Traditional Bahamian Mac and Cheese
Vicki Butts (lazyme)
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- 1 lb
- uncooked elbow macaroni
- 1/2 c
- 2 16-oz bag(s)
- cheddar cheese, shredded
- 1/2 large
- green bell pepper, diced
- 1/2 large
- white onion, diced
- black pepper
- 2 pinch
- 2 tsp
- habanero pepper or goat pepper, diced
- 12 oz
- evaporated milk
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.