Baked Mac and Cheese is an easy to make, enjoyable dish that can be done for lunch or dinner. It’s the ultimate comfort food, a dish that brings back memories of home-cooked meals and family gatherings. Creamy, cheesy, and oh-so-indulgent, it’s a beloved classic for a reason.
Preparing Jamaican Baked Macaroni and Cheese is like creating a warm hug in the form of comfort food. It’s a dish that never fails to evoke a sense of nostalgia and indulgence, and every time I make it, I’m reminded of the joy it brings.
To start, I heat a saucepot over a medium flame. The kitchen begins to fill with the scent of anticipation as the margarine melts. I take a wooden spoon and stir in the flour, the sizzling and mixing creating a smooth, golden paste. This is the foundation of the luscious cheese sauce that will envelop the macaroni.
Gradually, I pour in the milk, a little at a time, while continuing to stir diligently. The mixture transforms into a velvety, creamy sauce, and the seasonings are added. The flavors develop, and the aroma becomes irresistible.
I remove the saucepot from the flame, and mix in 1 1/2 cups of grated cheese. This cheese, as it melts into the sauce, is like a promise of the rich, cheesy goodness that’s about to unfold.
Now, it’s time to fold in the boiled and drained macaroni. I gently coat each macaroni piece with the velvety cheese sauce, ensuring every bite is a delightful blend of creamy goodness.
A 12-inch by 7-inch casserole dish is greased, and I rub it with a cut clove of garlic. This step adds an extra layer of flavor and a subtle, aromatic touch to the dish. The macaroni mixture is scraped into the casserole dish, spread evenly to create a harmonious layer.
The crowning touch is the remaining grated cheese and a generous sprinkling of breadcrumbs. The cheese forms a golden, bubbling crust, while the breadcrumbs add a delightful crunch. A dash of paprika on top not only enhances the visual appeal but also adds a hint of smokiness.
The casserole dish, now a masterpiece of macaroni and cheese, is placed into a preheated oven at 180°C (350°F) for about 30 minutes. The kitchen fills with the intoxicating aroma of bubbling cheese and baked perfection.
Heat sauce pot over medium flame. Add the margarine and stir using a wooden spoon until it melts. Add the flour and continue stirring until a smooth paste is formed.
Pour in the milk a little at a time and continue stirring until a smooth creamy sauce is formed. Mix in the seasonings and cook until flavours develop.
Remove from flame and mix in 1 1/2 cups grated cheese.
Fold in the boiled and drained macaroni so that it is coated with the cheese sauce.
Grease a 12 inch x 7 inch casserole dish and rub with a cut clove of garlic. Scrape the macaroni mixture into the casserole dish and spread evenly. Spread on the remaining grated cheese and sprinkle with breadcrumbs.
Top with paprika and put to bake in a pre-heated oven 180°C/350°F for about 30 minutes.
Experiment with different types of cheese to find your favorite flavor combination. Cheddar, Gruyère, and Monterey Jack are popular choices. Combining two or more cheeses can create a richer flavor.
Cook the pasta a minute or two less than the recommended time on the package. It will continue cooking in the oven, and you'll avoid overcooked, mushy pasta.
If you like mix-ins, consider adding ingredients like crispy bacon, sautéed onions, or diced tomatoes for added flavor and texture.
Elevate your mac and cheese by adding succulent lobster or crab meat. It's a luxurious twist on the classic.
