Haitian Macaroni
Haitian Macaroni
Ingredients
For the Macaroni
- 1 pound elbow macaroni
- 8 cups water
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Sauce
- 1 pound ground beef, lean
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 tablespoons Jenesis Dried Caribbean Green Seasoning
- 2 tablespoons tomato paste
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 1/2 cups chicken broth
- 1/2 scotch bonnet pepper, finely minced (or to taste, optional)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 cup cheddar cheese, shredded, for topping
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cook the macaroni: Bring 8 cups of water to a rolling boil in a large pot. Add 1 teaspoon of salt and 1 tablespoon of olive oil. Add the elbow macaroni and cook according to package directions until al dente, about 7-9 minutes. Drain well and set aside.
⏱️ 10 min
- 2
Brown the ground beef: While the macaroni is cooking, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 3
Sauté the aromatics: Add the chopped yellow onion and green bell pepper to the skillet with the ground beef. Sauté for 3-5 minutes until softened. Stir in the minced garlic and Jenesis Dried Caribbean Green Seasoning and cook for another 1 minute until fragrant.
⏱️ 6 min
- 4
Build the sauce: Stir in the tomato paste and cook for 1 minute, stirring constantly. Pour in the diced tomatoes (undrained) and chicken broth. Add the minced scotch bonnet pepper (if using), dried thyme, black pepper, and 1/2 teaspoon of salt. Bring the mixture to a simmer.
⏱️ 5 min
- 5
Simmer the sauce: Reduce the heat to low, cover, and let the sauce simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
⏱️ 15 min
- 6
Combine and serve: Add the drained macaroni to the skillet with the sauce. Stir well to ensure the macaroni is evenly coated. Taste and adjust seasoning if necessary. Serve hot, topped with shredded cheddar cheese and a sprinkle of fresh chopped parsley.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Haitian Macaroni
For the Macaroni
- 1 pound elbow macaroni
- 8 cups water
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Sauce
- 1 pound ground beef, lean
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 tablespoons Jenesis Dried Caribbean Green Seasoning
- 2 tablespoons tomato paste
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 1/2 cups chicken broth
- 1/2 scotch bonnet pepper, finely minced (or to taste, optional)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 cup cheddar cheese, shredded, for topping
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cook the macaroni: Bring 8 cups of water to a rolling boil in a large pot. Add 1 teaspoon of salt and 1 tablespoon of olive oil. Add the elbow macaroni and cook according to package directions until al dente, about 7-9 minutes. Drain well and set aside.
⏱️ 10 min - 2
Brown the ground beef: While the macaroni is cooking, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 3
Sauté the aromatics: Add the chopped yellow onion and green bell pepper to the skillet with the ground beef. Sauté for 3-5 minutes until softened. Stir in the minced garlic and Jenesis Dried Caribbean Green Seasoning and cook for another 1 minute until fragrant.
⏱️ 6 min - 4
Build the sauce: Stir in the tomato paste and cook for 1 minute, stirring constantly. Pour in the diced tomatoes (undrained) and chicken broth. Add the minced scotch bonnet pepper (if using), dried thyme, black pepper, and 1/2 teaspoon of salt. Bring the mixture to a simmer.
⏱️ 5 min - 5
Simmer the sauce: Reduce the heat to low, cover, and let the sauce simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
⏱️ 15 min - 6
Combine and serve: Add the drained macaroni to the skillet with the sauce. Stir well to ensure the macaroni is evenly coated. Taste and adjust seasoning if necessary. Serve hot, topped with shredded cheddar cheese and a sprinkle of fresh chopped parsley.
⏱️ 7 min