Haitian Mac and Cheese is the tropical version of classic mac and cheese: made sauteed bell peppers and onions and just as cheesy and comforting! Pop it in the oven for 20 minutes to get that delicious crispy golden crust on top and dig in! This delicious Haitian dish is perfect as a comforting dinner or as a Holiday side dish.
3/4 cups(85 g)shredded Gouda cheeseplus more for topping, shred your own cheese for best results
1/4 cup(22 g)grated Parmesan cheeseplus more for topping, shred your own cheese for best results
Salt and pepper
Saute the veggies. Melt the butter in a medium skillet over medium heat. Once butter is sizzling, add the onions to the skillet and saute for 1-2 minutes. Add the peppers and saute for 3-4 minutes or until tender. You can reduce the heat if the onions are cooking too fast. Finally, add the garlic and saute for another 1-2 minutes or until fragrant. Turn off the heat and set aside.
Preheat the oven to 350 F and grease a baking dish with butter.
Cook the pasta in salted water according to the package instructions. Cook until soft or al dente depending on your preference. The authentic version of this dish features fully cooked pasta but if you don't like soft pasta bakes, cook until al dente. Drain, return the pasta to the hot pot, and immediately move onto the next step.
Assemble the pasta bake. In the same pot, add the prepared veggies, evaporated milk, mayonnaise, Gouda, and parmesan cheese. Season with salt and pepper to taste. Mix until the cheese starts to melt then transfer the pasta to the baking dish. Top with extra shredded Gouda and parmesan cheese.
Bake for 20-25 minutes or until the cheese has melted and the top is golden. You can also broil the dish for 2-3 minutes for a crispy golden brown top. Remove from the oven and allow to sit for 10 minutes before serving. Enjoy!
How to make evaporated milk at home: for 3/4 cups (185 ml) of evaporated milk, simply add 1 and 1/2 cups (375 ml) of full-fat milk to a non-stick pot. Bring to a simmer over medium heat, then reduce the heat to medium-low and let simmer for 25-30 minutes or until the milk has reduced significantly and has turned a creamy color. Pass through a sieve and use accordingly.Storing Instructions: store any leftovers in an air-tight container in the refrigerator for up to 3-4 daysReheating Instructions: add a dash of milk or cream to the pasta and heat it in the microwave or on the stovetop, stirring often, until hot.Make-Ahead Instructions: I don't recommend making this dish ahead of time as it's best eaten as it's made!📷 DID YOU MAKE THIS RECIPE?!Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy