Barbados
Bajan Macaroni Pie
Macaroni Pie
Baked macaroni and sharp cheese held together with egg and evaporated milk, cut into firm squares. In Barbados it sits next to fried flying fish every Sunday.
- Prep 15 min
- Cook 45 min
- Serves 6–8
- Level Easy
You need
- 1 lb (450 g) macaroni (long tubes or elbows)
- 2 tbsp butter
- 3 cups (300 g) sharp cheddar, grated
- 2 eggs
- 1 can (12 oz) evaporated milk
- 1 tbsp yellow mustard
- 2 tbsp ketchup
- 1 small onion, grated
- ½ Scotch bonnet pepper, minced (optional)
- 1 tsp salt
- ½ tsp black pepper
How to make it
- Cook the pasta. Boil the macaroni in salted water 2 minutes less than the package says. Drain and stir in the butter. Heat the oven to 350 °F (175 °C).
- Mix the custard. Whisk the eggs, evaporated milk, mustard, ketchup, onion, hot pepper, salt and pepper.
- Assemble. Mix the macaroni with two-thirds of the cheese and the egg mixture. Pour into a greased 9 × 13-inch (23 × 33 cm) dish and top with the rest of the cheese.
- Bake and rest. Bake 35–40 minutes until set and golden on top. Let it rest 15 minutes so it cuts into clean squares.
Photo: Dianeira · CC BY-SA 4.0