Dinner · Caribbean

Barbadian Macaroni Pie

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 17, 2026

This is the Caribbean's answer to mac and cheese: a sturdy, sliceable baked pasta loaded with sharp cheddar and a little heat from pepper sauce and cayenne. It bakes up with a golden, crumb-topped crust and a creamy, cheesy middle that holds its shape on the plate. Serve it as a hearty main or alongside grilled chicken or fish.

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Barbadian Macaroni Pie

Why you'll love this

  • Cuts into firm, cheesy slices instead of a loose scoop.
  • One bowl of comfort that doubles as a main or a side.
  • That golden breadcrumb crust over a creamy center.
  • Easy pantry ingredients and no fussy cheese sauce to whisk.

EveryDayMeal recipe

Barbadian Macaroni Pie

Prep
15m
Cook
40m
Total
55m
Serves
6
Level
Easy

Ingredients

  • 8 oz (about 2 cups dry) macaroni (elbows)
  • 1 tablespoon butter
  • 3 cups (about 13 oz) sharp cheddar cheese, grated
  • 1 large egg
  • 1 cup milk
  • 2 teaspoons onion powder
  • 1 teaspoon prepared mustard
  • 1 teaspoon white or black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper (or hot pepper sauce)
  • 2 tablespoons fine breadcrumbs
  • 2 teaspoons butter, for topping
  • 2 tablespoons grated cheddar, for topping

Equipment

  • Large pot
  • Colander
  • Box grater
  • Mixing bowl
  • Whisk
  • Ovenproof casserole dish

Instructions

  1. Bring a large pot of salted water to a rolling boil, then add the macaroni and cook uncovered until just tender, about 8 minutes. You want it firm, not mushy, since it will keep cooking in the oven.
  2. Meanwhile, preheat your oven to 350F and lightly grease an ovenproof casserole dish so the pie releases cleanly later.
  3. Drain the macaroni well and return it to the hot pot, then stir in 1 tablespoon butter so it melts and coats every piece.
  4. Add the 3 cups grated cheddar to the warm macaroni and stir until the cheese starts to soften and cling, which helps it melt evenly as it bakes.
  5. In a bowl, whisk the egg until light and frothy, then whisk in the milk, onion powder, mustard, pepper, salt, and cayenne (or pepper sauce) until smooth.
  6. Pour the egg mixture over the macaroni and stir well so the custard works its way through, which is what sets the pie so you can slice it.
  7. Scrape everything into the greased dish and spread it level, then dot the top with the 2 teaspoons butter and scatter on the 2 tablespoons cheddar and the breadcrumbs for a crisp, golden crust.
  8. Bake in the center of the oven for 30 to 45 minutes (longer for a deeper dish), until the top is golden brown and the center is set and no longer jiggly. Let it rest 10 minutes before cutting so the slices hold together.

Tips from the kitchen

  • Grate your own cheese from a block. Pre-shredded cheese is coated with anti-caking powder that keeps it from melting smoothly.
  • Undercook the macaroni by a minute or two. It soaks up the custard and finishes in the oven, so starting too soft leads to mush.
  • Let the pie rest at least 10 minutes out of the oven. This is the difference between neat slices and a loose scoop.

Estimated nutrition per serving: 480 cal · 24g protein · 35g carbs · 27g fat

Make it your own

  • Stir in a pinch of grated nutmeg or a spoon of ketchup, both traditional Bajan touches.
  • Swap in a mix of cheddar and Gruyere or Monterey Jack for extra melt.
  • Add a few dashes of your favorite hot sauce for more island heat.

Storing & make-ahead

Cover and refrigerate for up to 4 days. Reheat slices in a 350F oven for about 15 minutes, or microwave individual portions. You can assemble the whole pie a day ahead and bake it straight from the fridge, adding a few extra minutes.

Good to know

Why is my macaroni pie dry?
It was likely overbaked or short on custard. Pull it when the center is just set, and make sure the full cup of milk and the egg are mixed through.
Can I make it less spicy?
Yes. Cut the cayenne to a pinch or leave it out entirely. The onion powder and mustard still give it plenty of savory flavor.
What cheese works best?
A good sharp cheddar is traditional and gives the best flavor. Grate it fresh from a block for the smoothest melt.
Can I double the recipe?
Absolutely. Use a larger, deeper dish and add 10 to 15 minutes to the bake time, checking that the center is set.

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