Here's how the original recipe was explained to me, and how I wrote it down.
Bahamian Mac n Cheese
|Grated Monterey Jack and Cheddar (mimics mild Irish Cheddar)|
|Finely chopped celery, green pepper and a green onion|
|Soften the veggies a little in a strainer on the pot of cooking macaroni.|
|Mix the grated cheese into the hot macaroni|
|Add the eggs and evaporated milk and stir it up.|
Personally, I'll take it any way I can get it.
History lesson, very short. Fresh milk, meat and produce used to be at a premium in the Bahama's. Which means that many recipes there evolved using evaporated or condensed milk in place of fresh milk. And before electricity, the locals preserved a lot of their food using means other than refrigeration or freezing. Salt pork is still widely used in many recipes, and the use of fresh locally available fruits and vegetables are incorporated in many dishes.