Mac and cheese will have much more flavour if you add my nan's 2 secret ingredients

With Notting Hill Carnival just passing, many Brits of all cultures and ethnicities are enjoying Caribbean food at the end of summer. A staple side dish is mac and cheese to enjoy with jerk chicken or curry goat. Each country in the Caribbean has its own style and way of making this cheesy pasta dish, which is often baked, but the ingredients are always different.

My grandmother (nan) is from Barbados, and we call this signature dish macaroni pie. Bajans are known for controversially adding two strange ingredients to this dish that other Caribbeans question - but ultimately make our version the best. Commonly, people from Barbados will add ketchup and mustard to their pie, but my nan (arriving during Windrush) replaces the tart mustard with brown sauce.

My family's macaroni pie is, without a doubt, a crowd pleaser that can be enjoyed with any meal or simply by itself. My dish has a crispy baked top with a cheesy and slightly creamy centre that's packed with flavour.

I grew up learning how to cook from watching and observing my mum and nan in the Kitchen. Most of the time, they season and cook with their soul, their eyes, and their nose, not any measurements. And now I do the same, but I have attempted to write out the exact amount of ingredients you need (please tweak as you feel!).

Here's how to make my family's Bajan Macaroni pie: Ingredients

Note: I have a large family, and these measurements will make a full medium-sized baking tray and a half worth of mac and cheese. Please reduce the measurements for a smaller serving.

• 1kg bag of macaroni shells
• Two bags of 200g four cheese mix blend (shredded)
• One 240g bag of red Leicester
• Two 400g Dolmio white lasagne sauce (my ultimate lazy cheat for white sauce)
• Six tablespoons of ketchup
• Three tablespoons of brown sauce
• Three tablespoons of garlic paste
• Three tablespoons of paprika
• Salt and pepper to taste
• Oregano - optional for topping
• Parmesan - optional for extra cheese

Method

Begin by boiling a large pot with hot water. Cooking pasta is always controversial, but I always salt my water before adding my pasta shells to the hot water. As this is a large pot, the cooking time for the pasta was roughly 25 minutes.

You want your shells to be soft but not mushy. Drain the water thoroughly and return the macaroni to the hot, empty pot.

It's crucial to act when the pot and the pasta are hot, as this will help melt the cheese. Pour in one full bag of the four mixed cheeses (or whatever cheese you prefer but the more there is variety, the better the taste).

Then, pour in half the bag of red Leicester cheese. I had some Parmesan left over in my fridge, so I sprinkled some of that in there, too, but this is completely optional! Mix thoroughly so that every piece of macaroni is clumped together.

Next, pour in your white sauce. You can either make this yourself or use my lazy chef cheat code of pre-made white sauce. Pour in both bottles and mix well.

You will then add your seasonings, ketchup, and brown sauce, which will turn the pasta from pale to yellowy, creamy.

While you're adding your ingredients, taste the mixture to determine what ratio works for you. When I was younger, I could eat a whole bowl of unbaked macaroni pie.

Once combined, pour into your trays and sprinkle your leftover cheese on top. Sprinkle a healthy amount of oregano and place in the oven at 180 °C (fan) for 30 minutes or until golden brown.

When your pie is ready, remove it from the oven and let it cool for a little before cutting it open. The result should be a crispy top with a gooey, cheesy centre.

When you bite into it, you'll have a burst of flavour in your mouth that perfectly complements the cheese. I guarantee it'll be the best you've ever had!

Macaroni pie is my ultimate comfort food. It reminds me of the time my nan (who is now 88) was able to stand up and cook a storm for the whole family. I hope this dish brings you warmth and joy as it does for me.