Caribbean Macaroni Bake

This recipe stumbled into our recipe box and we’re ever so glad it did. It’s a macaroni and cheese dish like none other you’ve had before. It’s got a bit of Caribbean flair to it, just enough to make you want to book a ticket RIGHT NOW to Trinidad so that you can taste this dish. Since we can’t just hop on a plane and fly to the Caribbean, we’ll have to settle for making this dish at home. And while we sit around the dinner table enjoying an amazing meal, we can start planning our vacation!

In many ways, this is like any homemade macaroni and cheese: elbow macaroni, cheese, and milk are essentials. A Caribbean macaroni bake takes advantage of a few more flavors from the spice drawer, including dry mustard and a little cayenne for heat. Evaporated milk helps to make the cheesy sauce extra delicious, while the sharp cheddar cheese gives the dish a nice bite. All of these ingredients, along with a few more, are baked together in a casserole dish and out of the oven comes the most savory and rich macaroni and cheese you’ll ever taste.

Nothing is overly done here, the seasonings are just right and just enough to make this different from conventional macaroni and cheese recipes. When we think of tropical island vacations, we often think of fresh fruit and fish, not of a rich and savory baked noodle dish. As we sit around the dinner table enjoying each and every bite of our macaroni and cheese and fantasize about our Caribbean vacation, we know that on the itinerary would have to be this macaroni bake. In the meantime, we’ll enjoy a little Caribbean flavor right at home in our kitchen.

Why You’ll Love This Recipe

This Caribbean Macaroni Bake is not just another macaroni and cheese dish. It’s a delightful twist on a classic comfort food that brings a taste of the tropics to your table. The subtle spices and rich, creamy cheese sauce make it a dish that’s hard to resist.

Kitchen Equipment You’ll Need

• Large pot
• Skillet
• 9×13-inch casserole dish
• Cooking spray
• Mixing bowls
• Whisk
• Aluminum foil

Ingredients

• 2 cups elbow macaroni, uncooked
• ½ small yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 large eggs
• 2 (12 oz) cans evaporated milk
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt
• ¼ teaspoon pepper
• 1 teaspoon mustard powder
• ¼ teaspoon cayenne powder
• ¼ teaspoon paprika
• ½ teaspoon dried thyme
• 4 cups sharp cheddar cheese, shredded and divided

Step-by-step Instructions

1. Preheat the oven to 350°F. Coat a 9×13-inch casserole dish with cooking spray and set aside.
2. In a large pot, prepare the macaroni according to package directions, undercooking the noodles by 1-2 minutes. Drain and return the noodles to the pot with no heat.
3. Melt 1 tablespoon of unsalted butter in a skillet over medium heat. Sauté onions until just golden in color. Add minced garlic and sauté until fragrant, about 1 minute. Add the onion and garlic mixture to the pot with the macaroni and stir to combine.
4. Beat eggs in a mixing bowl. Add salt, pepper, evaporated milk, dry mustard, dried thyme, cayenne pepper, and paprika. Whisk until well blended.
5. Pour the egg mixture into the macaroni pot and stir to combine.
6. Add 3 cups of shredded cheese and stir until evenly distributed.
7. Pour the macaroni mixture into the prepared baking dish and top with 1 cup of the reserved cheese. Cover with foil and bake for 30 minutes.
8. After 30 minutes, remove the foil and cook for an additional 10-15 minutes, or until the cheese on top is just golden in color.
9. Remove the dish from the oven and let cool for 10 minutes before serving.

Tips for Success

• Undercook the macaroni slightly to ensure it doesn’t become mushy in the oven.
• Make sure the egg mixture is well-blended before adding it to the macaroni.
• Use freshly shredded cheese for the best melt and flavor.

Additional Tips and Variations

For a spicier kick, add more cayenne pepper or some chopped jalapeños. You can also mix different types of cheese, like mozzarella or pepper jack, for varied flavors.

Nutritional Highlights (Per Serving)

Calories: Approximately 450
Protein: 20g
Carbohydrates: 40g
Fat: 25g

Frequently Asked Questions (FAQ)

Can I make this dish ahead of time?
Yes, you can prepare the dish up to the baking step and refrigerate it for up to 24 hours before baking.

Is there a substitute for evaporated milk?
You can use half-and-half or regular milk, but the texture might change slightly.

Can I freeze this macaroni bake?
Yes, it freezes well. Just make sure it is completely cooled before wrapping it tightly for freezing.

Conclusion

Embark on a culinary journey with this Caribbean Macaroni Bake that’s sure to tantalize your taste buds. We’d love to hear your thoughts and see your creations—don’t forget to share your experiences with us!