Jackfruit Mac Recipe

Prepare and shred jackfruit

Drain and rinse the canned young jackfruit well. Pat dry with paper towels. Using your hands or two forks, pull apart the jackfruit pieces into shredded, stringy pieces removing any hard core pieces and seeds. Aim for bite-sized shreds.

Sear and season

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shredded jackfruit and spread into an even layer. Cook undisturbed for 2–3 minutes to brown slightly, then stir. Add smoked paprika, ground cumin, garlic powder, onion powder, 1 teaspoon salt and 1 teaspoon black pepper. Continue to cook, stirring occasionally, for 6–8 minutes until jackfruit is browned in places and most moisture has evaporated.

Finish jackfruit

Add 1 tablespoon lemon juice to the pan, stir to combine, then remove from heat. Taste and adjust seasoning if needed. Set aside while you make the cheese sauce.

Cook pasta

Bring a large pot of salted water to a boil. Add 12 oz elbow macaroni and cook 1–2 minutes less than package directions for al dente (usually 7–8 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons butter. Sprinkle in 3 tablespoons flour and whisk constantly for 1–2 minutes until the roux smells slightly toasty and is lightly golden (do not let it brown).

Add liquids

Slowly whisk in 2 cups milk and 1 cup broth a little at a time to avoid lumps. Continue whisking until the mixture is smooth and begins to thicken, about 4–6 minutes. If sauce becomes too thick, whisk in up to 1/4–1/2 cup reserved pasta water to reach desired consistency.

Finish cheese sauce

Lower heat to low. Add 2 ounces cream cheese and whisk until melted. Stir in 2 cups shredded sharp cheddar, 1 teaspoon Dijon mustard, 1 teaspoon hot sauce (if using), 1 teaspoon salt and 1/2 teaspoon black pepper. Stir until cheese is melted and the sauce is smooth. Taste and adjust seasoning.

Combine pasta and sauce

Add the drained pasta to the cheese sauce and fold gently to coat. If the sauce is too thick, add a splash of reserved pasta water. Then fold in the prepared jackfruit until evenly distributed.

Prepare topping

Preheat oven to 375°F (190°C). In a small bowl combine 3 tablespoons panko, 2 tablespoons grated parmesan and 1 tablespoon melted butter. Toss to coat the crumbs.

Bake

Transfer the mac and jackfruit mixture to a 9x9-inch or similarly sized ovenproof baking dish. Sprinkle the breadcrumb mixture evenly over the top. Bake in the preheated oven for 12–15 minutes until bubbly and topping is golden. For a crispier top, broil 1–2 minutes watching closely to avoid burning.

Serve

Remove from oven and let rest 5 minutes. Garnish with chopped fresh parsley. Serve hot.