bahamian macaroni and cheese
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.
prep time
20 Min
cook time
40 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 16 ounces package elbow macaroni
- 24 ounces evaporated milk
- 4 tablespoons butter
- 1 1/2 pounds cheddar cheese, grated, divided
- 2 tablespoons onion, finely minced
- 2 tablespoons green bell pepper, finely minced
- 1 - habanero pepper, seeded, deveined, finely minced
- 3 - eggs, beaten
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon paprika for sprinkling on top
How To Make bahamian macaroni and cheese
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Step 1Preheat oven to 400 degrees F.
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Step 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.
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Step 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.
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Step 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.
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Step 5Sprinkle with remaining cheese and then sprinkle with paprika on top.
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Step 6Bake 35-40 minutes. Allow to cool 20-30 minutes before cutting.
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