Table of Contents
Guyana macaroni pie combines elbow macaroni with a rich cheese sauce made from evaporated milk, sharp cheddar, and aromatic spices. The dish features a roux base, Scotch bonnet heat, and bakes to golden perfection. Customize with different cheeses, vegetables, or proteins while maintaining the signature creamy texture and Caribbean flavor profile.
Question | Answer |
|---|---|
What makes Guyana macaroni pie different from regular mac and cheese? | It uses evaporated milk, Scotch bonnet peppers, and often includes eggs for a custardy texture unique to Caribbean cuisine. |
Can I make this dish ahead of time? | Yes, assemble up to 24 hours ahead and refrigerate unbaked, adding 10-15 minutes to baking time when cooking from cold. |
What cheese works best for authentic flavor? | Sharp cheddar is traditional, with Anchor cheese being the classic choice in Guyana, though any high-quality sharp cheddar works well. |
Gather elbow macaroni, evaporated milk, sharp cheddar, butter, eggs, garlic, scallions, and Scotch bonnet for authentic flavor.
Essential Ingredients
Ingredient | Amount | Purpose |
|---|---|---|
Elbow macaroni | 2 cups | Classic shape holds sauce well |
Evaporated milk | 1 cup | Richness without curdling |
Whole milk | 1 cup | Balances creaminess |
Sharp cheddar | 4 cups | Main cheese flavor |
Butter | 4 tbsp | Base for roux |
Eggs | 2 small or 1 large | Binds and adds richness |
Garlic | 3 cloves, grated | Aromatic depth |
Scallions | 2 stalks, chopped | Fresh bite |
Scotch bonnet | 1 small, minced | Signature heat |
Optional Add-Ins
- Mustard (1 tsp) - tangy depth
- Bouillon cubes (2) - savory boost
- All-purpose seasoning (1 tsp) - Caribbean spice blend
- Black pepper (1/2 tsp) - mild heat
Substitutions
- No Scotch bonnet? Use habanero or skip for mild version.
- No evaporated milk? Substitute heavy cream, but expect richer texture.
- Gluten-free? Use GF pasta and cornstarch instead of flour for roux.
Build a cheesy, creamy sauce with a quick roux, then fold in the cooked pasta and aromatics before baking.
Make the Roux Base
Melt 4 tablespoons butter in a large pot over medium-low heat. Whisk in 1/4 cup all-purpose flour and cook for 2-3 minutes, stirring constantly until golden and fragrant. This roux thickens the sauce and prevents curdling.
Warm the Milk
Milk Type | Amount | Temperature |
|---|---|---|
Evaporated milk | 1 cup | Room temperature |
Whole milk | 1 cup | Warm (not hot) |
Build the Cheese Sauce
Gradually whisk warm milk into the roux, adding 1/4 cup at a time until smooth. Bring to a gentle simmer, stirring frequently. Remove from heat and add 3 cups shredded sharp cheddar, stirring until melted and creamy.
- Season with 1 tsp salt, 1/2 tsp black pepper
- Add 1 tsp mustard for tangy depth
- Stir in 2 beaten eggs if using (creates custardy texture)
Combine Pasta and Aromatics
Fold 2 cups cooked elbow macaroni into the cheese sauce. Add 3 grated garlic cloves, 2 chopped scallions, and 1 minced Scotch bonnet. Mix gently to distribute evenly.
Prepare for Baking
Transfer mixture to a greased 9x13-inch baking dish. Top with remaining 1 cup shredded cheese. Let rest 10 minutes before baking to allow sauce to penetrate pasta.
Achieve a perfectly golden top and bubbling center by baking at 350–375°F for 25–45 minutes.
Oven Setup
Preheat oven to 350°F. Position rack in center for even heat. Place baking dish on a foil-lined baking sheet to catch any spillovers.
Baking Guidelines
Dish Size | Temperature | Time | Visual Cue |
|---|---|---|---|
9x13 inch | 350°F | 35-45 minutes | Golden brown, bubbly |
8x8 inch | 350°F | 25-35 minutes | Edges pull slightly |
Large batch | 375°F | 40-50 minutes | Center jiggles slightly |
Golden Top Techniques
- Broil 2-3 minutes at end for deeper color
- Brush top with melted butter before final 10 minutes
- Sprinkle breadcrumbs mixed with parmesan for crunch
- Use convection bake for faster, more even browning
Doneness Checks
Look for bubbling cheese around edges and center. Top should be golden brown, not dark brown. Center should be set but still slightly jiggly when shaken.
Resting Time
Cool 10-15 minutes before serving. This allows sauce to thicken and prevents burning mouth. Cut into squares while warm for clean slices.
Customize the heat and cheese blend, or add veggies and bacon for extra richness and texture.
Heat Level Options
Heat Level | Pepper Choice | Amount |
|---|---|---|
Mild | Green bell pepper | 1/4 cup diced |
Medium | Jalapeño | 1-2 tbsp minced |
Hot | Scotch bonnet | 1-2 tsp minced |
Extra Hot | Habanero | 1/2 tsp minced |
Cheese Blend Ideas
- Sharp cheddar + Gruyère - nutty depth
- Cheddar + Monterey Jack - creamy melt
- Cheddar + Smoked Gouda - smoky flavor
- Cheddar + Parmesan - sharp bite
Vegetable Add-Ins
- Spinach - 1 cup chopped, adds color
- Broccoli - 1 cup florets, pre-steamed
- Roasted red peppers - 1/2 cup diced
- Carrots - 1/2 cup grated
Protein Options
- Bacon - 6 slices, cooked and crumbled
- Ham - 1 cup diced
- Chicken - 1 cup cooked, shredded
- Shrimp - 1/2 cup cooked, chopped
Texture Boosters
- Breadcrumbs - 1/2 cup mixed with butter
- Panko - 1/2 cup for extra crunch
- Crushed crackers - 1/2 cup for buttery topping
- Nuts - 1/4 cup chopped pecans or walnuts
Serve hot with a simple salad, and store or freeze leftovers for easy weeknight comfort.
Serving Suggestions
Side Dish | Prep Time | Why It Works |
|---|---|---|
Green salad | 5 minutes | Bright acidity cuts richness |
Coleslaw | 10 minutes | Crunch balances creamy texture |
Steamed vegetables | 8 minutes | Lightens the meal |
Garlic bread | 15 minutes | Adds savory crunch |
Storage Guidelines
- Refrigerate: 3-4 days in airtight container
- Freeze: Up to 3 months in freezer-safe container
- Portion size: Individual containers for easy reheating
Reheating Methods
Method | Time | Texture Result |
|---|---|---|
Oven | 20-25 minutes at 350°F | Crisp top, creamy center |
Microwave | 2-3 minutes | Softer texture, faster |
Stovetop | 10-15 minutes | Add splash of milk for creaminess |
Freezing Tips
- Freeze before baking for fresher taste
- Thaw overnight in refrigerator before baking
- Add extra cheese when reheating frozen portions
- Label containers with date and reheating instructions
Make-Ahead Options
- Assemble up to 24 hours ahead, refrigerate unbaked
- Add 10-15 minutes to baking time if cold from fridge
- Prepare cheese sauce and pasta separately, combine before baking