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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Haitian Macaroni Au gratin Recipe

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This recipe for Haitian Macaroni Au gratin is from Tiffany's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 16 Oz. Box Of Rigatoni; Cooked al-dente
2 Cups Water from cooked pasta
1 Red Bell Peppers; Diced. You may use a combination of colors
¼ Cup Onion; Diced
Salt And Pepper To Taste
4 Tbsp. Unsalted Butter
⅓ Cup All-Purpose Flour
3 Cups Cheddar Cheese; Shredded or grated at home; plus ½ cup more for layering
8 Oz Mozzarella Cheese Shredded or grated at home
2 Cans Carnation Milk (12 Oz. Can)
2 Tbsp. Jacmel Seasoning Blend
1 tsp. Saint-Marc Seasoning Blend
1½ Cup Grated Parmesan Cheese Divided

Directions:
Directions:
Preheat the oven to 375℉.
Cook the Rigatoni pasta per the directions listed on the box. In a large pot, bring the water to a boil, and season with salt to taste. Add 1 teaspoon oil to keep the pasta from sticking together. Cook the pasta al dente. Drain the pasta, reserve 2 cups of the pasta water, and set it aside. Place the pasta in cold water so it can remain soft.
In a medium-sized saucepan over medium heat, add 4 tablespoons unsalted butter. Then add the onions, then add the diced bell peppers and cook for about 45 seconds, then add the all-purpose flour.
Immediately stir until it starts to become lumpy, then slowly add the carnation milk (about half a cup at a time) while stirring or whisking. As the flour continues to break down, continue to add the milk and alternate with the cheddar cheese.
Once you have added the milk and cheese, add the pasta water, and season with the Jacmel seasoning, Saint-Marc, and salt to taste.
Reduce the heat to medium-low. Allow the roux to cook and thicken- this should take about 5-10 minutes. Stir occasionally.
Once the roux has thickened, drain the cold water from the pasta. Place the rigatoni pasta in a large bowl, then add the roux. Stir well to combine, then add about 4 ounces of the mozzarella cheese to the macaroni. Continue to mix well.
Step-by-step instructions to make macaroni au gratin (Haitian Mac and Cheese)
Layer the pasta onto a baking sheet or cast iron skillet, and top with the handful of cheddar cheese, mozzarella cheese, and parmesan cheese. Repeat the steps until the pasta and cheese are completely layered, and topping the the pasta with the parmesan cheese to create a crunchy crust.
Bake until golden brown (about 25 minutes) at 375°.

 

 

 

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