Barbadian Macaroni Pie

Oistins, on the southern coast of Barbados, is one of my favourite places in the world. Each Friday night, locals and tourists meet for a celebration of local food and culture. Barbadian Macaroni Pie works as both a stand-alone dish or as an accompaniment to a meal – be sure to try the Flying Fish and Mahi-Mahi!

Ingredients
8oz/250g macaroni
One tablespoon of butter or margarine
12oz/375g sharp cheddar cheese, grated
One egg
1 cup 8floz/240ml milk
Two teaspoons of onion powder
One teaspoon of hot English mustard
One teaspoon of white pepper
One teaspoon salt
1/2 teaspoon red pepper sauce or cayenne pepper
Two tablespoons of fine breadcrumbs
Two teaspoons butter
Two tablespoons of grated cheddar cheese

Instructions
Bring water to a boil and add the broken-up macaroni, elbows, and salt. Cook uncovered until tender but not overcooked (about 8 minutes). Preheat a moderately hot oven to 350F (180C). Drain the macaroni thoroughly, put it back into the same hot saucepan cooked in, and mix in the butter. Grate the cheese and mix it with the macaroni while it is still warm. Whisk the egg until fluffy, and add the milk, onion powder, white pepper, salt, pepper sauce, and mustard. Pour in with the macaroni and mix. Place in a greased ovenproof casserole dish. Top with butter, some grated cheese, and fine breadcrumbs. Bake in the center of the oven for about 30-45 minutes, depending on the dish’s depth.