I feel like this is one dish that no matter the version you make, it’s almost impossible for it not to come out tasting good. My own recipe is like neither, but after experimenting making macaroni pie so many different ways I loved it the most doing it this way although I love my maternal aunt’s (she lives in Barbados) traditional macaroni pie and the macaroni au gratin my dad would buy me from the Haitian restaurant. I grew up eating both macaroni pie (Bajan style) with my mom’s family and macaroni au gratin (Haitian style) with my dad’s style.
Mine is not traditional in any sense of the word, actually far from it lol. I’ve tried both before and didn’t like how it came out when I did it myself/felt the step was unnecessary so now I just do it this way instead. I make mine with half and half, garlic, ricotta cheese, and four other cheeses and bake it in the oven so it stands when you cut it.
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