Caribbean
⭐ Highly Rated
15 minmedium
CaribbeanLunch
Recipe Story
origins & traditionsThis Bajan Macaroni Pie is a beloved Barbadian dish that transforms simple pasta into an irresistible baked casserole. Unlike traditional mac and cheese, this Caribbean version features a denser, more custard-like texture achieved through a combination of evaporated milk, eggs, and sharp cheddar cheese. The addition of smoked turkey adds a subtle smokiness and protein boost, while mustard powder and hot sauce provide authentic island flavoring. Baked until golden and set, each slice holds its shape beautifully, making it perfect for casual gatherings or Sunday dinners. The crispy top layer contrasts wonderfully with the creamy interior, while aromatic herbs like thyme and scallions bring freshness to every bite. This one-pot wonder represents true Barbadian home cooking at its finest.
Instructions
step by step0/12 done
Preheat oven to 350°F (175°C). Grease a 9x13 casserole dish with butter.
Bring a large pot of salted water to boil. Cook macaroni until just al dente, about 7 minutes. Drain well and set aside.
In a large mixing bowl, whisk together eggs, milk, and half-and-half until smooth.
Add cheddar cheese, parmesan cheese, mustard powder, hot sauce, black pepper, salt, thyme, and paprika to the egg mixture. Whisk until well combined.
Dice the smoked turkey breast into small cubes and fold into the cheese mixture.
Add the drained macaroni to the cheese mixture, stirring thoroughly to ensure every piece is coated.
Finely chop onions and mix into the macaroni mixture.
Pour the entire mixture into the prepared casserole dish, spreading evenly.
Dot the top with small pieces of butter and sprinkle additional cheddar cheese for extra browning.
Bake uncovered for 40-45 minutes until the top is golden brown and the center is set (a knife inserted should come out clean).
Remove from oven and let rest for 10 minutes before slicing into squares.
Garnish with fresh parsley and serve warm.
Bajan Macaroni Pie with Smoked Turkey
4.6 (18)
A Barbadian comfort classic featuring creamy, cheesy baked macaroni layered with tender smoked turkey pieces, finished with a golden-brown crust that delivers pure island satisfaction.
medium
1h 5m
8 servings
Ingredients
0 of 16 checked
main
- 1 pounds pasta, elbow macaroni
- 400 grams turkey-breast, smoked, diced
- 3 cups cheese-cheddar, shredded
- 1/2 cups cheese-parmesan, grated
wet
- 4 pieces eggs, beaten
- 1 1/2 cups milk, evaporated or whole
- 3/4 cups half-and-half
- 4 tablespoons butter, divided
aromatics
- 1 pieces onions, finely chopped
seasonings
- 1 teaspoons mustard, dry powder
- 1 teaspoons hot-sauce, Bajan pepper sauce preferred
- 1 teaspoons thyme, dried
- 1/2 teaspoons paprika
- 3/4 teaspoons black-pepper, freshly ground
- 1 1/2 teaspoons salt, or to taste
garnish
- 2 tablespoons parsley, fresh, for garnish (optional)
Chef Tips
expert advice•For authentic Bajan flavor, use sharp aged cheddar rather than mild cheese.
•The pie should be firm enough to slice cleanly - if it seems too loose, bake an additional 5-10 minutes.
•Some Bajans add a pinch of nutmeg for extra warmth.
•You can substitute the smoked turkey with diced ham or leave it out entirely for a vegetarian version.
•Leftovers actually improve in flavor the next day.
•For a spicier version, add finely minced scotch bonnet pepper.
•The key to success is not overcooking the pasta initially, as it continues cooking in the oven.
•Let the pie rest after baking so it sets properly and slices beautifully.
