Thomas Jefferson popularized it because he served it at dinner parties. It is old.īack 200 years or more, the word “macaroni” was a generic term for pasta. It wasn’t first made with the curly, chubby macaroni noodle either. Sorry to disappoint, but mac and cheese did not originate on the back of a box. They were, essentially, broken and cooked spaghetti that was mixed with eggs, milk and cheese, all baked into a custard. Mac and cheese pleases everyone, and that goes way back to the original macaroni pie.Įarly versions of mac and cheese, like the recipe I’m sharing today, bear little resemblance to the side dish we know. It’s at home with fried chicken or barbecue, even on the Thanksgiving table. Either way, my family and particularly my husband, love their macaroni pie and I love that I’m able to bring a traditional Trinidadian food dish to our Thanksgiving meal.Mac and cheese just might be the most loved side dish in the South - right up there with mashed potatoes, pinto beans and cornbread. In fact, since I don’t have exact measurements when cooking macaroni pie, each time I make it, the consistency of the sauce comes out different, making the macaroni pie creamier sometimes more than others. Some macaroni pie recipes include eggs, and the creaminess of the cheese sauce is left to the individual’s interpretation. As with anything, recipes and ingredients vary, and even within Trinidadian households, you’ll find variations in the recipe. I must note that macaroni pie is not exclusive to Trinidad as it seems other Caribbean islands have their own versions of a baked macaroni and cheese, some calling it macaroni pie and others not. It helps that my oldest daughter is a super macaroni and cheese fan, so it wasn’t a far leap for her to enjoy macaroni pie from Trinidad. My kids have truly embraced their father’s Trinidadian heritage in the form of macaroni pie.
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