Bahamian Macaroni And Cheese Recipes

Steps:

• Add 2 pinches of salt to Large pot of water. Bring water to a boil and add macoroni to pot. Boil until tender.
• Strain macaroni and place back in pot, add Butter and stir macaroni until butter melts.
• Stir in 1 1/2 bags cheese slowly so it stirs evenly (reserve 1/2 for topping).
• Add paprika, black pepper, onion, bell pepper and 1/2 of diced habanero. stir well until cheese is melted and blended.
• Beat eggs lightly and stir into mixture.
• Slowly add evaporated milk to pot about half a cup at a time. Stir well and then spread evenly into a large prepared baking pan about 13 x 9.
• Top with remainder of cheese and loosely cover with foil.
• Bake at 375°F for 1 hour to 1 hour 10 minutes or until top is a golden color.
• Allow macaroni to cool for 45-50 minutes until room temperature THIS IS ESSENTIAL! this macaroni is cut into squares to serve not scooped so it has to cool. It can be reheated to eat warm but has to cool at 1st to set.

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Bring 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.
• 3. Drain 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.
• 4. Transfer 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.
• 5. Sprinkle with remaining cheese and then sprinkle with paprika on top.
• 6. Bake 35-40 minutes. Allow to cool 20-30 minutes before cutting.

Steps:

• 1. Add 2 pinches of salt to large pot of water. Bring water to a boil and add uncooked macaroni pasta. Boil until tender.
• 2. Strain macaroni and place back in pot. Add butter and stir in macaroni until butter melts.
• 3. Slowly stir in most of cheese evenly. Reserve 8 ounces (or half of a 16 ounce bag) for later topping.
• 4. Add paprika, black pepper, onion, bell pepper, and 1/2 of a finely diced habanero or goat pepper. Stir well until cheese is melted and blended.
• 5. Beat eggs lightly and stir into mixture.
• 6. Slowly add evaporated milk, pouring about half a cup at a time.
• 7. Stir well, and spread the mixture evenly into a large prepared baking pan about 13 x 9.
• 8. Top with remainder of cheese and loosely cover with foil.
• 9. Bake at 375°F for 1 hour to 1 hour 10 minutes or until top is a golden color.
• 10. Allow macaroni to cool for 45-50 minutes until room temperature before serving.

Steps:

• Add the onion, green pepper and celery to the cooked macaroni; stir.
• Add 1/2 of the cheese & stir over low heat until melted.
• Season & stir in evaporated milk.
• Spoon into well-greased 8x8x2" baking pan & sprinkle remaining cheese evenly over top.
• Bake in a preheated oven at 350° for 20 minutes.
• Let stand for 10 minutes and cut into squares to serve.