This Baked Haitian Macaroni and Cheese (Makawoni au Graten) is inspired by the traditional Haitian version made with rigatoni, Gouda, ham, and colorful bell peppers, but this is my modern, creamier take with a French-style roux and five-cheese béchamel for an unbreakable, silky sauce. It's rich, comforting, and full of layered cheesy goodness, giving you all the familiar flavors of Haitian mac and cheese with my own chef-style twist.
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Mac & Cheese: The Caribbean Staple
If you grew up Haitian, you already know Makawoni au Graten is serious business. Every family has their own way of making it, and everyone swears theirs is "the right way."
Traditionally, Haitian macaroni and cheese starts with rigatoni, plenty of gouda cheese, diced ham, and the classic mix of red and green bell peppers. Some aunties add mayonnaise; some melt in a few wedges of Laughing Cow for creaminess. It's all love, all tradition, and very Caribbean.
Different Technique
My version stays true to those roots but leans a little more into technique. Instead of relying on mayo or processed cheese for creaminess, I build the base of my sauce with melted butter and aromatic onions, garlic, and green bell pepper cooked gently before adding a proper French-style roux.
From there, I whisk in evaporated milk to create a smooth béchamel seasoned with nutmeg and a touch of mustard powder, which gives the cheese sauce depth without overpowering the dish. It also creates a sauce that never breaks, no matter how many cheeses you melt in.
Five Cheese Blend
Speaking of cheeses, yes, I use five. Sharp cheddar, mild cheddar, white cheddar, gouda, and Swiss. No parmesan. No shortcuts. Just a complex cheese mixture that gives you that full-bodied creamy texture Haitian mac and cheese is loved for.
Some days I top it with crumbled Ritz crackers for a little golden crunch, though the version in the photos doesn't have it. Either way, it bakes up beautifully golden brown, perfectly set, and easy to slice for serving.
Your Choice
And while some people drizzle hot sauce on top, mine is served as is; you can add heat if you'd like. It's a celebration of tradition with just enough chef-style upgrades to make it rich, smooth, and unforgettable.
How Did Gouda Reach Haiti? Gouda made its way to Haiti through European maritime trade during the colonial era, when Dutch merchants frequently supplied hard cheeses throughout Caribbean ports. Because Gouda traveled well and paired naturally with local cooking traditions, it eventually became a staple in Haitian dishes like Makawoni au Graten.
Why You'll Like It
- Special Occasions: Perfect for holidays like Thanksgiving, Christmas, and family gatherings.
- Smooth Sauce: Honors traditional Haitian mac and cheese, but upgraded with a smooth French-style béchamel.
- Unbreakable sauce thanks to the roux and béchamel base.
- A five-cheese blend creates complex, layered cheesy goodness without Parmesan.
- Onion, garlic, and bell peppers are cooked right into the sauce for deeper flavor.
- Nutmeg and mustard powder give the cheese sauce warmth and subtle depth.
- No mayo or processed cheese needed; creaminess comes from technique, not shortcuts.
- Traditional Foundation: Gouda, ham, and colorful bell peppers deliver authentic flavor.
- Made with rigatoni, just like the classic Haitian version.
- Room for Creativity: Optional Ritz cracker topping for a golden brown finish.
Recommended Reads
- Creamy Haitian-Style Shrimp Mac and Cheese with Gouda Cheese
- Spicy Macaroni Pasta and Pecorino Cheese Tomato Stew
- How to Make Easy Béchamel Sauce | With Garlic and Onion
- How to Make Easy Béchamel Sauce | With Garlic and Onion
- Mango Coconut Felato | Ninja Creami Gelato-Style Treat
- Easy Whipped Garlic Herb Cottage Cheese Spread
Ingredients with Steps
To make this Baked Haitian Macaroni and Cheese, start by cooking the rigatoni until al dente, then set it aside. Combine the shredded cheeses: sharp cheddar, mild cheddar, white cheddar, gouda, and Swiss, reserving a bit for topping. In a saucepan, melt the butter and sauté the onion and garlic until fragrant, then stir in the flour to create a roux.
Slowly whisk in the evaporated milk and heavy cream until smooth, then add the cheese mixture and season with salt, black pepper, nutmeg, and mustard powder. Fold in the diced ham, red bell pepper, and cooked pasta, then transfer the mixture to a greased baking dish.
Top with the reserved cheese or optional crumbled breadcrumbs, and bake at 375°F for 20-25 minutes until golden and bubbly. Let it rest briefly before serving warm as a rich, comforting side or main dish.
Culinary Glossary
This section concisely defines key ingredients and techniques related to this post to enhance understanding and improve cooking skills.
Ingredients
- Evaporated Milk: Milk with about 60% of its water removed, giving it a richer, creamier texture perfect for mac and cheese.
