Comforting Jerk Macaroni and Cheese
Photo by Grace Cameron
Issue 3, 2017
Mac & cheese isn’t exactly Caribbean, but it’s a popular comfort food. Make an ‘irie’ version jazzed up with flavours of the Caribbean.
- 2 tbsp butter
- 3 tbsp flour
- 2 cups fat-free milk
- 13 ozs. aged Cheddar cheese, grated and divided
- 6 ozs. penne pasta
- 1 tsp chili powder (divided)
- 1/2 tsp garlic powder
- 1 Scotch bonnet pepper, seeded, veins removed and minced
- 1 stalk scallion, chopped and divided
- 1/4 tsp dried thyme
- 1 tbsp seasoned salt
- 2 tsp seasoned pepper
- 1/4 tsp ground pimento
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1 tbsp blackstrap molasses
- 1 drop each lime and oil
- Cook pasta in large pot according to the instructions on the package. Drain and set aside.
- Saute the Scotch bonnet pepper and escallion in a pan until soft – 2 mins.
- Melt butter and whisk in the flour. Keep cook and whisking for 2 more mins.
- Slowly add milk in a thin stream, whisking until its incorporated. Keep cooking and whisking, until the sauce begins to thicken. About 5 mins.
- Remove pot from the stove and add the sautéed pepper, escallion, spices, molasses, lime and oil.
- Mix together and adjust seasonings to taste. Stir in half the cheese until it melts.
- Add cooked pasta to the pot and mix to combine.
- Pour the macaroni and cheese into a greased baking dish and sprinkle remaining cheese on top.
- Bake at 350 degree F for 20 mins. Remove from the oven and rest for 10 mins. before serving.
- Garnish mac and cheese with remaining escallion, if desired.
-By JamaicanEats magazine
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