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Scooping a serving of macaroni and cheese
Mary Johnson

Haitian Macaroni and Cheese (Macaroni au Gratin)

Summary: A rich, creamy Haitian baked macaroni and cheese made with evaporated milk, a blend of cheeses, flavorful epis seasoning, and optional ham. Baked until golden and bubbly, this savory, herb-infused dish is perfect for holidays, potlucks, Sunday dinners, and family gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Side Dish
Cuisine: Caribbean
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • - Elbow macaroni
  • - Evaporated milk
  • - Shredded cheese blend
  • - Epis Haitian green seasoning
  • - Mayonnaise
  • - Butter
  • - Cooked ham optional
  • - Salt and black pepper
  • - Additional shredded cheese for topping

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk or wooden spoon
  • Cheese grater
  • Baking dish
  • Aluminum foil (optional)

Method
 

  1. Preheat the oven and lightly grease a baking dish.
  2. Cook the macaroni in salted water until just shy of al dente, then drain well.
  3. In a large bowl, combine the evaporated milk, epis, mayonnaise, melted butter, shredded cheese, ham (if using), black pepper, and salt if needed.
  4. Add the cooked macaroni and stir until evenly coated in a creamy mixture.
  5. Transfer to the prepared baking dish and sprinkle additional cheese over the top.
  6. Bake until the macaroni is heated through and the top is golden and bubbly.
  7. Let rest for 10–15 minutes before serving.

Notes

  • Avoid overcooking the pasta, as it will continue cooking in the oven.
  • Keep the mixture loose and creamy before baking to prevent dryness.
  • Taste before adding salt because the cheese, ham, and epis may already be salty.
  • Freshly grated cheese helps create a smoother sauce.
  • Adjust the heat by adding scotch bonnet pepper to the epis.
  • Ham can be replaced with shrimp, fish, or chicken, or omitted entirely.
  • For make-ahead preparation, assemble, cover, and refrigerate for up to one day. Allow extra baking time and ensure the center is thoroughly heated.
  • Rest the dish before serving so it sets while remaining creamy.