Entree: Bahamas – Central Culinary Region – Bahamian Macaroni and Cheese (Rich baked Caribbean-style macaroni and cheese with a creamy, egg-enriched sauce and a browned crust)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 30 min

Additional 10 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) elbow macaroni
- 4 tbsp (57 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) evaporated milk
- 2 large eggs, approx. 3 1/2 oz (100 g)
- 4 cups (450 g) sharp cheddar cheese, shredded
- 4 slices (4 oz (115 g)) processed American cheese or cheese singles, roughly chopped
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 ml) cayenne pepper or to taste
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (100 g) breadcrumbs or crushed crackers for topping
- 2 tbsp (30 ml) unsalted butter, melted for topping
- 1 tsp (5 ml) hot sauce (optional)

Show original ingredient measurements

- 1 lb (454 g) elbow macaroni
- 4 tbsp (57 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) evaporated milk
- 2 large eggs, approx. 100 g
- 4 cups (450 g) sharp cheddar cheese, shredded
- 4 slices (115 g) processed American cheese or cheese singles, roughly chopped
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 ml) cayenne pepper or to taste
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (100 g) breadcrumbs or crushed crackers for topping
- 2 tbsp (30 ml) unsalted butter, melted for topping
- 1 tsp (5 ml) hot sauce (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente according to package directions. Drain and set aside.
2. Preheat the oven to 350°F (175°C). Butter a 9x13-inch (23x33 cm) baking dish.
3. In a medium saucepan over medium heat, melt 4 tablespoons (60 ml) butter. Whisk in the flour and cook 1–2 minutes until lightly bubbly and golden.
4. Gradually whisk in the whole milk and evaporated milk, stirring constantly until the sauce thickens and is smooth, about 4–6 minutes.
5. Remove the sauce from heat. Temper the eggs by whisking a few tablespoons of the hot sauce into them, then whisk the eggs mixture back into the saucepan.
6. Stir in the Dijon mustard, Worcestershire, cayenne, salt, and pepper. Add the shredded cheddar and chopped processed cheese, stirring until melted and smooth. If using, stir in hot sauce for extra heat.
7. Combine the drained macaroni with the cheese sauce, mixing thoroughly. Transfer the mixture to the prepared baking dish and smooth the top.
8. Mix the breadcrumbs with 2 tablespoons (30 ml) melted butter and sprinkle evenly over the top of the macaroni.
9. Bake in the preheated oven until the top is golden and the casserole is bubbling, about 25–30 minutes. For a deeper brown crust, place under the broiler 1–2 minutes, watching closely.
10. Let rest 5–10 minutes before serving so the custard sets. Serve warm.

1. Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente according to package directions. Drain and set aside.
2. Preheat the oven to 350°F (175°C). Butter a 9x13-inch (23x33 cm) baking dish.
3. In a medium saucepan over medium heat, melt 4 tablespoons butter. Whisk in the flour and cook 1–2 minutes until lightly bubbly and golden.
4. Gradually whisk in the whole milk and evaporated milk, stirring constantly until the sauce thickens and is smooth, about 4–6 minutes.
5. Remove the sauce from heat. Temper the eggs by whisking a few tablespoons of the hot sauce into them, then whisk the eggs mixture back into the saucepan.
6. Stir in the Dijon mustard, Worcestershire, cayenne, salt, and pepper. Add the shredded cheddar and chopped processed cheese, stirring until melted and smooth. If using, stir in hot sauce for extra heat.
7. Combine the drained macaroni with the cheese sauce, mixing thoroughly. Transfer the mixture to the prepared baking dish and smooth the top.
8. Mix the breadcrumbs with 2 tablespoons melted butter and sprinkle evenly over the top of the macaroni.
9. Bake in the preheated oven until the top is golden and the casserole is bubbling, about 25–30 minutes. For a deeper brown crust, place under the broiler 1–2 minutes, watching closely.
10. Let rest 5–10 minutes before serving so the custard sets. Serve warm.