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This Macaroni Au Gratin is an exceptional buttery dish that is incredibly comforting and it is ideal for the weekend and holidays.
This exquisite baked macaroni au gratin is unmatched as the pinnacle of comfort food. Spectacular Haitian macaroni au gratin that is certain to enhance the ambiance of any holiday dinner or Sunday supper.
After bringing rigatoni noodles to a light tender stage (al dente), they are coated in a decadently buttery cheese sauce, crowned with grated Parmesan cheese, and baked in the oven to perfection.
This recipe is among the finest recipes for side dishes!
To make the sauce thicker, this Macaroni au Gratin dish employs a classic roux base.
For a perfectly creamy coating for your noodles, try combining shredded cheese with evaporated milk, and finishing it with grated parmesan cheese for additional texture.
The topping is going to be delightfully crispy.
Rigatoni Macaroni
The sort of pasta you use may not appear to be important, yet each form (nearly 600 of them!) serves a purpose. When it comes to macaroni, this nice-sized pasta is meant to adhere to as much sauce as possible, ensuring that every bite is a delicious mouthful.
While this macaroni au gratin recipe can be made with different varieties of pasta, Rigatoni is the way to go for a traditional Haitian dinner. If you don’t have it on hand, any short pasta shape, such as penne, fusilli, or spirali, can suffice.
Because the pasta in this baked Haitian mac and cheese will continue to cook after you “broil” the top, only cook it until it is slightly al dente, or firm to the bite.
Cooking durations can vary depending on the brand of pasta used, but this should take about 12-15 minutes when all components are thoroughly combined.
It’s not the end of the world if you overcook the pasta at this point, but the finished meal will be much softer in consistency. If you overdo it, it will turn into a cheesy mush.
What Makes This Recipe So Good
- When prepared during the holiday season, this dish can feel so exquisite. It’s also it’s ideal for special occasions.
- It is an ideal accompaniment as a side dish to your preferred entrées. If it is part of your main course, consider pairing it with Watercress Salad, Honey Mustard Chicken, Air Fryer Mushrooms, these Air Fryer Chicken Wings, or with this Air Fryer Frozen Green Beans.
Which Cheese To Use
Our Haitian Macaroni Au Gratin recipe is incredibly flexible, and you may use any cheese you choose.
A typical sharp (or mild) cheddar, on the other hand, is a great crowd-pleaser, with a smooth flavor and almost unequaled melting strength. It also contributes to the dish’s appealing golden hue.
Gruyere is also a common ingredient in macaroni cheese recipes, lending the meal a grown-up taste with subtle sweet and nutty notes that the kids will still enjoy.
Other commonly found types of cheese (that are not famously used in Haitian recipes) you might like to try in this dish include Gouda and Monterey Jack. You could even opt for smoked Gouda to add an extra layer of complexity.
Tips For The Best Haitian Macaroni Au Gratin
- The pasta should be undercooked. Boil it for 1 minute less than al dente, or until the noodles have a slight bite. I usually cook them for 1 minute shorter than the time range specified on the package. They’ll soften even more once combined with the cheese sauce. If you thoroughly cook the pasta from the beginning, it will be too soft in the end.
- Don’t panic if you think the cheese mixture looks too runny when you pour it into the baking dish – it will thicken up as you bake it in the oven, and when you let it briefly cool after cooking.
- Check the thickness of the roux before adding it to the pasta. Use your finger to test the roux. If swiped cleaned as indicated in picture six above, then the roux is done.
- Use a baking dish or a cast iron skillet to bake the Haitian Mac and cheese.
- Baking in a Skillet:The macaroni au gratin can be baked in a large cast iron skillet or baking dish.
- Finally, it’s important to keep an eye on your Macaroni Au Gratin when you put it in the oven. It can turn from golden brown to black and charred in just a few seconds.
Frequently Asked Questions (FAQ)
Which Pasta To Use?
For this recipe, we used the Rigatoni pasta. However, if you don’t have it to hand, any short pasta shape like penne, fusilli, or spirali will work as well.
Recipe Variations
- Topping:If you don’t want to use grated parmesan cheese to create the golden crust, substitute it with seasoned bread crumbs to achieve a crunchier texture. You may also garnish with crushed savory Ritz crackers, Cheez-it’s, or Goldfish crackers, if you so choose. Be mindful, this is not then authentic method to make Haitian macaroni au gratin, but it does add depth of flavor and element of texture.
