Macaroni pie recipe

Barbadian baked macaroni bound with evaporated milk and seasoned with yellow mustard, ketchup and Bajan pepper sauce, which turn it orange and tangy rather than plain cheesy.

1 hour and 15 minuteseasy12 ingredients

Ingredients

• 450 g macaroni
• 350 g sharp cheddar cheese
• 1 tbsp yellow mustard
• 1 tsp bajan pepper sauce
• 2 tbsp tomato ketchup
• 240 ml evaporated milk
• 2 eggs
• 1 onion
• 30 g butter
• 30 g breadcrumbs
• 1 tsp salt
• 1 tsp black pepper

How to make Macaroni pie

1. Boil 450 g of macaroni in salted water until just al dente, about 8 minutes, then drain.
2. While it is still hot, stir 30 g of butter through the macaroni so the grains stay separate.
3. Grate 1 onion finely and mix it in raw with 1 tablespoon of yellow mustard, 2 tablespoons of tomato ketchup and 1 teaspoon of Bajan pepper sauce until the pasta turns pale orange.
4. Beat 2 eggs into 240 ml of evaporated milk with 1 teaspoon of salt and 1 teaspoon of black pepper, then pour over the macaroni with 250 g of the grated cheddar.
5. Spread the mixture into a buttered dish, press it down flat, and scatter the remaining 30 g of cheddar and 30 g of breadcrumbs on top.
6. Bake at 180 °C for 35 to 40 minutes, until the top is browned and the centre is set.
7. Rest 15 minutes before cutting, so the pie holds its square slices instead of spreading.

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