Bajan Macaroni Pie
Baked macaroni set firm and sliceable in a sharp cheddar, mustard, and evaporated-milk custard — a Sunday-dinner staple across Barbados, distinct from the loose, creamy American mac and cheese it's often mistaken for.
Vegetarian
⚠ Contains: Dairy, Egg, Gluten, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb elbow macaroni
- 3 cups sharp cheddar, grated
- 1 small onion, finely chopped
- 2 eggs
- 1 cup evaporated milk
- 1 tsp dry mustard powder
- 1/2 tsp paprika
- 2 tbsp ketchup
- Salt and pepper, to taste
Steps
- Boil the macaroni until just tender, then drain.
- Whisk the eggs, evaporated milk, mustard powder, paprika, salt, and pepper together.
- Toss the cooked macaroni with most of the cheddar, the onion, and the ketchup.
- Pour the egg mixture over the macaroni and mix well to coat evenly.
- Transfer to a greased baking dish, pressing down firmly, and top with the remaining cheddar.
- Bake at 350F for 35-40 minutes, until firm, set, and golden on top.
- Let rest for 10 minutes before slicing into firm squares.