HAITIAN MACARONI AND CHEESE WITH GROUND BEEF| PENNE MAC & CHEESE| MACARONI AU GRATIN

*Haitian Macaroni and Cheese with Ground Beef – How to Make Mac & Cheese* *Ingredients:* 1 lb ground beef (16 oz) 1 box of penne pasta (16 oz) 1 can and 1 cup of evaporated milk 1 block of Gouda cheese 1 block of Monterey Jack cheese 1 block of Pepper Jack cheese 1/2 cup of Parmesan cheese 1 (8 oz) block of cream cheese 1 jar of Ragu cheese (optional) 1 cup of pasta sauce (any brand; I used Classico Four Cheese) 1 tablespoon of sour cream 3 chicken-flavored bouillon cubes (Maggie) 1/2 of each color of bell peppers, diced (any colors you prefer) 1/2 yellow onion, diced 1/2 tomato, diced (optional) Butter 1 slice of lime 1 tablespoon of white distilled vinegar 1/4 cup of epis (Haitian seasoning) Adobo seasoning All-purpose seasoning salt Cayenne pepper Paprika Parsley Garlic powder Non-stick cooking spray (like Pam) One aluminum pan (11.75 in W x 9.25 in D x 2.5 in H) *Instructions:* *Preheat the oven to 350°F.* *Cooking the Pasta:* 1. Follow the cooking directions on the back of the pasta box. 2. Add 1 bouillon cube to the water or use chicken broth instead of water, if preferred. 3. Once the pasta is cooked, drain it and place it in a bowl. Add 1 tablespoon of butter to prevent sticking. Set aside. *Cooking the Ground Beef:* 1. In a skillet, cook 1 lb of ground beef over medium-high heat (6 or 7). 2. Add 1/4 cup of epis, diced bell peppers, diced onions, and diced tomatoes. 3. Squeeze 1 slice of lime over the meat. 4. Add 1 tablespoon of white distilled vinegar, 1 teaspoon of adobo seasoning, 1 bouillon cube, 1 teaspoon of garlic powder, 1 teaspoon of cayenne pepper, 1 teaspoon of paprika, and 2 teaspoons of all-purpose seasoning salt. 5. Mix well and allow the meat to cook for about 20 minutes. Set aside when done. *Making the Cheese Sauce:* 1. Shred the Gouda, Monterey Jack, and Pepper Jack cheeses into a bowl. 2. In a pot over low heat (5 or 6), add 1 can of evaporated milk. Once the milk begins to simmer, add the cream cheese block. 3. Stir until the cream cheese is fully melted and the sauce is smooth. 4. Mix in 1/2 cup of Parmesan cheese and 2 cups of the shredded Gouda, Monterey Jack, and Pepper Jack cheeses. Stir until well combined. 5. You can add 1/2 cup of evaporated milk and the optional Ragu sauce for additional flavor. Keep the sauce over low heat until ready to use. *Assembling the Dish:* 1. In a large bowl, combine the cooked ground beef and boiled penne pasta. Mix thoroughly. 2. Add 1 cup of pasta sauce and mix well until all the pasta is coated. 3. Incorporate the cheese sauce and mix well. Add the remaining bouillon cube, 1 teaspoon of black pepper, 1 teaspoon of adobo seasoning, and 1 tablespoon of sour cream. Mix until combined. 4. Lightly grease the aluminum pan with non-stick spray or butter. Transfer the pasta mixture into the pan. 5. Place the pan in the middle rack of the oven and bake for 20 minutes. *Finishing Touches:* 1. Remove the pasta from the oven. Sprinkle the remaining shredded Gouda, Monterey Jack, and Pepper Jack cheeses on top. 2. For an optional garnish, sprinkle parsley, cayenne pepper, and paprika on top of the cheese. 3. Place the dish on the top rack of the oven for an additional 30 minutes or until the top is golden brown. Remove from the oven, let it cool, and enjoy! *Check Out My Other Videos* Strong Mango Colada Recipe (Alcohol and Virgin Version) Easy Cheesy Chicken and Steak Quesadillas Recipe The Best Grits Ever Recipe Seafood Rice Pikliz Crab Boil BBQ Chicken the Haitian Way How to Make Haitian Fried Plantains Oxtails Recipe