MAKAWONI - The Lazours
"This is a Haitian macaroni au gratin recipe that we learned from our mom who learned it from her mom, Mona. We always took too big of a slice whenever it was part of the spread at family gatherings. It's so simple, so delicious."
- 1 box Macaroni or Ziti
- 2 cans Evaporated milk (or, to lighten, 1 can evaporated milk and 1 'can' regular milk)
- 2 cans Cream of Mushroom Soup
- 1/2 stick Butter
- 1 tsp Salt
- 1 tsp Black Pepper
- Grated Parmesan or Gouda Cheese, to taste
Cook whole box of macaroni al dente.
Drain and set aside in a bowl.
Heat butter, evaporated milk, cream of mushroom soup, salt and pepper in a saucepan until smooth and even.
Then, pour over cooked macaroni and stir until all pasta is evenly coated.
Pour mixture into a skillet or baking dish and top with a good amount of grated parmesan or gouda cheese.
Cook in the over for 30 minutes at 350 degrees.
Then, using the broiler, cook for an extra two minutes to brown the top.
Let stand for 5 minutes. Then, enjoy!