Small Batch Macaroni Pie

Ingredients

• 170 gelbow macaroni
• 1/2 teaspoongarlic powder
• 1/2 teaspoonseasoned salt
• 1 teaspoonyellow mustard
• 2 teaspoonsketchup
• 2 heaping teaspoonsgreen seasoning
• 113 gwhole milk, double cream or evaporated milk
• 1 smallegg, beaten
• 227 g, with a handful reserved for the toppingsharp Cheddar, shredded
• 5unsalted crackers, crushed
• al gustobutter
• al gustoblack pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 177°C and lightly grease a 23 × 13 cm or 23 × 10 cm loaf pan.

2. 2

   Cook the pasta

   Cook the macaroni according to the packet instructions until just tender. Drain it and return it to the same pan.

3. 3

   Season the pasta

   While the pasta is warm, add the butter, black pepper, garlic powder and seasoned salt; stir to coat evenly. Add the mustard, ketchup and green seasoning, mix well, then taste and adjust the seasoning if needed.

4. 4

   Add milk and egg

   Pour in the milk, add the beaten egg and stir until fully incorporated.

5. 5

   Mix in cheese

   Stir in most of the shredded cheese, keeping a small handful back for the topping, and mix evenly.

6. 6

   Fill the pan

   Transfer the mixture to the prepared loaf pan and spread it out evenly.

7. 7

   Add the topping

   Scatter the reserved cheese over the top, then add the crushed crackers.

8. 8

   Bake until set

   Bake uncovered for 35–40 minutes, until golden and set. For a darker top, switch on the grill for 2 minutes, until it reaches the colour you want.

9. 9

   Cool and serve

   Leave the pie to cool slightly before slicing and serving.

What is macaroni pie?

Macaroni pie is a Caribbean baked pasta dish, especially familiar in Trinidad and Tobago, where it is often served as part of a meal alongside other savoury dishes. It is a substantial, sliceable bake rather than a loose stovetop macaroni and cheese.

This version combines sharp Cheddar with green seasoning, mustard and ketchup for a savoury, tangy flavour. Baking it in a loaf pan keeps the smaller batch compact and easy to portion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 25g protein, 46g carbs, 25g fat.

Most of the carbohydrates come from the macaroni and crackers, while the cheese and any cream contribute much of the fat and protein. Pair a slice with vegetables or salad for a more balanced plate. Nutrition is estimated because the amount of butter and the choice of milk are not specified.

The seasoning and cheese

Green seasoning: This fresh, aromatic Caribbean seasoning gives the pasta much of its distinctive savoury character. Stir it through while the macaroni is still warm so it coats the pasta.

Sharp Cheddar: A strong cheese brings plenty of flavour to the mixture and the topping. Reserve a small handful so the top gets a cheesy layer beneath the crackers.

Getting the pasta right

Just tender: Cook the macaroni until it is tender but still holds its shape, following the packet timing. It will continue cooking in the oven, so avoid letting it get very soft in the pan.

Warm pasta: Add the butter and seasonings after draining, while the macaroni is still warm. Stir thoroughly to distribute them before adding the wetter ingredients.

Mixing the egg and milk

Even mixing: Stir the beaten egg and milk through the seasoned pasta until there are no obvious streaks of egg. The egg helps the bake hold together when sliced.

Milk choice: Whole milk, double cream or evaporated milk can be used, as listed. The richer options make a fuller-tasting mixture, while whole milk gives a lighter result.

The crisp topping

Cracker layer: Crushed crackers add a dry, crunchy contrast to the soft pasta underneath. Sprinkle them over the cheese rather than mixing them into the macaroni.

Golden finish: Bake uncovered so the surface can colour. If the pie is set but you want more colour, a brief turn under the grill darkens the top quickly, so keep an eye on it.

Serving the pie

Resting time: Let the pie cool slightly before cutting so each slice has a chance to firm up. Use a sharp knife and lift the slices gently from the pan.

On the plate: Serve it with a crisp salad or cooked vegetables to bring freshness alongside the rich cheese and pasta. It also fits naturally into a meal with other Caribbean sides.

Recipe notes & tips

• Grease the loaf pan well so the baked edges are easier to release.
• Grate the Cheddar yourself if convenient; it mixes readily into the warm pasta.
• Taste the seasoned pasta before adding the egg and adjust the seasoning if needed.
• Keep the reserved cheese and cracker topping separate until the mixture is in the pan.
• Check the pie towards the end of baking, as loaf pan dimensions can affect how quickly it sets.

Variations

• Extra green seasoning: Add more to taste for a more pronounced herby flavour.
• Chilli kick: Stir in a little chilli to bring heat to the savoury mixture.
• Different cheese: Replace some of the Cheddar with another well-flavoured melting cheese.
• Creamier bake: Choose double cream or evaporated milk instead of whole milk.
• No cracker topping: Leave off the crackers and finish with the reserved cheese alone.

Common mistakes to avoid

• Overcooking the macaroni: Cook it only until just tender so it does not turn too soft in the oven.
• Uneven seasoning: Stir the warm pasta thoroughly before adding the milk and egg.
• Unmixed egg: Stir until the beaten egg is fully incorporated to avoid streaks in the bake.
• Skipping the rest: Allow the pie to cool slightly before slicing so it is less likely to fall apart.
• Burning the topping: Watch closely if using the grill, as the top can darken quickly.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat portions in the oven until hot throughout, or use a microwave; the cracker topping may soften after storage.

Frequently asked questions