Haitian Baked Macaroni
This recipe is brought to you by Émilie Lafortune, a specialist in Haitian cuisine. Baked macaroni is a staple that beautifully bridges Haitian culture with Canadian dairy products.
- Prep: 15 min
- Cooking: 30 min
Ingredients
- 45 ml (3 tbsp) olive oil
- 605 g (1 ⅓ lb) lean ground beef
- 30 ml (2 tbsp) Haitian marinade (Chilipis, Le Goût de ça)
- 1 finely chopped onion
- 1 finely chopped green bell pepper
- 410 ml (1 ⅔ cups) tomato sauce (or 3 fresh tomatoes + 1 tbsp tomato paste)
- 375 ml (1 ½ cups) cooking cream
- 1 cube concentrated chicken bouillon
- 30 ml (2 tbsp) chopped fresh basil
- Salt and pepper to taste
- 500 ml (2 cups) dry macaroni
- 500 ml (2 cups) shredded mozzarella
- 375 ml (1 ½ cups) shredded sharp yellow cheddar
- 375 ml (1 ½ cups) grated parmesan
Make it with Canadian Dairy
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Preparation
Preheat the oven to 180 °C (350 °F).
In a saucepan, heat the oil over medium-high heat. Cook the ground beef with the Haitian marinade for 2 to 3 minutes, breaking up the meat as it cooks.
Add the onion and bell pepper, and continue cooking for 5 minutes.
Add the tomato sauce (or fresh tomatoes + paste), cooking cream, bouillon cube, and basil. Season with salt and pepper, then bring to a boil. Simmer over low heat for 5 minutes until the sauce thickens.
Meanwhile, cook the pasta al dente. Drain.
Add half of the mozzarella, along with the cheddar and parmesan, into the sauce. Stir well, remove from heat, and fold in the macaroni.
Transfer everything to a baking dish, sprinkle the remaining mozzarella on top, and bake for 15 minutes.
Switch oven to broil and brown for 2 to 3 minutes until the top is golden.
Tips
Tu peux essayer les épices concoctées par Émilie Lafortune ici.
