Bahamian Macaroni and Cheese

A creamy, baked Bahamian macaroni and cheese recipe that blends cheddar and gouda cheeses with milk, cream, and spices. Perfect for family dinners or Caribbean-themed meals.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6

Course: Main Course

Cuisine: Caribbean

Calories: 380

Ingredients Equipment Method Notes

Ingredients

Pasta:
1 pound 450g elbow macaroni
Cheese Sauce:
4 tbsp butter
4 tbsp all-purpose flour
3 cups whole milk
1 cup heavy cream
3 cups shredded cheddar cheese
1 cup shredded gouda cheese
2 eggs beaten
1 tsp mustard powder
1/2 tsp paprika
1/4 tsp black pepper
1 tsp hot sauce optional
1 tsp Worcestershire sauce optional
Topping:
1/2 cup breadcrumbs or crushed crackers
1/2 cup extra shredded cheese
1 tbsp melted butter

Equipment

Large pot
Colander
Saucepan
Whisk
Mixing bowl
Baking dish (9x13 inches)
Oven

Method

Prepare the Pasta: Boil macaroni in salted water until just al dente. Drain and rinse with cold water, then set aside.
Make the Cheese Sauce: Melt butter in a saucepan, add flour, and cook for 1-2 minutes. Slowly whisk in milk and cream until smooth. Add shredded cheeses and spices, stirring until fully melted.
Combine Pasta and Sauce: Pour the cheese sauce over the pasta in a mixing bowl. Gradually stir in beaten eggs to create a creamy, smooth mixture.
Bake the Macaroni and Cheese: Preheat oven to 350°F (175°C). Transfer pasta to a greased baking dish. Sprinkle breadcrumbs and extra cheese on top. Bake for 25-30 minutes until golden and bubbly.
Serve: Garnish with parsley or green onions. Serve warm as a main dish or side.

Notes

Use a mix of cheeses for richer flavor.
Add hot sauce or jalapenos for a spicy version.
Refrigerate leftovers in an airtight container for 3-4 days.
Broil for 2-3 minutes if you want an extra crispy top.
Vegan option: use plant-based cheese and coconut cream.