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bahamian macaroni and cheese

(1 rating)
Recipe by
Lynn Dine
Tampa, FL

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.

(1 rating)
yield 8 -10
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For bahamian macaroni and cheese

  • 16 oz
    package elbow macaroni
  • 24 oz
    evaporated milk
  • 4 Tbsp
  • 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
  • 1 tsp
    paprika for sprinkling on top

How To Make bahamian macaroni and cheese

  • 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.

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