Makawoni au Graten is Haiti's take on mac and cheese, blending pasta with cheese, spices, and sometimes vegetables or protein. It’s a centerpiece for gatherings, offering a creamy, flavorful dish with a golden crust. Unlike American mac and cheese, it uses rigatoni, evaporated milk, and Gouda for a richer taste. Key ingredients include onions, bell peppers, and a touch of scotch bonnet pepper for heat. This dish represents family traditions and is perfect for holidays or everyday meals.
Quick Highlights:
- Pasta: Rigatoni or penne.
- Cheese: Gouda, mozzarella, and optional cheddar or Gruyere.
- Creamy Base: Evaporated milk, heavy cream, and mayonnaise.
- Flavor Boosters: Onions, bell peppers, garlic, thyme, and optional scotch bonnet.
- Optional Add-Ins: Ham, chicken, or veggies like mushrooms or spinach.
- Sides: Pikliz, plantains, or rice and beans.
Makawoni au Graten is easy to customize while staying true to its roots. Gather your ingredients, preheat your oven, and enjoy this comforting Haitian classic.
🇭🇹 HAITIAN MACARONI & CHEESE WITH HAM | MAKAWONI AU GRATIN AK JANBON || A TASTE OF K
Ingredients and Tools You'll Need
Getting everything ready beforehand makes cooking a breeze. Makawoni au Graten relies on a thoughtful mix of ingredients and tools to achieve its signature creamy texture and bold flavors.
Main Ingredients for Makawoni au Graten
The foundation of Makawoni au Graten is the pasta. Traditional Haitian recipes often use rigatoni, thanks to its larger shape that holds onto the creamy cheese sauce perfectly. If you don’t have rigatoni, penne is a solid alternative [1]. These pasta types ensure each bite is hearty and satisfying.
Cheese is the star of the dish, with Gouda taking the lead. For the best flavor, use about 1 pound of cheese, blending Gouda with mozzarella. You can also mix in cheddar, Monterey Jack, or Gruyere to tweak the taste to your liking [2].
The creamy base comes from 1 can (12 oz) of evaporated milk and 1/2 cup of heavy cream. A unique twist in Haitian mac and cheese is 2 tablespoons of mayonnaise, which adds a richer texture compared to its American counterpart.
For aromatics and vegetables, gather 1 medium onion, 1 bell pepper (any color), 2–3 cloves of garlic, and 2 tablespoons of butter. These ingredients provide a flavorful base for the dish. Don’t forget your Haitian spice blend, which typically includes salt, black pepper, thyme, and a touch of scotch bonnet pepper or hot sauce for a bit of heat.
If you’d like to add protein, diced ham is a popular choice, though it’s completely optional. Once you have your ingredients ready, you’ll need the right tools to bring it all together.
Kitchen Tools for This Recipe
To make Makawoni au Graten, you’ll need a large pot (4–6 quarts) for cooking the pasta and a medium saucepan for preparing the cheese sauce. For baking, a 9×13-inch dish or a cast iron skillet works well. A small skillet is perfect for sautéing the vegetables until they’re tender and aromatic.
As noted by SavoryThoughts.com:
"Baking in a Skillet: The macaroni au gratin can be baked in a large cast iron skillet or baking dish." [1]
Using a cast iron skillet not only enhances the flavor but also creates those perfectly browned edges that everyone loves.
Other helpful tools include measuring cups for liquids and a large mixing bowl for combining everything before baking. A wooden spoon or silicone spatula is ideal for stirring without scratching your cookware. You’ll also need measuring spoons for precise seasoning and a cheese grater if you prefer freshly grated cheese for maximum flavor.
Finally, keep your oven mitts nearby. The golden-brown top that signals the dish is ready can develop quickly, so staying attentive during the final minutes of baking is crucial for that perfect Makawoni au Graten.
How to Make Makawoni au Graten
With your ingredients and tools ready, it’s time to dive into preparing Makawoni au Graten. The secret to nailing this dish lies in timing and technique, ensuring every element comes together perfectly.
Cooking the Pasta
Start by bringing a large pot of salted water to a rolling boil. Don’t skimp on the salt - it’s what gives the pasta its flavor from the inside out. Add your pasta - macaroni, rigatoni, or penne all work well - and cook it until it’s al dente.
Why al dente? Because the pasta will continue to cook in the oven. Check the package instructions for timing, but start tasting a couple of minutes earlier to make sure it doesn’t overcook. For reference, J. Kenji López-Alt, in a February 2025 Serious Eats article, suggests cooking macaroni “just shy of al dente” for about 6 minutes when making stovetop mac and cheese [1].
Once your pasta is cooked, drain it immediately. Some people like to rinse the pasta with cold water to stop the cooking process and keep it from getting too soft during baking. Set it aside while you move on to the cheese sauce.
Preparing the Cheese Sauce
Place a medium saucepan over medium heat and melt 2 tablespoons of butter. Add the diced onion and bell pepper, letting them sauté for 3–4 minutes until they’re soft and fragrant.
