Bajan Macaroni Pie is a traditional Barbadian recipe for a classic accompaniment or vegetarian dish of pasta in a flavoured cheese and evaporated milk base that's baked until solid. The full recipe is presented here and I hope you enjoy this classic Barbadian version of: Bajan Macaroni Pie.
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Ingredients:
225g dried Elbow or Tube-style Macaroni
2 tbsp unsalted butter
1 small yellow onion, grated
1 tbsp plain (all-purpose) flour
340ml evaporated milk
500g freshly-grated mature cheddar cheese (Anchor brand would be typical in Barbados)
60ml ketchup
1 tbsp mustard
½ tsp salt
½ tsp freshly-ground black pepper
¼ tsp dried thyme, crumbled
1 tsp Bajan spice mix
Method:
Pre-heat your oven to 115C.
Bring a pan of salted water to a boil, add the pasta and cook according to the packet instructions until al dente. Drain the pasta and set aside.
Using the same pan add 2 tbsp butter and allow to melt. Now add the small grated onion and fry for about 5 minutes, until softened.
Scatter over 1 tbsp flour and mix until a paste forms. Increase the heat to medium high then pour in the evaporated milk, while whisking, cooking until the mixture comes to a boil and thickens. The milk mixture is ready when it can thickly coat the back of a wooden spoon.
Turn off the heat then add 400g of the cheddar cheese, beating with a whisk until all the cheese has melted into the milk. Now stir all the remaining ingredients (ketchup, mustard and seasonings) into the milk and cheese mixture.
To assemble, stir the cooked macaroni into the cheese sauce and mix so that the pasta is fully coated.
Grease a 22x22cm baking pan and put the macaroni and cheese into the dish. Top with the remaining 100g of grated cheddar cheese.
Transfer the macaroni mixture to the centre of your pre-heated oven and bake for about 35-40 minutes until the mixture is solid and the cheese on top is golden brown and bubbling.
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