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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 400 degrees F.
2Bring 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.
3Drain 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.
4Transfer 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.
5Sprinkle with remaining cheese and then
sprinkle with paprika on top.
6Bake 35-40 minutes. Allow to cool 20-30 minutes before cutting.

About this Recipe

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