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Friday, March 16, 2012

Macaroni au gratin recipe+ pics


It only took 3 months but here it is! lol
There are many other ways to make good macaroni but this is my mom's favorite way of making it and the only way I know how. It's with a bechamel sauce. Enjoy!
Some ingredients

2 boxes of rigatoni pasta
2 onions
1 green bell pepper
1 red bell pepper
1 package of ham/turkey/ whatever
2 packages of grated cheese. I used mozarella and a mix of Italian 4 cheeses. (btw my mom always say the best cheese to use is called "tete de boeuf" so if you can find that, use that!
1/4 cup flour
cilantro
3 cans of evaporated milk
2 Tbsp butter



Step 1: Boil pasta al dente. I always let the water boil with 2 garlic cloves before i put the pasta
Take out pasta and add a little butter. Put aside



 Step 2: Preheat oven to 350 degrees
 In different pot, sautee chopped onions in a small amount of butter


 Step 3: Add flour gradually and stir with a wooden spoon at the same time
Step 4: Add canned milk, cilantro, slices of green and red pepper, and 2 maggi cubes (you can ommit the maggi but it really gives it flavor) and optional scotch bonnet pepper



Step5: Stir mixture on medium heat until it starts thickening up ~ 10 minutes
Step 6: Set bechamel aside and add the rest of the chopped onions, along with the peppers and ham to the pasta


Step 7: Add cheeses and stir

 Step 8: Now add the bechamel sauce to the pasta.
Step 9:  Stir with wooden spoon and taste for flavor :) Add extra cheese if needed
Step 10:  Grease pan with butter and put the macaroni in oven. Bake until golden ~ about an hour
Check periodically... it might take longer
and Voila!


Always turns out good for me.  I ate mine with oven baked wings and pikilz with some good passion fruit juice. Ahhh happiness

my plate

yum!
P.S someone please let me know if these instructions are clear enough. I'll clarify if needed. Thanks!

91 comments:

  1. Yum indeed! Love your blog...especially the food entries, lol! I'll try this today!

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  2. Aw thank you Line. I really appreciate it. sometimes I feel like nobody reads this blog lol. Let me know how it turns out

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    1. Will try it today thanx

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    2. This recipe is amazing . Thank you so much

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    3. Tete de boeuf is either the Gouda or Edam cheese

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  3. I'm a try it too. Just got to find the tete de boeuf cheese.

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    1. Tete de boeuf is called gouda cheese in English

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    2. Thank you, I was wondering what that was?

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    3. Thank you, I was wondering what that was?

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  4. I'm definitely going to do it, it looks delicious :)

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  5. Awesome! Come back and share if you guys try it :)

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  6. Hi guys that is my favorite dish ,the name of the sheese is Gouda '' fromage tet mort'' lol, and sour cream taste in hot macaroni wa di 'm.

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  7. I tried it, it was Muy delicioso :)

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  8. The tete de beouf I use is actually edam it's round and wrapped in red wax.soooo good.

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  9. Hi Linda! It's the cheese of choice for this macaroni ( it can either be Edam or Gouda) but if you have a choice between Edam or Gouda cheese than choose Edam. However you can use other cheese as long as it's grated. Hope that helps

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  10. girl i tried it and it was delicious.you should work at a restaurant love you

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  11. Aww thank you Maria! Im so happy that you tried it and thanks for the love :)

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  12. Hi thank you for the info, I usually use Edam cheese, I wanted to ask when you bake it should you cover it with foil or leave it uncovered b/c I notice some people do it differently. Thank you

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    1. Hi Nini so sorry that it took so long to answer... thanks for checking out the recipe. i dont cover it while its baking... i imagine people do it because it might help it bake more evenly. At any rate my mother never does either. She covers it after it bakes to keep it warm longer. hope that answers it

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  13. Not an expert, but my aunts, and grandmother made this for me often. If I'm not mistaken the cheese tête de boeuf actually refers to the brand of processed cheese called 'la vache qui rit' or in English the Laughing Cow. The individually wrapped triangles of cheese have the picture of the head of a cow... Which many Haitians used to call 'tete de boeuf'. In anycase, great recipe. My aunts would use all 3 cheeses in the recipe &
    mayonnaise & mustard as well... But that's the genius of haitian cooking... Everybody has their own little twists! 

