Baked Haitian Macaroni and Cheese (Makawoni au Graten)
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.
Servings 10 Servings
Calories: 570kcal
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
Calories: 570kcal | Carbohydrates: 47g | Protein: 26g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 676mg | Potassium: 462mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1250IU | Vitamin C: 20mg | Calcium: 594mg | Iron: 1mg
Tried this recipe?Please consider Leaving a Review!
