bahamian macaroni and cheese
(1 rating)
This is a recipe from a blog called the Spice Kit Recipes, by Jenn, with a couple of slight changes from me. Posting for the Culinary Quest 2016.
(1 rating)
yield
8 -10
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For bahamian macaroni and cheese
-
16 ozpackage elbow macaroni
-
24 ozevaporated milk
-
4 Tbspbutter
-
1 1/2 lbcheddar cheese, grated, divided
-
2 Tbsponion, finely minced
-
2 Tbspgreen bell pepper, finely minced
-
1habanero pepper, seeded, deveined, finely minced
-
3eggs, beaten
-
1/2 tspblack pepper
-
1/2 tspsalt
-
1 tsppaprika for sprinkling on top
How To Make bahamian macaroni and cheese
-
1Preheat oven to 400 degrees F.
-
2Bring a pot of water to a high boil. Cook the macaroni according to package instructions for al dente, about 5-6 minutes. Meanwhile, mince the onion, bell pepper, and habanero pepper. Heat the evaporated milk in a sauce pan on medium heat for about 5 minutes. You don't want to boil it, just heat it.
-
3Drain the macaroni and return them to the pot. Stir in the warm milk, butter, onions, peppers, and ½ the cheese. Allow to cool 2 minutes.
-
4Transfer macaroni to a 9 x 13 inch baking pan and pour the beaten eggs on top. Use a fork or spoon to work them into the macaronis a little. You don't need to stir them, just distribute them and let them settle in a bit.
-
5Sprinkle with remaining cheese and then sprinkle with paprika on top.
-
6Bake 35-40 minutes. Allow to cool 20-30 minutes before cutting.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT