Haitian Mac And Cheese

Mac and cheese is one of the most popular meals across the country. Almost everyone loves mac and cheese!

I’m not sure if it’s because of its simplicity, or because cheese just makes everything better, but mac and cheese is certainly on my regular menu.

I was thinking about how to improve mac and cheese and make it a bit more interesting, when I came across a Haitian-style recipe that was almost exactly what I was looking for.

I tried a few different versions, and after making some tweaks of my own, this one really stand out! It is perfectly balanced in flavor, with rich cheese and the addition of fresh veggies. 

This tropical version of mac and cheese is made with sautéed bell peppers and onions and is just the thing that classic mac and cheese needs to be elevated. 

How Is Haitian Mac And Cheese Made?

Haitian mac and cheese is a baked version of the classic dish: it features sauteed onions and bell peppers, and mayonnaise, and it is extra cheesy and creamy with a classic golden crust on top. 

Besides fresh vegetables, this pasta uses mayonnaise. I personally love to make my own mayonnaise, but the store bought versions are okay too. 

In case you want to make your own homemade mayonnaise, here is how to do it:

You will need:

• 1 egg, room temperature
• 1 tbsp mustard
• 1 tbsp white wine vinegar
• 1 cup neutral oil
• 1 tsp lemon juice, freshly squeezed
• ¼ tsp salt

Instructions

1. Place an egg in a food processor, with a small attachment. Process the egg for 20 seconds.
2. Add mustard, vinegar, and salt. Process for another 20 seconds. 
3. Scrape down the sides of the food processor bowl, and set the processor to a low speed.
4. Gradually drizzle in the oil, in a steady stream. At this point, your mayonnaise will start to emulsify.
5. When all the oil has been added, scrape the bottom and sides of the bowl, and process for extra 10 seconds. Add in lemon juice and give it a few pulses. 

Store the mayonnaise in a fridge up to a week. This will give you 1 cup of mayonnaise. 

Once you have your mayonnaise, you can make your mac and cheese. Also, if you want to add a few tablespoons extra into the pasta, you can do so. It will make the pasta creamier. 

Choosing Peppers

Crisp and refreshing, with flavors that range from tangy to candy-rivaling sweet, sweet bell peppers are some of the most popular, versatile, and healthy veggies (or fruits, technically speaking) out there.

They are an easy and delicious way to add a satisfying crunch just to about any dish. These sweet peppers come in many different colors, shapes, and sizes, and each bring a specific flavor to the dish. 

Here are some of the most popular you can use:

• Red bell peppers: These are the sweetest bell peppers as they go through a full process of ripening, allowing the natural sugars to develop in the pepper itself and give them their sweet and fruity flavor. 

• Yellow bell peppers: These too are highly versatile and can be used in a variety of dishes. Just as the red bell peppers, these bring a crisp and sweet flavor into each dish. 

• Orange bell peppers: These peppers have a tangy, fruity taste, making them sweeter than the green bell peppers, and much more similar to yellow and red ones. They are great to add to the pasta dish, if you want to add some more color and make things a bit cheerful.

• Green bell peppers: These bell peppers remain on the vine for the shortest amount of time and are picked out before they go through the ripening process to change color. This also means they do not have so much sugar inside, and they are on a bit bitter with a tangy taste. This bitterness can actually be described as a green flavor that makes for a refreshing and crisp taste. 

These are some of the most popular peppers and they also come in a different sizes. Besides these big ones, you can find mini bell peppers and long bell peppers.

Haitian Mac And Cheese

Preparation time: 10 minutes

Cooking time: 30 minutes

Servings: 4

Ingredients

• 8 oz elbow macaroni or penne pasta
• 1 tbsp butter
• 1 small onion, diced
• ½ cup chopped bell peppers *red and yellow
• 1 clove garlic, minced
• ¾ cup evaporated milk
• ¼ cup mayonnaise
• 1 cup shredded gouda cheese

Instructions

1. Heat 1 tbsp butter in a saucepot. 

2. Add onion and bell peppers into the sauce pot. Cook, stirring for 5 minutes over medium-high heat.

3. Set the veggies aside. 

4. Cook the pasta in a pot of salted boiling water until soft. Drain the pasta.

5. In a medium bowl, whisk together the mayonnaise and evaporated milk. 

6. Preheat oven to 350°F. 

7. Place the veggies in a baking dish.

8. Top the veggies with pasta and give it a gentle stir.

9. Pour the mayonnaise mixture over the veggies and pasta.

10. Top with cheese and bake the pasta for 20 minutes.

11. Serve pasta warm. 

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