Bajan Macaroni Pie
A beloved Barbadian comfort food, this baked macaroni pie features elbow macaroni coated in a creamy, cheesy sauce, often seasoned with mustard, ketchup, and a hint of spice, then baked to golden perfection.
🧂 Ingredients
- 1 lb Elbow macaroni
- 3 cups Milk
- 2 cups Cheddar cheese(shredded)
- 3 large Eggs
- 4 tbsp Butter
- 0.5 medium Onion(finely chopped)
- 2 tbsp Mustard(yellow mustard)
- 3 tbsp Ketchup
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg(freshly grated)
- 0.5 tsp Paprika(for topping (optional))
👨🍳 Instructions
- 1
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- 2
Cook macaroni according to package directions until al dente. Drain well and set aside.
- 3
In a large saucepan, melt butter over medium heat. Add the finely chopped onion and sauté until softened, about 5 minutes.
- 4
Whisk in the milk, mustard, ketchup, salt, pepper, and nutmeg. Bring the mixture to a gentle simmer, stirring constantly.
- 5
Gradually whisk in the shredded cheddar cheese until melted and the sauce is smooth.
- 6
In a separate bowl, whisk the eggs. Slowly temper the eggs by whisking in about 1 cup of the hot cheese sauce. Then, pour the tempered egg mixture back into the saucepan with the rest of the cheese sauce, whisking continuously.
- 7
Add the drained macaroni to the cheese sauce and stir to combine thoroughly.
- 8
Pour the macaroni mixture into the prepared baking dish.
- 9
Sprinkle with paprika, if desired, for color.
- 10
Bake for 35-40 minutes, or until the top is golden brown and the pie is set.
- 11
Let it rest for 5-10 minutes before serving.
💡 Pro Tips
- ✓Don't overcook the macaroni, as it will continue to cook in the oven.
- ✓Using freshly grated cheddar cheese will result in a richer flavor.
- ✓For a spicier kick, add a pinch of cayenne pepper to the sauce.
🔄 Variations
- Add cooked ham or salt fish to the macaroni mixture for a heartier dish.
- Use a blend of cheeses like Gruyere or Monterey Jack for a different flavor profile.