Macaroni Pie

Preheat the oven to 180C (350F). Bring a large pot of salted water to a rolling boil. Break the macaroni tubes into halves or thirds — this is traditional Bajan style — and cook until tender but still slightly firm, about nine minutes.

Drain the macaroni well and return it to the pot. While still hot, add two-thirds of the grated cheddar cheese and stir until the cheese melts into the warm pasta, coating every piece in a thick, clinging layer of cheese.

In a separate bowl, whisk together the beaten eggs, whole milk, evaporated milk, ketchup, mustard, grated onion, and marjoram. The ketchup and mustard are signature Bajan additions that give this pie its distinctive tangy-sweet flavour.

Pour the egg and milk mixture over the cheesy macaroni and fold together until evenly combined. Season generously with salt and black pepper. The mixture should be wet but not soupy — it will set firm during baking.

Grease a deep baking dish with butter. Pour the macaroni mixture in and press it down gently with a spatula to create an even, compact layer. Scatter the remaining grated cheese evenly over the top.

Bake uncovered for thirty-five to forty minutes until the top is golden brown and the pie is set firm throughout. A knife inserted in the centre should come out clean, not wet with uncooked egg mixture.

Remove from the oven and allow the pie to rest for at least fifteen minutes before cutting. This resting time lets the pie firm up so it can be sliced into clean, neat squares — a proper Bajan macaroni pie holds its shape like a casserole.