macaroni au gratin

Irresistibly creamy, this vegan macaroni gratin is a must make whether you’re plant-based or not! Vegan comfort food at its finest!

Vegan Macaroni Gratin

oz macaroni ((regular

olive oil, separated

cauliflower ((about 1 medium))

garlic

white wine ((optional))

oz sliced onion ((about 1 medium))

oz sliced cremini mushrooms

spinach

sea salt ((plus

black pepper

yeast

lemon juice

13.5 fl oz Chef's Choice coconut milk

vegan cheese ((or

Bring a large pot of water to a boil.

While the water is boiling, cut the cauliflower into 1-inch pieces. Sautée over medium heat with garlic, 1 tablespoon of olive oil, and ½ teaspoon salt until cooked, about 7 minutes. Put in a blender and set aside to cool.

In the same pan, heat another tablespoon of olive oil and add the onion and mushrooms. Once they&#x27;ve caramelized, about 10 minutes, add the spinach and cook until wilted.

While the onions and mushrooms are cooking, add some salt to the boiling water and cook the macaroni according to package instructions.

To the blender with the cooled cauliflower and garlic, add 1 teaspoon salt, black pepper, nutritional yeast, lemon juice, and a can of Chef&#x27;s Choice coconut milk. Blend until smooth and creamy. Taste for seasoning and adjust as needed.

Add the cooked macaroni, sautéed vegetables, and sauce in a casserole dish. Top with shredded vegan cheese and put it under the broiler until the cheese melts and turns golden.

Macaroni and cheese is comfort food at its finest, and this Haitian Macaroni Au Gratin takes it to a whole different level. This dish is topped with gooey goodness!

Macaroni Au Gratin

16 Oz. Box Of Rigatoni; (Cooked al-dente)

Water pasta

Red Bell Peppers; (Diced. You may use a combination of colors)

¼ Cup Onion; (Diced)

Salt And Pepper To Taste

Tbsp. Unsalted Butter

⅓ Cup All-Purpose Flour

Cups Cheddar Cheese; (Shredded or grated at home;

Oz Mozzarella Cheese (Shredded or grated at home)

Cans Carnation Milk (12 Oz. Can)

Tbsp. Jacmel Seasoning Blend

Saint-Marc Seasoning Blend

1½ Cup Grated Parmesan Cheese (Divided)

Preheat the oven and prepare the macaroni au gratin

Preheat the oven to 375℉. Cook the Rigatoni pasta per the directions listed on the box. In a large pot, bring the water to a boil, and season with salt to taste. Add 1 teaspoon oil to keep the pasta from sticking together. Cook the pasta al dente. Drain the pasta, reserve 2 cups of the pasta water, and set it aside. Place the pasta in cold water so it can remain soft.  In a medium-sized saucepan over medium heat, add 4 tablespoons unsalted butter. Then add the onions, then add the diced bell peppers and cook for about 45 seconds, then add the all-purpose flour. Immediately stir until it starts to become lumpy, then slowly add the carnation milk (about half a cup at a time) while stirring or whisking. As the flour continues to break down, continue to add the milk and alternate with the cheddar cheese. Once you have added the milk and cheese, add the pasta water, and season with the Jacmel seasoning, Saint-Marc, and salt to taste. Reduce the heat to medium-low. Allow the roux to cook and thicken- this should take about 5-10 minutes. Stir occasionally.  Once the roux has thickened, drain the cold water from the pasta. Place the rigatoni pasta in a large bowl, then add the roux. Stir well to combine, then add about 4 ounces of the mozzarella cheese to the macaroni. Continue to mix well.

transfer to baking dish

Layer the pasta onto a baking sheet or cast iron skillet, and top with the handful of cheddar cheese, mozzarella cheese, and parmesan cheese. Repeat the steps until the pasta and cheese are completely layered, and topping the the pasta with the parmesan cheese to create a crunchy crust. Bake until golden brown (about 25 minutes) at 375°.

Great dish! I have tried others with too many steps/pots. I added diced ham as well as jalapeño and tobacco sauce for a little kick. Used cheddar/monterey jack/and Gruyère cheeses. Only other change is a mixed in a beaten egg onto pasta before adding the sauce. Will make again!

This recipe is amazing. 🥰 My family is blended American and Haitian. I love adding a bit of the recipes my husband is used to to our weekly meal rotation. This will definitely be added. 🥰🥰🥰🥰🥰

I am completely obsessed with the bold cheesiness of this macaroni casserole - looks like my kid would love this!

Looks delicious! Can't wait to try this one. I think my family would love it!

What a great mac and cheese.  I love the addition of the peppers and onions.  Tasty!

My kids love mac and cheese, and this looks like a great alternative to it. I can't wait to give it a try.

This is a great recipe! As a young Haitian American, I been meaning to learn more of the recipes for the food. Thank you! It turned out great!

https://www.youtube.com/watch?v=ipUs_J60FuM

Haitian Macaroni Au Gratin is comfort food at its finest, and this Macaroni and cheese takes it to a whoooole different level. On top of all that gooey, cheesy goodness, there’s a crisp golden topping that adds a satisfying crunch.

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Ingredients: 
2 16 Oz. Box Of Rigatoni
12 Qts. Water
¼ Cup Red Bell Peppers Diced
¼ Cup Green Bell Peppers Diced
1 Small Onion Diced
Salt And Pepper To Taste
3 Cups Cheddar Cheese Or Mexican Style Cheese Will Work As Well
1 Can Carnation Milk Plus ½ Cup
1 Tbsp. Better Than Bouillon Paste Vegetable Paste
2 Cups Grated Parmesan Cheese Divided

Recipe Link: https://www.savorythoughts.com/haitian-macaroni-au-gratin/

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