June 28, 2016
Comfort Food, Casseroles, Side Dishes,
Dairy, Cheese, Cheddar, Pasta, Carribbean, Budget-Friendly, Cooking For A Crowd, Kid Pleaser, Entertaining, Game/Sports Day, Picnic, Potluck, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Stove Top, Vegetarian, Make it from scratch, Macaroni, Evaporated Milk, Spicy, Kosher Dairy more
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"Folks in the Bahamas LOVE their Mac N Cheese. Once, when travelling in the Virgin Islands, I discovered they do, too - and it was on every menu regardless of the cuisine. I wonder why that is. Anyways, here's a Bahamian version, straight from the islands. UPDATED per review, to add a bit of butter to the cooked macaroni!"
Preheat oven to 400 degrees F. Butter a 9x13 pan and set aside.
Bring a pot of water to a high boil. Cook the macaroni according to package instructions for al dente MINUS 3 minutes. It will continue to cook in the oven. Add the butter and stir till melted and coated.
Meanwhile, mince the onion, bell pepper, and habanero pepper. Heat the evaporated milk in a sauce pan on medium heat for about 5 minutes. Don't boil it, just heat it.
Drain the macaroni and return it to the pot. Stir in the warm milk, onions, peppers, and 1/2 the cheese. Allow to cool 2 minutes.
Transfer macaroni to the 9 x 13 pan and pour the beaten eggs on top. Use a fork or spoon to work the eggs into the macaroni a little. You don't need to stir them, just distribute the eggs and let them settle in a bit.
Sprinkle with remaining cheese. Sprinkle with paprika.
Bake 35-40 minutes. It will develop a nice golden crust on top. Let set by cooling slightly, then cut in to rectangles to serve.
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This makes a very good side dish, as it is a dense (not creamy) version of mac 'n cheese. You could add a block of it to your dinner plate, but I can't see you making a whole meal of this - it is just so rich! But very tasty! The habanero gives it some nice zip. Made for Culinary Quest 2016.
Loved this version of Mac N Cheese!! I cut this to make it for just DH and I and added a bit of butter to the cooked macaroni, but other then that, followed as written. I loved the added flavors of the onion and bell peppers and the bit of zip from the hot pepper. I also liked that I didn't need to make a separate bechamel cheese sauce. Thanks for sharing the recipe Lori!! Made for 2016 Culinary Quest.