Bajan Macaroni Pie
Ingredients
- ½ lb dry elbow or tubed macaroni
- 2 tablespoons unsalted butter
- 1 small yellow onion, grated
- 1 tablespoon all-purpose flour
- 1 12 oz can evaporated milk
- 5 cups freshly shredded sharp cheddar cheese (Anchor brand is popular in Barbados)
- ¼ cup ketchup
- 1 tablespoon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground thyme
- 1 teaspoon complete seasoning (with garlic and onion powder)
- Optional: breadcrumbs for topping
Instructions
- Preheat the oven to 350°F (175°C).
- Boil salted water in a large pot and cook the macaroni according to the package instructions until al dente. Drain the noodles.
- Melt the butter in the same pot over medium heat. Add the grated onion and sauté until softened, about 5 minutes.
- Add the flour to the pot and mix until a paste forms.
- Pour in the evaporated milk and whisk over medium-high heat until it comes to a boil and thickens, coating the back of a spoon.
- Turn off the heat and add 4 cups of the shredded cheddar cheese. Whisk until the cheese is fully melted into the milk.
- Mix in the ketchup, mustard, salt, pepper, ground thyme, and complete seasoning.
- Combine the cooked macaroni with the cheese sauce, ensuring the noodles are fully coated.
- Grease a 9×9 baking dish and pour the macaroni mixture into the dish. Top with the remaining 1 cup of cheddar cheese and optional breadcrumbs.
- Bake for 35-40 minutes, or until the top is golden brown and the pie is heated through.
- Allow to cool for a few minutes before serving.
