Haitian Macaroni au Gratin
Haitian Macaroni au Gratin
Ingredients
- 1 pound elbow macaroni
- 4 cups milk
- 12 fluid ounces evaporated milk, (1 can)
- 1/4 cup unsalted butter
- 3 cups cheddar cheese, shredded, divided
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 3
While the macaroni cooks, in a large pot or Dutch oven, combine the milk, evaporated milk, and unsalted butter. Heat over medium heat, stirring occasionally, until the butter is melted and the mixture is warm but not boiling.
⏱️ 8 min
- 4
Add 2 cups of the shredded cheddar cheese to the warm milk mixture. Stir continuously until the cheese is completely melted and the sauce is smooth. Season with salt, black pepper, garlic powder, and paprika. Taste and adjust seasonings as needed.
⏱️ 5 min
- 5
Add the drained macaroni to the cheese sauce in the pot. Stir gently until the macaroni is evenly coated.
⏱️ 2 min
- 6
Pour the macaroni and cheese mixture into the prepared 9x13 inch baking dish, spreading it evenly.
⏱️ 2 min
- 7
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the macaroni.
⏱️ 1 min
- 8
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
⏱️ 25 min•🌡️ 375
- 9
Remove from the oven and let rest for 5 minutes before serving. Enjoy your Haitian Macaroni au Gratin!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Haitian Macaroni au Gratin
- 1 pound elbow macaroni
- 4 cups milk
- 12 fluid ounces evaporated milk, (1 can)
- 1/4 cup unsalted butter
- 3 cups cheddar cheese, shredded, divided
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 3
While the macaroni cooks, in a large pot or Dutch oven, combine the milk, evaporated milk, and unsalted butter. Heat over medium heat, stirring occasionally, until the butter is melted and the mixture is warm but not boiling.
⏱️ 8 min - 4
Add 2 cups of the shredded cheddar cheese to the warm milk mixture. Stir continuously until the cheese is completely melted and the sauce is smooth. Season with salt, black pepper, garlic powder, and paprika. Taste and adjust seasonings as needed.
⏱️ 5 min - 5
Add the drained macaroni to the cheese sauce in the pot. Stir gently until the macaroni is evenly coated.
⏱️ 2 min - 6
Pour the macaroni and cheese mixture into the prepared 9x13 inch baking dish, spreading it evenly.
⏱️ 2 min - 7
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the macaroni.
⏱️ 1 min - 8
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
⏱️ 25 min•🌡️ 375 - 9
Remove from the oven and let rest for 5 minutes before serving. Enjoy your Haitian Macaroni au Gratin!
⏱️ 2 min