Bajan Macaroni Pie
If you’re a fan of macaroni and cheese, take note: this will be the most delicious version you will ever eat. Tender pasta in a creamy, cheesy, herb-infused cream sauce. There are 3 types of cheese, and the cream sauce is spiked with Bajan seasonings and flavorful aromatics. It’s simply unlike any mac-n-cheese you’ve had, and it will be the only one you make moving forward.
What makes this Bajan macaroni pie? This is a classic dish from Barbados and it’s brimming with flavor thanks to the seasonings. First, there’s Bajan seasoning (see below for details), paprika, and garam masala – warming spices that bring the cream sauce to life (say goodbye to bland cream sauce). Then, there’s a purée of onion, red bell pepper, and garlic that works its way into the roux. Surprised? I was too, because I’ve never spiked my roux with aromatics; it’s usually just butter and flour. Thanks to this recipe, I will always add aromatics to my roux.
What is Bajan seasoning? Bajan seasoning is an herb and spice blend consisting of onion, thyme, garlic, coriander, turmeric, black pepper, parsley, marjoram, ginger, fenugreek, cumin, anise, allspice, habanero, makrut lime, cinnamon, mustard, mace, and cardamom. Brands vary, but that’s the gist. The Bajan seasoning medley is savory and warm and adds an abundance of flavor to the sauce (and a variety of other dishes, including meat, poultry, seafood, vegetables, soups, stews, and dressings).
Don’t skip the pureed vegetables in the roux. As mentioned above, adding puréed onion, bell pepper, and garlic to the flour-butter roux is game-changing. The aromatics soften and caramelize, and they sweeten the roux while adding their signature notes to the sauce. Use your blender or food processor to make quick work of the task.
Bajan macaroni pie can be served any temperature! I enjoyed my first Bajan macaroni pie warm, straight from the oven at The Local Barbados. But I also had it chilled at Oistins Fish Fry, and on a Cool Runnings catamaran cruise. It’s great at every temperature!
How should you serve your Bajan macaroni pie? This pasta dish is wholly satisfying, so you can serve it as a main dish with a crisp green salad on the side. In Barbados, it was often served as a side dish alongside seafood, chicken, beef, and pork.
How should you store your Bajan macaroni pie? Cool your macaroni pie completely before storing. Cover with plastic or transfer to an airtight container and refrigerate for 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Bajan Macaroni Pie
Ingredients
- 1 pound pasta, such as medium shells, or elbows
- 1 small red onion, quartered
- 1 red bell pepper, seeded and cut into 8 pieces
- 2 cloves garlic, peeled
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk, preferably whole milk
- 1 tablespoon Bajan seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon garam masala
- Salt and freshly ground black pepper
- 8 ounces shredded mozzarella cheese, preferably whole milk
- 4 ounces cream cheese, preferably full-fat
- 1/4 cup ketchup
- 4 ounces grated white cheddar cheese, such as Anchor white cheddar from New Zealand, or any sharp white cheddar
Instructions
- Preheat the oven to 375 degrees. Coat a 13×9-inch baking dish with cooking spray or a thin layer of oil.
- Cook the pasta according to the package directions. Drain and set aside.
- Meanwhile, combine the onion, bell pepper, and garlic in a blender or food processor and process into a puree (we do this for a smooth roux). Set aside.
- Melt the butter in a large saucepan over medium-high heat. When the butter is bubbly, add the pureed onion mixture and cook for 3 to 5 minutes, until soft and aromatic. Whisk in the flour. When the flour is completely incorporated, whisk in the milk. Bring to a simmer. Simmer for 1 to 2 minutes, until the mixture thickens to a gravy-like consistency.
- Reduce the heat to medium-low and whisk in the Bajan seasoning, paprika, garam masala, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 2 minutes to heat through. Stir in the mozzarella cheese, cream cheese, and ketchup. When the cheese has melted, fold in the pasta.
- Transfer the mixture to the prepared pan and top with the cheddar cheese.
- Bake for 15 to 20 minutes, until the cheese melts and the filling is bubbly. If desired, place the pan under the broiler to get the cheese golden.
- Serve hot, room temperature, or chilled.