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    1. That's interesting that she uses la vache qui rit (which is my favorite cheese by the way) but ive never used that. The tete de boeuf is different. It comes in a block and has to be grated. Others have commented that it's either Gouda or Edam which Ive found to be correct. Thanks for your comment too. I'll try using laughing cow next time :)

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    2. I actually saw a recipe like this and she used both laughing cow cheese and the Edam cheese. She called them both Frommage tet boeuf. I'm gonna try them both this thanksgiving inlet you know how it turns out.

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  14. great blog i like it my wife don't know how to cook these foods ,but i do try the macaroni au gratin and mess it up big time i need more help from you guys.

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  15. Hi there! Thanks so much for your comment! I need more information to help. I can't tell the possible mistake with what you've posted. You can email us at alhaitienne@gmail.com if you want us to try to help you figure it out

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  16. Hey! Yummy in my tommy! Thank you for this recipe. My parents use to add a little tomato paste and I did just that. WOW! Mixed with La vache qui rit. It was truly paradise! Thank you for sharing. Michou

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  17. I just made this all i can say is DELICIOUS!!! The cilantro gave it a good flavor.

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  18. I just stumbled across your blog and I'm dating a Haitian that LOVES to eat! He always talks about what foods he misses that his mom cooks so I spend a lot of time online trying to find the perfect Haitian recipes. He mentioned this one and I'm going to try your version for Christmas. If he likes it, it will go into rotation with the other 3 dishes I've mastered. Lol. Thanks

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    Replies
    1. That's nice! You'll have fun trying all these Haitian recipes. Haitian food is sooo good!!

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    2. That's nice! You'll have fun trying all these Haitian recipes. Haitian food is sooo good!!

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  19. i jus followed ur ingredient, my dish came out perfect.. Thank you

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  20. Hi,

    I tried it and it was delicious!

    Thanks

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  21. Im making mine now,but I would like to know which cheese is tête de bouef

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    1. Hey Judith. any brand Gouda or Edam cheese is ok for the tete de boeuf

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    2. The real name of the cheese is Tete de maure,yes you can use Gouda or Edam cheese but any Sharp yellow cheddar is a better substitute.

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  22. I'm making it tonight! My husband is a picky Haitian eater... Wish me luck..

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  23. I made it and I came out delicious!! Hats off to you!! Only one thing though, your picture shows the macaroni is nice and moist, mine was a little dry.. What can I do differently?? And thank you!!

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    1. Hi Nella J,
      I'm glad it came out well. As for it being dry I think you didnt have sufficient bechamel sauce. Be generous with the bechamel and I think it will turn out more moist next time :)

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  24. This evening I prepared your macaroni au gratin recipe for the family, ohh so delicious!! Hubby fell in love with the meal. Your instructions were on point, thanks so very much. My best :0)

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  25. I made this macaroni yesterday following your recipe. It was delicious. This was my first time ever making this type of macaroni. I've eaten it at Haitian parties, but never knew how to make it. Thanks for your recipe. It is simple and straight forward. I made it as a surprise dish for my hubby since he has been craving it. He complemented me that it was so good. I used the edam cheese, the laughing cow, mozzarella and the four mix cheeses...Mexican style. hmmm, creamy.

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  26. going to try this today :-)

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  27. I think the Cheese you're talking about is "La vache qui rit" AKA The Laughing Cow Cheese.

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  29. wanted to know how much severing is this? have a small fam

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    1. Ive never paid attention to the serving size. This recipe made me a large aluminum pan and we fed about 10 people. You can definitely slash this in half to make it smaller. Also leftover macaroni au gratin sometimes taste better so if you make too much you should definitely save some for lunch the next day... Delish!

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  30. I would think that is an italian dish,the same as russian salad if from Russia....the cremas is found here but made of cognac instead of rum...too bad...if you want to make it yourself,you can find coco milk ready made in a can

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    1. I think that's part of what makes Haitian culture so beautiful. We have a lot of mixtures and varieties when it comes to things like food. Whenever a group of people would bring a dish from their countries we own them and make it better :)

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  31. I like this blog about life style,Bravo

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  32. you can find the powder already prepared,all you have to add on it is milk or water ,mix with the macaroni and sprinkle parmesan cheese butter and oven

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    1. Thanks for sharing. Making it from scratch is definitely better in my opinion but if one is in a hurry, your suggestion might help

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  33. meezzunnmmiii I am sooo happy you posted this. This is one of those recipes you just can't make off the top of the head. I've always had to cross my fingers at a Haitian event praying someone made this.

