Bring the heat with this jerk-inspired mac and cheese.
YIELDS
6
Ingredients
Jerk Marinade
5 scotch bonnet peppers
4 garlic cloves chopped
3 stalks scallions end trimmed
1/4 cup apple cider vinegar
1 teaspoon allspice
Fresh lime juice
Peeled ginger
1 teaspoonn nutmeg
Salt and pepper, to taste
1 tablespoon brown sugar
1 sprig thyme
2 cups of peeled shrimp
Creamy Coleslaw
1/2 cup of shredded red cabbage
1/2 cup of shredded green cabbage
1/4 cup of apple cider vinegar
1/4 cup of sugar
1/4 cup of mayonnaise
1/4 cup of local Ontario yogurt
1 teaspoon chopped scallions
Mac and Cheese
2 tablespoon of local Ontario salted butter
1 cup of local Ontario old cheddar cheese
2 tablespoons of chopped garlic
1 cup of local Ontario fontina cheese
1/2 cup of local Ontario cream cheese
1 cup of local Ontario mozzarella
1 cup of local Ontario Monterey Jack
2 cups of elbow macaroni
Salt and pepper for taste
1 teaspoon of paprika
1 teaspoon of onion powder
1/2 cup of local Ontario milk
1 cup of local Ontario whipping cream
Directions
Jerk Marinade
Place peeled and washed shrimp in a mixing bowl. Be sure to take the tails off.
Place all ingredients for your marinade place in a blender. Blend until it reaches a smooth constancy. Add marinade to your shrimp. Cover and place in the fridge for four hours.
Creamy Coleslaw
Add all ingredients to a bowl and mix.
Mac and Cheese
Add uncooked elbow macaroni to a boiling pot with oil and a pinch of salt.
While Macaroni is cooking, put a pot on medicine heat and add butter, garlic, shrimp and all your spices.
When shrimp is 50 percent cooked. Add your milk and whipping cream. When the sauce starts to thicken, add all your cheeses. Leave out a bit of each cheese to top off later on.
Add cooked macaroni to the pot and stir.
Place in a bowl or small skillet. Bake in the oven for 350 and remove when golden brown, too, with thinly sliced scallions. Serve with a side of creamy slaw. Enjoy!