Smoky Jerk Style Mac and Cheese
Sharing Dish | with Cheddar Cheese and Spring Onions
- Milk
- Cereals containing gluten
- Mustard
- Soya
- May contain traces of allergens
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.
Ingredients
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
Utensils
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the Jamaican twist, finding it a tasty alternative to regular mac and cheese. Some preferred reducing the jerk seasoning for a milder taste.
- Ease of prep: Reviewers found this dish easy to make, with one appreciating the proper sauce preparation method.
- Suggestions: Consider adding breadcrumbs to the topping for extra crunch. Try serving with a side of kale or other vegetables for balance.
- Next-day meals: The dish keeps well, with some enjoying leftovers at work the next day.
