Entree: Bahamas – Bahamian Macaroni and Cheese (Baked, rich and creamy island-style macaroni and cheese casserole)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 1 lb (454 g) elbow macaroni
- 4 tbsp (57 g) unsalted butter
- 3 tbsp (23 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 1 (12 fl oz) can (354 ml) evaporated milk
- 2 large eggs, approx. 100 g
- 1 tsp (5 g) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (2 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) paprika
- 1/4 tsp (0.5 g) cayenne pepper or to taste
- 16 oz (454 g) sharp cheddar cheese, shredded
- 4 oz (115 g) American cheese or processed cheese, shredded or chopped
- 1/2 cup (75 g) finely diced yellow onion
- 1/2 cup (75 g) finely diced red or green bell pepper
- 1 scotch bonnet or habanero pepper, seeded and finely minced (optional)
- 3/4 cup (90 g) plain breadcrumbs or panko
- 2 tbsp (28 g) unsalted butter, melted (for topping)
- 2 tbsp (8 g) finely chopped fresh parsley (optional, for garnish)

Instructions

1. Bring a large pot of salted water to a boil and cook the elbow macaroni until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.
2. Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish.
3. In a medium saucepan over medium heat, melt 4 tbsp (57 g) butter. Whisk in 3 tbsp (23 g) flour and cook 1–2 minutes, stirring, to make a blond roux.
4. Slowly whisk in whole milk (2 cups / 480 ml) and the evaporated milk (354 ml) until smooth. Simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes.
5. Remove the sauce from heat and temper in the eggs by whisking a small amount of hot sauce into the beaten eggs, then whisking the eggs back into the sauce. Stir in Dijon mustard, Worcestershire, salt, pepper, paprika, and cayenne.
6. Stir in 12 oz (340 g) of the shredded cheddar and all of the American cheese until melted and smooth. Reserve the remaining cheddar for topping.
7. In a large bowl, combine drained macaroni, the cheese sauce, diced onion, diced bell pepper, and minced scotch bonnet if using. Taste and adjust seasoning.
8. Pour the macaroni mixture into the prepared baking dish and smooth the top. Sprinkle the remaining 4 oz (114 g) cheddar evenly over the casserole.
9. Mix breadcrumbs with 2 tbsp (28 g) melted butter and scatter over the cheese. Bake uncovered for 25–35 minutes, until bubbling and the top is golden brown.
10. Let rest 10 minutes before serving. Garnish with chopped parsley if desired.