Haitian Mac And Cheese

There’s no denying that mac and cheese is one of the most popular meals in this country. It is loved by almost everyone!

Whether it’s because it’s so simple, or because cheese makes everything better, mac and cheese is a staple in my kitchen.

As I was looking for ways to make mac and cheese a bit more interesting, I came across a Haitian-style recipe that was almost perfect.

With some tweaks of my own, I came up with this version, which is perfectly balanced in flavor, with rich cheese and fresh veggies.

The sautéed bell peppers and onions in this tropical version of mac and cheese elevate classic mac and cheese to a whole new level.

How Is Haitian Mac And Cheese Made?

This baked version of mac and cheese is cheesy and creamy, topped with a classic golden crust and features sauteed onions, bell peppers, and mayonnaise.

Besides fresh vegetables, this pasta uses mayonnaise. I prefer homemade mayonnaise, but store-bought mayonnaise is fine, too.

The following steps will guide you through making your own homemade mayonnaise:

You will need:

Room-temperature egg
Mustard, 1 tablespoon
Vinegar of white wine, 1 tablespoon
Neutral oil, 1 cup
Freshly squeezed lemon juice, 1 teaspoon
Salt, 14 tbsp

Instructions

Process an egg in a food processor for 20 seconds with a small attachment.
Process for another 20 seconds after adding mustard, vinegar, and salt.
Set the food processor to a low speed and scrape down the sides of the bowl.
At this point, the mayonnaise will begin to emulsify as you drizzle in the oil in a steady stream.
After all the oil has been added, scrape the bottom and sides of the bowl and process for an additional 10 seconds. Then add the lemon juice and pulse again.

One cup of mayonnaise can be made by storing the mayonnaise in the refrigerator for a week.

If you want to make your pasta creamier, add a few tablespoons more mayonnaise to it before making your macaroni and cheese.

Choosing Peppers

Sweet bell peppers are some of the most popular, versatile, and healthy vegetables (or fruits, technically speaking), with flavors ranging from tangy to candy-rivaling sweet.

Adding sweet peppers to just about any dish will add a satisfying crunch. They come in many different colors, shapes, and sizes, each with its own flavor.

The following are some of the most popular:

They are the sweetest bell peppers because they undergo a full ripening process, allowing their natural sugars to mature and give them their sweet, fruity flavor.

Red bell peppers and yellow bell peppers both have a crisp, sweet flavor and can be used in a variety of dishes.

Whether you want to add some more color to the pasta dish by adding orange bell peppers, or make it more colorful by adding red or yellow bell peppers. These peppers have a tangy, fruity taste. They make a great addition if you want to add a bit of sweetness to the dish.

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. Furthermore, this means that they are not as sweet and are on the bitter side with a tangy taste. They actually have a green flavor in the taste, which makes them refreshing and crisp.

Aside from these big bell peppers, mini bell peppers and long bell peppers are also popular.

Time required for preparation: 10 minutes

30 minutes for cooking

Four servings

Ingredients

Pasta 8 oz elbow macaroni or penne
Butter, 1 tablespoon
Diced one small onion
Chop 12 cups of red and yellow bell peppers
Minced 1 clove of garlic
Evaporated milk, 34 cups
Mayonnaise, 14 cups
Shredded gouda cheese, 1 cup

Instructions

A saucepot should be heated with 1 tbsp butter.

Using a medium-high heat, cook onion and bell pepper for 5 minutes.

Set aside the vegetables.

The pasta should be cooked in salted boiling water until soft. Drain the pasta.

The evaporated milk and mayonnaise should be whisked together in a medium bowl.

6. Preheat the oven to 350 degrees Fahrenheit.

In a baking dish, place the vegetables.

Put the pasta on top of the vegetables and stir gently.

9. Toss the veggies and pasta with the mayonnaise mixture.

After 20 minutes, top the pasta with cheese and bake.

The pasta should be served warm.

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