This is not your ordinary mac & cheese. What differentiates the Haitian makawoni au graten (also spelled macaroni au gratin) from mac & cheese are the noodles – there are no elbow macaroni here, since they are replaced by larger pasta types such as rigatoni and penne, along with some unusual flavorings such as mayonnaise, Worcestershire sauce, mustard, and white pepper.
All of the ingredients are typically placed in a casserole dish and sprinkled with grated cheese such as parmesan or cheddar. Some cooks like to add other flavorful additions such as ham or shredded chicken. It is said that makawoni au graten is best consumed during the colder seasons as it is a typical comfort food dish.
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This popular Barbadian pasta dish is made with long, tubular macaroni, butter, cheese, eggs, milk, onions, mustard, ketchup, and either red pepper sauce or cayenne pepper for extra spiciness. The dish is baked as a casserole and is usually garnished with breadcrumbs and grated cheese on top.
Flying fish is typically served on the side after it has been dipped in batter and breadcrumbs, then fried. Many visitors can try this delicious dish because it is sold at numerous locations throughout the island, and it is also a common lunch option for many Bajan workers.
MOST ICONIC Bajan Macaroni Pie and Flying Fish
MAIN INGREDIENTS
Bahamian mac and cheese is a Bahamian take on the classic macaroni and cheese. The dish is usually made with elbow macaroni pasta, cheddar cheese, onions, bell peppers, butter, eggs, paprika, habanero pepper, evaporated milk, salt, and black pepper.
The cooked macaroni are sautéed in butter with the grated cheese, hot peppers, seasonings, and vegetables until the cheese is melted and well-blended. Beaten eggs and evaporated milk are added to the mixture, which is then spread in a casserole dish, topped with the remaining cheese, and baked until the top becomes golden.
MAIN INGREDIENTS
Fettuccine Nassau is a pasta dish originating from Nassau, the Bahamas. The dish is usually made with a combination of fettuccine pasta, shrimp, lobster or crawfish, garlic, olive oil, fish stock, basil, parsley, and almonds. The garlic is sautéed in olive oil with the shrimp and lobster or crawfish.
The fish stock, basil, and parsley are then added to the pot, and the combination is simmered for a short while before it's served over cooked pasta. As a final touch, the dish is garnished with parsley and almonds, if desired. It's recommended to serve fettuccine Nassau with a fresh green salad on the side and pair it with a glass of white wine.
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