Jerk Mac n Cheese

Jerk Mac n Cheese

  • Serves 2

  • 35 mins

Tingling Jerk Marinade

Tingling Jerk Marinade

$12.50

Ingredients

● 1 lb medium shell noodles
● 4 tbsp butter
● 3 tbsp flour
● 1 tsp garlic powder
● 1 tsp onion powder
● 1 tsp paprika
● 3 cups milk (whole preferred)
● 1–2 tbsp Ting A Ling jerk marinade, to taste
● 2 cups spicy smoked Gouda, shredded (use 1
cup in sauce, 1 cup for topping)
● 2 cups sharp cheddar, shredded (use 1 cup in sauce, 1 cup for topping)
● Salt & pepper, to taste

Jerk Mac n Cheese 

Cheese pulls, bubbling edges, and that unmistakable jerk kick. This baked pasta takes a classic comfort dish and turns the flavor all the way up, the Ting A Ling way.

Cook the Pasta

  • Boil noodles in salted water until al dente.
  • Drain and set aside. Keep the pot for the one-pot process.

Make the Roux

  • Melt 4 tbsp butter in the same pot.
  • Whisk in flour, garlic powder, onion powder, and paprika.
  • Cook 1–2 minutes until smooth and lightly golden.

Build the Sauce

  • Slowly add milk, whisking until thickened.
  • Stir in Ting A Ling jerk marinade.
  • Add 1 cup smoked Gouda + 1 cup sharp cheddar.
  • Mix until the cheese is melted and the sauce is creamy.
  • Taste and adjust seasoning.

Combine + Bake

  • Add the cooked noodles back into the cheese sauce and fold to coat.
  • Transfer to a baking dish (or keep in an oven-safe pot).
  • Top with 1 cup smoked Gouda + 1 cup sharp cheddar.
  • Bake at 375°F (190°C) for 20–25 minutes, or until bubbly and crisp on top.

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Jerk Mac n Cheese