Macaroni pie is a familiar Barbadian Sunday-table side: a firm, richly seasoned baked pasta, usually sliced rather than spooned. This home-kitchen version uses cheddar, evaporated milk, mustard and a little pepper sauce.
- Prep
- approximately 20 minutes
- Cook
- approximately 40 minutes
- Serves
- 6
- Cuisine
- Barbadian (Bajan)
- Course
- Side dish
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
-
1. Heat the oven to 180°C. Butter a 22 cm baking dish. Cook the macaroni in salted boiling water until just short of tender; drain well.
-
2. In a large bowl combine evaporated milk, egg, onion, ketchup, mustard, pepper sauce and black pepper. Fold in 200 g of the cheddar.
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3. Mix the still-warm drained pasta with the seasoned milk mixture. Taste a small portion of the sauce before it touches the raw egg, and adjust salt as needed.
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4. Spread evenly in the baking dish. Scatter over the remaining 50 g cheddar.
-
5. Bake for 30–40 minutes until set in the center and golden on top. Rest 10 minutes before cutting into portions.
Chef’s notes
A firmer slice comes from draining the pasta thoroughly and resting the pie after baking. For a stronger pepper bite, add sauce at the table rather than over-seasoning the entire dish.
Substitutions
Replace the onion with 60 g finely chopped spring onion. Regular whole milk works if evaporated milk is unavailable, but gives a lighter result.
Serve with
Bajan fried fish, chicken or stewed meats.
Storage and Food Safety
Cool promptly in shallow containers, refrigerate at 4°C or below and use within 2 days. Reheat thoroughly until piping hot.
Allergens
Contains wheat, milk and egg. Check mustard and pepper sauce labels.
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