This Trinidadian macaroni pie is by far a family favourite. A completely vegan rendition, meaning it contains no eggs yet still delicious. A recipe that uses a combination of vegan cheeses and seasoning to make it flavoursome. Perfect to prepare on a weekday or as a holiday dish.
If you're a fan of mac and cheese then you will love this macaroni pie dish. It's like the Caribbean sister to the American version.
Having tried both the Caribbean and American version, I personally like both of them. I feel like there is room in my life for both variations.
You're probably wondering what the difference is? Well, first of all the clue is in the name. Well Americans would refer to this as "baked mac and cheese", in the islands it's known as "macaroni pie".
Another difference is the texture, the Caribbean version tends to be more firm, contains eggs (not everyone does this) and is seasoned.
The Trinidadian way
Like most Caribbean recipes, each Trinidadians will have their own way of making their pie.
There is this great debate as to whether or not eggs should be used. I feel it's a 50/50 debate here.
I've tasted both Bajan and Trini macaroni pie with and without eggs and like both but some people will almost take offence if eggs are not added.
Anyway, Trinidad macaroni pie is flavoursome and delicious which ever way it's made. Elbow macaroni is the preferred choice of pasta and it is cooked until al dente.
The base ingredients such as the onions, pimento pepper and so fourth are cooked into soft.
The eggs, milk are combined together with the seasoning and then poured/folded into the macaroni along with half of the cheese.
Some people may heat the milk, eggs etc... on the stovetop instead to make a cheese sauce and then stir in the macaroni, that's something I like to do.
Really it's down to the individual and a matter of what your preference is in terms of how you make it and the method that you choose.
As this is a vegan rendition, expect to see some changes and adjustments. Like personally like to add some green seasoning, paprika and pimento peppers when I can get them to my pie.
Thankfully it wasn't too difficult to tweak this recipe since there is so much variety of different animal free cheese and milk.
The gluten free and vegan method
As the recipe states, it's gluten free and vegan friendly.
In respect to the gluten free aspect, Rizopia's brown rice elbow macaroni (albeit expensive) is a really good choice and one that I recommend.
As some of you will already know, vegan cheese takes a lot of trial and error.
For this recipe, in particular, I really like to use a combination of Sheese from Bute Islands and a supermarket brand of mozzarella.
These are UK brands of cheese, which work really well for this macaroni pie. Of course vegan cheese, depending on the brand doesn't always melt like animal based cheese.
As you can see from the pictures, the cheese melts about 80%, it doesn't really give you that super golden colour. However the taste is outstanding and outweighs any aesthetics.
I also like Vegan Applewood Cheese, that melts better however, the smokiness doesn't really compliment, in fact it over powers this dish.
Depending on what country you live in and the availability to vegan based cheese that you have, then you may need to use what is local to you.
Whatever you do, I wouldn't recommend using cheese that is smokey. I've done plenty of trial and error with dairy free cheese and so far Sheese is my favourite for taste and its ability to melt (even if it's not completely).
The steps
- Preheat the oven to 375f/180C and grease a baking dish and set aside.
- Bring a medium sized saucepan of water to the boil.
- Once boiling point has reached, add the 1 tablespoon of pink salt.
- Proceed to add the macaroni to the water.
- Stir the macaroni for the first 1-2 minutes (this will also help to prevent sticking at the bottom of the saucepan).
- Allow to cook until it is "al dente" (this should take anything from 5-7 minutes, keep in mind SOME gluten free macaroni cooks quicker then others so start to check the readiness from 4 minutes).
- Determine its readiness by removing a piece of macaroni from the saucepan using a fork and testing with your fingers (squashing it).
- Once the pasta has cooked, drain the macaroni in a colander and rinse the macaroni with cold water (this will prevent it from cooking any further) then pour into a large bowl and set aside.
- Melt 2 tablespoon of vegan butter, on medium heat, in a saucepan and proceed to sauté the onion along with the green seasoning and pimento pepper until soft and translucent.
- Once sauteed, add the brown rice flour and whisk until it dissolves.
- Pour the almond milk into the saucepan and continue to whisk.
- Add the seasoning - onion/garlic granules, paprika, hot sauce, mustard powder and pink salt and then bring to a rolling boil (while whisking) then reduce to a simmer.
- Stir the cream cheese in first until it melts then add half of the vegan cheese until the sauce starts to thicken.
- Remove the saucepan with the cheese sauce from the stove then fold the macaroni in so that everything is combined.
- Transfer the mixture into the baking dish then sprinkle the vegan cheese on top.
- Bake for 40-45 minutes or until slightly golden brown.
Frequently asked questions
No, I wouldn't recommend freezing it, it may change the texture and not hold up very well once it is thawed out.
