Bahamian Mac and Cheese, is a traditional side dish of the islands. Crave-worthy squares of cheesy goodness that is sure to become your favorite version of this dish.
Bahamian Mac & Cheese, What is it?
Made for celebratory meals and get togethers, this version is unique to the Bahamas. First off it is not your typical baked Macaroni and Cheese. Instead of a roux based cheese sauce, our Bahamian version has an egg custard base. A combination of eggs, butter, and evaporated milk make up the custard. Making it denser while having creamy interior with a crunchy exterior. Absolutely delicious and extremely easy to put together. Once cut into squares the egg custard holds its shape making for easy transport and handling. A perfect dish to bring to a party, or picnic. Another significant difference is the flavor. The addition of bell peppers (any color) and onion take it to another level. In our version we add 1 scotch bonnet pepper that adds a unique flavor without too much spice.
Variations for Bahamian Mac and Cheese:
For the Macaroni:
Elbow macaroni is the traditional type of pasta used. However any short, hollow pasta will work. We used ziti in making this recipe. Penne, Cavatappi, or small Shell pasta would work just as well.
The Cheese:
The classic of course, is a sharp yellow cheddar. We use cheddar for our version and add a sprinkling of grated parmesan to the top prior to baking. Other cheeses to use in combination with the cheddar really depend on meltability. Good options to consider, Monterey Jack, Gruyere, Munster, Gouda, and Fontina. Each add their own flavor profile and complexity. Processed cheese food is a no-no. Stick to real cheese.
Bahamian Mac n’ Cheese
Ingredients
- 1 stick unsalted butter 1 tbsp. reserved
- 2 lbs sharp cheddar cheese or mixed, grated
- 3 eggs, extra large
- 12 oz evaporated milk
- 1 lbs ziti or elbow macaroni
- 1 onion small diced
- 1 bell pepper small diced (any color)
- 1 scotch bonnet (or habanero) seeds removed, fine minced
- 1½ tsp paprika
- salt and pepper to taste
- ½ cup parmesan cheese grated
Instructions
- Preheat oven to 375°F, Bring a large pot of salted water to a boil
- Grease a 9 x 13 pan with 1 tablespoon on butter. Melt the rest of the stick of butter and set aside.
- In a large bowl whisk the eggs, evaporated milk and melted butter together, Mix in the onions and peppers and salt and pepper. Fold in the cheese (reserving 1 cup of cheese for topping plus parmesan) Set aside.
- In the meantime cook pasta to 'al dente' (approximately 10 minutes) Drain water and return pasta back to the pot. Mix in the egg cheese mixture with the pasta and pour into the baking dish. Top with remaining cheeses and paprika. cover loosely with tin foil.
- Place covered mac & cheese into the oven and bake 30 mins. Remove foil and bake for another 15 minutes until top is brown and bubbling.
- Allow to sit for 30 minutes before cutting and serving
Nutrition
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