Delicious Macaroni Au Gratin!

Описание: Get ready to fall in love with this creamy, cheesy Haitian Macaroni Gratin! This dish is our island-style baked mac and cheese — rich, flavorful, and baked to golden perfection with crispy edges that everyone fights over. Made with Haitian Epis and a blend of cheeses, it’s comfort food with a Caribbean twist. Whether it’s for Sunday dinner or a family gathering, this gratin will steal the show!

Ingredients:
1/16 oz Rigatoni pasta
1 cup chopped color peppers
1 cup chopped onion
1 tbsp minced garlic
4 tbsp epis
1 lb. ground beef
1 tsp chicken bouillon
salt to taste if needed
1 tsp adobo seasoning
1/2 tsp ground clove
1 tsp ground black pepper
2 tbsp fresh parsley
1 tsp thyme
2 cans evaporated milk
3 laughing cow cheese
1 cup mayonnaise
½ cup sour cream
32 oz cheddar cheese
16 oz Colby Monterey Jack cheese
16 oz Gouda cheese
1 tbsp parmesan cheese
3 laughing cow wedges
1 scotch bonnet pepper

Instructions:
Boil the macaroni:
Cook pasta in salted water until just al dente per box instructions.nDrain and set aside.
Cook ground beef:
In a large pot coat bottom with oil, brown ground beef while stirring and breaking into small pieces. Add onion, bell pepper, and garlic. Sauté until fragrant. Add chicken bouillon, Sazon packet, garlic powder, onion powder, paprika, ground clove, parsley, and thyme. Stir in Epis seasoning for that Haitian flavor foundation, cook ground beef until brown and spices are fragrant, remove meat from pot and set aside.
Mix the sauce:
Use the same pot, lower heat, then pour in evaporated milk, add whole habanero pepper, then shredded sharp cheddar, gouda cheese, colby jack cheese, and laughing cow wedge cheese, add cheese in small increments while stirring on low heat, then add mayo, sour cream, and mustard, mix until smooth, and slightly thick.
Combine pasta & sauce:
Add the drained macaroni into the sauce. Stir until every piece is coated and creamy.
Assemble the gratin:
Transfer mixture into a baking dish. Sprinkle the rest of the cheese on top, also sprinkle a light layer of parmesan cheese on top.

Bake:
Bake at 350 for 20–25 minutes or until golden and bubbly on top, then change to boil low setting for 5 minutes or until golden brown.

Let it rest:
Allow it to cool slightly before serving so the sauce sets a little.

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