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Overview

Haitian Macaroni au Gratin

Makawoni au Graten, Haitian Macaroni and Cheese, Macaroni au Graten

This haitian macaroni au gratin recipe bakes rigatoni in a rich evaporated-milk sauce with Parmesan and Gouda, diced ham, red and green peppers and a spoonful of epis, the Haitian seasoning base, under a golden breadcrumb top. It is firmer and more savoury than American mac and cheese, and it is the dish Haitian families put at the centre of the table for Sundays, birthdays and holidays. One serving is about 350 g.

Makawoni au graten came to Haiti with French cooking and became a dish of its own: instead of fresh milk, Haitian cooks used evaporated milk, which keeps without refrigeration and gives the sauce its particular richness, and they added diced peppers, onion, epis and often ham. It is the celebration pasta of Haiti — cooked for Sunday meals, birthdays, weddings and holidays — and every family has its own version, with its own cheese mix and its own amount of epis.

Pairs well with: Fried plantains & a crisp green salad

Provenance

Haiti flag Haiti

Haitian Celebration Casserole

Latin America & Caribbean

Time Dedication

1h 10m

25m prep • 45m cook

Batch Yield

6 Servings

661 kcal per serving

1 serving ≈ 350 g

Technical Skill

Intermediate

Easy (Baked Casserole)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Prime Metabolic Fit

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Pasta & Noodles Occasions: Sunday lunch, birthdays, holidays, family gatherings, celebrations Cost: Low — about $2–3 per serving at home
Tags: Pork Cheese Savory Baked
Baked macaroni au gratin in a glass baking dish with a golden-brown cheese crust, melted cheese and chopped parsley

Haitian Celebration Casserole

Photo: Amin, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

A traditional Haitian baked macaroni: rigatoni in an evaporated-milk cheese sauce with ham, peppers and epis, baked under a golden breadcrumb top.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 10m
P

Grate the cheese, dice the ham and peppers

25 minutes

Heat the oven to 190°C (375°F) and grease a deep 23 x 33 cm baking dish with butter. Grate the Parmesan and Gouda and keep 50 g of the Parmesan aside for the topping. Dice the ham, onion and both peppers, mince the garlic and chop the parsley. Measure out the evaporated milk, butter, flour, breadcrumbs, epis, mustard, pepper and salt.

Maestro Tip: Grate the cheese yourself — pre-grated cheese is coated so it does not melt smoothly, and this sauce needs a smooth melt.

  1. 1

    Cook the rigatoni until just firm

    10 minutes Rolling boil (100°C / 212°F)

    Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook for 8–9 minutes until just firm — slightly underdone, as it will cook more in the oven. Drain well and set aside.

    Undercook the pasta on purpose — fully cooked rigatoni turns soft and mushy in the oven.

    Done when: Rigatoni is just firm (al dente), not soft.

  2. 2

    Sauté the peppers, onion, epis and ham

    8 minutes Medium heat (180°C / 350°F)

    Melt half the butter in a large saucepan over medium heat. Cook the onion and both peppers for about 4 minutes until softened, then add the garlic, epis and diced ham and cook for 3–4 minutes more until fragrant.

    Do not brown the vegetables — they should soften and smell sweet, not fry.

    Done when: Vegetables are soft and fragrant; ham is warmed through.

  3. 3

    Make the evaporated-milk cheese sauce

    10 minutes Low simmer (about 85°C / 185°F)

    Melt the remaining butter in the same pan, stir in the flour and cook for 1 minute, stirring, until it smells nutty. Whisk in the evaporated milk a little at a time, then add the mustard powder, black pepper and half the salt. Simmer gently for 3–4 minutes until the sauce coats a spoon, then take off the heat and stir in the grated Parmesan for the sauce and the Gouda a handful at a time until melted and smooth.

    Melt the cheese off the heat — boiling a cheese sauce makes it grainy and oily.

    Done when: Sauce is smooth, thick and glossy, with no lumps.

  4. 4

    Combine and fill the baking dish

    5 minutes No heat (room temperature, about 22°C / 72°F)

    Tip the drained rigatoni into the sauce with the sautéed vegetables and ham and fold everything together until every piece of pasta is coated. Taste and add the rest of the salt if needed. Spread the mixture into the greased baking dish in an even layer, then scatter the reserved Parmesan and the breadcrumbs over the top.

    Fold gently so the rigatoni keeps its shape — vigorous stirring breaks the tubes.

    Done when: Pasta is evenly coated; the top is covered with cheese and breadcrumbs.

  5. 5

    Bake until golden, then rest

    30 minutes 190°C (375°F)

    Bake in the preheated oven at 190°C (375°F) for 25–30 minutes, until the top is deep golden and crisp and the sauce bubbles at the edges. The centre must reach at least 74°C (165°F). Take the dish out, sprinkle over the chopped parsley and rest for 10 minutes before serving so the sauce thickens and each scoop holds together.

    If the top browns too fast, cover loosely with foil for the last 10 minutes.

    Done when: Top is deep golden and crisp; sauce bubbles at the edges; centre is steaming hot.

Finishing Touches & Plating

Rest the dish for 10 minutes after baking, then scoop generous portions onto plates. Serve hot with fried plantains and a crisp salad on the side.

