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Bahamian Macaroni

Nope, this title is not a typo.

You see, in the Bahamas, we make Macaroni.  If you want the blue box of macaroni and cheese, you ask for "Kraft dinner", regardless of the actual brand name you are using.  That's just how it's done, folks.  I didn't make the rules.

Our version of macaroni is quite different than the American version.  I think the biggest difference is that it's baked.  Additionally, there's a lot of evaporated milk used, which I haven't seen in any other macaroni and cheese recipes.

This side dish tends to be a staple at Bahamian meals.  But of course, when I asked my mom for the recipe, she couldn't give me actual measurements even though she makes this at least once a week.  When I visited home earlier this summer, we got together to measure the ingredients for the macaroni.  Now that everything is written down, "someone" has requested the actual recipe.  I'm not pointing fingers, but let's just say that person is closely related to me.

OK, so here's the recipe.  Enjoy all the cream, cheese, and butter that your heart can handle!  I never claimed that this was the healthiest recipe, but it is seriously tasty.

 

Bahamian Macaroni

Print Recipe
 

  • 1 box Ready-Cut noodles
  • 5 cups water, for boiling noodles
  • 1 tablespoon salt
  • 5 tablespoons stick butter, separated
  • 1/3 cup diced onions
  • 1/2 teaspoon black pepper
  • 1/4 - 1/2 teaspoon red pepper flakes
  • 3 3/4 cups grated cheddar cheese, separated
  • 1 1/2 - 2 cups evaporated milk
  • salt, if necessary
  • 1 egg, lightly beaten
  • 1/2 teaspoon Italian breadcrumbs


1) Preheat the oven to 300 degrees F.  Heavily butter a 7x7 baking dish and set aside.

2) Bring water and salt to a boil.  Add the noodles and cook until done, about 30 minutes.

3) Drain noodles and add to a large mixing bowl.

4) Add 4 tablespoons butter to the hot noodles.  Stir until all the butter is melted.

5) Stir in the onions, black pepper, red pepper flakes.

6) Begin adding 3 cups cheddar cheese by handfuls, stirring after each addition.

7) Pour in 1 1/2 cups evaporated milk.  Stir the noodles together.  If the mixture is too thick, add in more evaporated milk, up to another 1/2 cup.

8) Add more salt, if necessary, to taste.

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9) Stir in the beaten egg.

10) Pour the batter into the baking dish.

11) Sprinkle the remaining 3/4 cup cheese on top of the noodles.  Top with the breadcrumbs.  Cut the remaining tablespoon of butter into smaller pieces and place on top of the cheese and breadcrumbs.

12) Bake for 1 hour, or until the top of the macaroni is browned and crusty.