Jerk Mac and Cheese
Jerk Mac and Cheese
Ingredients
For the Cheese Sauce
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup creamy Havarti cheese, shredded
- 1 cup Fontina cheese, shredded
- 1 cup Muenster cheese, shredded
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1 1/2 teaspoons Jus Jerkin Jamaican jerk seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 8 ounces elbow macaroni, dry
For Layering and Topping
- 1 cup sharp cheddar cheese, shredded
Instructions
- 1
Grate all cheeses (sharp cheddar, creamy Havarti, Fontina, and Muenster) and set aside. Ensure you have 1 1/2 cups of shredded sharp cheddar for the sauce and 1 cup for layering/topping.
⏱️ 5 min
- 2
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta well and set aside.
⏱️ 10 min
- 3
In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1 to 2 minutes, continuously whisking, until a smooth paste (roux) forms.
⏱️ 3 min
- 4
Gradually pour in the whole milk, about 1/2 cup at a time, whisking constantly to prevent lumps. Continue whisking until the sauce is smooth and begins to thicken.
⏱️ 5 min
- 5
Reduce heat to low. Stir in the Jus Jerkin Jamaican jerk seasoning, kosher salt, and freshly ground black pepper. Add the 1 1/2 cups shredded sharp cheddar, creamy Havarti, Fontina, and Muenster cheeses to the sauce. Whisk continuously until all cheeses are completely melted and the sauce is creamy and smooth. Remove from heat.
⏱️ 5 min
- 6
Add the drained elbow macaroni to the cheese sauce in the saucepan. Stir gently until all the pasta is thoroughly coated with the jerk cheese sauce.
⏱️ 2 min
- 7
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish. Spread half of the mac and cheese mixture evenly in the bottom of the prepared dish. Sprinkle with half of the remaining 1 cup shredded sharp cheddar cheese. Top with the remaining mac and cheese mixture, then generously sprinkle the remaining shredded sharp cheddar cheese over the top.
⏱️ 5 min•🌡️ 375
- 8
Bake in the preheated oven for 20 to 25 minutes, or until the mac and cheese is golden brown and bubbly around the edges. Let rest for a few minutes before serving.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Jerk Mac and Cheese
Ingredients
For the Cheese Sauce
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup creamy Havarti cheese, shredded
- 1 cup Fontina cheese, shredded
- 1 cup Muenster cheese, shredded
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1 1/2 teaspoons Jus Jerkin Jamaican jerk seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 8 ounces elbow macaroni, dry
For Layering and Topping
- 1 cup sharp cheddar cheese, shredded
Instructions
- 1
Grate all cheeses (sharp cheddar, creamy Havarti, Fontina, and Muenster) and set aside. Ensure you have 1 1/2 cups of shredded sharp cheddar for the sauce and 1 cup for layering/topping.
⏱️ 5 min - 2
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta well and set aside.
⏱️ 10 min - 3
In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1 to 2 minutes, continuously whisking, until a smooth paste (roux) forms.
⏱️ 3 min - 4
Gradually pour in the whole milk, about 1/2 cup at a time, whisking constantly to prevent lumps. Continue whisking until the sauce is smooth and begins to thicken.
⏱️ 5 min - 5
Reduce heat to low. Stir in the Jus Jerkin Jamaican jerk seasoning, kosher salt, and freshly ground black pepper. Add the 1 1/2 cups shredded sharp cheddar, creamy Havarti, Fontina, and Muenster cheeses to the sauce. Whisk continuously until all cheeses are completely melted and the sauce is creamy and smooth. Remove from heat.
⏱️ 5 min - 6
Add the drained elbow macaroni to the cheese sauce in the saucepan. Stir gently until all the pasta is thoroughly coated with the jerk cheese sauce.
⏱️ 2 min - 7
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish. Spread half of the mac and cheese mixture evenly in the bottom of the prepared dish. Sprinkle with half of the remaining 1 cup shredded sharp cheddar cheese. Top with the remaining mac and cheese mixture, then generously sprinkle the remaining shredded sharp cheddar cheese over the top.
⏱️ 5 min•🌡️ 375 - 8
Bake in the preheated oven for 20 to 25 minutes, or until the mac and cheese is golden brown and bubbly around the edges. Let rest for a few minutes before serving.
⏱️ 25 min•🌡️ 375