Creamy, Cheesy, and Baked Golden
Servings: 8
Prep Time: 15 min Cook Time: 35 min Total: 50 min
Ingredients
- 1 lb elbow macaroni
- 3 Tbsp butter
- 3 Tbsp flour
- 3 cups evaporated milk
- 1 cup coconut milk
- 2 cups sharp cheddar, shredded
- 1 cup mozzarella or Monterey Jack
- ½ cup Parmesan
- 1 tsp salt, ½ tsp black pepper
- 1 tsp paprika
- ½ tsp mustard powder
- ¼ tsp pimento (allspice)
Step-by-Step
1️⃣ Boil Pasta: Cook macaroni just to al dente; drain.
2️⃣ Make Roux: Melt butter, stir in flour 1 min. Slowly whisk in milks until smooth and thick.
3️⃣ Add Cheese & Seasoning: Add cheddar, mozzarella, Parmesan; stir to melt. Season well.
4️⃣ Combine & Bake: Mix with macaroni, spread in greased dish, sprinkle extra cheese + paprika. Bake at 375 °F for 25 min until bubbly and golden.
Tips & Swaps
- Add jerk seasoning or scotch bonnet flakes for a kick.
- For extra creaminess, add 1 egg beaten into the sauce before baking.
- Keeps 3 days chilled.
Serving Suggestions
Serve with jerk chicken or ham.
Optional Presentation: Baked in a cast-iron dish, garnished with thyme — that rich, creamy “comfort meets Caribbean soul.” 🧀🔥
