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DISH RESEARCH · Side dish

Macaroni Pie

Chris De La Rosa’s macaroni pie bakes elbow macaroni with eggs, evaporated milk, medium cheddar, onion and seasonings, topped with reserved cheese and paprika.

About Macaroni Pie

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Chris De La Rosa’s macaroni pie is an egg-and-milk pasta bake with medium cheddar, onion, dry mustard and black pepper. This version selects elbow macaroni and the optional Scotch bonnet, with reserved cheese and paprika over the surface.

The macaroni boils in salted water in a large pan. The onion and optional Scotch bonnet are finely diced, then placed in a large bowl with dry mustard, black pepper, salt, eggs, butter and evaporated milk. Everything is whisked together.

The cheddar is grated and added to the mixture, with some of the same cheese reserved for topping. The cooked pasta is drained and allowed to cool a little before being mixed through.

The mixture is transferred to a greased, fairly deep baking dish. A spoon presses it down and levels the surface, then the reserved cheddar and paprika are scattered over it.

The pie bakes until firm with a golden top. It cools a little before being cut into slices, keeping the macaroni and egg-and-cheese mixture together.

Ingredients in Macaroni Pie

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Cooking traditions
Trinbagonian
Sources & references
  1. A Chef d’oeuvre Macaroni Pie