Food & Travel: Bahamian Macaroni Pie

Continuing with Food & Travel week, today Christine makes Bahamian Macaroni Pie - a heartier version of your typical North American Mac & Cheese. This recipe is crazy easy to make and is perfect for transporting you to the islands.

There are many versions of this throughout the Caribbean, where you'll find variations on spices, cheese, and heat but this one is pretty middle of the road and you can add extra spice or heat or flavours if you like. We had more than a couple of hurdles doing this recipe, but as you will see, this is a very forgiving dish and still ends up tasting great in the end!

This dish can easily be frozen - just portion it out and put it in a container or zip lock bag and then reheat in the microwave or oven after.

Provecho!

* R E C I P E *
2 cups macaroni (pre-cook only right before creating the recipe)
1 jalapeno, finely diced
1/4 onion, finely diced
1/4 green pepper, finely diced
1/3 cup pimento, finely diced
3 garlic cloves - mashed or ground into paste
1 1/2 tsp onion powder
1/2 tsp allspice
1/2 tsp mustard
1/4 tsp garlic powder
salt to taste
course ground black peppercorns to taste
1 1/2 tsp white pepper
2 cups shredded sharp cheddar
1 1/2 cans evaporated whole milk

Preheat oven to 350 F.
Boil pasta until cooked (approx. 10-12 mins), then drain well and rinse with cold water to stop the cooking.
Mix together the next 12 ingredients in a small bowl.
Pour pasta into a large mixing bowl, stir in 3/4 of the cheese, as well as the milk and spice mix.
Pour everything into an ungreased casserole dish and top with remaining cheese.
Bake for 45 mins at 350, checking half way through.
Let the dish rest of 15 minutes, then cut it like a lasagna and serve.

TIPS:
* Try to cover all of the pasta with cheese or the pasta will become hard and unappetizing.
* If you have too much liquid, simply cook it longer, testing the middle of the dish with a knife until it goes in with the same consistency of a cooked omelette.
* For extra flavour, experiment with extra spices, more heat (jalapeño or habanero), or even try adding some cooked chorizo to the mix.
* For a softer crust, cover with tin foil prior to cooking and simply remove the foil for the last 15 minutes of cooking.

** L I N K S **
Virtual Dinner Parties with Scott Dawson
@Scott Dawson
Jalapeno Habanero Pineapple Hot Sauce by Dean
https://youtu.be/nNMyAqDtmoY

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** A B O U T C H R I S T I N E **
I'm Christine and I love to travel! I've been a travel agent for over 15 years and have been to over 300 resorts in Mexico and the Caribbean. I love to share insider travel tips so YOU can have a better vacation.
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