Bahamian Baked Macaroni with a Twist
- xxoliviarussellxx
- Feb 9, 2015
- 3 min read
It occurred to me last year that I never featured Bahamian recipes on my blog which is absolutely absurd, considering that I am Bahamian! I know that I don’t talk about my nationality often here on my blog but I am a proud Bahamian. I love our food, our music and our people. No country is perfect but I love it despite the imperfections. Even when I was away in college, I couldn’t wait to come back home and be amongst my own people. It’s home, it’s familiar and it’s beautiful. Sure, what Caribbean country doesn’t have sun, sand and sea? But I like ours.
You know what else I like that’s Bahamian, Bahamian Macaroni! I have dined with many Americans and I must tell you, YOU’RE DOING IT WRONG! Macaroni number one is not Kraft Mac N Cheese. Secondly, macaroni must be baked, for like 45 minutes. Third, (and maybe my personal preference) the top should be crunchy. My grandmother would make her macaroni in a tin pan so it would be hard and crunchy on the outside but melt in your mouth on the inside (I’m getting hungry just thinking about it). And last but not least, DO NOT call it a casserole! We really hate that.
You’re probably wondering by now whatever happened to my detox. I’m still trying. But my mother hasn’t been the most supportive, and yesterday demanded that I make macaroni the way I did it 3 years ago because she loved it (yet she still can’t remember what my favourite cereal is. P.S. It’s Lucky Charms). Had I really given in, I would’ve made a cake as well. But I stopped at the macaroni.
What makes this slightly different from a traditional Bahamian macaroni is that I added spinach and tomatoes and skipped the eggs, but you can still add it if you want that authentic feeling. Traditional Bahamian macaroni uses cheddar cheese and green bell pepper. I used three different kinds of cheese because I like it cheesy. Also the oils from the cheese made me think that the egg would be pointless. I also skipped the green pepper because I just don’t like the smell or taste of it and substituted with green onions. This can serve about 9 medium slices and is totally worth all over the calories!
Bahamian Baked Macaroni with a Twist
Ingredients:
1 box ready cut macaroni or elbow macaroni (I used Ronzoni ready cut)
2 eggs (optional)
2 tbsp. butter
1 small onion, chopped
¼ cup green onions chopped
½ block cheddar cheese
½ block white cheddar cheese
2 tbsp. cream cheese
½ cup evaporated milk
Black pepper and paprika
2 cups spinach
½ cup tomatoes chopped
Directions:
Boil macaroni according to directions on the box. Drain and return to pot on very low heat. Add grated cheese and other ingredients except the black pepper and paprika. Stir until the cheese is completely melted and the spinach begins to wilt.
Pour into a greased baking pan. Top with a layer of grated cheese, alternating between the cheddar and white cheddar. Bake at 350˚F for about 45 minutes or until the top is golden brown. Careful, this actually can become dry if it over-bakes.
When I told my dad about it he decided to copy me and put the spinach and tomatoes on top of his macaroni. I guess imitation is the best form of flattery. I still say mine is better because it’s infused in every bite, while sitting atop, it may fall off. But don’t take my word for it. Try this recipe and judge for yourself. That way if you ever find yourself in the Bahamas, you’ll have an idea of what traditional Bahamian macaroni is supposed to look like (minus the veggies and three different cheeses).
XoX,
Olivia
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