Makawoni au Gratin is a Haitian twist on the classic macaroni and cheese. This baked pasta dish features a rich, creamy cheese sauce, often spiced with scotch bonnet peppers for an extra kick.
If you’re looking for comfort food with bold Caribbean flavors, this recipe will become your go-to favorite!
WHY YOU ARE GOING TO LOVE THIS Haitian Macaroni and Cheese RECIPE
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How to Make Haitian Macaroni and Cheese
Cook the Pasta
First, get a large pot of salted water boiling. Once it’s bubbling, toss in the macaroni and cook it until it’s just al dente, following the package instructions. You want it to still have a bit of bite because it’ll finish cooking in the oven. Once it’s ready, drain the pasta and set it aside.
Step 2: Make the Cheese Sauce
Now it’s time to get that creamy, dreamy cheese sauce going! Melt the butter in a large saucepan over medium heat. Once it’s melted, stir in the flour and keep whisking for about 2 minutes to form a roux—this will help thicken your sauce later on.
Next, slowly whisk in the whole milk and evaporated milk. Keep stirring until the mixture starts to thicken up nicely. Once you have a smooth base, it’s time to add the cheese! Stir in the grated Gouda and mozzarella, letting it melt completely. The sauce should be rich and velvety at this point. Finally, season it with a pinch of nutmeg, salt, and pepper to taste.
Step 3: Add the Peppers and Ham
For a bit of heat and flavor, grab a small skillet and sauté the chopped onions, bell pepper, and scotch bonnet peppers in a little oil until they’re soft and fragrant—this should take about 3-4 minutes. Stir the sautéed veggies into your cheese sauce to give it that extra kick.
If you’re adding ham, this is the moment! Fold in your diced ham—whether you’ve gone for smoked ham, Black Forest, honey baked, or prosciutto—so it’s evenly mixed with the pasta and cheese sauce.
Step 4: Assemble and Bake
Preheat your oven to 350°F (175°C) so it’s ready when you are. In a large baking dish, combine your cooked pasta with the cheese sauce, making sure each piece is coated in that cheesy goodness.
For a golden, crunchy topping, mix together the breadcrumbs and parmesan cheese in a small bowl and sprinkle it evenly over the pasta. Pop the dish in the oven and bake for 25-30 minutes, or until the top is beautifully golden and bubbling.
Expert Tips:
- Control the Spice: If you prefer less heat, start with half a scotch bonnet pepper or substitute with a milder pepper like jalapeño.
- Cheese Swap: Gouda is commonly used in Haitian cuisine, but feel free to use a mix of cheddar, Monterey Jack, or your favorite melting cheeses.
- Make Ahead: You can assemble the dish up to a day in advance. Just cover and refrigerate, then bake as directed, adding an extra 5-10 minutes of cooking time.
What to Serve with Makawoni au Gratin:
Pair this dish with:
- Grilled chicken, pork chops, or roast beef
- A fresh green salad with a citrus dressing
- Fried plantains or steamed vegetables for a well-rounded Caribbean meal
Storage and Reheating Tips:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm leftovers in the oven at 300°F (150°C) until heated through, or microwave in 30-second intervals until hot.
Frequently Asked Questions
Makawoni au Gratin- Haitian Macaroni and Cheese
Ingredients
For the Pasta:
- 1 pound elbow macaroni or pasta of your choice
- 1 tablespoon salt for boiling water
For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup evaporated milk
- 2 cups grated Gouda cheese or cheddar cheese
- 1 cup mozzarella cheese
- ¼ teaspoon ground nutmeg
- Salt and black pepper to taste
For the Extra Kick:
- 1-2 scotch bonnet peppers finely chopped (adjust to taste)
- ¼ cup finely chopped onions
- ¼ cup finely chopped bell pepper
Optional Ham Additions:
- Smoked Ham: For a rich smoky flavor that complements the cheese sauce.
- Black Forest Ham: Adds a deep savory flavor with a hint of spice from its crust.
- Honey Baked Ham: A sweet and savory choice that contrasts nicely with the creamy sauce.
- Prosciutto: For a more delicate option prosciutto adds a salty punch without overwhelming the other flavors. Be sure to dice it finely to distribute the flavor evenly.
For the Topping:
- ½ cup breadcrumbs
- ¼ cup grated parmesan cheese
Instructions
- Step 1Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
Step 2
- In a large saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for 2 minutes to create a roux.
- Slowly whisk in the whole milk and evaporated milk, stirring until the mixture thickens.
- Add the grated Gouda and mozzarella cheeses, stirring until melted and smooth.
- Season with nutmeg, salt, and black pepper to taste.
Step 3
- In a small skillet, sauté the onions, bell pepper, and scotch bonnet peppers in a bit of oil until softened, about 3-4 minutes.
- Stir the sautéed vegetables into the cheese sauce.
- If adding ham, fold in diced pieces of your chosen ham variety (smoked ham, Black Forest ham, honey baked ham, or prosciutto) into the pasta and cheese sauce mixture.
Step 4
- Preheat your oven to 350°F (175°C).
- In a large baking dish, combine the cooked pasta with the cheese sauce, ensuring every piece of pasta is coated.
- In a small bowl, mix the breadcrumbs and parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the pasta.
- Bake for 25-30 minutes or until the top is golden and bubbly.
Notes
Total Time: 50 minutes
Calories: ~450 per serving (based on 6 servings)
Estimated Cost: $12-$15 (depending on the type of ham and cheese used)
Helpful Notes:
- Control the Spice: Start with half a scotch bonnet if you’re unsure about the heat, or omit it for a milder dish.
- Cheese Options: Gouda is commonly used, but feel free to substitute with cheddar, Monterey Jack, or a mix.
- Make Ahead: Assemble the dish a day in advance, refrigerate, and bake when ready, adding an extra 5-10 minutes to the cooking time.
- Ham Choices: Prosciutto adds a subtle saltiness, while smoked or honey baked ham gives it a deeper flavor.
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
