Jerk Chicken Mac & Cheese Recipe

Marinate

Pat chicken thighs dry. In a bowl, combine 4 tbs jerk seasoning, 2 tbs lime juice, 1 tbs soy sauce and 1 tbs olive oil. Rub marinade evenly under the skin and over the surface of the thighs. Cover and refrigerate at least 2 hours or overnight. (If using Lion's Mane mushrooms for vegetarian option: tear mushrooms into bite-size pieces, toss with the same marinade, and marinate 30–60 minutes.)

Smoke or Roast

Preheat smoker to 250°F (or oven to 400°F if roasting). Smoke chicken thighs skin-side up for 1.5–2 hours until internal temp reaches 165°F and skin is well colored. If roasting, place on a rack and roast 35–45 minutes until cooked through and edges are charred. Let rest 10 minutes, then shred or chop into bite-size pieces. For mushrooms: roast on a sheet at 425°F 15–20 minutes, turning once, until caramelized and tender.

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 cups pasta and cook until just al dente (about 1–2 minutes less than package directions). Reserve 1 cup of pasta cooking water, then drain and set aside.

Make béchamel

In a heavy saucepan over medium heat, melt 4 tbs butter. Whisk in 4 tbs flour and cook 1–2 minutes until frothy and lightly golden. Slowly whisk in 3 cups whole milk and 1 cup heavy cream, whisking constantly to avoid lumps. Bring to a gentle simmer until sauce thickens, 4–6 minutes.

Finish cheese sauce

Reduce heat to low. Whisk in 4 oz cream cheese until melted, then add 2 cups sharp cheddar, 1 cup medium cheddar and 1 cup colby jack in batches, stirring until smooth. Stir in 1 tsp Dijon, 1/2 cup grated Parmesan, 1 tsp salt, 1/2 tsp black pepper and 1 tsp smoked paprika. If sauce is too thick, loosen with reserved pasta water 1–2 tbs at a time to reach a creamy consistency.

Combine

Fold drained pasta into the cheese sauce until evenly coated. Stir in half of the shredded jerk chicken (or mushrooms) and half the sliced scallions to distribute flavor. Taste and adjust seasoning.

Blend sauce

In a blender or food processor, combine 1 cup chopped mango (or roasted red pepper), 1/2 cup cilantro, 1 jalapeño (seeded for less heat), 2 tbs lime juice, 2 tbs olive oil, 1 tsp honey and 1/2 tsp salt. Puree until smooth. Taste and adjust lime, salt or heat. Refrigerate until ready to use.

Prepare topping

Preheat oven to 375°F (if not already hot from chicken). In a small bowl combine 1 cup panko, 2 tbs melted butter, 1/2 tsp smoked paprika and 1/4 tsp salt. Toss to coat.

Bake

Transfer combined mac & cheese with chicken into a 9x13 baking dish (or individual ramekins). Sprinkle the panko mixture evenly over the surface. Bake at 375°F for 15–20 minutes until topping is golden and sauce is bubbling. For extra color, broil 1–2 minutes, watching closely.

Serve

Remove from oven and let rest 5 minutes. Spoon mac & cheese onto plates or serve straight from the dish. Drizzle rasta sauce over each portion (or serve on the side). Garnish with remaining shredded jerk chicken (or mushrooms) and sliced scallions. Serve hot.