Mad mac and cheese

By Raquel Fox
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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. 



  • 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


  1. Preheat oven to 375˚F (190˚C). Set aside a 13- x 9-inch (33 x 23 centimeters) baking dish.
  2. 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.
  3. Drain pasta in a colander and transfer to a large bowl.
  4. Add evaporated milk, half of the marbled cheddar and Parmigiano-Reggiano and mix.
  5. 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.
  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 ten minutes. Cut into squares and serve at once.

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