Bahamian Baked Mac and Cheese
The Quirky Foodster Team
Ingredients
- Elbow macaroni — 450 g (1 lb)
- Large eggs — 3
- Evaporated milk — 1 cup (240 ml)
- Whole milk — 1/2 cup (120 ml)
- Small onion, finely diced — 1
- Green bell pepper, finely diced — 1/2
- Shredded sharp cheddar cheese, divided — 3 cups (340 g)
- Paprika — 1 tsp
- Garlic powder — 1/2 tsp
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Butter, for greasing — 2 tbsp
Method
- Preheat oven to 180°C (350°F). Butter the baking dish.
- Cook macaroni in salted boiling water until just al dente; drain well.
- In a large bowl, whisk eggs, evaporated milk and whole milk together.
- Stir in onion, bell pepper, paprika, garlic powder, salt, pepper and 2 cups (225 g) of the cheese.
- Fold in the cooked macaroni until evenly coated. Pour into the prepared baking dish.
- Top with the remaining 1 cup (115 g) cheese.
- Bake 35-40 minutes until set and golden on top; a knife inserted near the centre should come out mostly clean.
- Rest 10 minutes before slicing into squares.
Introduction: Firmer and more custard-like than American mac and cheese, the Bahamian version is baked until it can be sliced like a casserole.
Cultural Background: Firmer and more custard-like than American mac and cheese, the Bahamian version is baked until it can be sliced like a casserole. It is a fixture of Sunday lunches and celebration plates, always served alongside peas ‘n’ rice and stewed or fried meat.
Tips: Slightly undercook the macaroni since it continues cooking in the oven. Resting before slicing helps it hold its shape.
Variations: Some cooks add a layer of sliced tomato on top before baking, or swap in a blend of cheddar and processed cheese for extra creaminess.
Vegetarian/Vegan: Naturally vegetarian as written.
Storage: Refrigerate covered up to 4 days.
Reheating: Reheat individual slices in a 160°C (325°F) oven for 10-12 minutes, or microwave until warmed through.
Nutrition: Approx. 480 kcal, 21 g protein, 42 g carbohydrate, 25 g fat per serving.
FAQs:
Q: Why does Bahamian mac and cheese hold together like a cake?
A: The eggs and evaporated milk create a custard base that firms up as it bakes, allowing it to be sliced.
Q: Can I make it ahead?
A: Yes, assemble the dish, cover and refrigerate up to a day before baking; add 5-10 minutes to the bake time if going in cold.
- Elbow macaroni — 450 g (1 lb)
- Large eggs — 3
- Evaporated milk — 1 cup (240 ml)
- Whole milk — 1/2 cup (120 ml)
- Small onion, finely diced — 1
- Green bell pepper, finely diced — 1/2
- Shredded sharp cheddar cheese, divided — 3 cups (340 g)
- Paprika — 1 tsp
- Garlic powder — 1/2 tsp
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Butter, for greasing — 2 tbsp
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