BAHAMIAN STYLE BAKED MACARONI

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories, while evaporated milk provides creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

breadcrumbs

🥗Healthier: oat flour

💰Cheaper: crushed crackers

Oat flour is gluten-free, while crushed crackers can be more economical.

Chop the top off the onion and slice it to make peeling easier.

Slice the onion lengthwise and then dice it widthwise.

Slice the green pepper in half, store half away, and dice the other half.

Bring salted water to a boil and add the penne pasta, stirring well.

Add the chopped onion and green pepper to the boiling water and stir again.

Stir the pasta occasionally to prevent sticking.

After cooking, drain some of the water from the pasta but not all of it.

Add 1/2 cup of unsalted butter to the pasta.

Shred the cheddar cheese beforehand to save time.

Mix the egg and evaporated milk together, stirring quickly to prevent curdling as you pour it in.

Add 1 tablespoon of mayonnaise to the mixture.

Add cheese in stages to the pasta, ensuring it melts before adding more.

Pour the remainder of the evaporated milk into the pot and mix well.

Ensure the macaroni is creamy and wet before proceeding.

Sprinkle paprika on top for color.

Cover the pot with foil and place it in an oven preheated to 350°F for 30 to 45 minutes until golden brown.

Cut the macaroni into slices and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens