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.
Servings: 6 servings
Equipment
- Large Pot to boil the pasta and combine the cheese sauce.
- Oven Safe Casserole Dish to bake the mac and cheese.
- Grater to shred the cheese.
- Whisk to whisk the roux and cheese sauce.
- Long-Handled Wooden or Heat-Resistant Spoon to stir together the mac and cheese.
Ingredients
Jerk Chicken Recipe
- 6 Chicken Thighs boneless, skinless
- 2 tbsp Jerk Marinade or mild or hot walkerswood or grace brand
- Salt and Pepper to taste
- 2 tbsp Olive Oil divided
Jerk Chicken Mac and Cheese
- 1 lb Cavatappi Pasta or elbow macaroni pasta (454g)
- 1/2 cup Salted Butter
- 1/2 cup All-Purpose Flour
- 1/2 medium Onion finely diced
- 4 cloves Garlic minced
- 4 cups Whole Milk 3.25%
- 2 cup Old (Sharp) Cheddar Cheese shredded, divided
- 2 cup Monterey Jack Cheese shredded, divided
- 1 cup Smoked Gouda Cheese shredded, divided
- 1/2 cup Parmigiano-Reggiano Cheese shredded
- 1 tsp Jerk Seasoning
- 1 tsp Paprika
- 1/4 tsp Salt optional, to taste
Breadcrumb Topping
- 1 tbsp Unsalted Butter softened to room temperature
- 1/2 cup Panko Breadcrumbs
- 1/2 tsp Jerk Seasoning
- 1/2 tsp Dried Parsley Flakes
- 1/4 tsp Paprika
Instructions
Boneless Jerk Chicken Thighs
- 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.
- 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.
Jerk Chicken 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
- Heat a large pan over medium high heat and melt butter. Add finely diced onions and minced garlic then sauté until they become translucent and soft.
- 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.
- 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.
- 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.
To Assemble
- 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 jerk chicken mac and cheese mixture.
- 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. Remove from oven, serve and enjoy!
Notes
- Don't skip the marinade. You can let the chicken sit in the marinade for as little as 15 minutes and it makes a great difference to the flavour and texture.
- Do not overcook the pasta. Cook the pasta al dente (firm to the bite) because it will continue to cook a bit when you bake it with the cheese sauce. Overcooked pasta can become mushy.
- Shred your own cheese for the best results. Pre-shredded cheese doesn't melt as well and has a grainy consistency. For super smooth, creamy cheese sauce, take the time to shred your own cheese.
- Add cheese to the sauce in small amounts and stir constantly. This helps in creating a smooth, lump-free sauce.
- Cook the cheese sauce over low heat. High heat can cause the cheese to become stringy and clumpy.