Step 1:  Prepare Chicken

Follow steps 1 & 2 from the Haitian Spaghetti recipe.  *Be sure to save about 3/4 cup water from when you boil the chicken the second time.  Add it to the chicken after it is shredded.  It will give it extra flavor.

Step 2:  Prepare noodles

Bring water, a splash of oil, some salt, 1 green onion, and 2 pieces of garlic to a boil.   Add rigatoni pasta and cook until al dente.  Drain water and discard garlic and green onion.  Pour noodles into a large bowl and set aside.

Step 3:  Make the Sauce

In medium saucepan, melt 3 Tbsp. butter.  Add a large spoonful of flour and several cups of milk.  Heat to a boil until it thickens.  Stir continuously!  If sauce is chunky when thick, you can pour it through a fine strainer to remove chunks.

Add about 2/3 cup mayonnaise and stir well.  Taste and if it still needs more flavor, you can add salt and/or a small part of a crushed chicken bouillon cube.

Step 4:  Mix it all up

Pour cooked chicken in the large bowl with your noodles.  Stir.  Then add sauce and stir again.

Pour noodle mixture into cake pans or whatever dish(es) you want to bake them in.  Sprinkle shredded mozzarella cheese over the noodles.

Step 5:  Bake

Bake at 350 degrees for about 30 minutes.  We like our noodles to be softer, so you can bake them for less time if you want them softer.  Haitians cook everything until very well done, so they like to bake it a lot longer than 30 minutes – until noodles/cheese are pretty hard (not my favorite).

Enjoy with a nice side salad and some fresh baked bread.  Mmmmm.