📝 About This Recipe
A centerpiece of Haitian celebrations, this Macaroni au Gratin is a luxurious, decadent departure from standard mac and cheese. Infused with the 'Haitian Holy Trinity' of bell peppers, onions, and garlic, it features a velvety béchamel base enriched with evaporated milk and a hint of nutmeg. Baked until it develops a signature golden-brown crust, it is a savory, aromatic masterpiece that brings the soul of Port-au-Prince to your dinner table.
🥗 Ingredients
The Pasta
- 1 pound Rigatoni or Large Elbow Macaroni (uncooked)
- 1 tablespoon Salt (for the pasta water)
The Aromatic Base
- 4 tablespoons Unsalted Butter (divided)
- 1/2 cup Yellow Onion (finely minced)
- 1/2 cup Green Bell Pepper (finely minced)
- 3 pieces Garlic Cloves (minced or pressed)
- 1 tablespoon Haitian Epis (optional) (traditional green seasoning base)
The Creamy Béchamel
- 1/4 cup All-purpose Flour
- 12 ounces Evaporated Milk (1 full can; essential for the authentic taste)
- 1 cup Whole Milk (warmed)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Bouillon Powder (Chicken or Vegetable) (adjust to taste for saltiness)
The Cheeses and Finish
- 3 cups Sharp Cheddar Cheese (freshly shredded)
- 1/2 cup Parmesan Cheese (grated)
- 2 tablespoons Mayonnaise (adds a secret tang and creaminess)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
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2
Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package instructions (it should be very 'al dente' as it will finish cooking in the oven).
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3
Drain the pasta and return it to the pot. Toss with 1 tablespoon of butter to prevent sticking and set aside.
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4
In a large saucepan or skillet over medium heat, melt the remaining 3 tablespoons of butter. Add the minced onions and bell peppers, sautéing until soft and translucent (about 4-5 minutes).
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5
Stir in the garlic and Haitian Epis (if using). Cook for 1 minute until fragrant, being careful not to burn the garlic.
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6
Sprinkle the flour over the sautéed vegetables. Whisk constantly for 2 minutes to cook out the raw flour taste, creating a pale roux.
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7
Slowly pour in the evaporated milk and whole milk while whisking vigorously to ensure no lumps form. Continue to cook until the sauce thickens enough to coat the back of a spoon.
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8
Remove the sauce from heat. Stir in the nutmeg, bouillon powder, black pepper, and mayonnaise. Taste and adjust seasoning if necessary.
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9
Add 2 cups of the shredded cheddar cheese to the warm sauce. Stir until the cheese is completely melted and the sauce is silky.
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10
Pour the cheese sauce over the cooked pasta. Toss thoroughly until every tube of pasta is filled and coated with the mixture.
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11
Transfer the mixture into the prepared baking dish. Spread it out evenly using a spatula.
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12
Top with the remaining 1 cup of cheddar cheese and the Parmesan cheese. For an extra authentic look, you can add a few thin rings of green bell pepper on top.
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13
Bake for 30-35 minutes, or until the sauce is bubbly and the top has formed a beautiful, deep golden-brown crust.
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14
Remove from the oven and let it rest for at least 10-15 minutes. This is crucial as it allows the gratin to set so you can cut it into clean squares.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents the sauce from becoming perfectly smooth. Don't overcook the pasta initially; it must be firm to the bite so it can absorb the sauce without turning into mush. Evaporated milk is the secret to the 'Haitian' flavor profile—do not substitute it with regular milk if you want the authentic, slightly sweet depth. If you like a bit of heat, add a tiny pinch of cayenne or a few drops of Scotch Bonnet hot sauce to the béchamel. For the best crust, turn on the broiler for the last 2 minutes of cooking, but watch it closely to prevent burning.
🍽️ Serving Suggestions
Serve alongside 'Diri Ak Pwa' (Haitian Rice and Beans) for the ultimate Sunday feast. Pairs beautifully with 'Griot' (Fried Pork) or roasted chicken. A side of 'Pikliz' (spicy pickled vegetable relish) provides the perfect acidic crunch to cut through the richness. Enjoy with a glass of cold 'Papaya Shake' or a crisp Caribbean lager.