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Simple Macaroni Pie Tropical Island Favorite

Linda Gassenheimer Knight-Ridder Newspapers

While on a trip to sunny, tropical Barbados, I was surprised to hear islanders talk about macaroni pie.

Said one: “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.”

It is probably the strong English influence that prompted this island favorite. Here’s one version, accompanied by Island Beet and Carrot Salad. Together, they contain 729 calories per serving with 28 percent of calories from fat.

Macaroni Pie

6 ounces small elbow macaroni (1-1/2 cup)

Olive oil spray

1/2 medium yellow onion, grated (1 cup)

1 medium green bell pepper, grated (1 cup)

1 cup fat-free ricotta

4 ounces shredded sharp Cheddar cheese (1 cup), divided

Several drops hot pepper sauce

Salt and freshly ground black pepper

Place a large pot with 3 to 4 quarts water on to boil. Add macaroni and boil 10 minutes.

Meanwhile, spray a 10-inch nonstick skillet with vegetable oil spray and saute onions and green pepper 5 minutes.

Combine ricotta and half the Cheddar cheese. Add hot pepper sauce and mix in onions and green pepper.

Drain macaroni and add to cheese mixture. Add salt and pepper to taste. Return to skillet and sprinkle remaining cheddar evenly over the top. Cover with a lid and let set on medium heat 10 minutes.

Yield: 2 servings.

Nutrition information per serving: 663 calories, 42 grams protein, 75 grams carbohydrate, 21 grams fat (29 percent fat calories) 1.9 grams fiber, 70 milligrams cholesterol, 940 milligrams sodium.

Island Beet and Carrot Salad

10 peeled baby carrots, grated (1/2 cup)

1 cup sliced canned beets

Dressing:

1 tablespoon white vinegar

2 teaspoons Dijon mustard

1 teaspoon olive oil

Salt and freshly ground black pepper

Grate baby carrots, by hand or in food processor. Drain beet slices and arrange in a circle on a plate. Spoon grated carrots into center of plate.

Mix vinegar and mustard together. Blend in oil and salt and pepper to taste. Spoon over the carrots and beets.

Yield: 2 servings.

Nutrition information per serving: 66 calories, 1 gram protein, 10 grams carbohydrate, 3 grams fat (41 percent fat calories), 2.5 grams fiber, no cholesterol, 367 milligrams sodium.