Bahamian Macaroni and Cheese

This macaroni and cheese is made in a 9 x 13-inch baking dish.  It has onions, green bell peppers, and habanero pepper in it.

Bahamian Macaroni and Cheese


8-12, depending on how big you cut the pieces

Time to Make

  • 15 minutes preparation
  • 35-40 minutes to bake


  • 16 ounces elbow macaroni
  • 2 12-ounce cans evaporated milk
  • 6 cups grated cheddar cheese, divided (24 ounces)
  • 2 tablespoons onion, finely minced
  • 2 tablespoons green bell pepper, finely minced
  • 1 habanero pepper, finely minced (remove seeds and veins)
  • 3 eggs, beaten
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon paprika, for decoration


  1. Preheat the oven to 400 degrees F.
  2. Cook the macaroni in boiling salted water for about 3 minutes (3 minutes less than al dente). Drain the macaroni and return to the pot.
  3. Meanwhile, heat the milk over medium heat (not boiling, just warmed).
  4. To the macaroni, stir in the heated milk, onions, pepper, and half the cheese. Season with salt and pepper.
  5. Transfer to a 9 x 13-inch baking dish. Pour the beaten eggs on top and fold into the macaroni a bit. Sprinkle with remaining cheese. Sprinkle the top with paprika.
  6. Bake 35-40 minutes.

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