Smoky Jerk Style Mac and Cheese

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Step 1

Bring a large saucepan of water to boil with 0.5 tsp of salt for the pasta. Meanwhile, grate cheddar cheese. Peel and grate the garlic ( or use garlic press).

Step 2

Trim and thinly slice the spring onion.

Step 3

When the water is boiling, add the macaroni to the pan and bring back to the boil. Cook until tender, 12 mins.

Step 4

While the pasta boils, preheat your grill to high.

Step 5

Melt the butter in a saucepan on medium-high heat. Once hot, stir in the tomato puree, garlic, two thirds of the Caribbean style jerk and the flour. Cook until it forms a paste, 1-2 mins. Stir in the water, a little at a time. Tip: Use milk instead of water for a creamier cheese sauce if you’d prefer. Bring to the boil,then stir and simmer until thickened, 1-2 mins. Stir in the crème fraiche and smoky base paste, then remove from the heat.

Step 6

Add two thirds of the grated cheese to the sauce and stir until melted. Taste and season with salt and pepper if needed, then stir through three quarters of the spring onion. Once the pasta has cooked, drain in a colander, then add it to the cheesy sauce and stir to combine. Add a splash of water to loosen if needed, then add to a suitably sized dish.

Step 7

Combine in a small bowl the remaining cheese and Caribbean style jerk. Sprinkle the spiced cheese over the macaroni, then pop under your grill until the top is golden brown, 5-7 mins. TIP: put on a baking tray to catch any drips. Once baked, transfer to a serving dish and sprinkle over the remaining spring onions to finish. Enjoy!