MAKAWONI AU GRATEN
Haitian makawoni au graten (or macaroni au gratin) is similar to macaroni and cheese but with added onion and red bell pepper. As prepared by Nicole Rossetti le Strange
8 oz. rigatoni (or penne)
2 quarts water
1 teaspoon salt
3 tablespoons butter
32 oz. evaporated milk
1 onion, finely chopped
1 red bell pepper, finely chopped
1 clove garlic, chopped
8 oz. grated Parmesan
8 oz. aged Edam cheese (or Tête de Maure)
For the roux
½ cup all-purpose flour
½ cup unsalted butter
Baking dish (16 x 10 inches / 40 x 25 cm)
In a large saucepan, pour the water, then add salt and bring to a boil.
Add the pasta and cook for 10 minutes or until soft.
Drain and set the pasta aside.
Preheat the oven to 350 F (175°C).
In the same saucepan over medium heat, heat the butter, and brown the garlic, onion and bell pepper for 1 to 2 minutes or until tender.
In a separate pan, make a roux using flour and butter. Once cooked through, add the evaporated milk while stirring to prevent clumping.
Add the Edam cheese, and continue stirring.
Add the pasta to the onion, garlic and pepper, and mix well.
Then add half the Parmesan, and mix well. Season with salt to taste.
Pour the pasta mixture into a baking dish.
Sprinkle the remaining Parmesan over the pasta.
Place the dish on the middle rack of the oven, uncovered, and bake for 45 minutes or until the top is golden brown.
Let stand 10 minutes before serving.