Barbadian Macaroni Pie
This Barbadian version of baked mac and cheese is made differently depending on which eatery or home you visit. Keep in mind they’ll usually use a tubular macaroni rather than the typical elbow macaroni. And the secret ingredient is yellow mustard. It gives the popular side dish a very creamy, memorable and oh-so-yummy flavor that is distinct from what you’re used to. Here’s a very basic recipe for Barbadian Macaroni Pie. Enjoy!
Prep Time 20 min
Total Time 1 hr
- 1/2lb tubed macaroni
- 4 cups grated cheddar cheese
- 1 cup evaporated milk
- 1/3 cup ketchup
- 1 tbsp yellow mustard
- 1 small onion, grated
- 1 egg, beaten
- 1/4 cup fine breadcrumbs
- Bring salted water to a boil in medium saucepan. Break the macaroni tubes into thirds and add to the boiling water. Cook uncovered until macaroni is tender but still firm.
- Preheat oven to 350F (180C).
- Drain the macaroni and return to the saucepan.
- Add onion, cheese, milk, ketchup, mustard and egg. Add salt and pepper to taste. Herbs such as marjoram and thyme can also be added.
- Pour into a greased 9″ x 13″ baking dish and top with more grated cheese. Fine breadcrumbs can also be added as a topping.
- Bake for 30-40 minutes or until golden brown.
- Macaroni pie can be served as a side with fish, chicken, pork, stew or eaten on its own.