Mad Mac & Cheese
Bahamian mac and cheese (aka macaroni) is the most rich,
luscious and cheesy baked dish. Every family takes pride in their
recipe. However, my girlfriend, Maddie, makes the most illustrious
macaroni in the Bahamas. I’ve added a few ingredients to put my
spin on it. Watch the video
3 Tbsp (45 mL) olive oil
1/2 medium sweet onion, finely diced
1 stalk celery, finely diced
1/2 red, orange bell pepper, finely diced
4 cups (1 L) elbow pasta
2 Tbsp (30 mL) butter
2 cups (500 mL) evaporated milk
5 cups (1.25 L) shredded marbled
cheddar cheese, divided
2 cup (500 mL) Parmigiano-Reggiano
3 cups (750 mL) whipping (or heavy)
2 eggs, lightly beaten
2 Tbsp (30 mL) Raquel’s Seasoned Salt
1 tsp (10 mL) fresh thyme leaves
1 Tbsp (15 mL) Caribbean hot sauce
1 cup (250 mL) sour cream
1 tsp (5 mL) paprika
Salt and pepper to taste
1. Preheat oven to 375˚F (190˚C). Set aside a 13- x 9-inch (33 x
23 cm) baking dish.
2. Fill a 4-quart (4 L) wide-bottomed pot halfway filled with
water, and stir in oil, onion, celery, bell pepper and pasta
over medium-high heat until al dente, about 8 minutes.
3. Drain pasta in a colander and transfer to a large bowl.
4. Add butter and mix to coat pasta. Add evaporated and whole
milk, half of the marbled cheddar and 2 cups of Parmigiano-Reggiano
5. Add cream, eggs, seasoned salt, thyme, hot sauce, 1 cup
(250 mL) cheddar (reserving remaining cheddar for the
topping) and sour cream and mix again.
6. Adjust seasoning, then transfer mixture to the baking dish.
Top with remaining cheese and sprinkle with paprika. Bake
for about 30 minutes.
7. Remove macaroni from the oven and let set for 10 minutes.
Cut into squares and serve at once.