Macaroni with a delicious twist! This recipe uses my very own mild jerk marinade, it's fragrant and adds a little kick. Add more mild marinade or use the hot version to increase the heat.
Shopping List
Serves 2-4
Macaroni elbows 1 cup
( Don’t use another pasta)
Unsalted Butter - 2.25 oz
All Purpose Seasoning - 1/2 tsp
Thyme - 1/2 tsp
Garlic Granules - 1/2 tsp
Cayenne Pepper - 1/2tsp
Plain Flour - 1 cup
Milk (Semi-Skimmed) - 2 cups
Mustard (English) - 1/2 tbsp
Adella Louise Jerk Marinade - 1 tbsp
Grated Cheese (mature cheddar or a mix of your preferred cheddar and red leicester) - 1 cup
Method
Macaroni
Cook your macaroni elbows at the same time as making the cheese sauce
Add the macaroni to boiling water (enough to cover), depending on the type of macaroni, it can take between 4-8 minutes to cook.
Cheese sauce
Melt the butter in a pan on a low heat.
Season the butter with all purpose seasoning, thyme, garlic granules and cayenne pepper.
Add 1/2 cup of flour, whisk in quickly, still on a low heat.
Now add the second 1/2 cup of flour and again, whisk in quickly.
Time for 1 cup of the milk. Stir in well making sure there are no lumps. You can then add the 2nd cup of milk and mix it in. You should end up with a nice thick liquid.
Add the mustard and jerk marinade, stir in.
Pop in the cheese and stir until melted into the mixture.
Add the cooked macaroni to the cheesy sauce and stir. Empty the stirred mixture into a small ovenproof dish and pop in the oven (200 degrees), until the top is golden and crispy (12-15 mins)
Tips
I like to reheat in the oven so I get a crispy top again, it doesn't need too long.
Add more jerk marinade to increase the jerk flavour and heat.
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