Name: Jerk Mac & Cheese with Cheddar Cheese and Spring Onion
Yield: 2
Cuisine: Jamaicansk
Ingredients: 180 grams Macaroni; 2 unit(s) Spring Onion**; 1 unit(s) Garlic Clove**; 60 grams Mature Cheddar Cheese**; 30 grams Tomato Puree; 1 sachet(s) Caribbean Style Jerk; 150 grams Creme Fraiche**; 15 grams Vegetable Stock Paste; 20 grams Butter; 1.5 tbsp Plain Flour; 200 milliliter(s) Water for the Sauce

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Recipes

Jerk Mac & Cheese

with Cheddar Cheese and Spring Onion

Recipe Development TeamPublished on September 19, 2024

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Allergens:

Cereals containing gluten

•Wheat

•Milk

•Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total

Active

DifficultyEasy

Ingredients

serving amount

180 grams

Macaroni

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

2 unit(s)

Spring Onion**

1 unit(s)

Garlic Clove**

60 grams

Mature Cheddar Cheese**

(Contains: Milk)

30 grams

Tomato Puree

1 sachet(s)

Caribbean Style Jerk

(Contains: Mustard)

150 grams

Creme Fraiche**

(Contains: Milk)

15 grams

Vegetable Stock Paste

Not included in your delivery

20 grams

Butter

1.5 tbsp

Plain Flour

200 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3457 kJ

Energy (kcal)826 kcal

Fat45.3 g

of which saturates27.1 g

Carbohydrate79.9 g

of which sugars8.9 g

Dietary Fibre4.9 g

Protein24.5 g

Salt3.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Garlic Press

•Grater

•Colander

•Knife

•Large Saucepan

Cooking Instructions and Tips

a) Bring a large saucepan of water to a boil with 0.5 tsp salt for the pasta.

b) Meanwhile, grate Cheddar, peel and grate the garlic (or use a garlic press) and trim and thinly slice the spring onion.

c) When boiling, add the macaroni to the water and bring back to the boil. Cook until tender, 12 mins.

d) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

a) While the pasta boils, preheat your grill to high.

b) Melt the butter (see pantry for amount) in a saucepan on medium-high heat. Once hot, stir in the tomato puree, garlic, half the jerk seasoning and the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!

c) Stir in 200ml water, a little at a time, followed by the vegetable stock paste. TIP: Use milk instead of water for a creamier cheese sauce if you'd prefer.

d) Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.

a) Add two thirds of the grated cheese and stir until melted. Taste and season with salt and pepper if needed, then stir through three quarters of the spring onion

b) Add the cooked pasta to the sauce and stir to combine. Add a splash of water to loosen if needed, then add to a suitably sized ovenproof dish.

c) In a small bowl, combine the remaining cheese and the remaining jerk seasoning.

d) Sprinkle the spiced cheese over the macaroni, then pop under your grill until the top is golden brown, 3-5 mins.

e) Transfer to a serving dish and sprinkle over the remaining spring onion to finish.

Enjoy!