- Seasoning:In addition to salt and pepper, incorporate Jacmel seasoning blend. Incorporate mustard powder or Dijon to impart a more acidic taste. The flavor of smoked paprika is subtly charred. Utilize truffle oil to impart a refined flavor and aroma.
- Herbs: Dried parsley and/or basil can be included in the bread crumb topping or sauce. Dried Italian spice, dried thyme, and dried oregano are some more herbal mixes to try. Alternatively, it can be used as a garnish.
More Haitian Recipes You’ll Enjoy
Haitian Epis
Instant Pot Haitian Rice And Beans
Haitian Black Rice
Haitian Spagetti
Haitian Lemonade
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Macaroni Au Gratin
Savory Thoughts
Macaroni and cheese is comfort food at its finest, and this Haitian Macaroni Au Gratin takes it to a whole different level. This dish is topped with gooey goodness!
5 from 16 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Dinner, Lunch, Main Dish
Cuisine Caribbean, Haitian, International
Servings 12 People
Calories 558 kcal
Equipment
Oven
Baking Dish Optional
Cast Iron Skillet Optional
Ingredients
- 2 16 Oz. Box Of Rigatoni; Cooked al-dente
- 2 Cups Water from cooked pasta
- 1 Red Bell Peppers; Diced. You may use a combination of colors
- ¼ Cup Onion; Diced
- Salt And Pepper To Taste
- 4 Tbsp. Unsalted Butter
- ⅓ Cup All-Purpose Flour
- 3 Cups Cheddar Cheese; Shredded or grated at home; plus ½ cup more for layering
- 8 Oz Mozzarella Cheese Shredded or grated at home
- 2 Cans Carnation Milk (12 Oz. Can)
- 2 Tbsp. Jacmel Seasoning Blend
- 1 tsp. Saint-Marc Seasoning Blend
- 1½ Cup Grated Parmesan Cheese Divided
Instructions
Preheat the oven to 375℉.
Cook the Rigatoni pasta per the directions listed on the box. In a large pot, bring the water to a boil, and season with salt to taste. Add 1 teaspoon oil to keep the pasta from sticking together. Cook the pasta al dente. Drain the pasta, reserve 2 cups of the pasta water, and set it aside. Place the pasta in cold water so it can remain soft.
In a medium-sized saucepan over medium heat, add 4 tablespoons unsalted butter. Then add the onions, then add the diced bell peppers and cook for about 45 seconds, then add the all-purpose flour.
Immediately stir until it starts to become lumpy, then slowly add the carnation milk (about half a cup at a time) while stirring or whisking. As the flour continues to break down, continue to add the milk and alternate with the cheddar cheese.
Once you have added the milk and cheese, add the pasta water, and season with the Jacmel seasoning, Saint-Marc, and salt to taste.
Reduce the heat to medium-low. Allow the roux to cook and thicken- this should take about 5-10 minutes. Stir occasionally.
Once the roux has thickened, drain the cold water from the pasta. Place the rigatoni pasta in a large bowl, then add the roux. Stir well to combine, then add about 4 ounces of the mozzarella cheese to the macaroni. Continue to mix well.
Layer the pasta onto a baking sheet or cast iron skillet, and top with the handful of cheddar cheese, mozzarella cheese, and parmesan cheese. Repeat the steps until the pasta and cheese are completely layered, and topping the the pasta with the parmesan cheese to create a crunchy crust.
Bake until golden brown (about 25 minutes) at 375°.
Video
Notes
- The pasta should be undercooked. Boil it for 1 minute less than al dente, or until the noodles have a slight bite. I usually cook them for 1 minute shorter than the time range specified on the package. They’ll soften even more once combined with the cheese sauce. If you thoroughly cook the pasta from the beginning, it will be too soft in the end.
- Don’t panic if you think the cheese mixture looks too runny when you pour it into the baking dish – it will thicken up as you bake it in the oven, and when you let it briefly cool after cooking.
- Check the thickness of the roux before adding it to the pasta. Use your finger to test the roux. If swiped cleaned as indicated in picture six above, then the roux is done.
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*** Calories are estimated per serving.
Nutrition
Serving: 12PeopleCalories: 558kcalCarbohydrates: 79gProtein: 23gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 47mgSodium: 714mgPotassium: 76mgFiber: 3gSugar: 16gVitamin A: 158IUVitamin C: 52mgCalcium: 377mgIron: 14mg
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