- Mustard Powder: A dry seasoning made from ground mustard seeds; used to deepen cheese flavor without making the dish taste "mustardy."
- Gouda: A mild, creamy, melt-friendly cheese commonly used in traditional Haitian mac and cheese for richness.
Techniques
- Golden Brown: The desirable color your mac and cheese develops in the oven, signaling a baked top that is caramelized, flavorful, and ready to serve.
- Al Dente: Pasta cooked until tender but still firm to the bite; prevents mushy macaroni in baked dishes.
- Roux: A cooked mixture of butter and flour that thickens sauces like your cheese béchamel.
- Béchamel: A classic French white sauce made by whisking milk (or evaporated milk) into a roux, creating a smooth, creamy base that won't break.
- Sweating Aromatics: Gently cooking onions, garlic, and bell peppers in butter to soften them and release flavor without browning.
- Fold: To gently combine ingredients, such as mixing the pasta, ham, and peppers into the cheese sauce, without crushing or overmixing.
- Reserve: To set aside a portion of an ingredient, like saving ¼ cup of the cheese mixture for topping before baking.
Equipment
Here's what you'll need to make this recipe with ease:
- Large Pot: For boiling the rigatoni until al dente.
- Colander: To drain the cooked pasta efficiently.
- Large Saucepan: Used to sweat the aromatics and build the roux and béchamel sauce.
- Whisk: Essential for creating a smooth, lump-free cheese sauce.
- Wooden Spoon or Silicone Spatula: For stirring the sauce and folding in the pasta, ham, and peppers.
- Chef's Knife: Helps you finely chop the onion, garlic, and bell peppers.
- Cutting Board: A stable surface for prepping vegetables and ham.
- Mixing Bowl: To combine and reserve the shredded cheese mixture.
- Measuring Cups & Spoons: Ensures accurate amounts for the milk, seasonings, and flour.
- 9x13-Inch Baking Dish: The perfect size for baking the mac and cheese to a golden brown finish.
- Oven Mitts: For safely removing the hot baking dish from the oven.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: I’ve had the AVACRAFT Tri-Ply Stainless Steel Saucepan for quite a while now, and it continues to impress me. The tri-ply construction ensures even heating, and the two side spouts with the glass strainer lid make draining pasta effortless, one of my favorite ways to use it. Despite frequent use, it still looks great with its sleek stainless steel finish and feels sturdy in the hand. A reliable, multipurpose pan that has truly stood the test of time in my kitchen.
My Review: As a chef with over two decades of experience relying on All-Clad, their D5 Stainless 3-quart saucepan is a kitchen workhorse. The sturdy 3-ply construction ensures even heat distribution for perfect simmering, searing, and everything in between. It's a breeze to clean, goes effortlessly from stovetop to oven, and consistently delivers exceptional results for rice, soups, sauces, and more. This saucepan is a worthy investment if you're looking for durable, versatile, and American-made cookware.
My Review: The PAUDIN 8-inch Chef Knife is an absolute standout in both sharpness and craftsmanship. It stays incredibly sharp through regular use, making prep work effortless. The high-carbon stainless steel blade showcases PAUDIN’s attention to detail, while the ergonomic handle provides a comfortable grip for extended use. Despite its premium feel, this knife is impressively affordable, offering exceptional quality without the high price tag. That’s why I’ve recently switched all my knives to PAUDIN—they truly deliver on durability, beauty, and performance. If you want a reliable, well-crafted knife at a great value, this is the one to get!
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and the fact that they’re microwave-safe makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is because I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
My Review: Pyrex is a household staple in America, and you can't go wrong with it. The Pyrex Prepware 2-Cup Glass Measuring Cup features easy-to-read double-sided measurements in both metric and customary units, and it's made of tempered glass, making it microwave-safe—perfect for melting butter. The sturdy, molded handle won’t break, and the spout allows for easy pouring. Simple, reliable, and built to last. Additionally, I recently purchased the Pyrex 4-Cup Glass Measuring Cup, which is ideal for measuring broth for soups; it also allows you to make batter right in it. I had to give it a 4.5 because recently, the red labeling was disappearing. Never had this happen before on any other I owned.
Review: I've had the OXO Good Grips 4-Piece Stainless Steel Measuring Cups for years, and they’ve held up beautifully with a sleek finish that still looks like new. The magnetic snaps make them easy to keep together without the hassle of a ring, and the durable, heavy-duty stainless steel feels sturdy in hand. These cups are well-made, easy to clean, and built to last. Definitely a smart, long-term addition to any kitchen.
