Haitian Macaroni au Gratin is a rich, cheesy baked pasta dish that is a favorite in Haitian cuisine. This dish focuses on macaroni mixed with a blend of cheeses, often including cheddar and parmesan. It is then baked until golden and bubbly on top. This dish is often seasoned with ingredients like onions, bell peppers, and sometimes ham making it a savory and indulgent side dish that complements any meal. Perfect for family gatherings, it’s a comforting classic that brings a taste of Haiti to the table.
Haitian Macaroni au gratin
- 12 oz kpg Ronzoni® large elbow
- Non-stick cooking spray
Ingredients
- 1 (12 oz) pkg Ronzoni® large elbow
- 1 medium onion, diced
- ½ cup heavy cream
- ½ tsp salt
- ½ tsp pepper
- 1 cup Cheddar cheese, shredded and divided
- 1 cup Mozzarella cheese, shredded and divided
- 2 Laughing Cow cheese, crumbled and divided
- ¼ cup Parmesan cheese, grated and divided
Steps
- Preheat oven to 350˚F. Cook pasta according to package directions; drain reserving 1/4 cup pasta water. Coat a 9×13-inch baking dish with non-sticking cooking spray.
- Cook onions, green bell and red peppers for 3 to 5 minutes or until tender.
- Whisk in heavy cream. Increase heat and bring to a boil, stirring constantly. Reduce heat to medium-low. Cook, stirring frequently, for 2 minutes or until thickened slightly. Stir in salt and pepper. Reduce heat to low. Add 3/4 cup Cheddar, 3/4 cup Gruyere, 2 tablespoons goat cheese, all the brie and 2 tablespoons Parmesan. Stir until melted.
- Add pasta and transfer to prepared baking dish. Sprinkle with remaining cheeses.
- Bake for 15 to 20 minutes or until golden brown and bubbling.
