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For those of you craving some Bajan macaroni pie, check out this recipe by Desiree (my very own mum):
- 1 pkg macaroni elbows or macaroni long pasta
- 1 cup milk
- a knob of butter
- 1 tsp mustard (Dijon or English mustard for a little spice)
- 8 oz cheddar cheese (grated)
- 1 small onion (finely chopped)
- Salt to taste
- Pepper to taste (cayenne, pepper sauce or fresh black pepper)
- Breadcrumbs (to cover top of pie)
- 1-2 tbsp ketchup or sliced tomatoes in 1 layer (optional)
- 2 eggs (optional)
Before you start you’ll need a pot, an oven proof dish, colander, grater, measuring cup or mug.
Set your oven to 350ºF (175ºC).
Boil a medium pot of salted water, throw in your macaroni and cook uncovered until al dente. Strain and cool down with cold water to stop pasta from cooking. Leave al dente pasta in strainer.
Rinse the same pot, put over low heat and throw in finely chopped onion, butter, milk, mustard, most of your cheese (hold some back to sprinkle on top of the pie), salt and pepper to taste. Mix together well until cheese is melted.
Add macaroni into cheese mixture and fold cheese into pasta until covered. (Make sure your macaroni and mixture look moist NOT swimming in liquid). Do not mix for too long to avoid a mushy mess. 🙂
Pour into your oven proof dish, sprinkle the remaining cheddar and breadcrumbs on top. Bake until cheese is nice and bubbly and the top of your pie is a nice golden colour. Maybe 30 minutes depending on your oven.
Let the pie cool for about 15 minutes before serving.