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Bajan · Caribbean

Bajan macaroni pie

Contains egg (no meat or fish)

A firm, sliceable baked macaroni cheese bound with evaporated milk and egg and seasoned with mustard, onion and a little hot pepper — a Sunday-lunch staple in Barbados.

Bajan macaroni pie is a Bajan pasta dish from Barbados, ready in about 1 hour 20 minutes and made with dried pasta, cheddar and evaporated milk. It serves 8 and is rated easy to cook.

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Baked macaroni pie with a golden cheesy top in a glass dish
Photo: Wendy Harman from Washington DC, USA / Wikimedia Commons · CC-BY-2.0
Prep
15 min
Cook
50 min
Rest
15 min
Total
1 h 20 min
Serves
8
Level
Easy
Calories
479

Ingredients

8 servings

Equipment

Method

  1. Step 1

    Heat the oven (opens in a new tab) to 180 °C and butter (opens in a new tab) a 23 × 33 cm baking dish (opens in a new tab). Cook the macaroni (opens in a new tab) in boiling salted water (1½ tsp salt) until just tender, then drain.

    Pasta boiling in a pot of water
    How it looks · Photo: Gianpiero Ferraro on Pexels

  2. Step 2

    While hot, toss the macaroni (opens in a new tab) with the butter (opens in a new tab) and two-thirds of the cheese until melted.

    • 2 min

  3. Step 3

    Whisk the evaporated milk (opens in a new tab), eggs (opens in a new tab), onion (opens in a new tab), mustard, ketchup (opens in a new tab), hot sauce (opens in a new tab), pepper (opens in a new tab) and remaining salt, then stir through the macaroni (opens in a new tab).

    • 3 min
    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  4. Step 4

    Spread in the dish, top with the rest of the cheese and bake for 35–40 minutes until set and golden. Rest 15 minutes before cutting into squares.

    Food safety: Bake until the egg custard is set in the centre.

About this dish

Origin
Barbados · Commonly attributedMacaroni pie is also a staple in Trinidad and Tobago and elsewhere in the English-speaking Caribbean.Also popular in Trinidad and Tobago, GuyanaMore food from Barbados
Dish
Lunch · Dinner · Pasta · Side dishes · Casseroles & bakes
Cooking method
Boiled, Oven-baked
Taste
creamy, savoury, rich, tangy
Diet
Vegetarian (lacto-ovo) · No nut ingredients · High-protein
All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · Alcohol-free · Pork-free · Beef-free · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Child-friendly · Make-ahead · Uses leftovers
Cook more with
Dried pasta · Cheddar · Evaporated milk · Egg · Butter · Onion
Techniques
Baking · Boiling

Allergens

  • Contains: Milkfrom cheddar, evaporated milk, butter
  • Contains: Eggsfrom dried pasta, egg
  • Contains: Wheatfrom dried pasta
  • Contains: Glutenfrom dried pasta
  • Contains: Mustardfrom prepared mustard, tomato ketchup
  • May contain: Celeryfrom tomato ketchup
  • May contain: Sulphitesfrom prepared mustard

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

479 kcal per serving

Calculated

1 serving ≈ 179 g · recipe makes 8

Where the energy comes from

  • Protein 18%
  • Carbohydrate 43%
  • Fat 40%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy479 kcal268 kcal
Protein21 g11.7 g
Carbohydrate50.8 g28.4 g
Net carbohydrate48.7 g27.2 g
Sugars8 g4.5 g
Added sugars——
Fibre2.2 g1.2 g
Fat21.2 g11.8 g
Saturated fat11.7 g6.5 g
Trans fat——
Cholesterol105 mg59 mg
Sodium997 mg557 mg
Salt equivalent2.5 g1.4 g
Vitamins & minerals per serving
Potassium
353 mg
Calcium
414 mg
Iron
2.3 mg
Magnesium
56 mg
Vitamin A (RAE)
205 µg
Vitamin C
2 mg
Vitamin D
1.4 µg
Vitamin B12
0.6 µg
Folate (DFE)
243 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Resting is essential — it's meant to slice cleanly, not ooze.

Serve with

  • With baked chicken, rice and peas and coleslaw on a Sunday.

Storage

  • Refrigerate for up to 4 days.

Reheating

  • Reheat slices in the oven or microwave until hot through.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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