a spoon until no longer pink, about 6–8 minutes. Stir in the Dijon mustard, ketchup, dried thyme, brown sugar, 1 tsp salt, and 1/2 tsp black pepper. Cook 2–3 minutes to meld flavors; remove from heat.
5. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook 1–2 minutes to make a roux. Gradually whisk in the evaporated milk and whole milk until smooth. Simmer gently until slightly thickened, about 3–4 minutes. Remove from heat.
6. Whisk three eggs into the warm milk sauce until combined. Stir in 3 cups (12 oz / 340 g) of the grated cheddar cheese until melted and smooth; season to taste with additional salt and pepper.
7. Fold the cooked macaroni and the seasoned ground beef mixture into the cheese sauce until evenly combined. Pour into the prepared baking dish and smooth the top. Sprinkle the remaining 1 cup (4 oz / 110 g) grated cheddar evenly over the top.
8. Bake uncovered for 30–35 minutes, or until the top is golden and the filling is set. If needed, broil 1–2 minutes to brown the top—watch carefully to prevent burning.
9. Remove from the oven and let rest 10 minutes before slicing. Garnish with chopped parsley and serve hot.