Caribbean Macaroni Bake

Quick Info

Prep: 15m | Cook: 45m | Servings: 8

🛒 Ingredients

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

🍳 Equipment

• 9x13-inch casserole dish
• Large pot
• Skillet
• Whisk
• Aluminum foil

📋 Instructions

1. Preheat oven to 350°F (175°C). Coat a 9x13-inch casserole dish with cooking spray and set aside.
2. Cook macaroni in a large pot according to package directions, undercooking the pasta by 1–2 minutes. Drain and return to the warm pot (off heat).
3. Melt 1 tbsp butter in a skillet over medium heat. Sauté the chopped onion until golden. Add minced garlic and sauté until fragrant (about 1 minute). Add onion and garlic mixture to the macaroni.
4. In a separate bowl, beat the eggs. Whisk in salt, pepper, evaporated milk, mustard powder, dried thyme, cayenne pepper, and paprika until thoroughly blended.
5. Pour the egg/milk mixture into the macaroni pot and stir to combine.
6. Stir in 3 cups of shredded cheddar cheese until evenly distributed.
7. Pour mixture into the prepared baking dish and top with the remaining 1 cup of cheese.
8. Cover with aluminum foil and bake for 30 minutes.
9. Remove foil and bake uncovered for an additional 10–15 minutes, or until the top is bubbly and golden brown.
10. Cool for 10 minutes before slicing and serving.

💡 Notes & Variations

• Undercooking the pasta slightly during boiling prevents it from getting mushy while baking in the custard.