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Mad mac and cheese
Bahamian mac and cheese (aka macaroni) are the most rich, luscious, and cheesy baked dish on the planet, this is true due to a combination of cheeses, creams and flavourful herbs and spices.
SERVES
10
Ingredients
- 3 tablespoons (45 mL) olive oil
- 1/2 medium sweet onion, finely diced
- 2 stalks celery, finely diced
- 1/4 red bell pepper, finely diced
- 1/4 orange bell pepper, finely diced
- 1/4 yellow bell pepper, finely diced
- 4 cups (1 L) elbow pasta
- 2 tablespoons (30 mL) butter
- 2 cups (500 mL) evaporated milk
- 5 cups (1.25 L) shredded marbled cheddar cheese, divided
- 1 cup (250 mL) Parmigiano-Reggiano
- 2 cups (375 mL) whipping (or heavy) cream (35%)
- 2 eggs, lightly beaten
- 2 tablespoons (30 mL) Island Gurl Foods Seasoned Salt (*see recipe)
- 2 teaspoons (10 mL) fresh thyme leaves
- 1 tablespoon (15 mL) Caribbean hot sauce
- 1-1/2 cups (375 mL) sour cream
- 1 teaspoon (5 mL) smoked paprika
- Salt and pepper to taste
Directions
- Preheat oven to 375˚F (190˚C). Set aside a 13- x 9-inch (33 x 23 centimeters) baking dish.
- Fill a 4-quart (four litres) wide-bottomed pot halfway filled with water, and stir in oil, onion, celery, bell peppers and pasta over medium-high heat until al dente, about eight minutes.
- Drain pasta in a colander and transfer to a large bowl.
- Add evaporated milk, half of the marbled cheddar and Parmigiano-Reggiano and mix.
- Add cream, eggs, seasoned salt, thyme, hot sauce, one cup (250 millilitres) cheddar (reserve remaining cheddar for the topping) and sour cream and mix again.
- Adjust seasoning, then transfer mixture to the baking dish. Top with remaining cheese and sprinkle with paprika. Bake for about 30 minutes.
- Remove macaroni from the oven and let set for ten minutes. Cut into squares and serve at once.
