Food & Drink

Macaroni Pie features rich, delicious cheeses

Bajan Macaroni Pie.
Bajan Macaroni Pie. Tribune News Service

While on a trip to sunny, tropical Barbados, I was surprised to hear islanders talk about macaroni pie. Said one islander: “I love macaroni pie so much that last Christmas we had a contest on our street to see who could make the best one.” Another talked about her mom’s version: “rich and creamy and filled with cheddar cheese.”

Here’s a quick and easy version served with an Island Beet and Carrot Salad.

Fred Tasker’s wine suggestions: The rich cheeses in this dish would be nicely matched by the Rhone Valley’s lush white wine viognier.

Helpful Hints

▪  Fresh diced onion and green bell pepper can be found in the produce section of the market and can be used instead of frozen ones in this recipe.

▪  Sliced canned beets can be used instead of quartered.


▪  Place water for pasta on to boil.

▪  Saute onion and green pepper.

▪  Prepare remaining macaroni ingredients.

▪  Prepare salad while macaroni sets.

Shopping List

Here are the ingredients you’ll need for tonight’s Quick Fix dinner.

To buy: 4 ounces small elbow macaroni, 1 bag frozen diced green bell pepper, 1 bag frozen diced onion, 1 carton fat-free ricotta cheese, 1 bag reduced-fat sharp cheddar cheese, 1 can quartered beets and 1 bag shredded carrots.

Staples: Reduced-fat oil and vinegar dressing, olive oil spray, hot pepper sauce, salt and black peppercorns.

Bajan Macaroni Pie

Recipe by Linda Gassenheimer

Place a large pot with 3 to 4 quarts water on to boil. When water boils, add macaroni and boil 10 minutes. Meanwhile, spray a 10-inch nonstick skillet with olive oil spray and saute onion and green pepper 3 minutes. Set aside. Combine ricotta and half the cheddar cheese in a bowl. Add hot pepper sauce and mix in the onion and green pepper. Drain macaroni and add to cheese mixture. Add salt and pepper to taste. Return mixture to the skillet and sprinkle remaining cheddar evenly over the top. Cover with a lid and let set over medium heat 10 minutes.

Per serving: 491 calories (13 percent from fat), 7.2 g fat (2.8 g saturated, 2.6 g monounsaturated), 12 mg cholesterol, 33.1 g protein, 68.6 g carbohydrates, 5 g fiber, 644 mg sodium.

Serves 2.

Island Beet And Carrot Salad

Recipe by Linda Gassenheimer

1 cup quartered canned beets

1 cup shredded carrots

2 tablespoons reduced-fat oil and vinegar dressing

Salt and freshly ground black pepper

Drain beets and arrange in a circle on a plate. Spoon grated carrots into center of plate. Spoon dressing over the carrots and beets.

Per serving: 68 calories (16 percent from fat), 1.2 g fat (0.1 g saturated, 0.4 g monounsaturated), 1 mg cholesterol, 1.6 g protein, 14 g carbohydrates, 3.1 g fiber, 68 mg sodium.

Serves 2.