We’re all used to good old gooey and cheesy mac and cheese as the ultimate comfort food for a family get-together. However, having it often enough turns it ordinary and has no effect.
So, to breathe new life into this classic dish, you have to try making a tropical version of it 一 Haitian Mac and Cheese. It is cheesy and comforting, but with crunchy bell peppers and onions.
This dish is also known as “Haitian Macaroni au Gratun” or “Haitian Macaroni au Gratun”. Still, regardless of the name, you must learn how to make this tropical Haitian Mac and Cheese.
How to Make Haitian Mac and Cheese
This delicious Haitian dish is a tropical version of the traditional baked mac and cheese. It features sauteed bell peppers, onions, garlic, and mayonnaise. It is an extra cheese with a classic golden crust on top.
You may have a hearty supper or entertaining side dish after only 20 minutes in the oven.
The secret is to use Parmesan and gouda cheese to make a real difference. No disrespect o the cheddar, though.
This Haitian Mac and Cheese will come in handy whenever you need a good pasta bake. For any special event, you may even double or triple the recipe.
Ready to try?
Ingredients:
(4 servings)
- 8 oz rigatoni pasta
- 6 oz evaporated milk
- 2 tbsp onion
- 1 bell pepper
- ½ tbsp butter
- 4 cloves of garlic
- ¼ cup mayonnaise
- ¾ shredded gouda cheese
- ¼ cup grated parmesan
- Salt and pepper to taste
Instructions
Other than purchasing some fine cheeses from your neighborhood grocery shop, there is nothing unusual about this Haitian Mac and Cheese.
The other thing is to shred your cheese. Although it might seem too basic, it makes a real difference in your mac and cheese. Don’t be lazy to shred the cheese instead of using the pre-shredded version that is usually coated in starchy and possibly chemical substances.
Freshly shredded cheese melts better. It’s a truth you won’t believe before you try. So it’s time to check it with these tropical Mac and Cheese.
Step 1:
Preheat an oven to 350°F and prepare the baking dish greasing the bottom and sides with butter or non-stick oil spray.
Step 2:
Chop the onion, and the bell pepper should then be cut in half; the core and seeds should be taken out, and the pepper neatly sliced. Finally, mince the garlic to finish the prep stage.
Step 3:
In a medium-sized pan over medium-high heat, melt the butter. Once the butter melts, add the chopped onion and cook for about 2 minutes until it gets transparent.
Add garlic and paper to the skillet and saute for another 5 minutes until the pepper softens and remove from heat. Set aside.
Step 4:
Prepare the pasta according to the instructions on the package. If you prefer it slightly harder, cook them less than recommended. Otherwise, follow the package instructions.
Pasta should be drained and added back to the pot. Add the veggies, mayo, evaporated milk, and shredded cheese. Sprinkle with salt and pepper. Stir on the stove over medium-high heat until the cheese starts melting.
Step 5:
Move your pasta to the baking dish and generously top it with more parmesan and gouda.
Place the dish in the oven for about 25 minutes or until the top begins to brown and crisp. Turn your oven to broil setting for another couple of minutes if you like is particularly crispy.
Serve with chicken or other or your mac and cheese favorite sides, and enjoy! You will like it.
Ingredient Substitution
Haitian Mac and Cheese differ from traditional one because it has room for experiments. Bell peppers, onion, and garlic are not the only things you can add. Improvise or add your favorite veggies.
Your pasta won’t be any less tropical if you decide to extend the list of ingredients or substitute a thing or two.
Regular Milk
The milk in the fridge is an excellent substitute for evaporated milk with a bit of thickening. But the best would be to make your own evaporated milk.
Place about 60% more milk than the recipe calls for, bring it to a boil, and reduce it gently till you reach the desired amount. Cool the mixture and use it in your recipe.
Jalapenos
If you’re up for some spice without the sweetness, swap bell peppers for jalapenos. People who struggle with spicy food might not find it a great suggestion.
But looking past the heat, you will find green jalapenos share similar grassy notes with green bell peppers.
Greek Yogurt
Greek Yogurt is one of the best mayonnaise substitutes for consistency. It is creamy and offers you the same bright and tangy flavor. Moreover, it has more protein than mayo too.
However, make sure to go with the non-flavored greek yogurt, which is the closest to mayo here.
What to Serve with Haitian Mac and Cheese
Since you probably already have preferences about what to serve with the Mac and Cheese, this section might seem redundant.
Still, remember that Haitian Mac and Cheese differs from the regular dish. It would help if you had something not less flavorful to complement the dish.
Meatloaf
Haitian Mac and Cheese, like meatloaf, are excellent all by itself. However, the latter is a sweet and savory dish that transforms your mac and cheese into a full meal. When paired together, these two make a magical symphony of texture and flavor.
You can even go as far as stuffing the meatloaf with mac and cheese. There is such a thing. Who would have thought you could make one extra cheesy meatloaf by combining two dishes in one?
Meatballs
Another meaty option that combines perfectly with tropical Mac and Cheese is meatballs. Sweet and savory meatballs and creamy mac and cheese 一 aren’t they just meant to be together?
You can whip these meatballs up with the chili sauce or go for BBQ meatballs in a tangy sauce. The choice is yours, but good old marinara will satisfy your needs.
Chili
Mac and cheese is the ultimate comfort food. But it’s not one of a kind. Chili also falls under this category and pairs well with gooey mac and cheese.
