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Jerk Mac & Cheese with Crispy Breadcrumb Topping

About this recipe

Jerk Mac & Cheese with Crispy Breadcrumb Topping – Creamy, Cheesy Caribbean Comfort Food with a Bold Jerk Kick

This Jerk Mac & Cheese with Crispy Breadcrumb Topping is rich, creamy, golden and absolutely loaded with flavour. It takes everything people love about classic mac and cheese — silky cheese sauce, soft pasta, bubbling edges and a crunchy baked topping — then gives it a bold Caribbean twist with the unmistakable warmth of Jerk Centre sauce.

The cheese sauce is smooth, comforting and deeply savoury, with just enough jerk flavour to cut through the richness and make every mouthful exciting. The pasta is coated in a creamy, spiced cheese sauce, then baked until hot and bubbling before being finished with a crispy golden breadcrumb topping that adds the perfect crunch.

This is the kind of recipe that will stop people scrolling. It is indulgent, cosy, family-friendly and perfect for BBQ spreads, Sunday dinners, Caribbean feasts, party food or a proper comfort meal. Serve it as a main dish, a standout side, or alongside jerk chicken, ribs, prawns, plantain or grilled vegetables.

It is creamy, crunchy, smoky, cheesy and full of attitude — a brilliant recipe for JerkCentre.com and a must-have dish for anyone who loves comfort food with Caribbean soul.

Chef’s Tips
Use mature cheddar for depth of flavour. Mild cheese can disappear into the sauce, but mature cheddar gives the dish a proper savoury backbone.
Do not overcook the pasta before baking. Slightly undercooked pasta is best because it absorbs some of the sauce while baking without becoming mushy.

Best Jerk Centre Sauce to Use
Duppy Conqueror is the best sauce for this recipe. Its medium heat works beautifully with the creamy cheese sauce, giving the mac and cheese a warm jerk flavour without overpowering the dish.
For a milder family-friendly version, use Taste From the Ancestors.
For a fiery version, add a small drizzle of Badman Sauce to the cheese sauce or serve it on the side.

Instructions

Preheat the oven
Preheat your oven to 190°C.
Cook the pasta
Bring a large pan of salted water to the boil. Add the macaroni and cook until just al dente. Drain and set aside. Do not overcook the pasta because it will continue cooking in the oven.
Make the roux
Melt the butter in a large saucepan over a medium heat. Add the flour and stir continuously for 1 to 2 minutes to create a smooth paste.
Add the milk gradually
Slowly pour in the milk while whisking constantly. Keep whisking until the sauce becomes smooth and begins to thicken.
Add cream and flavourings
Stir in the double cream, mustard, smoked paprika, garlic powder, black pepper and Jerk Centre Duppy Conqueror.
Melt in the cheese
Reduce the heat to low. Add the cheddar, mozzarella and Red Leicester or Monterey Jack. Stir until the cheese has melted into a smooth, glossy sauce.
Taste and season
Taste the sauce and add salt if needed. The cheese will already bring saltiness, so season carefully.
Combine with pasta
Add the cooked macaroni and sliced spring onions to the cheese sauce. Stir until every piece of pasta is fully coated.
Transfer to a baking dish
Spoon the mac and cheese into a deep ovenproof dish or cast iron skillet.
Make the crispy topping
In a bowl, mix breadcrumbs, grated cheddar, melted butter, chopped herbs, smoked paprika, spring onion and chilli flakes if using.
Top the mac and cheese
Sprinkle the breadcrumb mixture evenly over the pasta.
Bake until golden
Bake for 25 to 30 minutes until the top is golden, crispy and the sauce is bubbling around the edges.
Rest before serving
Leave to stand for 5 minutes before serving. This helps the sauce settle and makes it easier to spoon.
Finish and serve
Scatter with extra spring onion and herbs. Add a light drizzle of Duppy Conqueror if you want a stronger jerk finish.