Entree: Barbados – National Cuisine – Bajan Macaroni Pie (A dense baked Caribbean macaroni and cheese seasoned with evaporated milk, mustard, and island heat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 12 oz (340 g) elbow macaroni, uncooked
- 2 tbsp (28 g) unsalted butter, plus extra for greasing
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) evaporated milk
- 3 large eggs
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 cups (200 g) sharp cheddar cheese, grated
- 1/2 cup (50 g) extra-sharp cheddar cheese, grated, divided
- 1/2 cup (60 g) grated Parmesan cheese
- 1 small onion, finely chopped
- 1 small Scotch bonnet pepper, seeded and minced, or 1/4 tsp (1 g) cayenne pepper (optional)
- 1/2 cup (60 g) plain breadcrumbs
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x9 inch (23x23 cm) baking dish with butter.
2. Bring a large pot of salted water to a boil and cook the elbow macaroni until very al dente (about 1–2 minutes less than package directions). Drain and set aside.
3. In a medium bowl whisk together the whole milk, evaporated milk, eggs, Dijon mustard, Worcestershire sauce, salt, and pepper until smooth.
4. In a skillet melt 2 tbsp (28 g) butter over medium heat and sauté the chopped onion (and minced Scotch bonnet if using) until soft and translucent, about 4 minutes. Remove from heat and stir in the thyme if using.
5. In a large bowl combine the drained macaroni, sautéed onion, 2 cups (200 g) grated cheddar, 1/2 cup (60 g) Parmesan, and the milk-and-egg mixture. Stir until evenly combined.
6. Pour the macaroni mixture into the prepared baking dish and smooth the top. Sprinkle the remaining 1/2 cup (50 g) extra-sharp cheddar and the breadcrumbs evenly over the surface.
7. Bake for 35–45 minutes, or until the custard is set, the top is golden and bubbling, and a knife inserted near the center comes out mostly clean.
8. Let the pie rest 10 minutes before slicing to firm up. Serve hot in wedges.