One more thing on cheese-no cheese browns quite like mozzarella, so try this variety for a beautiful golden top. I also like throwing in parmesan and a sharper or milder cheddar to keep the flavor interesting. Yet, there’s so much more flavor and melted, gooey goodness to be had from adding other cheeses like mozzarella. In Barbados, the most popular option for macaroni pie is New Zealand cheddar. And, most of all, never cook your pasta in a covered saucepan- never. The best way to achieve this is to keep an eye on the pasta as it boils, tasting it along the way. Ideally, go for an al dente finish-not too soft but firm to the bite. Getting your pasta to be just the right texture can be tough. These two tend to work better than other pastas such a penne or ziti, which I’ve found need way more moisture for a good bake.Ģ. Others use elbow macaroni, which I prefer. Some Bajans use a type of bucatini or perciatelli (long, hollow tubes), broken into bits. While Bajans call it “macaroni pie,” it isn’t always made with macaroni. In this post, I’m sharing the mistakes I made along the way so you don’t have to, as well as tips for making this yummy-in-your-tummy Barbadian dish. Truth is, perfecting my Bajan macaroni pie recipe has taken me years but finally, I think I’ve got it. It’s that one thing most Bajans born in the 80’s and beyond can’t seem to get enough of. If you’re from Barbados, you know that macaroni pie is a staple on most dinner tables, particularly on Sundays and on holidays.
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