Makawoni au Graten (Mac and Cheese)
User Reviews
5.0
6 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
6 people
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Course
Side Dish, Main Course
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Cuisine
Haitian
Makawoni au Graten (Mac and Cheese)
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Haitian makawoni au graten (or macaroni au gratin) is similar to macaroni and cheese but with added onion and red bell pepper.
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Ingredients
- 8 oz. rigatoni (or penne)
- 2 quarts water
- 1 teaspoon salt
- 3 tablespoons butter
- 32 oz. evaporated milk
- 1 onion , finely chopped
- 1 red bell pepper , finely chopped
- 1 clove garlic , chopped
- 8 oz. grated parmesan
- 8 oz. aged Edam cheese (or Tête de Maure)
For the roux
- ½ cup all-purpose flour
- ½ cup unsalted butter
Equipment
- Baking dish (16 x 10 inches / 40 x 25 cm)
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Instructions
- In a large saucepan, pour the water, then add salt and bring to a boil.
- Add the pasta and cook for 10 minutes or until soft.
- Drain and set the pasta aside.
- Preheat the oven to 350 F (175°C).
- In the same saucepan over medium heat, heat the butter, and brown the garlic, onion and bell pepper for 1 to 2 minutes or until tender.
- In a separate pan, make a roux using flour and butter. Once cooked through, add the evaporated milk while stirring to prevent clumping.
- Add the Edam cheese, and continue stirring.
- Add the pasta to the onion, garlic and pepper, and mix well.
- Then add half the Parmesan, and mix well. Season with salt to taste.
- Pour the pasta mixture into a baking dish.
- Sprinkle the remaining Parmesan over the pasta.
- Place the dish on the middle rack of the oven, uncovered, and bake for 45 minutes or until the top is golden brown.
- Let stand 10 minutes before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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