These two create a harmony of hearty, meaty, fiery, creamy, and cheese goodness. You can’t resist this combo. Not in a hundred years.
How to Reheat Haitian Mac and Cheese
Reviving Mac and Cheese is one of the most challenging tasks since it’s hard to make it taste anew once the gooeyness wears off. However, it is still possible if you have any leftover mac and cheese.
Reheat Haitian Mac and Cheese in the Microwave
Place your Mac and Cheese into a microwave-safe bowl and add 1 tablespoon of milk or some alternative you used per 1 cup of mac and cheese.
Cover the bowl with an inverted plate and heat up slowly. Start with a minute, stir and continue to reheat mac and cheese in 30-second intervals.
Reheat Haitian Mac and Cheese in an Oven
To reheat leftover Mac and Cheese, place it into an oven-safe dish or the baking dish you’ve cooked it in before. Also, add 1 tablespoon of milk and mix. Cover the dish with aluminum foil and place it in an oven preheated to 350°F for about 20-30 minutes.
How to Store Haitian Mac and Cheese
Generally, Mac and Cheese is not suitable for making ahead of time. It’s best eaten as it’s made. However, if you have to have some Haitian Mac and Cheese left, don’t rush to throw it away.
As Mac and Cheese reheat well, you need to store it properly.
Store Haitian Mac and Cheese in the Fridge
Since cooked mac and cheese doesn’t last long, you must eat it within a week. Put it in an airtight bowl and store it in the refrigerator to make it last longer.
Store Haitian Mac and Cheese in the Freezer
If you’re unsure you can finish your Mac and Cheese within a week, store it in the freezer. Use a zip-top bag or an airtight container. However, let your mac & cheese cool entirely to room temperature.
For around 3 months, mac & cheese will keep nicely in the freezer.
Your Top Questions Answered
1. Why does my cheese sauce turn grainy after baking?
Pre-shredded cheese is the usual culprit here, and it’s a disappointing result no one wants.
Those bags contain anti-caking agents that break down under heat and turn your sauce gritty.
I always block-shred my own cheese and add it off direct heat so the proteins don’t seize up!
2. Why is my baked mac and cheese dry instead of creamy?
This can really catch you off guard, but it almost always comes down to undercooking your roux or skimping on evaporated milk.
I’ll usually pull the dish from the oven the moment the edges bubble actively.
If you’ve already hit this point, stir in warm milk before serving to bring it back!
3. How do I know my cheese sauce has the right consistency before baking?
I’ve noticed it should coat the back of a spoon thickly without dripping off in a thin stream.
If it looks oily or broken, your heat was too high and the fat separated from the proteins.
To bring it back, remove it from heat and whisk in a splash of cold evaporated milk immediately!
4. Why does my topping go soft instead of staying crispy?
My go-to method is pre-toasting the panko in butter on a dry sheet pan before it ever touches the mac.
Skipping this step means the topping absorbs moisture from the sauce during baking.
You’ll end up with a soggy, pale crust that’s honestly discouraging after all that work.
5. Why does my mac taste one-dimensional despite using multiple cheeses?
What I’ve learned works best is seasoning boldly at every single stage, not just at the end.
Under-seasoned pasta water is usually the hidden reason the whole dish tastes muted.
Salt your boiling water generously, and don’t skip the thyme and cloves!
6. How do I prevent the pasta from getting mushy after baking?
I strictly avoid cooking macaroni past al dente before it goes into the oven.
Overcooked pasta going into a 375°F oven will turn completely soft and lose all texture.
Pull it at seven minutes, drain it without rinsing, and trust the process!
7. Why do my bell peppers taste bitter in the finished dish?
Typically, I’ll sauté the peppers for a full five to seven minutes until they visibly soften and sweeten.
Undercooked peppers retain a sharp, bitter edge that doesn’t mellow during baking.
In my kitchen, I’ve seen this throw off the whole flavor balance of an otherwise solid dish, so give those peppers the time they need!
Haitian Mac and Cheese Recipe
- baking dish
- Skillet
- pot
- 8 oz. rigatoni pasta
- 6 oz. evaporated milk
- 2 tbsp onion
- 1 bell pepper
- ½ tbsp butter
- 4 cloves of garlic
- ¼ cup mayonnaise
- ¾ shredded gouda cheese
- ¼ cup grated parmesan
- Salt and pepper to taste
- Preheat an oven to 350°F and prepare the baking dish greasing the bottom and sides with butter or non-stick oil spray.
- Chop the onion, and the bell pepper should then be cut in half; the core and seeds should be taken out, and the pepper neatly sliced. Finally, mince the garlic to finish the prep stage.
- In a medium-sized pan over medium-high heat, melt the butter. Once the butter melts, add the chopped onion and cook for about 2 minutes until it gets transparent. Add garlic and paper to the skillet and saute for another 5 minutes until the pepper softens and remove from heat. Set aside.
- Prepare the pasta according to the instructions on the package. If you prefer it slightly harder, cook them less than recommended. Otherwise, follow the package instructions. Pasta should be drained and added back to the pot. Add the veggies, mayo, evaporated milk, and shredded cheese. Sprinkle with salt and pepper. Stir on the stove over medium-high heat until the cheese starts melting.
- Move your pasta to the baking dish and generously top it with more parmesan and gouda. Place the dish in the oven for about 25 minutes or until the top begins to brown and crisp. Turn your oven to broil setting for another couple of minutes if you like is particularly crispy.Serve with chicken or other or your mac and cheese favorite sides, and enjoy!
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