Robbie’s Bahamian Mac ‘n’ Cheese

Mac and Cheese is by far my favorite comfort dish.  There are about one billion ways to make it.  And I am not talking about the ” mysterious stuff” in the box. 

One type that is close to my heart is the Bahamian spin on this classic. 

Now, I know what you’re thinking a hot island sun and elbows with cheese?  How does that go together? 

Honestly, I have no frekin’ idea. 

Ever since I can remember, I’ve been traveling to Harbour Island since I could say, foi gras. There is this one restaurant called, Percy’s (no longer there) my family and I visited. We all loved going to Percy’s because, it was like eating at your neighbor’s house.  The staff always remember us all, and treated us like family (however, not with the bill).  It was not as fancy as The Rockhouse, with their exquisite, thai stone crab and lobster rolls or The Dunmore beach club, featuring a more than irresistible, corn soup.  They only offered Bahamian traditional, novelties such as potato salad, coleslaw, peas and rice, johnny-cake (almost like cornbread but sweeter) and of course mac and cheese.  Not so different from barbeques in America….

When my uncle chef Rob lived on the enchanting island he had the liberty of finding out the proper way in preparing the native dish.  One major difference between the American and Bahamian way is they bake theirs and it has a spicy kick.   He made this the other night for my family and I.  Then, I immediately entered a food coma full of happy dreams. 

This recipe was cooked in a large casserole dish and can serve up to 10 people, but the dish is dangerously, delectable.  I am warning you, you will want seconds.  Also, Rob does not measure so you are going to have to work with me on this one. 

Robbie used:

1. 1 -1 and 1/2 cups of minced green pepper, celery and onion all combined
2. 1 can of evaporated milk, not condensed or regular
3. 4 cups of shredded cheddar cheese….yes it is completely necessary and totally worth the calories
4. Butter to grease your casserole dish with
5. Pasta….use elbow, penne, bow tie… whatever strikes your fancy…I happen to prefer the curly cavatappi
6. Salt and pepper to taste

It tastes as good as it looks

My uncle grilled me when I did it, but yes I had to add a little truffle oil on top.  I know I am a sucker. 

1. Get a casserole/baking/some sort of cooking dish and butter it all around. 
2. Preheat your oven to 350 degrees. 
3. Get your water boiling and once it is boiled add your pasta. 
4. Cook until it is al dente since you also will be baking it.  No one wants to eat soggy noodles.
5. After you drain it, add the pasta back into the same pot. 
6. Add in the minced veggies, milk, salt, pepper and 3 1/2 cups of cheese. 
7. When it is all incorporated throw it into the baking dish and use the other 1/2 c. of cheese and sprinkle it on top of the oh so oozing cheesy, masterpiece.   
8. Bake until it is golden brown or however you want it.  This will take at least 15 minutes. 
    
   *Please do not eat the whole thing by yourself…I know you will want to but, you might have a belly that has doubled in size the day after.  Trust me, I almost have.
    
   I know, this dish sounds completely uncomplicated without any dramatic flavors and I am saying this because, I am obsessed with spices and probably over spice everything.   I was baffled when my uncle did not put in paprika, garlic or even parsley.  That might be why this is so good, there are no whimsical spices or hidden secrets.  It is a very upfront, easy recipe that almost sounds boring but, when you bite into it all the flavors are clearly there.  And this is even another one pot wonder. 
    
   This is a great dish to have already made to bring to parties since, you can make it ahead and just bake it before you are ready to serve. 
   When you cut into this dish they are little squares so, they are also perfect for an appetizer as well.  It is perfect for a side dish at barbeques. 
   Ladies, if you are suffering from a broken heart or PMS you cannot pass this recipe up. 
    
   Toss away that awkwardly orange, plady-doh in that Velvetta package. 
   Say goodbye to Kraft because, you are going to make an extremely, economical, edible craft. 
   Create this Bahamian Mac ‘n’ Cheese and feel warm and fuzzy inside.