No, these are optional but ingredients I like to use and do recommend. In my humble opinion, they give that Trinidadian flare, but feel free to omit if you wish.
Yes, a day in advance is fine. I have done this with no problems. I can't speak for any longer than a day and how it holds up.
To be on the safe side I would only make it one day in advance and go from there.
I purchase my vegan cheese from Tesco and Asda since both supermarkets are local to me.
However, The Vegan Kind are an online company that stock a range of vegan cheese, if you wish to purchase online instead. (I'm not paid for promoting this, this is my personal recommendation only)
Notes and tips
- Feel free to use brown rice elbow macaroni, this is a perfect gluten free option or gluten free penne works too.
- Don't be overly concerned about the shape of the pasta, as I said penne or elbow yield the same results.
- For best results, be sure to include some vegan cream cheese too.
- Try to use a combination of vegan cheese, including some mozzarella or vegan gouda if possible.
- This is a link to the Hot Sauce and Green Seasoning that I use in the recipe.
- You are going to need a rectangular baking dish which is about 2 quartz/ 9x11 inch or 19 x 12 cm.
Holiday recipes to pair this with
Other vegan cheese recipes to try
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Trinidad Macaroni Pie (Vegan, Gluten Free)
Ingredients
To cook the macaroni
- 2 cups gluten free elbow macaroni (230g) I used brown rice elbow
- 1 tablespoon pink salt (15g)
Ingredients to saute
- 2 tablespoon vegan butter (15g)
- ½ small onion chopped, finely
- 1 tablespoon green seasoning (15g) (optional)
- 2 tablespoon pimento pepper (30g) chopped, finely (optional)
- 2 tablespoon brown rice flour (30g)
To make the cheese sauce
- 1½ cups almond milk (354ml) (warm)
- ½ teaspoon onion granules (2.5g)
- 2 teaspoon garlic granules (2.5g) or powder
- 2 teaspoon mustard powder (10g)
- ½ teaspoon paprika (5g) optional
- 1-2 teaspoon hot sauce (5-10g)
- a pinch of pink salt
- ¼ cup vegan cream cheese (56g)
- 3½-4 cups vegan cheese (252g-300g)
Instructions
- Preheat the oven to 375f/180C and grease a baking dish and set aside.
To cook the macaroni
- Bring a medium sized saucepan of water to the boil.
- Once boiling point has reached, add the 1 tablespoon of pink salt.
- Proceed to add the macaroni to the water.
- Stir the macaroni for the first 1-2 minutes (this will also help to prevent sticking at the bottom of the saucepan).
- Allow to cook until it is "al dente" (this should take anything from 5-7 minutes, keep in mind SOME gluten free macaroni cooks quicker then others so start to check the readiness from 4 minutes).
- Determine its readiness by removing a piece of macaroni from the saucepan using a fork and testing with your fingers (squashing it).
- Once the pasta has cooked, drain the macaroni in a colander and rinse the macaroni with cold water (this will prevent it from cooking any further) then pour into a large bowl and set aside.
Sautéing
- Melt 2 tablespoon of vegan butter, on medium heat, in a saucepan and proceed to saute the onion along with the green seasoning and pimento pepper until soft and translucent.
- Once sauteed, add the brown rice flour and whisk until it dissolves.
- Pour the almond milk into the saucepan and continue to whisk.
- Add the seasoning - onion/garlic granules, paprika, hot sauce, mustard powder and pink salt and then bring to a rolling boil (while whisking) then reduce to a simmer.
- Stir the cream cheese in first until it melts then add half of the vegan cheese until the sauce starts to thicken.
- Remove the saucepan with the cheese sauce from the stove then fold the macaroni in so that everything is combined.
- Transfer the mixture into the baking dish then sprinkle the vegan cheese on top.
- Bake for 40-45 minutes or until slightly golden brown.
Notes
- Feel free to use brown rice elbow macaroni, this is a perfect gluten free option or gluten free penne works too.
- Don't be overly concerned about the shape of the pasta, as I said penne or elbow yield the same results.
- For best results, be sure to include some vegan cream cheese too.
- Try to use a combination of vegan cheese, including some mozzarella or vegan gouda if possible.
- This is a link to the Hot Sauce and Green Seasoning that I use in the recipe.
- You are going to need a rectangular baking dish which is about 2 quartz/ 9x11 inch or 19 x 12 cm.
This is honestly the best vegan, gluten free dairy free macaroni pie recipe I have ever tried in my life. I have tried so many different recipes and none of them live up to this one. This will definitely be the staple in my home and I will be cooking at least once a month. Thank you Charla
Thank you so much Janelle. I'm so pleased that you enjoyed this recipe and it will be a household staple for you.