Makawoni Au Graten

Makawoni au graten, also called macaroni au graten, makawoni o graten, or gratin de macaroni, is the Haitian version of mac and cheese. Given the richness and diversity of Haiti's culinary history, it's not in any way surprising that macaroni and cheese has found its way from its origins in Italy, to this Caribbean island. Instead of using pasteurized milk however, Haitian mac and cheese uses evaporated milk. In addition, Haitians add diced bell peppers and onion. And sometimes ham, hot sauce, and various other ingredients. In fact, as with so many other traditional recipes, there are as many ways of making makawoni au graten as there are cooks who make it. And each cook says that theirs is the one true way and the best, of course. What cannot be denied is that this is a very forgiving recipe, and lends itself very well to individual customization. Which means of course, that every cook is completely correct when they say that theirs is the best. Parmesan is the usual cheese for makawoni au graten, and many Haitian cooks add aged Edam or Gouda too. While these cheeses are not always used in this recipe, due to the added flavor and texture they impart, their use is increasingly popular.