Bahamian Macaroni and Cheese
The "square" Mac & Cheese from the islands
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
