Not your mama's mac & cheese

     Mac and cheese has always been a comfort food.  It's one of those meals that your mother would make, soothing with all the cheesy flavor infused among the macaroni elbow noodles.  But if your mother was raised in the Bahamas that mac & cheese would take on a different appeal with a spicy kick to it.

     Bahamian mac & cheese has a bolder profile and incorporates Bird Pepper into the mix to "kick it up a notch" as Emeril would say.  And in Nassau it's not just a polite side dish, but a stand alone meal that is sold wrapped in cellophane to be eaten sandwich style.  It's not an oozy pasta but a firm square that can stand up to any entree.  The key to making this unique Bahamian delight is to use Carnation evaporated milk and lots and lots of cheese.

     I had the opportunity to savor this spicy version of a childhood favorite at a cozy restaurant in Nassau while I was on a culinary walking tour of the town.  Bahamian Cookin' is operated by Mrs. Wallace and her hospitality was as warm as the mac & cheese.  In fact, after the tour was concluded I returned there to enjoy a healthy plate full of seafood that included plantains and their signature mac & cheese.

     Take a look at this photograph of mac & cheese Bahamian style and then, if you dare, try the recipe that follows.

Spicy Bahamian Mac & Cheese:
1 box elbow macaroni
enough water to cover noodles by about 1”
1 tsp salt
1 small onion
½ green bell pepper
1-2 small chili peppers (Thai or Bahamian Bird)
3 tsp thyme
1 tsp garlic salt
1 tsp black pepper
1 tsp paprika
½ tsp cayenne pepper
1 egg, beaten
5Tbsp butter
4 cups extra sharp cheddar, shredded
2 can evaporated milk
Directions:
Preheat oven to 400F. Grease a 9×13 pan. Place enough water in the pot to cover noodles and set on heat to boil. Meanwhile, dice onion and all peppers. Season the water with salt, thyme, ½ the paprika, garlic salt and add diced onions and peppers. Add noodles and stir occasionally to keep them from sticking. Cook on medium low heat until all of the water is gone. Turn heat to low and add butter and evaporated milk. Also add remaining paprika, cayenne (if you want it). Add cheese a little at a time, reserving about ½ cup for the topping. When cheese is melted in, continually stir as you add the beaten egg. The mixture should be relatively creamy and will set up as it bakes. Transfer to 9×13 pan, top with remaining shredded cheddar. Bake for 15-20 minutes or until golden on top and set.

Thanks to Alanna Rodgers for the recipe.
ALANNA RODGERS | Founder & PresidentTRU BAHAMIAN FOOD TOURS
alanna@trubahamianfoodtours.comP: 242 601 1725 | M: 242 477 0930
www.trubahamianfoodtours.com