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Tuesday 30 June 2026 12:24:15 GMT
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Recipe: 🇭🇹 Haitian Macaroni au Gratin (Macaroni Gratiné) Serves: 6–8 Ingredients: For the Pasta * 1 box (16 oz / 454 g) rigatoni or penne * 1 tbsp kosher salt (for the pasta water) Flavor Base: * 2 tbsp unsalted butter * 2 tbsp Haitian épis * 1 lb thin-sliced deli ham (jambon), cut into strips or bite-sized pieces * 1/2 medium yellow onion, diced * 1/2 green bell pepper, diced * 1/2 red bell pepper, diced * 1/2 yellow bell pepper, diced Béchamel Cheese Sauce: * 4 tbsp unsalted butter * 4 tbsp all-purpose flour * 2 (12 oz) cans Carnation Evaporated Milk (room temperature) * 1 1/2 cups heavy cream * 1 1/2 tsp Dijon mustard (optional, but highly recommended) * 3 Laughing Cow Original cheese wedges Cheese: * 1 (7 oz) Gouda cheese wheel, freshly grated * 2 (7 oz) Edam cheese wheels, freshly grated * 1/4 cup freshly grated Parmesan cheese * 3 Laughing Cow cheese wedges Seasonings: * 1 tsp Complete Seasoning * 1 tsp chicken bouillon powder * 1/2 tsp black pepper * 1/2 tsp garlic powder * 1/2 tsp onion powder * 1/2 tsp paprika (optional) Cheese Topping * 1 cup freshly grated Edam cheese * 1/2 cup freshly grated Gouda cheese * 1/4 cup freshly grated Parmigiano Reggiano (Parmesan) Directions: Step 1 – Cook the Pasta 1. Bring a large pot of water to a rolling boil. 2. Add the kosher salt. 3. Cook the rigatoni or penne 1–2 minutes less than the package directions, until just al dente. 4. Drain well. Do not rinse the pasta. Step 2 – Prepare the Flavor Base 1. Preheat your oven to 375 degrees F (190°C). 2. Melt the butter in a large skillet over medium heat. 3. Add the Haitian épis and sauté for 30–60 seconds, until fragrant. 4. Add the ham and cook for about 2 minutes. 5. Stir in the onion and bell peppers. 6. Cook for 5–6 minutes, stirring occasionally, until the vegetables are tender. Step 3 – Make the Béchamel 1. In the same skillet, melt the butter over medium-low heat. 2. Whisk in the flour and cook for 2 minutes, stirring constantly. Do not allow it to brown. 3. Slowly whisk in the evaporated milk until completely smooth. 4. Gradually whisk in the heavy cream. 5. Add the Dijon mustard. 6. Bring to a gentle simmer, whisking often, until the sauce begins to thicken. Step 4 – Season the Sauce Whisk in: * Complete Seasoning * Chicken bouillon powder * Black pepper * Garlic powder * Onion powder * Paprika (if using) Allow the sauce to simmer gently for 2–3 minutes. Taste and adjust the seasoning if needed. Step 5 – Make the Cheese Sauce * If you grated all of the cheeses together, set aside your cheese (the amounts listed under Cheese Topping) for the top of the macaroni before adding the remaining cheese to the sauce. Reduce the heat to low. Add: * Laughing Cow cheese * Edam cheese * Gouda cheese * Parmigiano Reggiano * 1 tablespoon unsalted butter Whisk until all of the cheeses have completely melted and the sauce is smooth, creamy, and velvety. Tip: The sauce should seem slightly thinner than you think it should be, it will continue to thicken as it bakes. If the sauce becomes too thick, whisk in 1/4 – 1/2 cup whole milk, a little at a time, until it reaches a smooth, pourable consistency. Step 6 – Assemble 1. Stir the ham and vegetable mixture back into the cheese sauce. 2. Add the cooked pasta. 3. Fold gently until every piece of pasta is evenly coated in the sauce. 4. Transfer everything to a generously buttered 9×13-inch baking dish, spreading it into an even layer. Step 7 – Top & Bake Sprinkle evenly over the top: * 1 cup Edam cheese * 1/2 cup Gouda cheese * 1/4 cup Parmigiano Reggiano Bake uncovered for 25–30 minutes, or until hot, bubbly, and the cheese is fully melted.For a beautifully golden crust, broil for 1–2 minutes, watching carefully so it doesn’t burn. Step 8 – Rest & Serve Allow the macaroni au gratin to rest for 10 minutes before serving. Serve warm and enjoy! 😊 #haitianfood #macandcheese #EasyRecipe #foryoupage #explorepage✨
