Haitian Mac & Cheese / Makaroni Gratine

1. Cook the rigatoni pasta until al dente according to package directions.
2. In a separate pan, sauté the small diced green bell pepper, yellow onion, and spam with 1 tablespoon of Epis (Haitian seasoning blend) and 1 tablespoon of olive oil.
3. For the cheese sauce: Over medium-low heat, melt 3 tablespoons of butter. Add 3 tablespoons of flour to create a roux, stirring constantly.
4. Gradually add two cans of evaporated milk. Make sure to fill one of the empty evaporated milk cans halfway with some of the pasta water and add it to the sauce.
5. Stir in 1 can of cream of chicken soup.
6. Season the sauce with a seasoning blend (e.g., Very Noicee Seasoning), black pepper, and mustard to taste.
7. Once the sauce has slightly thickened, add the sautéed onions, bell pepper, and spam.
8. Stir in grated Parmesan, shredded mozzarella, and a mix of dry shelf Parmesan with Pecorino Romano cheese until melted and combined.
9. Turn off the heat. Add the cooked pasta/noodles to the cheese sauce and gently fold to coat.
10. Transfer the mixture to a greased baking pan. Top with more cheese if desired.
11. Bake until the top is crispy and golden brown.