Category: Medium

Jerk Mac 'n' Cheese by Shivi Ramoutar

Cooking Time: 45 mins Prep time: 30 mins

Serves 8

Ingredients

  • 500g macaroni

  • 35g unsalted butter, plus 15g for the topping

  • 2 tbsp plain flour

  • 3 spring onions, bulb removed and finely chopped

  • 7 cloves garlic, peeled and crushed

  • 5 bay leaves

  • 1l milk

  • 200g mature cheddar cheese, grated

  • 75g parmesan, grated plus 30g grated for the topping

  • 1 tsp chopped thyme leaves

  • 1 tsp ground allspice

  • 1 tsp paprika

  • ½ tsp cayenne pepper

  • 4 tbsp Encona Jamaican Jerk BBQ Sauce

  • 200g spinach, washed

  • 1 x 400g tin kidney beans, drained

  • 6 tbsp breadcrumbs

  • Sea salt and freshly ground black pepper

Instructions

1) Pre-heat the grill to hot.

2) In a saucepan of salted, boiling water, cook the macaroni, according to the instructions on the packet, until tender. Drain and set aside.

3) To make the roux, on a low heat, melt the 35g butter, then add the flour, and, whisking continuously, increase the heat to medium until you have a paste.

4) Add the spring onions, garlic and bay leaf, and whisk continuously for a couple minutes.

5) Finally, whisk in the milk, gradually until your roux is smooth. Bring to the boil, then reduce to a simmer, whisking occasionally, until thickened and smooth, about 10 to 15 minutes.

6) Stir the cheese (leaving aside the topping parmesan) into the roux, along with the thyme and spices, the Encona Jamaican Jerk BBQ Sauce and finally the spinach, kidney beans and drained pasta. Stir until well combined, and season to taste, then tip into a large, wide, heatproof casserole dish.

7) Melt the remaining butter on a low heat and mix in the breadcrumbs and parmesan. Spread this evenly over the top of the Mac ‘n’ Cheese and pop the whole dish under the grill for about 5 to 10 minutes until bubbling and burnished. Serve immediately.

Product Used

Jerk Mac 'n' Cheese by Shivi Ramoutar
Jerk Mac 'n' Cheese by Shivi Ramoutar
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