Bajan Macaroni Pie
This beloved baked macaroni dish is rich with cheddar and set with a savory milk-and-egg custard so it slices neatly once cooled. In Barbados it is a familiar side for Sunday lunch and festive family meals.
Prep
20m
Cook
45m
Serves
6
Regional versions
Compare how this dish changes by country.
- Barbados
- Bahamas
- Malta
- Trinidad & Tobago
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Macaroni
- 400gMacaroni Pasta
- 2lWater
- 6gSalt
Custard
- 40gUnsalted Butter
- 120gOnion (finely chopped)
- 350mlEvaporated Milk
- 2pcsEgg
- 15mlMustard
- 30mlKetchup
- 4gSalt
- 3gBlack Pepper
- 2gPaprika
Pie
- 300gCheddar Cheese (grated)
Topping
- 100gCheddar Cheese (grated)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the oven to 180°C (350°F). Bring the water to a boil, season with the salt, add the macaroni pasta, and cook until just tender.
- 02
Drain the macaroni pasta well and set it aside.
- 03
Grease a baking dish with the unsalted butter.
- 04
Whisk together the evaporated milk, eggs, mustard, ketchup, salt, black pepper, and paprika.
- 05
Stir the onion and cheddar cheese into the macaroni pasta.
- 06
Pour the custard over the macaroni pasta and mix until evenly coated.
- 07
Transfer to the prepared dish and scatter the remaining cheddar cheese over the top.
- 08
Bake until set and deeply golden on top.
- 09
Let the pie rest for several minutes before slicing so it holds its shape.
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