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."
Equipment
- Oven (350 degrees and broiler)
Ingredients
- 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
Instructions
- 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!