Jerk Chicken Mac and Cheese

Jerk Chicken Mac and Cheese is a mouthwatering fusion of Jamaican cuisine and classic American comfort food. Juicy bite-size chunks of marinated chicken thighs are nestled between creamy cheese sauce and pasta. Try this jerk chicken mac n cheese recipe as an entree or a hearty side dish.

Are you looking for more delicious Jamaican jerk recipes? Try this Jerk Turkey Wrap, Jerk Chicken Sandwich, and Honey Jerk Shrimp.

I love a good one-pan meal and jerk chicken mac n cheese is one of my favourites! It’s not a hard sell. Spicy, flavourful jerk chicken is chopped into small bites and then tossed in a luscious, jerk-infused cheese sauce. Add a layer of freshly shredded cheese, and let it get brown and bubbly in the oven for a savoury, cheesy, spicy dish that will have you and your family scraping your plates!

What is Jerk Chicken Mac and Cheese?

It’s exactly what it sounds like; jerk chicken baked into a traditional macaroni and cheese. Prepare and serve it the same way you would regular mac and cheese.

Jerk Chicken Mac and Cheese Ingredients

• Cavatappi Pasta: This pasta is also referred to as scoobi doo pasta. The shape and ridges help the sauce cling well. Alternatively, you can use elbow macaroni pasta which is also my preferred choice.

Jerk Chicken Recipe

• Chicken Thighs: Use boneless, skinless so its easy to chop up and add to the sauce.
• Jerk Marinade (Jerk Sauce): I have an easy 15-minute recipe for homemade jerk marinade (wet seasoning). But you can also use a store-bought brand like Walkerswood or Grace. Choose between mild or hot, depending on your preference.
• Salt and Pepper: To taste.
• Olive Oil: Use this to help the marinade stick to the chicken as well as to cook the chicken on the stovetop.

Cheese Sauce

• Salted Butter: This enriches the taste of the sauce.
• All Purpose Flour: This is the base of your roux.
• Onion: When sautéed in butter onions release their flavours which is infused into the dish, enhancing the overall taste of the mac and cheese.
• Garlic Cloves: Similar to onions, this adds a subtle contrast to the richness, helping to balance the dish.
• Whole Milk: You want full-fat milk (3.25/3.8% for this recipe so the sauce is rich and silky smooth.

Cheese: I like a melted cheese blend of shredded sharp cheddar cheese, Monterey Jack cheese, smoked gouda cheese, and parmigiano-reggiano or parmesan cheese (about 2 cups each). This recipe doesn’t call for mozzarella cheese, however you can add it in if you desire.

• Old (Sharp) Cheddar Cheese: Adds a tangy and intense flavour to the dish, and it’s perfect for creating a rich and cheesy mac and cheese.
• Monterey Jack Cheese: Mild and creamy, and melts exceptionally well, contributing to the smooth and gooey texture of your mac and cheese. For creamy macaroni, this is a must.
• Smoked Gouda: Imparts a smoky and slightly sweet taste, enhancing the overall flavour profile with its distinctive smokiness.
• Parmigiano-Reggiano: Often referred to as the “king of cheese,” this adds a nutty and salty flavour that elevates the complexity and richness of the mac and cheese.
• Seasoning: I add Jerk Seasoning for a kick of spice, this has some of the best dry seasonings mixed in. The cayenne pepper and salt are optional ingredients that you can add to taste.

Breadcrumb Topping

• Butter: Softened to room temperature, you can use salted or unsalted but be sure to taste test along the way to ensure the dish is balanced.
• Panko Breadcrumbs: Top your mac and cheese with buttery breadcrumbs for a crunchy texture after baking.
• Dried Parsley Flakes: To enhance the visual appeal with a pop of green.
• Paprika: This adds a touch of colour.
• Jerk Seasoning: To tie it all together!

