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Island Macaroni and Cheese
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Description
An old favorite with a simple twist from the Bahamas. Kids see mac & cheese, while adults taste grown-up flavors including cheddar, evaporated milk, cayenne, minced peppers, and minced onion. Cut up into squares, this dense treat was a big hit at our party.
Ingredients
- 1 pound Elbow Macaroni
- 1 pound Cheddar Cheese, Grated
- ½ cups Green Pepper, Minced
- 1 cup Onion, Minced
- 2 whole Eggs
- 1 teaspoon Cayenne
- 12 ounces, fluid Can Evaporated Milk
- ½ teaspoons Salt
- 2 Tablespoons Butter
Preparation
1. Boil elbow macaroni for about 5 minutes, or until al dente. Drain and return to pot.
2. Stir in cheddar, pepper, and onion. The smaller you slice the peppers and onions, the less crunch the finished dish will have.
3. In a small bowl or measuring cup, stir together eggs, cayenne, evaporated milk, and salt. Pour over macaroni and stir to combine. Working with hot pasta melts the flavors together quickly.
4. Pour into a greased lasagna pan, spreading evenly with a spatula. Dot with butter. Note: At this point I refrigerated the macaroni until shortly before I needed it.
5. Bake at 350F for 30-45 minutes. Let cool about 10 minutes and slice into squares. Serve hot.
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4 Comments
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jeri2455 on 7.30.2010
This mac ‘n cheese has great flavor. Maybe a little more liquid before baking and some extra cheese on top afterward? Otherwise, loved it!
ibmzlorinsc01 on 7.28.2010
sunday dinner just took a step up
thanks
ramorey on 7.28.2010
I don’t bake macaroni and cheese dishes b/c they always end up too dry for me. The pasta soaks up all of the creaminess unless you add massive amounts of butter, cream and cheese. kitchenspice, maybe give it another shot but skip the baking step. Sounds like an interesting recipe, especially with eggs! I bet it is nice and rich.
Tiffani @ Aunt Tiffi's Kitchen on 7.19.2010
I made this today. It was okay. Not near as creamy as I thought it would be, a little dry. I would try using 2 cans of evaporated milk instead of one, and a little more cheese.