Haitian mac and cheese, often called macaroni au gratin, is a baked pasta dish with a creamy cheese sauce and a browned top. Family versions vary, but evaporated milk, cheddar, bell pepper, onion, and gentle seasoning make this version rich and savory without hiding the pasta or cheese.
Ingredients
- 4 quarts water (3.8 L), for boiling the pasta
- 1 tablespoon kosher salt (15 g), for the pasta water
- 1 pound elbow macaroni (454 g); penne or small shells also work
- 1 tablespoon olive oil (15 ml)
- 1/2 cup finely diced yellow onion (75 g)
- 1/2 cup finely diced green bell pepper (75 g)
- 2 garlic cloves, minced (about 6 g)
- 1 tablespoon Haitian epis (15 g), optional; if using, choose a prepared epis seasoning paste and reduce the added salt because recipes and salt levels vary
- 4 tablespoons unsalted butter (57 g)
- 1/4 cup all-purpose flour (32 g)
- 1 can evaporated milk, 12 ounces (354 ml)
- 1 cup whole milk (240 ml)
- 1 teaspoon Dijon or yellow mustard (5 g)
- 1/2 teaspoon dried thyme (about 0.5 g)
- 1/2 teaspoon paprika (about 1 g)
- 1/2 teaspoon fine salt (3 g), plus more to taste; use less if your epis or cheese is salty
- 1/4 teaspoon black pepper (about 0.5 g)
- 3 cups freshly grated sharp cheddar (340 g), divided
- 1 cup grated low-moisture mozzarella (110 g)
- 1/2 cup finely grated Parmesan (45 g)
- 1/2 cup panko breadcrumbs (30 g), optional, for a crisp top
- 1 tablespoon melted butter (14 g), optional, to toss with the breadcrumbs
Instructions
- Heat the oven and prepare the dish. Set a rack in the middle of the oven and heat it to 375°F (190°C). Lightly butter a 9-by-13-inch (23-by-33-cm) baking dish. Dice the onion and bell pepper, mince the garlic, and grate the cheeses if they are not already grated. Doing this while the oven heats keeps the preparation within about 20 minutes.
- Boil the macaroni. Bring the measured water to a boil in a large pot; allow roughly 10 minutes for the water to heat, depending on your stove and pot. Add the kosher salt and macaroni, stir, and cook for 8 minutes, or until just shy of tender. Check the package directions, since shapes and brands vary. Drain well without rinsing. The pasta will soften further in the oven, so avoid cooking it fully tender now.
- Soften the vegetables. While the pasta drains, heat the olive oil in a saucepan over medium heat. Add the onion and bell pepper and cook for 3 to 4 minutes, stirring, until softened but not browned. Add the garlic and, if using, the epis. Cook for about 30 seconds, just until fragrant. If the mixture begins to stick, lower the heat and add a small splash of milk rather than letting the garlic scorch.
- Make the cheese sauce. Add the butter to the vegetables and stir until melted. Sprinkle in the flour and stir continuously for 1 minute to cook off its raw taste. Gradually whisk in the evaporated milk and whole milk until smooth. Stir in the mustard, thyme, paprika, measured fine salt, and black pepper. Simmer gently for 3 to 4 minutes, stirring often, until the sauce lightly coats a spoon. Do not let it boil hard; a rapid boil can make a cheese sauce grainy later.
- Melt in some of the cheese. Take the pan off the heat. Stir in 2 cups (227 g) of the cheddar, all the mozzarella, and all the Parmesan a handful at a time. Wait for each addition to mostly melt before adding the next. Taste the sauce and adjust the salt or pepper. Keep in mind that the remaining cheddar will season the top as it bakes.
- Combine pasta and sauce. Tip the drained macaroni into the cheese sauce and fold gently until the pasta is coated, including the pieces at the bottom of the pan. The mixture should look a little looser than you want the finished casserole to be; the pasta absorbs sauce as it bakes. If it looks stiff or dry, stir in 2 to 4 tablespoons (30 to 60 ml) of milk.
- Top and bake. Spoon the mixture into the prepared dish and spread it into an even layer. Scatter the remaining 1 cup (113 g) cheddar over the top. For a crunchy finish, toss the panko with the optional melted butter and sprinkle it over the cheese. Bake uncovered for 22 minutes, until bubbling at the edges and lightly browned on top. If you want deeper color, broil briefly at the end, watching closely so the topping does not burn.
- Rest before serving. Set the dish on a heat-safe surface and leave it for 10 minutes. This short rest helps the sauce settle so portions hold together, while keeping the macaroni creamy. Serve warm.
Tips
- Grate cheese from a block when possible. Packaged shredded cheese often contains anti-caking agents that can make a smooth sauce harder to achieve. If packaged cheese is what you have, add it gradually off the heat and stir gently rather than boiling the sauce.
- Keep the pasta slightly firm. Eight minutes is a starting point, not a rule for every brand. Taste a piece before draining; it should still have a little bite. Overcooked pasta can become soft and break apart during baking.
