Haitian Macaroni Au Gratin

Author: @TooHonestForTh1 Serves:


  • 2 (16 oz) packs of rigatoni or penne pasta
  • 16 cups of water
  • 1 1/2 teaspoon seasoned salt
  • 2 tablespoons of butter
  • 2 (12 oz) cans evaporated milk
  • 1/2 cup finely chopped onions
  • 1/3 cup finely chopped bell peppers
  • 1 garlic clove (crushed)
  • 1 cup mayonnaise (optional)
  • 2 cups grated parmesan cheese
  • 3 cups Gouda (Dutch) cheese
  • Ground beef/ground turkey (optional)


In a large pot salt the 16 cups of water and bring to a boil.

Once boiling add pasta and allow it to cook for 10-15 minutes or until al dente. Drain and set pasta aside.

Preheat oven to 350℉.

Season ground beef or turkey with blended scallion, garlic, onion bell pepper (red and green), 2 table spoons of olive oil, parsley, 1 Maggie, one lime juice, ground pepper, Lawry’s seasoned salt (1/2 Tsp), salt free dash season with one tsp of tomato paste.

Stir seasoned ground meat until golden and crisp then set it a side to cool off.

In a different pot, In the same pot, on medium heat, sauté butter, garlic, onions and bell peppers for 1-2 minutes or until visibly tender.
Add one tsp of flour, mix well.

Add evaporated milk in sautéed ingredients, add 1 cup of grated cheese parmesan cheese, 2 cup of Gouda cheese (or any yellow cheese you like), add Maggie for taste, mix well until cheese is melted then add mayo and mix well (optional).

Pour the sauce in the pasta and mix well.

Coat the baking pan with butter and pour the pasta mixture into a 15-inch x 10-inch x 2-inch rectangular baking dish,

Add a layer of pasta. Add grate parmesan cheese and a the stirred ground meat.

Add another layer of pasta. Sprinkle with left over parmesan cheese and gouda cheese.

Place  pan on the middle rack in oven uncovered and bake for 45 minutes to 1 hour or until top is golden brown.

Let sit for 10 minutes before serving.

Bon apatite!

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