Haitian Makawoni au Graten
493kcal
Ingredients
- 1 lb elbow macaroni
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 4 cups milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground nutmeg
- 1/2 cup grated Parmesan cheese
- 2 cups grated Gruyere cheese
- 1/2 cup breadcrumbs
- 2 tbsp olive oil
Equipment
- Large pot for cooking macaroni
- Large pot for making sauce
- Whisk or spatula
- Measuring cups and spoons
- 9x13 inch baking dish
- Small bowl for topping
Method
- Preheat the oven to 375°F.
- Cook the macaroni according to the package instructions until al dente. Drain and set aside.
- In a large pot, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the milk, salt, black pepper, and nutmeg. Bring the mixture to a simmer and cook until thickened, stirring frequently.
- Add the Parmesan cheese and 1 1/2 cups of the Gruyere cheese to the sauce, and stir until melted and smooth.
- Add the cooked macaroni to the sauce and stir until well coated.
- Pour the mixture into a 9x13 inch baking dish.
- In a small bowl, combine the remaining Gruyere cheese, breadcrumbs, and olive oil. Sprinkle the mixture over the macaroni.
- Bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
- Let the dish cool for a few minutes before serving.
Nutrition
Serving1gCalories493kcalCarbohydrates44gProtein22gFat24gSaturated Fat13gCholesterol67mgSodium791mgPotassium311mgFiber2gSugar9g