Dinner · 60 min · caribbean

Bajan Macaroni Pie

If you like elbow macaroni, you’ll love this Caribbean dinner — 60 minutes from craving to table. The macros do the talking: 22g protein, 62g carbs, and 24g fat in every 560-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 1 lb dry Elbow macaroni
• 340 g Sharp cheddar
• 1 can Evaporated milk
• 3 Eggs
• 1 tbsp Dijon mustard
• 0.5 Yellow onion
• 2 tbsp Ketchup
• 3 tbsp Butter

Steps

1. Cook the macaroni just shy of al dente — it finishes in the oven, and mushy macaroni pie is a tragedy.
2. Whisk the evaporated milk, eggs, mustard, ketchup, grated onion, salt, and pepper. This custardy base is what sets Bajan macaroni pie apart from American mac and cheese.
3. Toss the pasta with the mixture and two-thirds of the cheddar. Pour into a buttered baking dish and top with the remaining cheese.
4. Bake at 350°F for 35 to 40 minutes until set, golden, and bubbling at the edges. It should slice cleanly, like a savory cake.
5. Rest 10 minutes before cutting. Served at every Bajan Sunday lunch and every celebration — the starch that anchors the plate.

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