By: Kedra Holmes
Bahamian Cook Nook
Elbow Macaroni (2 Boxes)
4 C Sharp Cheddar (shredded)
3 Eggs
1 Can Of Evaporated Milk
1 Small onion (minced)
1/2 Green Pepper (minced)
1/2 Habanero Pepper (crushed)
3 tbsp. Mustard
1/4 C Ketchup
Salt
Pepper
Directions:
Preheat oven to 350° F.
Bring a large pot of lightly salted water to a rolling boil. Add macaroni and allow to cook until al dente. Drain pasta and return to stove. Reduce heat to low – add onions, green pepper and habanero pepper. Beat eggs well and slowly add milk to the egg. Slowly stir in egg mixture. Add mustard, 2 cups of cheese, ketchup, salt and pepper; mixing until all ingredients are combined.
Grease a 9″ x 13″ baking pan and slowly pour in macaroni. Shake the pan lightly…this ensures pasta will bake evenly. Cover the top with remaining cheese. Bake uncovered for 1 hour or until cheese has browned.
Allow to cool before cutting.
ENJOY!!
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