Baked macaroni and cheese

Ingredients

Pasta

• 500 gelbow macaroni
• 1 tablespoonsalt, for the water

Custard

• 4eggs
• 400 mlevaporated milk
• 200 mlwhole milk
• 100 gbutter, melted
• 1 teaspoonsalt
• 1 teaspoonblack pepper
• 1 teaspoonpaprika

Cheese and seasoning

• 600 gsharp cheddar, grated
• 1small onion, very finely chopped
• 1green bell pepper, finely chopped
• 1 teaspoondry mustard
• hot pepper sauce, to taste

To top

• 150 gcheddar, grated
• paprika, for dusting

Directions

1. Grate it yourself from a block. Bring a large pan of well salted water to the boil. Add the macaroni and cook it until just done. Do not undercook it for this dish.
2. Drain it and rinse it briefly with cold water. Rinsing stops it cooking and washes off surface starch. Let it drain really thoroughly. Making the custard takes a few minutes. Beat the eggs in a large bowl. Whisk in the evaporated milk and the whole milk.
3. Add the melted butter and whisk it through. Add the salt, pepper, paprika and mustard. Add hot pepper sauce to taste.
4. Put the drained macaroni into a very large bowl. Add the grated cheese and toss it through. Add the chopped onion and bell pepper. Those vegetables should be chopped very finely.
5. Pour the custard over everything. Fold it together thoroughly with a spoon. Every piece of macaroni should be coated. Taste the mixture and adjust the salt and pepper. It should taste well seasoned before it bakes.
6. Heat the oven to 180C with a shelf in the middle. Butter a deep baking dish generously. Tip the mixture in and press it down firmly. Scatter the remaining cheese over the top. Dust it generously with paprika. Bake it for about fifty minutes. The top should be deep golden and bubbling.
7. Take it out and let it stand for twenty minutes. Serving it is done warm rather than hot. Cut it into neat squares in the dish. Lift each square out with a palette knife. It should hold its shape on the plate.

Technique

• The firm sliceable style is shared across much of the Caribbean, including Trinidad, Barbados and Jamaica.
• It is a different dish from the creamy American version despite the shared name.

Substitutions

• Any sharp hard cheese works, and a mixture gives more depth.
• Fresh milk alone can replace evaporated milk, though the set is softer.

Variations

• Some households add a tin of sweetcorn.
• A version with more hot pepper is made for adults.
• Adding a layer of tomato slices on top is done in some families.

Frequently asked questions

What is Baked macaroni and cheese?

Baked macaroni and cheese is a salad & side from Bahamas: firm sliceable baked mac with cheddar and pepper.

How long does Baked macaroni and cheese take to make?

Baked macaroni and cheese takes 20 minutes of preparation and 50 minutes of cooking. The recipe makes one tray, 9 squares. It is rated easy to make.

What can I substitute in Baked macaroni and cheese?

Yes, within limits. Any sharp hard cheese works, and a mixture gives more depth. Fresh milk alone can replace evaporated milk, though the set is softer.

What is the most important thing to get right in Baked macaroni and cheese?

Grate it yourself from a block. Bring a large pan of well salted water to the boil. Add the macaroni and cook it until just done. Do not undercook it for this dish.