- Use epis thoughtfully. Haitian epis is a seasoned herb-and-aromatic paste with many household and regional versions. It can be found in some Caribbean groceries or made at home; if it is unavailable, leave it out and use the onion, pepper, and garlic already listed. The flavor will be milder and less herbal, but the dish will still be well seasoned.
- Prevent a dry casserole. Drain the pasta thoroughly, but do not reduce the milk or cheese sauce. The mixture should be creamy before it goes into the oven. A wide, shallow dish also bakes more evenly than a deep narrow one.
Serving Suggestions
Serve Haitian macaroni au gratin hot as a generous side dish with roasted chicken, stewed beef, or fried fish, or offer it as the centerpiece of a meatless meal. Its creamy texture and savory cheese pair well with crisp or lightly dressed vegetables, such as cabbage slaw, sliced tomatoes, or sautéed greens. If the rest of the meal is rich, a simple salad with a tart vinaigrette helps balance the plate.
For a shared meal, bring the baking dish to the table with a serving spoon and let it rest for the full 10 minutes first. The top is at its crispest shortly after baking, while the inside stays soft and saucy. A little freshly ground black pepper or chopped parsley can be added at the table, but extra garnish is not necessary.
Variations
Use a mix of cheeses to suit what is available. A little Gruyère or Monterey Jack can replace some of the cheddar, but keep a flavorful, good-melting cheese as the main portion. For a more pronounced cheese flavor, replace up to 1/4 cup (25 g) of the Parmesan with finely grated aged cheese. Avoid using only very soft cheeses, which can make the sauce loose or oily.
For a mild version, leave out the epis and paprika and keep the onion, bell pepper, and garlic. To add gentle heat, stir in a pinch of cayenne or a finely diced hot pepper with the vegetables. You can use red bell pepper in place of green for a sweeter flavor. For a gluten-free version, use a similar quantity of gluten-free elbow pasta and a measure-for-measure gluten-free flour blend; check that the pasta is just firm before draining, since gluten-free shapes can soften quickly. Omit the panko or use gluten-free crumbs.
To make it a fuller main dish, fold in cooked vegetables such as peas or sautéed mushrooms before baking. Keep additions to about 1 to 1 1/2 cups (150 to 225 g) so the pasta still has enough sauce. Any meat or seafood should be fully cooked before it is added; this recipe does not include raw meat or seafood in the baking dish.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them in a covered container within 2 hours of baking. Stored properly, the macaroni keeps for 3 to 4 days in the refrigerator. The breadcrumb topping softens during storage, but the cheese sauce should remain creamy. For longer storage, freeze portions in airtight, freezer-safe containers for up to 2 months for best quality. Thaw frozen portions in the refrigerator overnight before reheating when possible.
Reheat individual portions in the microwave, covered loosely, in short intervals, stirring or turning halfway through; add a spoonful of milk if the sauce seems tight. For a larger amount, cover the dish with foil and warm it in a 325°F (165°C) oven until hot throughout, uncovering it for the last few minutes if you want to refresh the top. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Refrigerate any reheated portion promptly and avoid repeatedly warming the whole dish.
Frequently Asked Questions
Is Haitian mac and cheese the same as macaroni au gratin?
Haitian macaroni au gratin is a baked macaroni dish commonly served as a side, and the name is often used for versions that resemble Haitian mac and cheese. Ingredients and methods vary between households. Some versions use a simpler evaporated-milk mixture, while others include a cooked flour-thickened sauce, epis, or different cheeses.
Can I make it without evaporated milk?
Yes. Replace the 12-ounce (354 ml) can with 1 1/2 cups (360 ml) whole milk. The sauce will be less concentrated and a little lighter, so simmer it gently until it coats a spoon before adding the cheese. Do not compensate by boiling it vigorously, which can affect the texture.
Can I assemble it ahead of time?
You can assemble the pasta and sauce, cover the dish, and refrigerate it for up to 24 hours before baking. Because a chilled casserole takes longer to heat, add about 10 to 15 minutes to the covered baking time, then uncover it to brown the top. Check that the center is hot before serving; the breadcrumb topping is best added just before baking.
Why did my cheese sauce turn grainy?
A sauce can turn grainy if it boils hard after the cheese is added, or if the cheese is added too quickly. Remove the pan from the heat before stirring in cheese, add it in small handfuls, and let each addition melt before adding another. Freshly grated cheese usually melts more smoothly than pre-shredded cheese.
Can I use a different pasta shape?
Yes. Small shells, penne, or another short pasta can stand in for elbows. Choose a shape with enough surface or ridges to hold the sauce, and use the package directions as a guide. Drain it a little before it reaches full tenderness because it continues cooking in the oven.
How do I know when the casserole is done?
Look for bubbling sauce around the edges and a lightly browned top after about 22 minutes. If the cheese has not browned but the edges are bubbling, you can briefly use the broiler while watching continuously. Let the casserole rest for 10 minutes before serving so the sauce settles.
Related
- Haitian Black Rice Recipe with Djon Djon Mushrooms
- Haitian Chicken Recipe in the Oven: Citrus and Spice
- Haitian Griot: A Festive Pork Recipe with Pikliz at Home
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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