Entree: Barbados – Southern Culinary Region – Macaroni Pie (Baked Barbadian-style cheesy macaroni casserole with a firm custard and browned top)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 12 oz (340 g) elbow macaroni
- 3 cups (340 g) sharp cheddar cheese, grated, divided
- 2 cups (480 ml) whole milk
- 2 large eggs, approx. 100 g
- 2 tbsp (28 g) unsalted butter
- 1 small onion, finely chopped
- 1 tsp (5 g) dry mustard powder
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (50 g) fine breadcrumbs
- 2 tbsp (30 ml) vegetable oil or melted butter for topping

Instructions

1. Preheat the oven to 350°F (175°C). Butter a 9x13-inch (23x33 cm) baking dish.
2. Cook the elbow macaroni in a large pot of salted boiling water until just al dente per package directions. Drain and return to the pot.
3. While pasta cooks, melt 2 tbsp (28 g) butter in a small skillet over medium heat and sauté the chopped onion until soft and translucent, about 4 minutes. Remove from heat.
4. In a large bowl whisk together the milk, eggs, mustard powder, Worcestershire sauce, salt, and pepper until combined.
5. Stir the sautéed onion and 2 cups (226 g) of the grated cheddar into the drained macaroni. Pour the milk-and-egg mixture over the pasta and stir well to combine so cheese distributes evenly.
6. Transfer mixture to the prepared baking dish and smooth the top. Sprinkle remaining 1 cup (113 g) grated cheddar evenly over the surface.
7. Mix the breadcrumbs with 2 tbsp (30 ml) oil or melted butter and sprinkle over the cheese to form a crisp topping.
8. Bake for 35–45 minutes, until the custard is set in the center and the top is deep golden brown. Let rest 10 minutes before slicing into squares and serving.