Bahamian Macaroni and Cheese

Lynn Dine

By
@diner524

This is a recipe from a blog called the Spice Kit Recipes, by Jenn, with a couple of slight changes from me. Posting for the Culinary Quest 2016.


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Comments:

Serves:

8-10

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

16 oz
package elbow macaroni
24 oz
evaporated milk
4 Tbsp
butter
1 1/2 lb
cheddar cheese, grated, divided
2 Tbsp
onion, finely minced
2 Tbsp
green bell pepper, finely minced
1
habanero pepper, seeded, deveined, finely minced
3
eggs, beaten
1/2 tsp
black pepper
1/2 tsp
salt
1 tsp
paprika for sprinkling on top

Directions Step-By-Step

1
Preheat oven to 400 degrees F.
2
Bring a pot of water to a high boil. Cook the macaroni according to package instructions for al dente, about 5-6 minutes. Meanwhile, mince the onion, bell pepper, and habanero pepper. Heat the evaporated milk in a sauce pan on medium heat for about 5 minutes. You don't want to boil it, just heat it.
3
Drain the macaroni and return them to the pot. Stir in the warm milk, butter, onions, peppers, and ½ the cheese.
Allow to cool 2 minutes.
4
Transfer macaroni to a 9 x 13 inch baking pan and pour the beaten eggs on top. Use a fork or spoon to work them into the macaronis a little. You don't need to stir them, just distribute them and let them settle in a bit.
5
Sprinkle with remaining cheese and then
sprinkle with paprika on top.
6
Bake 35-40 minutes. Allow to cool 20-30 minutes before cutting.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Dairy
Regional Style: Caribbean