Traditional Bahamian Mac and Cheese

Vicki Butts (lazyme)

By
@lazyme5909

Across The Bahamas, this satisfying delicacy is prepared as a baked dish, which when cut and portioned results in rich, cheesy squares that hold their shape on the plate and resemble lasagne or casserole in appearance. Eggs, evaporated milk and butter serve as both the binding ingredients and the incredibly creamy foundation for this macaroni bake which is not to be confused with the saucier homestyle versions typically found in North America or the pre-packaged boxes for stovetop mac & cheese.


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Rating:
★★★★★ 4 votes
Comments:
Serves:
8-10
Prep:
15 Min
Cook:
1 Hr 15 Min
Method:
Bake

Ingredients

1 lb
uncooked elbow macaroni
1/2 c
butter
2 16-oz bag(s)
cheddar cheese, shredded
1/2 large
green bell pepper, diced
1/2 large
white onion, diced
4
eggs
black pepper
2 pinch
salt
2 tsp
paprika
1
habanero pepper or goat pepper, diced
12 oz
evaporated milk

Step-By-Step

1Add 2 pinches of salt to large pot of water. Bring water to a boil and add uncooked macaroni pasta. Boil until tender.
2Strain macaroni and place back in pot. Add butter and stir in macaroni until butter melts.
3Slowly stir in most of cheese evenly. Reserve 8 ounces (or half of a 16 ounce bag) for later topping.
4Add paprika, black pepper, onion, bell pepper, and 1/2 of a finely diced habanero or goat pepper. Stir well until cheese is melted and blended.
5Beat eggs lightly and stir into mixture.
6Slowly add evaporated milk, pouring about half a cup at a time.
7Stir well, and spread the mixture evenly into a large prepared baking pan about 13 x 9.
8Top with remainder of cheese and loosely cover with foil.
9Bake at 375°F for 1 hour to 1 hour 10 minutes or until top is a golden color.
10Allow macaroni to cool for 45-50 minutes until room temperature before serving.

About this Recipe

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