Take a bite out of this Bahamian Macaroni and Cheese. It’s a comfort food classic!
Macaroni and cheese is a comfort food classic. So, what makes this Bahamian dish so different than the mac & cheese I’ve been used to since I was a kid?
First off, according to the website, Nassau Paradise Island, it is believed that this delicious macaroni and cheese recipe was introduced by the British colonies in the late 1700’s. However, a few things needed to change to fit with the food and culture of the islands.
The first thing to go was fresh milk. Fresh milk wasn’t widely available in the Bahamas at the time so islanders decided to swap out fresh milk for canned. Today, traditional Bahamian Mac and Cheese recipes still use evaporated milk to achieve that irresistible creaminess.
What also makes this macaroni and cheese so unique is how it is served. While you can usually find macaroni and cheese served piping hot, this mac and cheese is served at room temperature, allowing the cheese sauce to form into a thick and cheesy sauce.
Love food from this islands?
Make sure you try out my Jamaican Corn Chowder!
Or even a bite of my Bajan Coconut Sweet Bread.
Here’s the Recipe for Bahamian Macaroni and Cheese
This Bahamian Macaroni and Cheese is best served at room temperature.
- 1/2 lb macaroni noodles, cooked
- 1/4 cup butter
- 3 cups shredded cheddar cheese
- 2 Tbsp chopped onion
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 2 eggs
- 1 cup evaporated milk
Preheat your oven to 350ºF and spray a 13x9-inch baking pan with cooking spray.
In a large pot over medium-heat add the butter and melt. Add in the pasta and stir in 2 cups of the shredded cheese, onion, salt, pepper, and paprika. Stir until cheese is melted. Remove from heat and stir in the eggs. Add in the evaporated milk and stir until combined.
Pour into the prepared pan and spread evenly. Top with remaining cheese and cover loosely with foil. Bake until the top is golden, about 1 hour.
Let cool to room temperature before cutting and serving.