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traditional bahamian mac and cheese

(4 ratings)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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.

(4 ratings)
yield 8 -10
prep time 15 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For traditional bahamian mac and cheese

  • 1 lb
    uncooked elbow macaroni
  • 1/2 c
  • 2 16-oz bag
    cheddar cheese, shredded
  • 1/2 lg
    green bell pepper, diced
  • 1/2 lg
    white onion, diced
  • 4
  • black pepper
  • 2 pinch
  • 2 tsp
  • 1
    habanero pepper or goat pepper, diced
  • 12 oz
    evaporated milk

How To Make traditional bahamian mac and cheese

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

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