Next, stir in the minced garlic and cook for about 30 seconds until it releases its aroma. For a bit of heat, toss in half a scotch bonnet pepper - this step is optional but adds a nice kick.
Now, pour in the evaporated milk and heavy cream, stirring constantly to prevent scorching. Lower the heat and gradually add the grated cheese, starting with Gouda and mozzarella. Stir until the cheese melts completely and the sauce becomes smooth and creamy.
For that signature richness, mix in 2 tablespoons of mayonnaise. Season the sauce with salt, black pepper, and thyme to taste. If the sauce turns out lumpy, an immersion blender can help smooth things out. The finished sauce should be creamy enough to coat the back of a spoon.
Layering and Baking the Dish
Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish or a cast iron skillet to prevent sticking.
To assemble, combine your cooked pasta with about three-quarters of the cheese sauce, tossing until every piece is coated. Transfer the mixture to your prepared baking dish, then pour the remaining cheese sauce over the top, making sure it spreads evenly. If you have any extra cheese, sprinkle it on top for a golden, cheesy crust.
| Baking Stage | Temperature | Time | Visual Cue |
|---|---|---|---|
| Initial Baking | 350°F (175°C) | 25–30 minutes | Bubbling edges |
| Final Browning | 350°F (175°C) | 5–10 minutes | Golden-brown top |
Bake the dish for 25–30 minutes, or until the edges are bubbling and the top is golden. If you want a deeper browning, switch to the broiler for the last 2–3 minutes, but keep a close eye to avoid burning. Once done, let the dish rest for about 5 minutes before serving. This resting time helps the sauce settle, making it easier to serve.
The result? A creamy, flavorful Makawoni au Graten with a golden, crispy topping. This dish combines the comforting texture of baked pasta with the bold spices and richness that make it uniquely Haitian.
Recipe Variations and Substitutions
Once you've nailed the classic Makawoni au Graten, why not tweak it to suit your taste or dietary needs? This dish is wonderfully flexible, allowing you to experiment while still keeping its rich Haitian roots intact.
Adding Proteins and Vegetables
Want to make it heartier? Stir in 1 cup of diced ham, ½ pound of browned ground beef, or shredded rotisserie chicken when mixing the pasta with the cheese sauce. For a vegetarian twist, try sautéed mushrooms, roasted bell peppers, spinach (make sure to squeeze out any excess moisture), or sweet corn kernels. To keep the traditional flavors alive, season any added proteins or veggies with thyme and black pepper.
Alternative Cheese Options
Switch up the cheese to create new flavor profiles! Gouda can be swapped for Gruyère for a nuttier taste, or sharp cheddar if you prefer something tangier. Monterey Jack is another great option - it melts beautifully without turning stringy. If you're avoiding dairy, try cashew-based cheese shreds paired with unsweetened soy or oat milk. Amp up the flavor with nutritional yeast. For gluten-free needs, rice or corn pasta works wonderfully - just double-check that your seasonings are gluten-free too.
| Dietary Need | Substitution | Notes |
|---|---|---|
| Dairy-Free | Cashew-based cheese, oat milk | Nutritional yeast adds extra flavor |
| Gluten-Free | Rice or corn pasta | Ensure seasonings are gluten-free |
| Lower Fat | Reduced-fat cheese and milk | Creaminess may be slightly lessened |
Controlling the Heat Level
Adjust the spice level to match your preference. For a milder version, use just ¼ of a scotch bonnet or swap it with a jalapeño (remove the seeds and membranes for less heat). Prefer no spice at all? Skip the peppers entirely. On the flip side, if you're a spice lover, a pinch of cayenne will crank up the heat. Keep in mind that the spice level intensifies as the dish bakes, so taste-test as you go. The key is finding a balance between the spices and other ingredients to maintain the dish’s authentic Haitian essence.
sbb-itb-80c33ff
Serving and Pairing Ideas
Side Dishes That Go Well with Makawoni au Graten
The creamy richness of Makawoni au Graten pairs beautifully with sides that bring bold flavors and contrasting textures, especially those rooted in Haitian cuisine. A standout choice is Pikliz - a tangy, spicy pickled cabbage relish. Its bright heat cuts through the cheese's richness while adding that unmistakable Haitian flavor. This condiment is a staple in Haitian cooking, often served with heavier dishes to balance flavors and aid digestion [3][4].
Another must-have on the table is plantains. Whether you go with crispy Bannann Peze (fried plantains) for a sweet crunch or Bannann Bouyi (boiled green plantains) for a mild, starchy side, plantains bring a delightful contrast to the creamy pasta. The natural sweetness of ripe plantains, in particular, complements the savory cheese sauce perfectly.
For a heartier meal, consider adding Diri ak Pwa (Haitian rice and beans). The seasoned rice and earthy beans add a filling, protein-packed element without overpowering the mac and cheese. Another refreshing option is Salade de Betteraves (beet and potato salad). Its cool, slightly sweet flavors offer a lovely temperature and taste contrast to the warm, cheesy dish [3].
