How to make Haitian Macaroni and Cheese ( Macaroni au gratin)

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is a dairy-free alternative.

macaroni

💰Cheaper: elbow pasta

Elbow pasta is a more common and often cheaper option.

Heat a little bit of oil in a pan.

Sauté chopped bell pepper and onion until softened.

Add turkey lunch meat (or any preferred meat/seafood) to the pan.

Add a little bit of butter to the sautéed vegetables.

Pour in evaporated milk and bring to a boil.

Add 4 Laughing Cow cheese wedges and stir until melted.

Add half of the Mexican four cheese blend and half of the Monterey Jack cheese, stirring until melted.

Add a handful of Parmesan cheese and mix until all cheese is melted and combined into a sauce.

Boil pasta in salted water, adding a little butter to prevent sticking.

Combine the cheese sauce with the cooked pasta, mixing well.

Add a little adobo seasoning, eyeballing the amount.

Stir in a small amount of mayonnaise and a little mustard to enhance flavor.

Transfer the mixture to a glass baking dish, spreading it evenly.

Top with remaining cheese blend and Parmesan cheese, covering the top and sides.

Bake in the oven at 350°F for about 25-26 minutes.

Switch the oven to broil for the last couple of minutes to achieve a crispy topping.

Remove from oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens