Bahamian Macaroni & Cheese

Try a twist on the traditional macaroni and cheese, with this recipe. Something about the flavor and the sweetness that red bell peppers and onions add to your macaroni and cheese that brings it up to another level.


1/3c Red Bell Pepper (julienne cut)

1/3c Yellow Bell Pepper (julienne cut)

1/3c White Onion (julienne cut)

1/4c Scallions (chopped)

1c Vegan Cheddar Cheese

2ea Garlic (whole heads, roasted) 

2T Potato Starch

1-1/2T Dijon Mustard  

2- 1/2c Cheese Sauce (dairy-free)

16oz Pasta (elbows, bowties, penne; cooked)

1t canola oil 


Pepper tt


-Cutting Board

-Chef’s Knife

-Kitchen Towel

-Measuring Cups

-Measuring Spoons


-Saute Pan


-Large Mixing Bowl

-Pot (Cooking Pasta)

-Large Baking Dish/Cast Iron


-Small Pot

-Tasting Spoon

-Serving Plate/Bowl

Preheat oven to 375 F

In a medium sauté pan, heat oil and saute peppers and white onions on medium high. Cook for approximately three minutes and add roasted garlic. Season with salt and pepper to taste. Once peppers and onions have begun to caramelize remove from heat.

Mix all ingredients in a large bowl and season with salt & pepper to taste. Transfer pasta over to a baking dish. Bake for 25 minutes cover with foil sprayed with nonstick pan spray. Turn on the broiler and bake an additional 5-8 minutes, allowing the top to crisp up a bit. Serve with Brown Stew Chicken, Oven Roasted Jerk Chicken, Braised Non-Oxtails Stew. Enjoy

© Copyright Korennrachelle