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Bahamian Baked Macaroni and Cheese
A rich and creamy baked macaroni and cheese, a staple at Bahamian gatherings, often featuring a blend of cheeses and a hint of spice.
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- 1 lb Elbow macaroni
- 1/2 cup Butter
- 1/4 cup All-purpose flour
- 3 cups Milk
- 2 cups Sharp cheddar cheese(shredded)
- 1 cup Gruyere cheese(shredded)
- 1/2 medium Onion(finely chopped)
- 1/4 medium Bell pepper(finely chopped)
- 1/4 tsp Scotch bonnet pepper(minced (optional, for heat))
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 tsp Nutmeg(freshly grated)
- 1/2 cup Breadcrumbs(for topping)
- 1/4 cup Parmesan cheese(grated, for topping)
ðšâð³ äœãæ¹
- 1
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- 2
Cook macaroni according to package directions until al dente. Drain and set aside.
- 3
In a large saucepan, melt butter over medium heat. Add chopped onion and bell pepper, sauté until softened, about 5 minutes. If using, add minced scotch bonnet pepper and cook for 1 minute more.
- 4
Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux.
- 5
Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until sauce thickens, about 5-7 minutes.
- 6
Remove from heat. Stir in shredded cheddar and Gruyere cheeses until melted and smooth. Season with salt, black pepper, and nutmeg.
- 7
Add the drained macaroni to the cheese sauce and stir to combine.
- 8
Pour the macaroni mixture into the prepared baking dish.
- 9
In a small bowl, combine breadcrumbs and grated Parmesan cheese. Sprinkle evenly over the macaroni.
- 10
Bake for 25-30 minutes, or until bubbly and golden brown on top.
ð¡ ããã®ã³ã
- âFor an extra creamy texture, use a combination of milk and heavy cream.
- âDon't overcook the macaroni before baking, as it will continue to cook in the oven.
- âAdjust the amount of scotch bonnet pepper to your preferred level of heat.
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- Add cooked, diced ham or salt pork for a heartier dish.
- Incorporate a layer of cooked ground beef or turkey.
- Top with crushed crackers instead of breadcrumbs.