To deliver a taste of the Caribbean to your kitchen, a Bahamian Mac and Cheese Recipe is hard to beat. In this dish, Bahamas-style seasoning and texture meet a creamy variation of the old mac and cheese favourite. Bahamian Mac and Cheese is known for its bold seasonings and rich texture, and it is often one of the leading stars at family gatherings and festivities.
What makes Bahamian mac and cheese unique is all the high-quality ingredients that go into it: a blend of sharp cheddar, evaporated milk, and eggs, all baked together with that crispy, golden top. Add in some spices and seasonings that take this dish to another level, and you have something much more than just a cheesy pasta dish. Serve it as an accompaniment to fried fish or jerk chicken, or simply stand alone – this recipe gives you a feel for the Bahamian culture.
That’s exactly what we offer in this Guide to Bahamian Mac and Cheese, an off-the-shelf recipe that will bring guaranteed satisfaction every time. We’ll teach you how to check the salt content so that your plate is as close to authentic Bahamian as possible. So let’s get our ingredients together and embark on this delightful dish, a veritable wellspring of cheesy pleasure.
Bahamian Mac and Cheese Recipe From DishBloom!
Bahamian Mac and Cheese
Equipment
- Large pot for boiling pasta
- 9×13 baking dish
- Whisk
- Mixing bowls
- Spoon for stirring
- Oven
Ingredients
- 1 pound elbow macaroni
- 2 cups sharp cheddar cheese grated
- 1 cup mozzarella cheese grated
- 1 can 12 oz evaporated milk
- 2 large eggs
- 1 cup whole milk
- 1/2 cup butter melted
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper optional for a little heat
- Salt and black pepper to taste
- 1/2 cup breadcrumbs for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to the package instructions, drain, and set aside.
- In a large bowl, whisk together the eggs, evaporated milk, whole milk, melted butter, Dijon mustard, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Stir in the grated cheeses (sharp cheddar and mozzarella) until well combined.
- Add the cooked macaroni to the cheese mixture and stir until the pasta is coated evenly.
- Pour the mixture into a greased 9×13 baking dish.
- Top with breadcrumbs for a crunchy finish.
- Bake for 30-40 minutes, or until the top is golden and bubbly.
- Allow it to cool slightly before serving.
Notes
- For a deeper flavour, try adding a pinch of paprika or fresh thyme to the mixture.
- You can use different cheeses based on your preference, such as Gouda or Swiss.
- If you prefer a spicier version, consider adding a few dashes of hot sauce or extra cayenne pepper.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Share Your Twist!
The Bahamian Macaroni and Cheese has a lot of flavour built into it. But I always feel like putting my own little spin on things. Do you have some special ingredient or cooking trick that makes your version different? Perhaps you put in some crunchy bacon bits, or change the bread crumbs for a crispy topping of fried onions? Regardless of whatever quirk sets yours apart, I’d like to know about it! We would be very happy if you would share your improvements with us and tell us just how you made this dish your own.