My Review: I absolutely love this simple and beautiful Pyrex Easy Grab Glass Baking Dish Set. The transparent design makes it easy to monitor your food, and it looks great going from oven to table. I always reach for Pyrex when I can because it’s a brand I trust and have used for years. The snug-fit, BPA-free lids are ideal for storing leftovers, and the dishes themselves are safe for use in the microwave, freezer, dishwasher, and even a preheated oven. The only reason this set earns 4 stars from me is that the lids aren’t truly dishwasher safe; despite what the label may say, they tend to warp from the heat, so I recommend hand-washing them to maintain their shape. Additionally, I use these dishes frequently, and you can often see them featured in my blog posts.
Storage and Reheating
Learn how to properly store leftovers and reheat them so they stay fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
- Storage Instructions
- Let the mac and cheese cool completely before storing to prevent excess moisture buildup.
- Transfer leftovers to an airtight container or tightly cover the baking dish with plastic wrap or foil.
- Refrigerate for up to 4 days and keep the container sealed to maintain the creamy texture.
- For longer storage, portion into freezer-safe containers and freeze for up to 2 months.
- Reheating Instructions
- Oven (Best Texture): Preheat to 350°F. Place mac and cheese in a baking dish, splash 1-2 tablespoons of milk or cream over the top, cover with foil, and heat for 15-20 minutes, or until warmed through.
- Microwave (Fastest): Place a serving in a microwave-safe bowl, add a teaspoon of milk, cover loosely, and heat in 30-second intervals, stirring between each until hot.
- From Frozen: Thaw overnight in the refrigerator, then reheat using the oven method for the creamiest results.
- Tip: Avoid high heat to keep the cheese sauce smooth and prevent the edges from drying out.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy-Free
- Butter: Use vegan butter or olive oil for the roux.
- Evaporated Milk: Use full-fat oat milk or an unsweetened coconut milk beverage (not canned coconut milk) to maintain a smooth béchamel-style texture.
- Heavy Cream: Swap with extra full-fat oat milk or a splash of cashew cream.
- Cheese Blend: Replace with a mix of meltable dairy-free cheeses such as Violife or Follow Your Heart (cheddar-style and mozzarella-style melt best).
- Gouda & Swiss: Miyoko's smoked cheeses or any nut-based smoked block cheese provide similar flavor depth.
Gluten-Free
- Rigatoni: Use certified gluten-free pasta such as Jovial or Barilla GF (rigatoni or elbow shapes both work).
- All-Purpose Flour: Replace with a 1:1 gluten-free flour blend to make the roux without altering the texture.
- Breadcrumb Topping: Use gluten-free crackers or gluten-free breadcrumbs if you prefer the crunchy topping.
Vegetarian
- Ham: Substitute with sautéed mushrooms, roasted red peppers, or smoked paprika for savory depth.
Convenience
- Rigatoni: Swap with elbow macaroni, penne, shells, or any short pasta in your pantry.
- Evaporated Milk: Use whole milk, 2% milk, or a mix of milk and half-and-half.
- Heavy Cream: Add an extra splash of milk or stir in a spoonful of cream cheese for richness.
- Gouda or Swiss: Substitute with more cheddar, Monterey Jack, mozzarella, or Colby Jack.
- Three Cheddars: If you don't have all three, use whatever cheddar you have (mild, medium, sharp).
- Ham: Use leftover cooked chicken, turkey, bacon, or skip it entirely.
- Red Bell Pepper: Replace with frozen peppers, diced tomatoes, canned pimentos, or omit if needed.
- Onion: Use shallots, green onions, onion powder, or a little dried minced onion.
- Garlic: Swap with garlic powder, granulated garlic, or a frozen garlic cube.
- Ritz Crackers Topping: Use crushed saltines, panko, or skip the topping.
- Butter: Margarine or neutral oil (like avocado or canola) works fine for the roux.
- All-Purpose Flour: Use cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold milk) to thicken if you're out of flour.
- Mustard Powder: Use a tiny squeeze of yellow or Dijon mustard for depth.
- Nutmeg: Cinnamon or allspice (just a pinch) can add warmth if nutmeg is unavailable.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
5 Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Fresh Shredded Cheese Difference: Shred your own cheese for the smoothest, creamiest sauce. Pre-shredded cheese contains anti-caking agents that prevent melting.
- Not Color But Flavor: Don't brown the aromatics; sweat them gently in melted butter so the garlic, onion, and bell pepper melt seamlessly into the béchamel.
- For Smooth Sauce: Whisk slowly and steadily when adding the evaporated milk and cream to the roux to avoid lumps and ensure a velvety sauce.
- Avoid Mushy Noodles: Cook the pasta slightly under al dente so it finishes perfectly tender while baking and doesn't turn mushy.
