Baked Macaroni and Cheese Bahamian Style

Baked macaroni & cheese is one of my all-time favorite dishes. You could add your own unique twist to this dish. Here’s mine:

  • 1 Box 16 ounce elbow macaroni (I prefer Mueller’s)
  • 1 small onion, finely diced
  • 1 small green sweet pepper, finely diced
  • 1 can evaporated milk or cream of chicken soup
  • 12 oz  grated cheddar cheese
  • 1 tbsp salt 
  • ½ red hot pepper, finely diced
  • 12 – 14 cups water

  1. In a large pot bring water and salt to a boil.
  2. Add macaroni to boiling water, cook until tender (but not too soft), some prefer al dente.
  3. Drain off water and place macaroni back in pot. Add in all other ingredients and stir, take care to add cheese a little at a time so that it properly melts. Leave enough cheese to sprinkle on top.
  4. Pour mixture into greased 13ʺ x 9 ʺ pan then sprinkle remaining cheese on top.
  5. Place in a 350-degree oven and bake until top is golden brown or slightly brown.

(Serves 8 – 12)

Tip: Cream of Chicken soup (preferably Campbell's Healthy Request) sends this dish over the top. For extra kick, I add a tbsp. of good yellow mustard to the mixture.

Warning: This dish is very addictive!!