The Haitian take on baked macaroni and cheese, richer and more savory than the American version, with evaporated milk, plenty of cheese, diced onion and bell pepper, and often a hint of ham or hot pepper baked until bubbling and golden on top.
Makawoni au graten arrived through French and broader European influence but was thoroughly Creolized with bell peppers, onions and evaporated milk. It became an indispensable presence at Haitian Sunday tables, parties and holidays, where no festive spread feels complete without a tray of it.
Creamy and dense, with savory pockets of melted cheese and sweet bites of bell pepper and onion. The top layer crisps into golden, slightly chewy edges that everyone fights over.
Evaporated milk's concentrated proteins and the beaten egg set into a firm custard around the pasta as it bakes, holding the casserole together so it can be cut into clean squares rather than scooped.
Variations
with diced ham or hot dogs, with a top of breadcrumbs, spicier with scotch bonnet
On the Palate
Where Makawoni au Graten sits in the Haitian flavor cloud
Ingredients
Serves 8
How it's made
8 steps · 25 min active · 35 min waiting
- 110 min
Boil the macaroni in salted water until just past al dente, then drain.
- 26 min
Saute diced onion and bell pepper in butter until soft.
- 33 min
Stir the cooked vegetables and butter into the warm pasta.
- 44 min
Mix in evaporated milk, beaten egg and most of the grated cheese.
- 52 min
Season with salt, pepper and a pinch of hot pepper or ketchup for color.
- 63 min
Pour into a buttered baking dish and top with the remaining cheese.
- 735 min
Bake in a hot oven until the top is golden and bubbling, about 35 minutes.
- 85 min
Let it set for a few minutes, then cut into squares and serve.
