Ingredients

• 400 grams macaroni
• 12 cups water
• 3 tbsp. salt (or to taste)
• 2 tbsp. vegetable oil
• 1 tsp black pepper
• 1½ cups milk
• 1 small onion grated
• 2 ozs. flour
• 4 ozs. Anchor Salted Butter
• 250 grams grated Anchor Vegetarian Cheddar Cheese
• 1 tbsp. yellow Bajan pepper sauce
• 2 tbsp. yellow mustard
• 2 ozs. fine breadcrumbs

Directions

1. In a large pot, bring water to a boil. Add salt, vegetable oil, macaroni and stir. Cook the pasta until firm then drain off water. Mix mustard into the pasta and set aside.
2. In another pot heat 3 ozs Anchor Butter until melted. Add the flour stirring continuously for a couple minutes on a low flame. Do not let it stick.
3. Add in milk and stir. Now add the grated onion, black pepper, and yellow Bajan pepper sauce. Stir until it thickens.
4. Add half of the grated Anchor Vegetarian Cheddar, mix in well. At this point, the cheese will melt, and you’ll have a nice cheesy white sauce.
5. Combine the macaroni and the cheesy white sauce. Mix well so that the macaroni is well coated.
6. Grease a baking dish, pour in half of the macaroni mixture. Sprinkle half of the remaining grated cheese. Layer with the remaining macaroni ending with the cheese.
7. Sprinkle breadcrumbs all over the macaroni pie. Lastly, put a knob of Anchor Butter on the top of the pie.
8. Put the pie into oven which has been preheated to 350°F. Bake for 50-60 mins until it’s a rich golden brown