Nutritional Physiology & Benefits

Nutrition

Energy

661

kcal / serving

Protein

36g

Complete AA

Carbs

69g

Complex

Fats

26g

Healthy

Per serving (6 servings · 1 serving ≈ 350 g)
Energy661 kcal
Protein36 g
Carbohydrates69 g
Fat26 g
Fibre3.5 g
Sugar11.3 g
Sodium1295 mg
Per 100g
Energy189 kcal
Protein10.3 g
Carbohydrates19.8 g
Fat7.3 g
Fibre1 g
Sugar3.2 g
Sodium370 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: The cheeses and evaporated milk supply calcium, vitamin B12 and vitamin A, the peppers add vitamin C, and the ham adds iron and B vitamins. All nutrition values are estimated.

A filling, protein-rich lunch

With about 35.9 g of protein per serving from the cheeses, ham and pasta, one portion works as a complete main meal that keeps you full for hours.

Peppers in every bite

Red and green peppers add vitamin C and fibre to the rich cheese sauce, so the plate is more than just pasta and cheese.

Calcium from cheese and milk

Parmesan, Gouda and evaporated milk make this a good source of calcium, which supports bones and teeth as part of a balanced diet.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Fried ripe plantains

Sweet, caramelised plantains are the classic Haitian partner for macaroni au gratin — their sweetness plays against the salty, savoury cheese and ham.

Pikliz (Haitian pickled vegetables)

The sharp, spicy pickled cabbage and carrot relish is the Haitian way to cut a rich dish — its vinegar bite lifts the creamy pasta.

Vegetables

Crisp green salad

A simple lettuce, cucumber and lime salad cuts through the richness of the cheese sauce and gives the plate a fresh, crunchy contrast.

Drinks

Fresh limeade or iced tea

A cold, tart drink refreshes the palate between rich, cheesy spoonfuls and keeps the heavy dish from feeling too much.

Complete menu

Serve a generous scoop of macaroni au gratin with fried ripe plantains, pikliz and a crisp green salad, and fresh limeade to drink.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Very salty side dishes

This dish is already salty from the ham, Parmesan and added salt. Pairing it with salty cured meats or extra soy sauce can push sodium far higher, which is a concern for blood pressure. This is general information, not medical advice — ask a clinician about your own sodium limits.

Serving it before it rests

Cutting into the dish the second it leaves the oven makes the sauce run everywhere — it needs 10 minutes to rest so the sauce thickens and each scoop holds together. This is general cooking advice, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA rich, satisfying lunch in a normal portion. It is filling and salty, so one serving is usually enough, and a salad on the side balances the plate.
  • ChildrenChildren usually love baked macaroni; serve a modest scoop and leave the epis light for young children. The dish is soft and easy to eat, but salty (about 1295 mg sodium per serving).
  • ElderlySoft and easy to chew, with plenty of protein and calcium. Serve a modest scoop because the dish is rich and salty, and add salad for balance.
  • Pregnant womenSafe when baked through to 74°C (165°F) and served hot, and the ham must be fully cooked. Keep portions moderate because of the salt; ask your clinician if you have pregnancy-related blood pressure concerns.
  • Breastfeeding womenA nourishing, energy-dense meal that fits well during breastfeeding. Drink water alongside it and keep portions moderate because of the salt.
  • AthletesGood after a hard session: about 35.9 g of protein and 69.3 g of carbohydrates per serving help recovery. Add a salad and plantains on the side if you need more energy.
  • Weight gainA good choice — energy-dense, protein-rich and easy to eat in a large portion. Add fried plantains to raise the calories further.
  • Weight lossThe pasta and cheese make this a very energy-dense dish, so keep the scoop modest, load the plate with salad, and use a lighter cheese if you make it often.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesThe pasta adds about 69.3 g of carbohydrates per serving, so portion size matters and blood sugar should be monitored. A smaller portion with more salad helps; ask your clinician or dietitian for a portion that fits your plan.
  • High blood pressureThis is a salty dish — the ham, Parmesan and added salt add up to about 1295 mg sodium per serving. Use a lower-sodium ham and go easy on the salt, and keep portions moderate. Ask your clinician about your sodium limit.
  • Kidney diseaseThe dish is high in protein, potassium and phosphorus from the cheese and milk, so people with kidney disease should keep portions small and ask their clinician before eating it regularly.
  • GoutCheese and milk are low in purines, but the ham adds purines and salt. Keep the portion moderate; ask your clinician if you have gout concerns.
  • Stomach issuesThe pasta is soft and easy on the stomach, but the rich cheese sauce and the epis seasoning can irritate a sensitive stomach. Eat a small portion and go light on the epis if you have stomach issues.
  • Cardiovascular diseaseThe dish is rich in saturated fat from the cheese, butter and ham, so a moderate portion with plenty of salad is the better choice. Ask your clinician about your fat and salt limits.
  • Fatty liverRich and high in fat and carbohydrate, so keep the portion modest, load up on the salad, and ask your clinician for guidance.
  • Food allergiesContains gluten (rigatoni, flour, breadcrumbs), dairy (Parmesan, Gouda, evaporated milk, butter) and pork (ham). If you have any food allergy, check every ingredient and ask your clinician.
  • Special therapeutic dietsThis is a regular family dish, not a therapeutic diet. Anyone on a prescribed low-sodium, low-fat or diabetic diet should ask their clinician or dietitian before making it a regular meal.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly and store covered in the fridge.
In the fridge
3–4 days in the refrigerator.
In the freezer
Up to 2 months in airtight containers; the topping softens after freezing.
How to reheat
Reheat in a 160°C (325°F) oven until steaming hot throughout, to 74°C (165°F); cover with foil so the top does not dry out, and add a splash of milk if the sauce has thickened.
Freezing recommended
Yes, up to 2 months; freeze in portions and crisp the top under the grill for a few minutes after reheating.
Signs it has spoiled
Sour smell, slimy texture, or mould on the surface.

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