Bajan Macaroni Pie

My family and I used to vacation at a glorious beach house called Sea Isle on Gibbs beach in Barbados.  My memories of Barbados as a child are all amazing and when I returned as an adult nothing had changed.  Even Charles the gardener and the Chefs Gwen and Ina were still there taking great care of this home. 

If I had to choose what my favourite memories of these holidays were, I would say snorkelling for seashells in the crystal blue water, the amazing staff that treated me like I was family and the chef prepared food made for every meal each day.

Sadly, the house has been sold and is no longer available to me and my family, but on my final visit, Chef Ina shared her flying fish, fried plantain and macaroni pie recipes with me.  This macaroni pie is similar to a macaroni and cheese bake but for some reason when I make this it is like no other mac and cheese you can find.  Maybe its the memories of learning from Ina in the kitchen, maybe its the smell and sound of the sea I recall while making it or maybe its the vacation vibe I get wile I'm preparing and eating it.  Whatever it is, this is the best recipe for macaroni pie you will ever taste. 

For the pie

1-500g pkg macaroni (spaghetti length not elbow style)

5 cups (400g) grated sharp white cheddar

1 large onion, minced fine

1 can (354 mL) evaporated milk

1 large egg

6 Tbsp butter

1 1/2 tsp dry mustard (or to taste)

2 Tbsp mayonnaise

salt and white pepper to taste

breadcrumbs for topping (optional)

2 plum tomatoes sliced for topping (optional)

Boil the macaroni until almost al dente.; drain and set aside. 

Add butter and onion to the pot and cook until onions become soft.  Add milk and egg and mix well.  Add mustard, pepper, mayo and 4 cups of cheese.  Add salt and pepper to taste.  Add macaroni back in and mix well to coat. 

Grease a 9x13 pyrex dish with butter.  Pour macaroni mixture in dish and spread evenly.  Sprinkle remaining 1 cup of cheese and top with breadcrumbs and tomatoes slices if using.

Bake for 30 minutes or until top is golden brown.  Let stand 15 minutes before serving.