How to Make Jerk Chicken Mac and Cheese

Jerk Chicken

1. Add chicken to a large bowl with 1 tbsp of olive oil and season with the jerk marinade, salt and pepper then mix until the chicken is well coated and set aside to marinate for at least 15 minutes.
2. Heat olive oil in a large non-stick pan or skillet. Add chicken thighs and cook for 5-7 minutes then flip and continue cooking for another 5-7 minutes or until the chicken is cooked through, (the internal temperature reaches 165°F and juices run clear when poked). Remove, and let rest for 5 minutes then roughly diced or shredded into bite-sized pieces and set aside.

Mac and Cheese

Preheat oven to 350°F (176°C). Cook pasta according to package instructions or al dente, then drain and set aside.

Cheese Sauce

1. Heat a large pan over medium heat/medium-high heat and melt butter. Add finely diced onions and minced garlic then sauté until they become translucent and soft.
2. Stir the flour into the melted butter to create a smooth paste then continue to cook the flour-butter mixture (roux) over medium heat. Whisk continuously to prevent it from burning and to cook off the raw taste of the flour, about a minute. Gradually add the milk into the pan, and continuously whisk to avoid clumping until the sauce thickens, and you have a smooth base for the sauce.
3. When the sauce has a medium consistency (coats the back of a spoon), reduce heat to low and gradually add cheeses (1 cup of cheddar, smoked gouda and monterey jack) into the mixture and whisk until melted and smooth. Season the cheese sauce mixture with jerk seasoning and paprika stirring continuously then, taste test your cheese sauce and adjust to your liking, if needed.
4. Remove from heat and fold pasta gradually into the cheese sauce, until well incorporated. Then, gently fold in 3/4 of prepared jerk chicken into mixture and save 1/4 to top the dish and set aside.

Breadcrumb Topping

In a medium sized bowl, combine unsalted butter, panko breadcrumbs, parsley, smoked paprika, jerk seasoning, and mix together until a crumbly consistency has formed.

Assembly

1. In a oven-safe casserole dish, transfer heaping spoonfuls of jerk chicken mac and cheese mixture to create a bottom layer. Add a layer of half the remaining shredded cheeses (cheddar, smoked gouda and monterey jack, parmigiano-reggiano) then, finish with a final layer of the mixture.
2. Top with reserved jerk chicken, remaining shredded cheeses, and breadcrumb mixture, then place in oven for 30-35 minutes, or until bubbly along the edges and golden brown. You can choose to broil the top layer for a few minutes as well. Remove from oven, serve and enjoy!

Serving Suggestions and Tips

Jerk chicken mac and cheese is easily a meal on its own but it also pairs well with a variety of other sides.

• Salad: Lighten up the meal with a simple garden salad on the side.
• Veggies: Add steamed vegetables for a nutritious and well-balanced meal. Broccoli, asparagus, Jamaican Steamed Cabbage and Brussels sprouts are all great options.

Can I Make Ahead of Time?

Yes. Assemble jerk chicken mac and cheese then double wrap it tightly with aluminum foil and store it in the fridge for up to 2 days until you are prepared to bake it.

You can also save some time by cooking just the chicken in advance. Make it up to 3 days in advance and store it in an airtight container in the fridge until you are ready to add the chicken to mac and cheese.

Storage

Allow the mac and cheese to cool down to room temperature before storing it. Once cooled, store leftovers in an airtight container for up to 4 days.

For longer storage, use a freezer-safe container or freezer bags and be sure to remove as much air as possible to prevent freezer burn. Store in the freezer for up to 2 months.

Reheating

You can choose to reheat in the microwave, on the stovetop, or in the oven, depending on your preference until warmed through.

If rewarming frozen mac and cheese, defrost it in the refrigerator overnight first.

Frequently Asked Questions (FAQs)

Interested in more Jamaican Recipes? Check These Out!

• Ultimate Lobster Mac and Cheese
• Jamaican Jerk Chicken Recipe
• Honey Jerk Shrimp
• Jerk Marinade
• Cassava Chips (Yuca Chips)
• Jamaican Breakfast Ideas
• Jerk Seasoning
• Brown Stew Salmon
• Jamaican Poke Bowl
• Jerk Turkey Wrap
• Ginger Shot Recipe
• Homemade Plantain Chips 3-Ways
• The Best Jamaican Recipes

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