Macaroni pie is a cheesy macaroni casserole that is eaten everywhere in Barbados. Vegan version is easy to make with nutritional yeast. A common way to make it is use long pasta tubs and break them into smaller pieces, but elbow macaroni or other pasta is fine too.
Quite possibly every western culture has their own version of mac pie, like Mac’n’cheese, “Kraft food” (we were told Canadians know it by the name of the most famous manufacturer), even Finnish makaronilaatikko belongs to the same family. The barbadian version naturally has mustard and chili peppers in it.
250 g macaroni (long tubs broken in smaller pieces)
4 dl oat or soy milk
3 tbsp wheat flour
3 tbsp nutritional yeast
0,5 dl oil
2 tsp Dijon mustard
1 heaping tbsp ketchup
0,5-1 tsp cayenne
salt, white pepper
melting vegan cheese
Boil the macaroni according to instructions on the package and drain. Grease a dish and spread the cooked macaroni in it.
Make the sauce: Whisk all the sauce ingredients together in a saucepan. Heat on medium (medium-high) heat, stirring frequently, until the sauce starts bubbling and gets thicker. Pour the sauce over macaroni and stir a little to let the sauce flow everywhere between the macaronis. Sprinkle with bread crumbs or melting cheese if you want to. Bake about 30 minutes in 200 Celsius Degrees.