Barbados Baked Macaroni and Cheese Pie

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This iconic Bajan Macaroni Pie is the ultimate Caribbean comfort side dish: a dense, sliceable baked macaroni with sharp cheddar, grated onion, evaporated milk, and a custardy center held together with eggs. Served alongside flying fish, fried chicken, or pepper sauce, it appears at nearly every family table and rum shop across Barbados.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 28 gFat
• 16 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 8 gSugar
• 28 gProtein
• 720 mgSodium
• 350 mgPotassium
• 500 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the pasta and cheese base

• 1 lb (450 g) elbow macaroni
• 2 tbsp salted butter
• 1 large yellow onion, finely grated on a microplane (about 1/3 cup pulp)
• 3 tbsp all-purpose flour
• 2 cups evaporated milk
• 1/2 cup whole milk
• 2 large eggs, lightly beaten
• 1 1/2 tsp yellow mustard powder
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp grated nutmeg
• 3 cups (about 12 oz) sharp orange cheddar, finely grated, divided
• 1 cup (about 4 oz) Parmesan or extra cheddar, for topping

Directions

1. Preheat the oven to 350°F (175°C) and lightly butter a 9-inch deep-dish pie plate or 8×8 baking dish. Bring a large pot of salted water to a boil.
2. Cook the macaroni until just under al dente, about 6 to 7 minutes (it will finish cooking in the oven). Drain well and toss with 1 tablespoon of the butter to prevent sticking; set aside.
3. In a heavy saucepan, melt the remaining 1 tablespoon butter over medium heat. Stir in the grated onion and cook 1 minute until fragrant, then sprinkle in the flour and whisk constantly for 2 minutes to form a blonde roux.
4. Slowly whisk in the evaporated milk and whole milk and bring to a gentle simmer. Cook, whisking often, until the sauce thickens enough to coat the back of a spoon, about 4 to 5 minutes.
5. Remove from the heat and whisk in the mustard powder, salt, pepper, nutmeg, and 2 cups of the cheddar until smooth. Whisk a ladle of the warm sauce into the beaten eggs to temper, then pour the egg mixture back into the saucepan and whisk to combine.
6. Fold the drained macaroni and the remaining 1 cup cheddar into the sauce until every noodle is coated. Pour into the prepared dish, smoothing the top, and sprinkle evenly with the Parmesan topping.
7. Bake on the middle rack for 30 to 35 minutes, until the top is deeply golden, the edges are bubbling, and the center is just set (a knife inserted should come out mostly clean).
8. Let the pie rest on a wire rack for at least 15 minutes before slicing; this resting time is essential so the custard sets and the slices hold their shape. Cut into wedges and serve warm.

Cook’s Notes

• Grating the onion on a microplane (rather than chopping) is the traditional Bajan technique: it melts into the sauce for flavor without any crunchy bits.
• Pull the pasta a full minute shy of al dente, or it will turn mushy once it absorbs the custard during baking.
• Resting the pie for 15 minutes is non-negotiable; the eggs need time to set so you can cut clean pie-like slices.
• For a kick of heat, stir in 1 finely minced Scotch bonnet (seeded) or a pinch of cayenne with the mustard powder.
• Leftovers reheat beautifully in a 300°F oven covered with foil; avoid the microwave or the custard can weep.

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