September 3, 2014

In the Bahamas, Trinidad and Barbados they call it Macaroni Pie, but in Jamaica we call it Macaroni and Cheese. I really have no idea how this dish became a Caribbean favorite, but it’s definitely a must-have side dish at my family gatherings. This one is my grandmother’s recipe and it’s not only delicious, but alsolegendary. Whether it’s Thanksgiving, Christmas or a summer BBQ, nowadays my daughter Diane is the one who always makes macaroni and cheese for the buffet table. I’m sharing this recipe with you today so, if you want, you’ll have time to add it to your Easter Sunday dinner menu. It’s super cheesy and just plain good!

 

Ingredients

12 oz (375g) Elbow macaroni (+2 Tbsp salt for boiling water)
2 Tbsp Butter
2 Tbsp All-purpose flour
2 1/2 cups Milk
2 tsp Dijon mustard
1/8 to 1/4 tsp Ground nutmeg, salt and freshly ground black pepper
1 1/2 cups Grated old cheddar cheese
1/2 cup Grated mozzarella cheese
1/4 cup Finely grated Parmesan cheese
1/4 cup Bread crumbs
 
Cook pasta:
Cook 12 oz pasta in a pot of salted, boiling water for about 12 minutes or until tender (do not overcook).
Drain well and set aside.
 
Prepare cheese sauce:
1. Meanwhile, heat butter in large saucepan over medium heat until melted.
2. Add flour and whisk for 1 minute until mixture is just bubbling.
3. Gradually whisk in milk stirring rapidly to avoid lumps; s
tir until sauce boils and begins to thicken. Reduce heat to medium-low and simmer, uncovered.
4. Stir in mustard, nutmeg and salt & pepper to taste; stir occasionally for 5 minutes or until thickened; remove from heat.
5. Stir in 1 cup cheddar cheese until melted and combined.
6. Fold pasta into sauce and stir until combined.
 
Layer Mac & Cheese:
1. Pour 1/2 of the pasta mixture into a 2L glass or ceramic casserole.
2. Sprinkle 1/4 cup cheddar and 1/4 cup mozzarella on the bottom layer.
3. Pour remaining pasta mixture and spread as a top layer.
4. Sprinkle remaining cheddar and mozzarella on the top layer.
5. Sprinkle 1/4 cup parmesan and 1/4 cup bread crumbs on the top layer.

Bake in preheated oven at 350F (180C) for 30 minutes.

Serves 10 to 12.

 

Fay

I’ve been cooking Jamaican food for my family for more than 50 years! Now I'm teaching my daughter Angela and you how to cook my treasured family recipes! I'm happy to be of service and love hearing from you so don't forget to leave a comment below.

Fay

10 Comments

  • Reply
    Mikalah Alford
    March 13, 2013

    Was delicious (genius recipe) will make again. Forgot to put mustard in but still turned out great.

  • Reply
    dani
    March 24, 2013

    hi faye , may be seen as a stupid question , but how do you make breadcrumbs .

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      March 24, 2013

      Hi Dani,
      Thank you for getting in touch. I don’t believe there’s such a thing as a stupid question. I’m happy to be of service always. You can make your own bread crumbs by putting stale bread into a paper bag for a day or two until it’s dry like a cracker. Then crumb it in a food processor or blender. Your blender may even have a crumb setting. Blessings, Fay

      • Reply
        Jess
        November 11, 2013

        Great!

      • Reply
        January 4, 2014

        Or you can put fresh slices of bread into a low temperature oven until the bread is very dry, then crumble it.

  • Reply
    Dolyana
    April 4, 2013

    Thanks for your recipe. Is this version creamy or firmer like traditional Jamaican mac and cheese?

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      April 14, 2013

      Hi Dolyana,
      This recipe is in the middle – not too creamy and not too dry. Enjoy!

  • Reply
    Taylor
    August 23, 2013

    Excellent recipe! Thank you!

  • Reply
    Robert
    November 25, 2013

    WOW!!!! This is the best mac and cheese recipe I’ve ever seen!!!!! Thank You

  • Reply
    vee
    May 13, 2014

    Tried your recipe and was great. Although didn\’t hav mustard. I also added a bit of garlic powder and all purpose. Family Enjoyed!

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