The Haitian Thanksgiving Series (1/3): Extra Cheesy Haitian Macaroni (Macaroni au Gratin)
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(note: everyone cooks differently. Please feel free to revamp the dish and make it your own)
DIRECTIONS
• 1 box of Rigatoni pasta
• 1 can evaporated Carnation Milk
• 1 can Spam or 1 lb. uncooked chicken breast cubed into bite size pieces or 1 lb. deveined shrimp
• Campbell’s Condensed Soup Cheddar Cheese
• 2-3 pieces of leeks
• 1 tablespoon freshly minced parsley
• ½ green bell pepper chopped
• ½ red bell pepper chopped
• ½ small onion chopped
• 1 garlic clove minced
• ½ pack of seasoned salt of choice
• 3 tablespoons of butter (2 tablespoons for the macaroni and 1 tablespoon to grease the baking dish)
• 1 chicken bouillon cube (Maggi)
• ½ -1 cup sharp cheddar cheese
• ½-1 cup powdered Asiago Cheese (optional)
• 1 cup parmesan cheese (save ½ for the crust)
• 1 cup Apple Smoked Gouda Cheese (save ½ for the crust)
• 3 tablespoons olive oil
*(About 16 cups of water to boil the pasta)