BAKED MACARONI AND CHEESE | BAHAMIAN COOKING

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while processed cheese is more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories, while the powdered milk is a cost-effective alternative.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories, while pecorino is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking, while margarine is a cheaper fat option.

Boil a half pot of water on medium heat.

Add 1 box of macaroni pasta to the boiling water and stir to avoid sticking.

Add garlic, onion, green bell pepper, and celery to the pasta as it cooks.

Season the pasta with red pepper flakes and total seasoning, tasting to adjust as needed.

Add 3 pieces of butter to the pasta to prevent clumping and keep it moving.

Cover the pot and reduce heat to low to soften the pasta further.

Rinse 2.5 pounds of cheddar cheese and pat dry before shredding.

Mix together 1 egg and about half a can of evaporated milk.

Combine the cooked pasta mixture with the egg and milk mixture, adding more milk if needed.

Add half of the shredded cheese to the pasta mixture, reserving the other half for topping.

Spread the macaroni mixture into a baking pan, ensuring it's not too thick.

Top the macaroni with the reserved cheese, adding a little paprika and parsley flakes on top.

Preheat the oven to 350 degrees Fahrenheit.

Bake the macaroni and cheese on the middle rack for 15-20 minutes or until the sides are golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens