Coconut Curry Macaroni Pie — Spiced, Creamy, and Baked to Golden Perfection

Caribbean comfort food — no bland bites allowed.

This Coconut Curry Macaroni Pie is Trinidad-style meets Jamaican flair. It's cheesy, it's spiced just right, and the coconut milk adds that unmistakable island touch that regular mac and cheese could never pull off.

Perfect as a main, side dish, or midnight snack (let's be honest).

Ingredients:

• 1 lb elbow macaroni

• 1 tbsp butter

• 1/2 onion, finely chopped

• 2 garlic cloves, minced

• 1 tbsp curry powder (Caribbean-style if possible)

• 1/2 tsp paprika

• 1/2 tsp thyme (fresh or dried)

• 1 can (13.5 oz) full-fat coconut milk

• 1/2 cup evaporated milk

• 2 eggs, beaten

• 2 cups sharp cheddar cheese (divided)

• 1/2 cup mozzarella or pepper jack (optional)

• 1/2 tsp salt

• 1/4 tsp black pepper

• Scotch bonnet or hot sauce (to taste)

Instructions:

1. Boil the Macaroni
   Cook macaroni until just al dente. Drain and set aside.

2. Build the Flavor Base
   In a large saucepan, melt butter. Sauté onion 3–4 minutes until soft. Add garlic, curry, paprika, and thyme. Stir 1 minute until fragrant.

3. Make the Sauce
   Stir in coconut milk and evaporated milk. Let it warm gently—don’t boil. Remove from heat. Let cool slightly, then whisk in beaten eggs, salt, pepper, and 1½ cups cheese.

4. Mix It Together
   Combine cooked pasta with the sauce. Stir in hot sauce or scotch bonnet for kick. Pour into a greased baking dish.

5. Top + Bake
   Sprinkle remaining cheese on top. Bake at 375°F for 25–30 minutes or until golden, bubbly, and set.

6. Cool + Serve
   Let rest for 10 minutes before slicing. Trust — it’s worth the wait.

Final Thought:

This isn’t the mac your mama made. This is island macaroni — creamy, cheesy, just spicy enough, and kissed with coconut and curry. It’s comfort food with a Caribbean passport, and every bite proves it knows exactly where it came from.