In the Bahamas, Mac and Cheese is much more than just melted cheese—it's a savory, egg-custard based casserole that is baked until golden and firm. The key ingredients are evaporated milk and eggs, which create a firm, creamy texture when baked.
To achieve the authentic flavor, it's important to use sharp cheddar and add finely diced vegetables (bell pepper and onion) for complexity. For a spicy kick, a piece of Scotch Bonnet or Habanero pepper is traditionally included.
Preheat the oven to 190 °C (375 °F). Grease a 9 x 13 inches baking dish with butter or cooking spray.
Bring a large pot of salted water to a boil and cook the macaroni only to 'al dente' (about 7–8 minutes). Drain and immediately return it to the pot.
Add the butter to the hot, drained macaroni and stir until melted.
Add most of the grated cheddar (about 3/4 of the amount) and stir until the cheese begins to melt and coat the pasta. Reserve the remaining cheese for topping.
Add the finely chopped onion, bell pepper, and hot pepper (if using). Add the paprika, salt, pepper, and oregano/thyme. Mix well.
In a medium bowl, lightly beat the 4 eggs.
Slowly whisk in the evaporated milk, ensuring the mixture is homogenous.
Pour the egg mixture into the pot with the macaroni and stir everything thoroughly so that every piece of pasta is coated.
Transfer the macaroni mixture into the prepared baking dish and smooth the surface.
Sprinkle with the reserved cheese. You may also add a little Panko breadcrumbs for a crispy crust (optional).
Bake covered loosely with aluminum foil for 40 minutes. Then remove the foil and bake for another 15–20 minutes, until the top is golden brown and the custard is set (firm).
Crucial: After removing from the oven, let the macaroni rest for 30–45 minutes at room temperature for the casserole to firm up and be easily sliced into squares. Once set, you can reheat it before serving.