    Question1: The ham, are you using regular ham that is sliced? It always seems like the ham is a thicker cut?

    Question 2: What are your ultimate thoughts on the cheese...should I use both Edam and Laughing Cow or just Edam...or Edam, Velveeta and Laughing cow?

    And if I use Laughing Cow, how many should I use?

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    1. I would say use both Edam and laughing cow because it makes it richer I think. It depends on how much you're making. For how much I made here I would use 2-3 of them. Thanks for checking it out!

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  34. I'm using your recipe this thanksgiving, based on others review I expect this to be a hit. My older sister is the cook in the family and I'm determine this year to leave her speechless,, LOL

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  35. I am making this right now. I used half of everything but I might have used too much flour. I used Penne pasta, will that make a difference?

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  36. Thank you for this recipe! I'm Indian and my husband is Haitian so Im used to cooking with lots of flavors and was always very curious about the haitiian macaroni. His mom always makes it and puts mayonaise so I was happy to find a recipe without it!..Making it today, hope its a hit!

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  37. Nice. I think the cheese you are referring to is called 'Tete de maure', it's the best cheese for this. Gouda cheese is the closest I've seen in the States. But gouda is still a bit too creamy to grate like 'tete de maure'.

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  38. Also, I use Italian parsley instead of cilantro. It smells/tastes better in MHO.

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  39. Thank you sooo much! No one could ever give me the step by step direction to make this all time favorite. Something about this macaroni :)

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  40. Couldnt you just stir the sauce to the pasta along with the chop onion, ham, green peper? Do you HAVE to separate them first.on step 6 ?

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  41. I used this recipe for my sister in law's bd party and it turned out great... My hubby loves the flavor. I added a pinch of nutmeg for a little depth. Thanks.

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  42. i just made it yummy yummy

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  43. wellllllllll done.I did it.I hope u do that in Creole too.It would be a really good idea.

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  44. Trying it this Friday

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  45. Please add the instruction to CRUSH the Maggi cubes.....mine stuck to yhe hottom of the bechamel pot.

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  46. You should be more specific with your ingredients.
    For example:
    2- 16oz boxes of rigatoni
    2 cups of ham or turkey
    3- 12 oz cans of evaporated milk

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  47. LOVE IT.. THANK YOU SO MUCH

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  48. i love it ,my whole family love it and thank you for sharing

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  49. Will make it today. Happy Thanksgiving !!!!

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  50. Omg I made this for thanksgiving and everyone love it. You know Haitians don't play when it comes to food. My dad and brother said it taste authentic!! I didn't use maggie or ham. I used spicy turkey sausage. Thanks so much! Please post more recipes!!

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  51. Thank you for the recipe! I am so happy with the results! The Bechamel sauce was new to me (even though I am a fellow Ayisen), but it came out perfect! I will ALWAYS use this recipe! Thank you!!!!

    With love,

    Withney

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  52. I am making it now!!!

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  53. I just made some, follow all the instructions and it came out perfect. Thank you!

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  54. I made this yesterday; came out perfect. Thanks for the instructions. Next attempt is kremas

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  55. OMG it was very, very yummy. I chopped up chicken andouille sausage and put in it. My sons enjoyed it. One kept making his way to the pot with the bechamel stealing that while the noodles were cooking.

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  56. What type of Maggie do I use isn't there a lot of flavors to choose from?

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  57. Hello I'm Jessica I was adopted by Haitians I can make all the dishes except this one but thanks to you I can make it yay

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  58. Never hear about "tete de boeuf" cheese. It is "tete de Maure" or Gouda cheese. But you know that parmesan cheese is great also in that receipe.

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    3. How would you use Parmesan in the recipe?

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  59. Does anybody know a recipe for hot wings

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  60. What's the purpose of using grated cheese if I plan on melting the cheese completely via stove top before I added it to the actual macaroni?

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Saw Panse?