Chefs' Recipes

Paul Carmichael's macaroni pie

The Momofuku Seiobo chef turns this simple dish into a Christmas essential.

By Paul Carmichael
  • 30 mins preparation
  • 1 hr cooking Plus cooling
  • Print
"This is an American import into the Bajan food culture, but it's here to stay - no Sunday lunch or Christmas feast is complete without macaroni pie," says Carmichael. "One of my favourite school meals was macaroni pie and beef stew. That little piece of pie was laced with so much ketchup it was orange. I remember going back for seconds every time. I'm finally starting to piece together why I was such a fat kid."


  • 350 gm dried elbow macaroni
  • 350 gm mozzarella, shredded
  • 90 gm butter, diced, plus extra for greasing
  • 1 onion, finely chopped
  • 1/2 red capsicum, finely chopped
  • 2 small garlic cloves, finely grated
  • 1 small fresh bay leaf
  • 45 gm plain flour
  • 750 ml (3 cups) milk
  • 170 gm cream cheese, diced
  • 2 tbsp tomato sauce (ketchup)
  • 1 1/2 tsp American-style or Dijon mustard
  • 1 tsp hot sauce
  • 500 gm sharp cheddar, coarsely grated
  • 150 gm parmesan, finely grated


  • 1
    Preheat oven to 170C and butter a large wide baking dish (about 3½-litre capacity). Cook macaroni in a large saucepan of boiling salted water until al dente (5-6 minutes). Drain, place macaroni in cold water to cool, then drain well. Combine with mozzarella in a bowl and set aside.
  • 2
    Heat butter in a saucepan over medium heat, add onion, capsicum, garlic and bay leaf and sauté until translucent (7- 8 minutes). Stir in flour and stir constantly for 1 minute, then gradually whisk in the milk, then cook over low heat, stirring occasionally, until thick (24-25 minutes). Stir in cream cheese, tomato sauce, mustard, hot sauce, 350gm cheddar and 1 tsp coarsely ground black pepper. Remove from heat and whisk until cheeses melt (1-2 minutes). Adjust seasoning, remove bay leaf, combine sauce with macaroni mixture and pour into prepared dish. Top evenly with remaining cheddar and parmesan and bake until golden brown and a crust has formed (25-30 minutes). Serve hot.


Drink Suggestion: A saviagnin, such as 2007 Domaine de la Pinte Savagnin, Arbois. Drink suggestion by Ambrose Chiang