You have reached your limit of free articles this month.

Enjoy unlimited access to

Starting at just 99¢ for 8 weeks.


  • ePAPER

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks


Welcome to

This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content.

You can read free articles of your choice a month that are only available on

Macaroni Pie features rich, delicious cheeses

Bajans love macaroni pie, but their own special type. 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

4 oz. small elbow macaroni (about 1 cup)

Olive oil spray

1 1/2 cups frozen diced onion

1 1/2 cups frozen diced green bell pepper

1 cup fat-free ricotta

1 cup shredded, reduced-fat sharp cheddar cheese, divided use

Several drops hot pepper sauce

Salt and freshly ground black pepper

Place a large pot with 3 to 4 quarts water on to boil. When water boils, add macaroni and boil ten 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.

Yield 2 servings

Island Beet and Carrot Salad

Recipe by Linda Gassenheimer

1 cup quartered canned beets

1 cup shredded carrots

2 Tbsp. 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.

Yield 2 servings

Reader Comments ...

Next Up in Austin360 Eats

Genre films like ‘Get Out’ tackle serious issues — why can’t dramas?
Genre films like ‘Get Out’ tackle serious issues — why can’t dramas?

We’re only three months into 2017, but it’s safe to say that the sleeper sensation of the year will be “Get Out,” Jordan Peele’s horror film that manages to be both fiendishly clever and soberingly on-point about racism, white supremacy and liberal hypocrisy. An enormous box office success that has earned more than $130...
You think you don't like beets? Try 'em this way.
You think you don't like beets? Try 'em this way.

This salad, best described as a "small plate" using the current culinary lingo, offers a refreshing bright spot this time of year when we have had our fill of roasted roots and stews and are ready to move on to something sunnier. Sure, the dish is anchored by the deep earthiness of roasted beets, but they are given a different outlook, layered...
Celebrate the Afrobeat legacy of Fela Kuti at Long Center concert
Celebrate the Afrobeat legacy of Fela Kuti at Long Center concert

1. “Fela! The Concert” 8 p.m. March 26. $25-$50. The Long Center, 701 W. Riverside Drive. 512-474-5664, This multimedia extravaganza of rhythm, beat and culture celebrates the Afrobeat legacy of Fela Kuti. “Fela! the Concert” features electrifying rhythms from a live 10-piece Afrobeat band, as well as nine...
Austin Dance Festival inspires artistic sense of community
Austin Dance Festival inspires artistic sense of community

When Kathy Dunn Hamrick founded the Austin Dance Festival three years ago, her mission was simple: “I wanted to showcase as many artists as we could in a community atmosphere, not a stale, cold one.” The artistic director of modern dance troupe Kathy Dunn Hamrick Dance Company since 1999, Hamrick and the dancers she’s mentored have...
Music and a ‘Beautiful’ musical among arts events this week
Music and a ‘Beautiful’ musical among arts events this week

Music “Notre Dame Cathedral, c. 1200.” The Texas Early Music Project explores the groundbreaking music of Léonin and Pérotin of the 12th century School of Notre-Dame, whose musical innovations are the foundation for almost all the music we enjoy today in the Western world. 8 p.m. March 25, St. Mary’s Cathedral, 203 E...
More Stories