Back to my Bahamian headspace. It’s not easy fantasizing you’re tucked away in George Town making Bahamian Mac & Cheese when you’re actually in 30º temps with 8″ of snow on the deck, a blow-out tide and steady winds of 20 knots. But I’ll try. This is a traditional dish in the Bahamas, differing from our creamy macaroni and cheese by the fact it includes veggies and lots of eggs to give it a cake-like consistency which is then cut into squares for serving. This is dished-up in conch shacks all over the islands along with cracked conch and a bucket of Kaliks. I will just use my imagination.

Bahamian Macaroni and Cheese

1 lb. elbow macaroni
1/2 cup butter, plus a couple more tablespoons for topping
2 lbs. of shredded cheddar cheese
1/2 large green bell pepper, diced
1/2 large white onion, diced
1 habanero or scotch bonnet pepper, minced
4 eggs
Black pepper
2 pinches salt
2 teaspoons paprika
12 ounces evaporated milk

Prepare a 13 x 9″ pan by rubbing with butter. Mince the onion, green pepper and scotch bonnet pepper(s).

In your biggest pot, bring water to a boil along with a couple teaspoons of salt. Add the macaroni and cook until just al dente. Drain and return the cooked pasta to the pot. Stir in 1/2 cup of butter until melted. Stir in the cheddar cheese, reserving about a cup for topping. Preheat your oven to 375º-400º depending your galley oven.

Add paprika, black pepper, onion, bell pepper, and the finely diced habanero or scotch bonnet pepper. Stir well until cheese starts to melt and is blended.

Beat eggs lightly and stir into mixture. Slowly add evaporated milk, pouring about half a cup at a time. Stir well, and spread the mixture evenly into the prepared pan. Top with remainder of cheese, dot with butter and cover loosely with foil.

Bake for 1 hour. Removed foil and bake for another 10 minutes until top is a golden color. Light your broiler plate if you prefer a quicker browning.

Allow macaroni to cool for 45-50 minutes until room temperature before serving. Cut into squares and serve! Enjoy!

PRINT RECIPE

Bahamian Macaroni and Cheese

The "square" Mac & Cheese from the islands

Author: GalleyPirate

Ingredients

• 1 lb Elbow Macaroni pasta
• ½ cup Butter, plus 2 tbsp more for topping
• 2 lbs Shredded cheddar cheese
• ½ Large green pepper, diced
• ½ Large white onion, diced
• 1 Habanero or scotch bonnet pepper, minced. More or less to taste
• 4 Eggs
• Black pepper
• Salt to taste
• 2 tsp Paprika
• 12 oz Evaporate Milk

Instructions

• Prepare a 13 x 9" pan by rubbing with butter. Mince the onion, green pepper and scotch bonnet pepper(s).
• In your biggest pot, bring water to a boil along with a couple teaspoons of salt. Add the macaroni and cook until just al dente. Drain and return the cooked pasta to the pot. Stir in 1/2 cup of butter until melted. Stir in the cheddar cheese, reserving about a cup for topping.
• Preheat your oven to 375º.
• Add paprika, black pepper, onion, bell pepper, and the finely diced habanero or scotch bonnet pepper to the macaroni. Stir well until cheese starts to melt and is blended.
• Beat eggs lightly and stir into mixture. Slowly add evaporated milk, pouring about half a cup at a time. Stir well, and spread the mixture evenly into the prepared pan. Top with remainder of cheese, dot with butter and cover loosely with foil.
• Bake for 1 hour. Removed foil and bake for another 10 minutes until top is a golden color. Light your broiler plate if you prefer a quicker browning.
• Allow macaroni to cool for 45-50 minutes until room temperature before serving. Cut into squares and serve.

Notes