If you're looking for something lighter, try a simple watercress salad with a citrus dressing. The peppery greens and zesty acidity act as a palate cleanser, making each bite of Makawoni au Graten feel as indulgent as the first. These sides not only enhance the dish but also highlight its role in Haitian gatherings and celebrations.
Makawoni au Graten at Haitian Celebrations
Makawoni au Graten isn’t just a dish - it’s a centerpiece at Haitian celebrations. Whether it’s a weekend family gathering or a festive holiday meal, this dish brings people together [1]. In Haitian-American communities, it holds a special place, bridging generations. Older family members cherish its familiar Caribbean flavors, while younger ones enjoy its comforting resemblance to classic mac and cheese.
During Christmas and New Year’s celebrations, Makawoni au Graten often shares the table with griot, legim, and other beloved Haitian dishes. Its versatility makes it a go-to for large gatherings - it can be prepped in advance and baked just before serving, making it a practical yet crowd-pleasing choice.
You’ll also find it at church potlucks, birthday parties, and family reunions, where its ability to feed a crowd economically is a big plus. Every family seems to have their own twist on the recipe, passed down through generations. These slight variations make each version unique while staying true to the dish’s comforting roots.
Finding More Haitian Recipes and Restaurants
Curious to dive deeper into Haitian cuisine? HaitianFoods.org is a fantastic resource. The site offers authentic recipes, including step-by-step guides like this one for Makawoni au Graten, along with insights into the history and cultural significance of each dish.
The platform also features a directory of Haitian-owned restaurants around the world, making it easy to find places where you can enjoy authentic Haitian meals. Whether you’re looking to compare your homemade Makawoni au Graten with a restaurant version or simply want to support Haitian businesses, this directory has you covered.
For anyone eager to continue exploring Haiti’s rich culinary traditions, HaitianFoods.org is the perfect starting point. It’s a gateway to discovering more recipes, stories, and flavors that make Haitian cuisine so special.
Conclusion
Makawoni au Graten is the heart of Haitian comfort food, transforming simple ingredients into something extraordinary. With its larger pasta shapes, a rich, mayonnaise-infused sauce, and a beautifully golden gratin topping, it stands apart from the more familiar American mac and cheese. The magic lies in its versatility - stick to the classic recipe or experiment with your favorite cheeses. The creamy consistency, thanks to evaporated milk and mayonnaise, remains the dish's hallmark.
This dish embodies more than just flavor; it represents Haitian culinary creativity and the warmth of family traditions. Whether served at Sunday dinners or festive holiday gatherings, Makawoni au Graten brings people together and pays homage to Haitian heritage.
Feel free to make it your own. Add diced ham for a protein boost, toss in colorful bell peppers for a bit of crunch, or adjust the spice level to match your family’s preferences. The recipe invites creativity while staying grounded in its traditional roots, making it a dish that’s both adaptable and timeless.
For more Haitian recipes and culinary stories, visit HaitianFoods.org.
Now, it’s your turn to bring this beloved dish to life. Preheat your oven, gather your ingredients, and enjoy the comforting richness that makes Makawoni au Graten a celebration on every plate. It’s more than just a meal - it’s a way to honor and preserve a treasured culinary tradition.
FAQs
How is Makawoni au Graten different from American mac and cheese?
Makawoni au Graten: A Haitian Twist on Mac and Cheese
Makawoni au Graten offers a flavorful spin on the classic mac and cheese, showcasing a preparation style and taste that are uniquely Haitian. This dish is baked to perfection, crowned with a golden, crispy crust that comes from using a gratin technique. The cheese mixture is anything but ordinary - it’s often enriched with béchamel sauce and a blend of cheeses, creating a deeper, more nuanced flavor.
While American mac and cheese is typically a stovetop dish, relying heavily on processed cheese or cheddar for its creamy texture, Makawoni au Graten takes it up a notch. It incorporates bold, local spices and flavors, giving it a heartier and occasionally spicy kick. This baked, cheesy delight is a proud staple of Haitian cuisine, standing apart with its rich taste and irresistible texture.
Can I make Makawoni au Graten without scotch bonnet peppers? What are some good alternatives?
Yes, you can absolutely make Makawoni au Graten without scotch bonnet peppers. If you're looking for a milder heat, jalapeños are a great alternative. For those who enjoy extra spice, a small amount of ghost peppers can do the trick. And if you’d rather skip the spice altogether, bell peppers are a perfect choice to boost the flavor without any heat.
What are some classic Haitian side dishes to serve with Makawoni au Graten?
Makawoni au Graten goes hand in hand with classic Haitian side dishes, bringing balance and variety to your plate. Consider serving it with fried plantains, which deliver a crispy texture and a hint of sweetness, or Pikliz, a zesty and spicy pickled vegetable mix that complements the creamy richness of the macaroni. If you're looking for something more filling, pair it with griot (fried pork) or roasted chicken, both infused with bold Haitian spices. Together, these dishes create a vibrant and flavorful meal that captures the essence of Haitian cuisine.
