Entree: Barbados – Northern Culinary Region – Bajan Macaroni Pie (Baked Barbadian cheesy macaroni casserole with a savory egg custard)

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 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 oz (340 g) dried elbow macaroni
- 3 cups (340 g) sharp cheddar cheese, shredded
- 1/2 cup (50 g) grated Parmesan cheese
- 12 fl oz (355 ml) evaporated milk
- 1/2 cup (120 ml) whole milk
- 3 large eggs (approx. 5 1/4 oz (150 g))
- 4 tbsp (60 g) unsalted butter, melted
- 1 medium onion, finely chopped (approx. 5 1/4 oz (150 g))
- 1/2 cup (75 g) green bell pepper, finely diced
- 2 cloves garlic, minced (approx. 0.21 oz (6 g))
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) hot pepper sauce or to taste
- 1 tsp (2.6 g) dry mustard powder
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) smoked paprika
- 1/2 cup (50 g) plain breadcrumbs
- 2 tbsp (30 g) melted butter for topping

Show original ingredient measurements

- 12 oz (340 g) dried elbow macaroni
- 3 cups (340 g) sharp cheddar cheese, shredded
- 1/2 cup (50 g) grated Parmesan cheese
- 12 fl oz (355 ml) evaporated milk
- 1/2 cup (120 ml) whole milk
- 3 large eggs (approx. 150 g)
- 4 tbsp (60 g) unsalted butter, melted
- 1 medium onion, finely chopped (approx. 150 g)
- 1/2 cup (75 g) green bell pepper, finely diced
- 2 cloves garlic, minced (approx. 6 g)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) hot pepper sauce or to taste
- 1 tsp (2.6 g) dry mustard powder
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) smoked paprika
- 1/2 cup (50 g) plain breadcrumbs
- 2 tbsp (30 g) melted butter for topping

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 350°F (175°C). Butter a 9x13-inch (23x33 cm) baking dish.
2. Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente, about 7–8 minutes. Drain and set aside.
3. In a skillet over medium heat, melt 4 tbsp (60 g) butter and sauté the chopped onion and diced bell pepper until softened, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Remove from heat.
4. In a large bowl whisk together the evaporated milk (12 fl oz (355 ml)), whole milk (1/2 cup (120 ml)), eggs (3 large / approx. 5 1/4 oz (150 g)), Worcestershire sauce (1 tbsp (15 ml)), hot sauce (1 tsp (5 ml)), dry mustard (1 tsp (2.6 g)), salt (1 tsp (5 g)), black pepper (1/2 tsp (2 g)), and smoked paprika (1/2 tsp (1 g)).
5. Stir the cooked macaroni, sautéed vegetables, and 2 1/2 cups (about 285 g) of the shredded cheddar into the custard mixture until combined. Reserve the remaining cheddar and the Parmesan for topping.
6. Pour the macaroni-cheese mixture into the prepared baking dish. Sprinkle the remaining cheddar and Parmesan evenly over the top.
7. Mix the plain breadcrumbs (1/2 cup (50 g)) with 2 tbsp (30 g) melted butter and sprinkle over the cheese layer.
8. Bake in the preheated oven until the custard is set and the top is golden, about 35–40 minutes. If desired, broil for 1–2 minutes to brown the top further—watch closely to prevent burning.
9. Let rest 10 minutes before slicing and serving.

1. Preheat the oven to 350°F (175°C). Butter a 9x13-inch (23x33 cm) baking dish.
2. Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente, about 7–8 minutes. Drain and set aside.
3. In a skillet over medium heat, melt 4 tbsp (60 g) butter and sauté the chopped onion and diced bell pepper until softened, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Remove from heat.
4. In a large bowl whisk together the evaporated milk (12 fl oz / 355 ml), whole milk (1/2 cup / 120 ml), eggs (3 large / approx. 150 g), Worcestershire sauce (1 tbsp / 15 ml), hot sauce (1 tsp / 5 ml), dry mustard (1 tsp / 2.6 g), salt (1 tsp / 5 g), black pepper (1/2 tsp / 2 g), and smoked paprika (1/2 tsp / 1 g).
5. Stir the cooked macaroni, sautéed vegetables, and 2 1/2 cups (about 285 g) of the shredded cheddar into the custard mixture until combined. Reserve the remaining cheddar and the Parmesan for topping.
6. Pour the macaroni-cheese mixture into the prepared baking dish. Sprinkle the remaining cheddar and Parmesan evenly over the top.
7. Mix the plain breadcrumbs (1/2 cup / 50 g) with 2 tbsp (30 g) melted butter and sprinkle over the cheese layer.
8. Bake in the preheated oven until the custard is set and the top is golden, about 35–40 minutes. If desired, broil for 1–2 minutes to brown the top further—watch closely to prevent burning.
9. Let rest 10 minutes before slicing and serving.