Macaroni pie from Barbados packs some spice

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This article was published 29/06/2011 (5524 days ago), so information in it may no longer be current.

Barbara Gmitrowski was recently vacationing in Barbados and fell in love with one of the island’s most popular dishes, macaroni pie. While there are many variations — everybody seems to have his or her own version, Barbara says — mac pie is always solid enough to cut into wedges and usually packs some hot-sauce-infused intensity. Laura Patton sent in a recipe from the historic Sunbury House, while Lynn and Bill Shead sent in a version from Jill Walker’s Cooking Barbados, which they’ve enjoyed in Barbados and here at home.

Currently, Elisabeth Laing is hoping someone might have a recipe for a really good garlic jelly. If you can help with a recipe request, have your own request, or a favourite recipe you’d like to share, send an email to recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

 

Bajan macaroni pie

(adapted from Jill Walker’s Cooking Barbados)

340 g (12 oz or about 3 cups) macaroni

30 ml (2 tbsp) butter or margarine

1 large onion, finely chopped

1 sweet red pepper, finely chopped

400 g (14 oz or about 3 1/2 cups) grated cheddar cheese, divided

60 ml (4 tbsp) ketchup

30-45 ml (2-3 tbsp) breadcrumbs

optional additions: hot pepper sauce, mustard, chopped vegetables, chopped ham or chopped cooked bacon

Preheat oven to 175C (350F). Cook the macaroni in a large pot of boiling salted water just until done, about 6-8 minutes. Drain and rinse in hot water. Melt the margarine in the pan and sauté the onions and red pepper over medium heat until softened, about 3-5 minutes. Add the macaroni and 340 g (12 oz or about 3 cups) of the cheese and cook over low heat, stirring constantly, until cheese is melted. Stir in ketchup, as well as any optional additions. Place in a baking dish, cover with remaining cheese and breadcrumbs and cook in preheated oven for 15 minutes or until golden brown. Serves 6.

Tester’s notes: With its firm texture and intensely cheesy flavour, this makes a change from the standard Canadian mac ‘n’ cheese. You can be fairly flexible with the size and shape of the baking dish, though cooking times may vary a bit. I used a 22×33 cm (9x13in) glass dish, and it baked up nicely within 15 minutes. The hot pepper sauce and mustard are optional but highly recommended: The sharpness really complements the richness of the cheese.

 

Sunbury House macaroni pie

340 g (12 oz or about 3 cups) lined penne or macaroni

340 g (12 oz or about 3 cups) grated sharp cheddar cheese, (set aside 30-45 ml, or 2-3 tbsp, for topping)

1 egg

250 ml (1 cup) evaporated milk

1 small onion, grated or very finely chopped

5 ml (1 tsp) hot English mustard (like Colman’s or Keen’s)

15 ml (1 tbsp) yellow mustard

2 ml (1/2 tsp) white pepper

5 ml (1 tsp) salt

5 ml (1 tsp) hot pepper sauce (like Louisiana Hot Sauce or Frank’s RedHot), or to taste

20 ml (4 tsp) ketchup

1 sweet red pepper, finely chopped

Topping:

30 ml (2 tbsp) breadcrumbs

10 ml (2 tsp) butter

reserved 30-45 ml (2-3 tbsp) grated cheddar cheese

Preheat oven to 175C (350F). Cook pasta in a large pot of boiling salted water until just done, about 8-10 minutes for penne, or 6-8 minutes for macaroni. Drain thoroughly, return to pot — but turn off heat — and add butter. Add cheese a little at a time, stirring constantly, until mixed in and melted. In a small bowl, whisk egg and add milk, onion, mustards, white pepper, salt, hot pepper sauce, ketchup and sweet red pepper. Pour into macaroni and mix well. Place the mixture in a greased baking dish. Mix together breadcrumbs, butter and reserved cheese and sprinkle on top. Bake until cheese is golden brown, about 45 minutes. Let cool slightly before serving so pieces will retain pie shape.

Tester’s notes: With the egg and evaporated milk, this version is a little custardy, which makes a really intriguing contrast with the spice, but it’s still firm enough to cut. I used a 22 cm (9 in) round metal pan here. As with the other recipe, you can doctor this up any way you like, with ham or chopped vegetables.