- Importance of Setting: Let the baked mac and cheese rest for 5-10 minutes before slicing; this helps the cheese set and creates cleaner portions.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
Yes, assemble it completely, cover tightly, and refrigerate for up to 24 hours. Bake the next day, adding 5-10 extra minutes to the cook time since it will be cold going into the oven.
It usually means the heat was too high or pre-shredded cheese was used. For the smoothest sauce, keep the heat medium-low, whisk continuously, and use freshly shredded cheese.
Absolutely. Traditional versions often include ham, but the dish still tastes rich and delicious without it. You can replace it with mushrooms, more peppers, or nothing at all.
Add a splash of evaporated milk or whole milk, a little at a time, until it loosens. The pasta will absorb some of the sauce as it bakes, so slightly looser is better than too tight.
Yes. Cool completely, portion into airtight containers, and freeze for up to two months. Thaw overnight in the fridge and reheat gently in the oven with a splash of milk for the best texture.
More Haitian Recipes
Looking for other Haitian-inspired recipes like this? Try these:
- Haitian American Thanksgiving Recipes & Prep Guide
- Haitian Style Spatchcock Turkey (Seasoned with Epis)
- A Quick Look at Haitian Flavor with Pikliz-Style Citrus Slaw
- Haitian Djon Djon Rice Recipe (Diri Djon Djon)
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- Holiday Kitchen Safety Tips: How to Cook, Serve, and Store
- What is Salmonella? For Home Cooks | Causes and Tips
- How to Cut Up a Whole Chicken | Step-by-Step Guide
- How to Marinate Chicken: Tips, Quick Methods & Flavorful Shortcuts
📖 Recipe
Baked Haitian Macaroni and Cheese (Makawoni au Graten)
Ingredients
Pasta
- 1 pound rigatoni pasta alternatives: penne or macaroni
Cheses Mix
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mild cheddar cheese
- 1 cup shredded white cheddar cheese
- ½ cup shredded gouda cheese
- ½ cup shredded swiss cheese
Sauce Base
- 2 tablespoons unsalted butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 3 cups evaporated milk
- ½ cup heavy cream
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ½ teaspoon mustard powder optional, for extra depth
Mix In
- 1 cup diced cooked ham
- 1 red bell pepper finely diced
Optional Topping
- ¼ cup crumbled whole wheat Ritz crackers crumbled, optional for topping
Equipment
- Wooden Spoon or Silicone Spatula
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
- Prepare the Cheese Mix: Combine all four cheeses in a mixing bowl, then reserve ¼ cup for the topping.
- Prepare the Base: In a large saucepan, melt the butter over medium heat. Add the minced garlic and onions, and sauté until fragrant and translucent (about 2-3 minutes). Stir in the flour and cook for 1 minute to make a roux.
- Make the Cheese Sauce: Gradually whisk in the evaporated milk and heavy cream, ensuring no lumps. Cook for 3-4 minutes, stirring constantly, until the sauce thickens. Lower the heat and add the shredded cheese mix. Stir until melted and smooth-season with salt, pepper, nutmeg, and mustard powder (if using).
- Combine Ingredients: Mix the diced ham, red bell pepper, and cooked pasta into the cheese sauce. Stir well to evenly coat the pasta.
- Assemble and Bake: Preheat your oven to 375 °F. Grease a 9x13-inch baking dish with butter or cooking spray. Pour the pasta mixture into the dish and spread it evenly. If desired, sprinkle breadcrumbs over the top for a golden crust.
- Bake: Bake for 20-25 minutes, or until the top is golden and bubbly.
- Serve: Let the pasta rest for 5 minutes before serving. Enjoy warm as a rich and flavorful side dish or main course.
Notes
- Rigatoni is the traditional pasta for Haitian mac and cheese, but elbow macaroni or penne also works well.
- Freshly shredded cheese melts smoothly than pre-shredded cheese and gives a creamier sauce.
- Sweat the aromatics gently in butter, don't brown them for the most authentic Haitian flavor.
- The mustard powder and nutmeg are subtle; they enhance the cheese without standing out.
- If your sauce thickens too much, loosen it with a splash of evaporated milk before adding the pasta.
- The Ritz cracker topping is optional but adds great texture and color; the recipe works beautifully with or without it.
- For a sharper flavor, add more white cheddar; for a milder flavor, increase the mild cheddar.
- Let the baked macaroni rest for at least 5 minutes before serving so it slices cleanly.
- If you prefer softer peppers, sauté the red bell pepper with the onion and garlic instead of adding it raw.
- This dish reheats best in the oven with a splash of milk to bring back its creamy texture.
Nutrition
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Chef Maika Frederic
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in both professional kitchens, classrooms, and children therapy as a trained chef, former teacher and technician she brings a thoughtful, inclusive touch to every dish. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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