Recipe: Caribbean Jerk Macaroni & Cheese

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Serves: 8

Ingredients

• 16 ounces penne pasta
• 1 scotch bonnet (habanero) pepper, seeded and minced 
• 2 green onion, chopped
• 4 tablespoons butter
• 6 tablespoons flour
• 4 cups whole milk
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 tablespoon seasoned salt
• 1 tablespoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground allspice (Jamaican pimento)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon molasses
• 24 ounces sharp white cheddar cheese, shredded (divided)
• 4 ounces gruyere cheese
• 1/4 cup of Panko bread crumbs

Directions

1. Cook pasta in large pot per package directions with a little bit of salt and oil. Drain and set aside.
2. Preheat oven to 350 degrees. 
3. In a small skillet, saute the scotch bonnet pepper and green onion until soft (about two minutes).
4. In the same large pot you cooked the pasta in, melt butter. Once melted, whisk in flour. Cook, whisking constantly (about two minutes).
5. Slowly add milk in a thin stream, whisking until milk is incorporated. Continue to cook, whisking, until the sauce begins to thicken (about five minutes).
6. Remove pot from heat and add sautéed pepper and onions, spices and molasses. Stir to combine.
7. Adjust seasonings to taste, then stir in cheese until melted.
8. Add cooked pasta to the pot and stir to combine.
9. Load mac and cheese into greased 9" x 12" baking dish and top with remaining cheese and then Panko bread crumbs. Bake in a 350 degree oven for twenty minutes.
10. Remove from oven and allow to sit, resting, for five minutes. 

Notes

You can pair it with whatever you want, but it was a barbecue day at my house and I made Sliders with Gruyere Cheese, Bacon, Caramelized Onions and a Roasted Pepper Garlic Aioli.