Macaroni Vegetable Cheese Pie

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A new take on macaroni and cheese, from Taste of the Caribbean. I added spinach and parmesan cheese to the original recipe, and I forgot all about the egg - but since it was completely devoured by my husband and son, it must have been okay. Don't let the cinnamon scare you - it is very subtle. Note: I've included a bit more information in the directions after the first review that informed me I'd left a couple things out (thanks Ellie).”
1hr 10mins

Ingredients Nutrition


  1. heat oven to 350.
  2. cook macaroni in boiling water for 10 minutes; drain, rinse under cold water and drain again.
  3. Melt 2 T of butter in pan and add the flour. Cook for 1 minute, then add milk, whisking constantly.
  4. Heat till mixture boils, then simmer gently for 5-10 minutes.
  5. stir in mustard and cinnamon, with 2/3 of the cheese. (alternatively, you can put in all the cheddar here, and top with parmesan at the end).
  6. Season to taste. Cook gently, stirring frequently, till cheese has melted, then remove from heat and whisk in egg. Cover and set aside.
  7. heat remaining butter in a small frying pan and cook the scallions, chopped tomatoes and corn (and spinach, if using) over gentle heat for 5-10 minutes.
  8. Tip half the cooked macaroni into a greased ovenproof dish. Pour half of cheese sauce over it and mix well, then spoon tomato/corn mixture even over.
  9. Tip the remaining macaroni into the pan containing the cheese sauce, stir well and then spread carefully over the tomato and corn mixture.
  10. Top with remaining grated cheddar (or parmesan). Bake 45 minutes, or till top is golden and bubbly.
  11. Let stand for 10-15 minutes before serving. Garnish with parsley.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a