Bajan Macaroni Pie

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Bajan Macaroni Pie

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Adjust Servings:
For the tofu cheddar:
1 block medium-firm tofu Tofu
2 tablespoons unsweetened Almond milk
1/2 teaspoon Corn starch
1/2 teaspoon Sea salt
1/4 teaspoon Turmeric
For the roux:
1/3 cup Vegetable butter
1/3 cup + 1 tablespoon Gluten-free all purpose flour
3/4 cup unsweetened Almond milk
1 tablespoon Dijon mustard
2 tablespoons Nutritional yeast
To taste Sea salt
For the macaroni:
1 box (350 g) gluten-free macaroni Pasta
1 pinch Rock salt
2 tablespoons Breadcrumbs
2 teaspoons Vegetable butter
For the sauce:
1 teaspoon Garlic paste
1 teaspoon Dried onion
3 tablespoons Tomato sauce
1 tablespoon Bajan seasoning
1 tablespoon Dijon mustard
2 tablespoons Parsley
1/2 teaspoon dried Thyme
1 teaspoon Paprika
1 teaspoon Black pepper
1 teaspoon White pepper

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

Bored of the same old mac-and-cheese? Try this Caribbean version with Bajan seasoning and mustard to spice up your Mac!

  • 1 hour and 30 minutes
  • Serves 8
  • Medium


  • For the tofu cheddar:

  • For the roux:

  • For the macaroni:

  • For the sauce:



Bajan Macaroni Pie takes the classic flavour of American mac-and-cheese and adds a twist of Caribbean flavours. With Bajan seasoning, tomato sauce, and mustard, it has a very peculiar flavour that makes Mac-and-cheese way more interesting!

To prepare it, start with blending together all the ingredients for the tofu cheddar. Then, prepare the roux, cook the macaroni, and finish the seasoning with the additional ingredients for the sauce. When al dente, transfer the macaroni to a large bowl with the sauce and mix everything together. Transfer to a greased baking dish, sprinkle with breadcrumbs on top, add a little vegetable butter, and put in the oven for one hour until it forms a crust.

Take out of the oven and allow to cool for 15-30 minutes before serving.


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5 minutes

Prepare the tofu cheddar

Gently pat dry the tofu and dice it into large chunks. Transfer to the mixer's bowl with the rest of the ingredients for the tofu cheddar and process until you obtain a fine texture. Set aside.

5 minutes

Prepare the roux

In a small pot, melt the vegetable butter and whisk in half of the flour until you obtain a thick cream. Then, stir in the almond milk and bring to the boil. Cook for a couple of minutes, until it thickens, then take off the heat. Stir in the rest of the ingredients and set aside.

10 minutes

Cook the pasta

Cook the macaroni in abundant water and a pinch of salt. Follow the instructions on the package for the cooking time. When al dente, drain and set aside.

5 minutes

Season the sauce and mix

While the pasta is cooking, transfer the tofu cheddar and the roux to a large salad bowl. Add the ingredients for the sauce and mix well. Finally, add the pasta and mix again until well incorporated.

5 minutes

Compose the dish

Pre-heat the oven to 350 degrees. With a little vegetable butter, grease a baking dish. Transfer the macaroni mix to the dish and level it. Sprinkle on top with breadcrumbs and dot with a little vegetable butter on top.

1 hour

Bake and serve

Bake for one hour in the oven. A thin golden crust must form on the surface. When cooked, take out of the oven and sed aside to cool down for 15-30 minutes before serving.



I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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