Smoky Jerk Style Mac and Cheese

Name: Smoky Jerk Style Mac and Cheese Sharing Dish | with Cheddar Cheese and Spring Onions
Total time: 25 min
Yield: 2
Cuisine: Jamaicansk
Ingredients: 90 grams Mature Cheddar Cheese; 1 unit(s) Garlic Clove**; 2 unit(s) Spring Onion; 180 grams Macaroni; 30 grams Tomato Puree; 1 sachet(s) Caribbean Style Jerk; 150 grams Creme Fraiche; 1 sachet(s) Smoky Base Paste; 20 grams Butter; 1.5 tbsp Plain Flour; 200 milliliter(s) Water for the Sauce

Sharing Dish | with Cheddar Cheese and Spring Onions

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Indulge in a taste of Jamaica with this mouthwatering Mac and Cheese recipe. Inspired by Jamaican macaroni pie, a beloved comfort food in Jamaica, this dish is a delightful fusion of cultures. While it may be popular in Britain and America, Jamaicans have made it their own by adding bold flavours like scotch bonnet peppers, garlic, onions, and sometimes local cheeses or spices, giving it a distinctly Caribbean twist. It’s a staple at family gatherings, parties and Sunday dinners, often served alongside jerk chicken, curry goat and fried fish.

Tags:

Veggie

•New

Allergens:

Milk

•Cereals containing gluten

•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.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

90 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Garlic Clove**

2 unit(s)

Spring Onion

180 grams

Macaroni

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

30 grams

Tomato Puree

1 sachet(s)

Caribbean Style Jerk

(Contains: Mustard)

150 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Smoky Base 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)3711 kJ

Energy (kcal)887 kcal

Fat50.4 g

of which saturates30.5 g

Carbohydrate80.2 g

of which sugars9.4 g

Dietary Fibre5.3 g

Protein27.8 g

Salt2.7 g

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

Utensils

•Garlic Press

•Grater

•Large Saucepan

•Oven dish

Instructions

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

b) Meanwhile, grate Cheddar cheese. Peel and grate the garlic (or use a garlic press).

c) Trim and thinly slice the spring onion.

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

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

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

b) Stir in 200ml water, a little at a time. TIP: Use milk instead of water for a creamier cheese sauce if you'd prefer.

c) Bring to the boil, then stir and simmer until thickened, 1-2 mins.

d) Stir in the creme fraiche and smoky base paste, then remove from the heat.

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

b) Once the pasta has cooked, drain in a colander, then add it to the cheesy sauce and stir to combine.

c) Add a splash of water to loosen if needed, then add to a suitably sized ovenproof dish.

a) Combine in a small bowl the remaining cheese and the remaining jerk seasoning.

b) Sprinkle the spiced cheese over the macaroni, then pop under your grill until the top is golden brown, 5-7 mins. TIP: Put the dish onto a baking tray to catch any drips.

c) Once baked, transfer to a serving dish and sprinkle over the remaining spring onions to finish.

Enjoy!