Dinner · Barbadian

Bajan Macaroni Pie

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 25, 2026

This is Barbados comfort food at its finest: tender macaroni bound in a sharp, cheesy custard and baked until the top turns golden and crisp. It slices like a casserole and eats like the best mac and cheese you have ever had, with a gentle kick of pepper and mustard. Serve it as a hearty main or alongside chicken or fish.

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Bajan Macaroni Pie

Why you'll love this

  • Sharp cheddar and a spiced custard make it richer than plain mac and cheese.
  • One dish, simple pantry ingredients, no fussy roux to whisk.
  • That crisp, cheesy, buttery breadcrumb top is the best part.
  • Great as a main or a hearty side for a crowd.

EveryDayMeal recipe

Bajan Macaroni Pie

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

Ingredients

  • 9 oz (about 2 1/2 cups dry) macaroni or elbow pasta
  • 1 tablespoon butter
  • 13 oz (about 3 1/4 cups) sharp cheddar cheese, grated
  • 1 large egg
  • 1 cup whole milk
  • 2 teaspoons onion powder
  • 1 teaspoon prepared mustard
  • 1 teaspoon white or black pepper
  • 1 teaspoon (plus more for the pasta water) salt
  • 1/2 teaspoon cayenne pepper or hot pepper sauce
  • 2 tablespoons fine breadcrumbs
  • 2 teaspoons butter, for the top
  • 2 tablespoons cheddar cheese, grated, for the top

Equipment

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

Instructions

  1. Preheat your oven to 350F and lightly grease an ovenproof casserole dish so the pie releases cleanly later.
  2. Bring a large pot of salted water to a rolling boil, add the macaroni, and cook uncovered until just tender but still firm, about 8 minutes, since it will finish softening in the oven.
  3. Drain the pasta well and return it to the hot pot, then stir in 1 tablespoon butter until it melts and coats every piece.
  4. Add most of the grated cheddar to the warm macaroni and stir so the heat starts to melt it into a creamy coating.
  5. In a bowl, whisk the egg until light and frothy, then whisk in the milk, onion powder, pepper, salt, mustard, and cayenne (or hot sauce) so the seasoning is evenly blended.
  6. Pour the egg mixture over the cheesy macaroni and stir until everything is well combined and looks loose and saucy.
  7. Scrape the mixture into the greased dish and level the top, then scatter over the reserved cheese, dot with the 2 teaspoons butter, and sprinkle the breadcrumbs evenly across the surface.
  8. Bake in the center of the oven for 30 to 45 minutes, until the custard is set and the top is golden and crisp; deeper dishes need the longer time. Let it rest 10 minutes before slicing so it holds together.

Tips from the kitchen

  • Grate the cheese yourself from a block; pre-shredded cheese is coated in starch and melts less smoothly.
  • Stir the cheese into the pasta while it is still hot so it starts melting before the custard goes in.
  • Let the pie rest 10 minutes out of the oven so the slices set up instead of sliding apart.

Estimated nutrition per serving: 480 cal · 23g protein · 36g carbs · 27g fat

Make it your own

  • Add a pinch of nutmeg or a spoon of ketchup to the custard for a classic Bajan twist.
  • Swap in a mix of cheddar and Gruyere for a deeper, nuttier flavor.
  • Stir in a diced sauteed onion or a little chopped bell pepper for extra texture.

Storing & make-ahead

Cover and refrigerate leftovers up to 4 days. Reheat individual portions in the microwave, or warm the whole dish covered at 325F until hot. You can assemble it a day ahead and bake straight from the fridge, adding a few extra minutes.

Good to know

Why is my macaroni pie dry?
Usually the pasta was overcooked or baked too long. Cook it just to tender, and pull the pie once the custard is set and the top is golden.
Can I make it without egg?
The egg helps the pie set and slice cleanly. Without it you will get a looser, more sauce-like mac and cheese, which still tastes great but will not hold its shape.
What cheese works best?
A good sharp cheddar is traditional and gives the boldest flavor. Grate it fresh for the smoothest melt.
How spicy is it?
Mild with a gentle warmth from the cayenne. Add more hot pepper sauce for a stronger Bajan kick, or leave it out for kids.

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