Barbadian Macaroni Pie
A boldly seasoned baked macaroni and cheese pie — a staple side dish at every Bajan Sunday lunch and celebration.
About This Recipe
Barbadian Macaroni Pie is nothing like mild American mac and cheese. It is packed with mustard, ketchup, Worcestershire sauce, and sharp cheddar, then baked until golden and sliceable. It appears at every Sunday table, holiday feast, and rum shop menu across the island, often served alongside rice and peas or stewed chicken.
Ingredients
Serves 6
- 400 gelbow macaroni
- 2 cupssharp cheddar, grated
- 2eggs, beaten
- 1 tbspyellow mustard
- 2 tbspketchup
- 1 tspWorcestershire sauce
Instructions
- 1
Cook pasta
Boil macaroni in salted water until just al dente. Drain and cool slightly.
- 2
Mix filling
Combine pasta with eggs, mustard, ketchup, Worcestershire, half the cheese, salt and pepper. Mix well.
- 3
Bake
Pour into a greased baking dish. Top with remaining cheese. Bake at 180 °C (350 °F) for 35–40 minutes until golden and set.
- 4
Rest and slice
Allow to rest 10 minutes before cutting into squares and serving.
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Pro Tips
- →
Do not overcook pasta — it continues cooking in the oven.
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Evaporated milk stirred in adds creaminess.
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Score the top lightly before baking for a crispier crust.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Variations
- •
Add diced onion and sweet pepper.
- •
Use pepper jack for extra heat.
- •
Mix in cooked minced meat for a one-dish meal.
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Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Refrigerate up to 4 days. Reheat slices in a 160 °C oven for 10 minutes.
History & Origin
Macaroni pie arrived in Barbados via British colonial influence and local cooks transformed it with bold Bajan seasonings. Today it is as central to Sunday lunch as rice and peas.
Frequently Asked Questions
Can I make it ahead?
Yes — assemble the day before, refrigerate, and bake just before serving.
Why add ketchup and mustard?
They are the defining Bajan flavour profile — tangy, sharp, and unmistakably local.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving (260g / 9.2 oz) · 6 servings total
Time Summary
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