Recipe: 🇭🇹 Haitian Macaroni au Gratin (Macaroni Gratiné) Serves: 6–8 Ingredients: For the Pasta * 1 box (16 oz / 454 g) rigatoni or penne * 1 tbsp kosher salt (for the pasta water) Flavor Base: * 2 tbsp unsalted butter * 2 tbsp Haitian épis * 1 lb thin-sliced deli ham (jambon), cut into strips or bite-sized pieces * 1/2 medium yellow onion, diced * 1/2 green bell pepper, diced * 1/2 red bell pepper, diced * 1/2 yellow bell pepper, diced Béchamel Cheese Sauce: * 4 tbsp unsalted butter * 4 tbsp all-purpose flour * 2 (12 oz) cans Carnation Evaporated Milk (room temperature) * 1 1/2 cups heavy cream * 1 1/2 tsp Dijon mustard (optional, but highly recommended) * 3 Laughing Cow Original cheese wedges Cheese: * 1 (7 oz) Gouda cheese wheel, freshly grated * 2 (7 oz) Edam cheese wheels, freshly grated * 1/4 cup freshly grated Parmesan cheese * 3 Laughing Cow cheese wedges Seasonings: * 1 tsp Complete Seasoning * 1 tsp chicken bouillon powder * 1/2 tsp black pepper * 1/2 tsp garlic powder * 1/2 tsp onion powder * 1/2 tsp paprika (optional) Cheese Topping * 1 cup freshly grated Edam cheese * 1/2 cup freshly grated Gouda cheese * 1/4 cup freshly grated Parmigiano Reggiano (Parmesan) Directions: Step 1 – Cook the Pasta 1. Bring a large pot of water to a rolling boil. 2. Add the kosher salt. 3. Cook the rigatoni or penne 1–2 minutes less than the package directions, until just al dente. 4. Drain well. Do not rinse the pasta. Step 2 – Prepare the Flavor Base 1. Preheat your oven to 375 degrees F (190°C). 2. Melt the butter in a large skillet over medium heat. 3. Add the Haitian épis and sauté for 30–60 seconds, until fragrant. 4. Add the ham and cook for about 2 minutes. 5. Stir in the onion and bell peppers. 6. Cook for 5–6 minutes, stirring occasionally, until the vegetables are tender. Step 3 – Make the Béchamel 1. In the same skillet, melt the butter over medium-low heat. 2. Whisk in the flour and cook for 2 minutes, stirring constantly. Do not allow it to brown. 3. Slowly whisk in the evaporated milk until completely smooth. 4. Gradually whisk in the heavy cream. 5. Add the Dijon mustard. 6. Bring to a gentle simmer, whisking often, until the sauce begins to thicken. Step 4 – Season the Sauce Whisk in: * Complete Seasoning * Chicken bouillon powder * Black pepper * Garlic powder * Onion powder * Paprika (if using) Allow the sauce to simmer gently for 2–3 minutes. Taste and adjust the seasoning if needed. Step 5 – Make the Cheese Sauce * If you grated all of the cheeses together, set aside your cheese (the amounts listed under Cheese Topping) for the top of the macaroni before adding the remaining cheese to the sauce. Reduce the heat to low. Add: * Laughing Cow cheese * Edam cheese * Gouda cheese * Parmigiano Reggiano * 1 tablespoon unsalted butter Whisk until all of the cheeses have completely melted and the sauce is smooth, creamy, and velvety. Tip: The sauce should seem slightly thinner than you think it should be, it will continue to thicken as it bakes. If the sauce becomes too thick, whisk in 1/4 – 1/2 cup whole milk, a little at a time, until it reaches a smooth, pourable consistency. Step 6 – Assemble 1. Stir the ham and vegetable mixture back into the cheese sauce. 2. Add the cooked pasta. 3. Fold gently until every piece of pasta is evenly coated in the sauce. 4. Transfer everything to a generously buttered 9×13-inch baking dish, spreading it into an even layer. Step 7 – Top & Bake Sprinkle evenly over the top: * 1 cup Edam cheese * 1/2 cup Gouda cheese * 1/4 cup Parmigiano Reggiano Bake uncovered for 25–30 minutes, or until hot, bubbly, and the cheese is fully melted.For a beautifully golden crust, broil for 1–2 minutes, watching carefully so it doesn’t burn. Step 8 – Rest & Serve Allow the macaroni au gratin to rest for 10 minutes before serving. Serve warm and enjoy! 😊 #haitianfood #macandcheese #EasyRecipe #foryoupage #explorepage✨

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