Description
A comforting dish of Haitian mac and cheese that combines Gouda and Parmesan for a creamy texture with sautéed vegetables for added flavor.
Ingredients
- 8 oz (226 g) penne or rigatoni pasta
- 1/2 tbsp unsalted butter
- 2 tbsp finely chopped onion
- 1/3 cup sliced red and yellow bell peppers
- 1 clove garlic, finely minced
- 6 oz (170 g) evaporated milk
- 1/4 cup (57 g) mayonnaise
- 3/4 cups (85 g) shredded Gouda cheese (plus more for topping)
- 1/4 cup (22 g) grated Parmesan cheese (plus more for topping)
- Salt and pepper to taste
Instructions
- Melt the butter in a medium skillet over medium heat. Once the butter is sizzling, add the onions and sauté for 1–2 minutes. Add the peppers and sauté for 3–4 minutes until tender. Finally, add the garlic and sauté for another 1–2 minutes until fragrant. Turn off the heat and set aside.
- Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
- Cook the pasta in salted water according to the package instructions until soft or al dente. Drain the pasta and return it to the hot pot.
- Add the sautéed veggies, evaporated milk, mayonnaise, Gouda, and Parmesan cheese to the pasta. 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 is melted and the top is golden. You can also broil for 2–3 minutes for a crispy top. Remove from the oven and let sit for 10 minutes before serving.
Notes
Using freshly shredded cheese makes a significant difference in flavor and texture. Adapt vegetables based on availability.
