Entree: Barbados – Central Culinary Region – Bajan Macaroni Pie (Baked Caribbean-style cheesy elbow macaroni casserole with eggs and island spices)

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 15 min

Total 1 hr 20 min

Ingredients

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

- 1 lb (454 g) elbow macaroni
- 4 tbsp (56 g) unsalted butter, plus 2 tbsp (28 g) melted for topping
- 1 medium onion, finely chopped (approx. 3 7/8 oz (110 g))
- 1 red bell pepper, seeded and finely chopped (approx. 5 1/4 oz (150 g))
- 2 cloves garlic, minced (approx. 0.21 oz (6 g))
- 1–2 Scotch bonnet peppers, seeded and finely chopped (optional) (approx. 0.35 oz (10 g))
- 3 cups (340 g) shredded sharp cheddar cheese, divided
- 1 cup (240 ml) evaporated milk
- 4 large eggs (approx. 7 oz (200 g))
- 1 tsp (5 g) dry mustard powder
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) paprika
- 1/4 tsp (1 g) ground nutmeg (optional)
- 1/2 cup (55 g) fine dry breadcrumbs

Show original ingredient measurements

- 1 lb (454 g) elbow macaroni
- 4 tbsp (56 g) unsalted butter, plus 2 tbsp (28 g) melted for topping
- 1 medium onion, finely chopped (approx. 110 g)
- 1 red bell pepper, seeded and finely chopped (approx. 150 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1–2 Scotch bonnet peppers, seeded and finely chopped (optional) (approx. 10 g)
- 3 cups (340 g) shredded sharp cheddar cheese, divided
- 1 cup (240 ml) evaporated milk
- 4 large eggs (approx. 200 g)
- 1 tsp (5 g) dry mustard powder
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) paprika
- 1/4 tsp (1 g) ground nutmeg (optional)
- 1/2 cup (55 g) fine dry breadcrumbs

Instructions

1. Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente according to package directions; drain and set aside.
2. In a large skillet over medium heat, melt 4 tbsp (56 g) butter. Add the onion, red bell pepper, garlic, and Scotch bonnet (if using) and sauté until softened, about 5–7 minutes.
3. In a large bowl whisk together the eggs, evaporated milk, dry mustard, Worcestershire sauce, salt, black pepper, paprika, and nutmeg until combined.
4. Toss the drained macaroni with the sautéed vegetables and 2 cups (225 g) of the shredded cheddar. Stir in the egg-and-milk mixture until the pasta is evenly coated.
5. Butter a 9x13-inch (23x33 cm) baking dish and transfer the macaroni mixture into it, pressing level. Sprinkle the remaining 1 cup (115 g) cheddar over the top.
6. Mix the breadcrumbs with the 2 tbsp (28 g) melted butter and sprinkle evenly over the cheese. Bake for 35–45 minutes until set, bubbling, and golden on top.
7. Remove from the oven and let rest 10–15 minutes before slicing to serve.