Jerk Chicken Mac & Cheese
February 21, 2022
YAHHH MAN!! Now you know I had to get down last night for Soulful Sunday. So why not throw down by making a Jerk Chicken Mac & Cheese. I’m just reminiscing thinking about it as I type this post!
This creamy mac and cheese will hit your taste buds in ALL the right spots with just a little kick thanks to the jerk seasoning. Try it out and let me know what you think! Just thank me later.
Peace & Love Wade’s Cuisine Fam!
-Chef Wade
Mac & Cheese Ingredients
Pasta Noodles (I used Pipe Rigate)
(1)quart Half & Half
(1) Can Evaporated Milk
All Purpose Flour
Sour Cream
Unsalted Butter
Walkerswood Jerk Seasoning (Mild)
(1) package Shredded Sharp Cheddar Cheese
(1) package Mozzarella Cheese
(1) package Shredded Triple Cheddar Cheese
(1) package Shredded Sharp White Cheddar Cheese
(1) package Shredded Gouda Cheese
(Note - These are the cheeses I used. However, use whatever cheese you like or whatever cheese is on sale)
JERK CHICKEN INGREDIENTS
1-2 lbs Chicken Wingettes
Walkerswood Jerk Seasoning
Scotch Bonnet Pepper Sauce or Regular Diced Scotch Bonnet
Liquid Smoke (Optional)
Cooking Oil (I used Canola Oil)
Green Onions
SPICES:
Kosher Salt
Black Pepper
Garlic Powder
Onion Powder
Smoked Paprika
Ground Allspice
Cayenne Pepper
Ground Mustard
Poultry Seasoning
Ground Thyme or Regular Thyme Seasoning
Ground Coriander (Optional)
Ground Rosemary (Optional)
Skillet Jerk Chicken Wings Instructions:
*For this recipe you’ll need an oven safe skillet (e.g. - Cast Iron skillet)
Preheat oven to 375 degrees.
Grab a medium-size mixing bowl and safely clean chicken with cold water, white distilled vinegar, and lemon juice.
Once finished, pat chicken wings dry with paper towel. (Tip - Try to remove as much water as possible, this ensures a nice crispy skin!)
In a separate medium-size mixing bowl, add chicken wings plus (1) tablespoon each of Kosher Salt and Ground All Spice + (1) teaspoon each of Black Pepper, Onion Powder, Garlic Powder, Smoked Paprika, Cayenne Pepper, Poultry Seasoning, Ground Thyme, Ground Coriander, Ground Rosemary.
Then, add (1) teaspoon each of Liquid Smoke & Scotch Bonnet Pepper Sauce.
Drizzle a little cooking oil on top of wings. Mix until well combined.
Grab your oven safe skillet and place on Medium-High heat.
Once skillet is hot add a few teaspoons of cooking oil.
Add chicken wings skin-side down and sear for 1-2 minutes or until crispy. Flip chicken wings and repeat.
Turn heat down to a Medium-Low heat and continue cooking chicken wings for 6-8 minutes on the stove top. Place chicken wings in the oven and cook until done.
Set aside once finished. (Tip - Place chicken wings back in the oven at 300 degrees once your Mac & Cheese is finished to warm back up)
Now it’s time for the Mac & Cheese!!!
Jerk Mac & Cheese Instructions:
Keep oven temperature on 375 degrees.
Bring a pot of water to a boil and GENEROUSLY add Kosher Salt. (Tip - Approximately 4-6 pinches of salt. Don’t worry either this helps to bring flavor b/c nobody wants bland pasta right!?)
Next, read the instructions on your pasta noodle packaging and undercook (aka “Al Dente”) your pasta by 3-5 minutes. (Tip - We don’t want to overcook our pasta since we’re baking it in the oven as well)
Once your pasta is done drain the water and add (1) tablespoon of butter + (1) teaspoon of Walkerswood Jerk Seasoning. Mix to combine then set aside.
Next, grab a large sauce pan and on Medium-High heat add (4) tablespoons of Unsalted Butter.
Once your butter has melted, add 1/3 cup + 1 tbsp of All Purpose Flour. Whisk continuously until you’ve cooked out the flour. This should take 2-4 minutes. (Tip - Adjust your heat if necessary, you want a light roux not a dark roux. We just want to knock off some of that bitter flour taste)
Next, add (2) cups Half & Half + (1/2 cup) Evaporated Milk. Whisk continuously until mixture begins to thicken slightly. (Tip - Add one cup in at a time. Don’t worry if the mixture doesn’t start out so smooth or it looks clunky. Trust me you’re fine! Once you’ve added in everything, you’ll see the mixture has now taken on a smooth consistency. If not, add in a little more half & half to smooth out your mixture.
Now to start add in (1) tablespoon of Kosher Salt + (1/2) teaspoon each of Black Pepper, Onion Powder, Garlic Powder, Smoked Paprika, Ground Allspice, and Ground Mustard.
Whisk to combine.
Once finished, turn off heat and remove pan from the stove. Add (1) tablespoon each of Sour Cream + Walkerswood Jerk Seasoning to your pan. Mix to combine.
Next, gradually add in (1) cup each of the cheeses mentioned above. Stir continuously until cheese has melted.
In a casserole dish add half your Al Dente pasta. Then, slowly add in some of your cheese sauce. (Tip - Do not pour all your cheese sauce in at once. Gradually add in your cheese sauce)
Mix until well combined.
Add shredded Mozzarella Cheese and shredded Cheddar Cheese on top of the first layer.
Repeat. Add your remaining pasta and slowly add more cheese sauce. Mix until combined. (Tip - Ensure each noodle is nice and covered in your cheese sauce. Refer to the “Mac & Cheese” highlights on my IG page for details on how this step should look!)
TASTE, TASTE, TASTE (Tip - Adjust seasoning here if necessary)
Top with more shredded Mozzarella Cheese and shredded Cheddar Cheese.
Dust the top of your pasta with Smoked Paprika and Allspice.
Bake in the oven for 30-35 minutes or until the top is completely melted and golden brown.
Remove from oven and let it cool for 5-10 minutes.
Top with Skillet Jerk Chicken Wings.
Garnish with sliced Green Onions. (Optional)
