Haitian Macaroni Gratin

Ingredients

• 2 cans (17 fl oz) Evaporated Milk (full‑fat, unopened)
• 1 lb Ground Beef (grass‑fed, lean)
• 8 oz Diced Ham (pre‑cooked, diced)
• 0.5 pack Haitian Sausage (Sasson) (approx 2 oz, sliced)
• 4 tablespoons Unsalted Butter (room temperature, softened)
• 4 tablespoons All-Purpose Flour (for roux)
• 4 oz Gouda Cheese (shredded)
• 4 oz Monterey Jack Cheese (shredded)
• 4 oz Gruyère Cheese (shredded)
• 16 oz Sharp Cheddar Cheese (shredded, reserve 2 oz for topping)
• 4 cubes Laughing Cow Cheese (soft cheese wedges)
• 1 whole Red Bell Pepper (seeded, diced)
• 1 whole (small) Green Bell Pepper (diced)
• 0.5 cup Onion (minced, or 1 small onion diced)
• 1 whole Habanero Pepper (whole for steeping, handle with gloves)
• 1 teaspoon Yellow Mustard
• 1 teaspoon Mayonnaise
• 1 teaspoon Parsley (dried, optional)
• 3 dashes Smoked Paprika
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 tablespoon Olive Oil (for cooking beef)
• to taste Kosher Salt (for pasta water and seasoning)

Instructions

1. Cook Pasta Al Dente

   Bring a large pot of heavily salted water to a boil, add the pasta and cook until al dente, then drain without rinsing.

   Time: PT12M

   Temperature: boiling

2. Grate Cheeses

   Grate Gouda, Jack, Gruyère and most of the sharp cheddar; set aside 2 oz of cheddar for the topping later.

   Time: PT10M

3. Dice Vegetables

   Dice the red and green bell peppers and mince the onion to roughly ½‑cup total.

   Time: PT5M

4. Brown Ground Beef

   Heat a splash of olive oil in the pot, add the ground beef, season with the total seasoning blend, sasson, garlic powder, onion powder, smoked paprika and parsley. Break it up finely and cook until fully browned.

   Time: PT8M

   Temperature: medium‑high

5. Add Epis and Veggies

   Stir in a ladle of epis and cook 1 minute. Then add the diced bell peppers, onion and diced ham; sauté until the vegetables soften and any excess moisture evaporates, about 3 minutes.

   Time: PT4M

   Temperature: medium

6. Set Meat‑Veggie Mixture Aside

   Using a slotted spoon, transfer the meat and vegetable mixture to a bowl, leaving the minimal oil in the pot.

   Time: PT2M

7. Make a Roux

   Reduce heat to medium, melt the butter, then whisk in the flour. Cook, stirring constantly, for about 1 minute to eliminate raw flour taste.

   Time: PT2M

   Temperature: medium

8. Add Evaporated Milk

   Gradually whisk in the evaporated milk, then increase heat to medium‑low and bring to a very light simmer. Cook 4 minutes, stirring, until the sauce thickens slightly.

   Time: PT5M

   Temperature: medium‑low

9. Incorporate Cheeses

   Add the shredded cheese in three batches, stirring after each addition until melted and smooth. Keep the heat low to prevent the sauce from separating.

   Time: PT5M

   Temperature: medium‑low

10. Flavor Boost

    Stir in the teaspoon of yellow mustard, the teaspoon of mayonnaise, and the whole habanero (do not cut). Let the heat draw out the habanero’s flavor for about 1 minute.

    Time: PT2M

    Temperature: medium

11. Combine All Components

    Add the drained pasta and the reserved meat‑veggie mixture to the cheese sauce. Mix thoroughly so everything is evenly coated.

    Time: PT3M

12. Transfer to Baking Dish and Top

    Pour the casserole into a greased 9×13‑inch baking dish, smooth the surface and sprinkle the reserved sharp cheddar evenly on top.

    Time: PT3M

13. Bake Until Golden

    Bake in a pre‑heated oven at 350°F for 45 minutes, or until the top is bubbling and golden brown.

    Time: PT45M

    Temperature: 350°F

14. Rest Before Serving

    Remove from oven and let the gratin rest for 15 minutes before cutting. This allows the sauce to set.

    Time: PT15M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g