Bahamian Mac n’ Cheese

Cook macaroni according to package directions.

Mince or finely dice the vegetables, and let them cook with the macaroni for the last couple of minutes. (I put the veggies in a strainer and dip the strainer into the water).

Drain the macaroni and veggies and dump them into a greased 8×8 or roughly similar sized baking dish. Mix the cheese (reserve a little to top the casserole with) into the hot macaroni, and stir. Whisk the eggs into the evaporated milk, and pour this over the macaroni, mixing it in a little.

Bake in a preheated 350F oven for 30 minutes, then take it out, top with the reserved cheese and place back in oven for another 15 minutes or until it is set. Take it out of oven and let it rest for a few minutes, then slice into squares to serve.

This can be served hot or at room temperature for a buffet. It also freezes well, and is pretty portable for picnics or to take along a chunk for lunch at the office.