Mac N ' Cheese Or Yellow / Jamaican Rice And Peas Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add 1 cup elbow macaroni and cook until just shy of al dente (about 7–8 minutes). Reserve 1/4 cup pasta cooking water, then drain and set aside.

Make the roux

In the same pot or a medium saucepan, melt 2 tbs unsalted butter over medium heat. Whisk in 2 tbs all-purpose flour and cook for 1–1.5 minutes, stirring constantly, until it smells nutty but hasn't browned.

Add milk and thicken

Slowly whisk in 2 cups whole milk, a little at a time, smoothing any lumps. Continue to whisk and bring to a gentle simmer. Cook 3–4 minutes until sauce thickens enough to coat the back of a spoon.

Season and add cheeses

Lower heat to low. Whisk in 1 tsp Dijon mustard, 1 tsp salt, 1/2 tsp black pepper, and 1/8 tsp ground nutmeg. Stir in 2 cups shredded sharp cheddar and 1 cup shredded gruyere or mozzarella (if using), stirring until fully melted and smooth. If the sauce is too thick, add 1–2 tbs reserved pasta water to loosen.

Combine pasta and sauce

Add the drained macaroni to the cheese sauce and stir until thoroughly coated. Taste and adjust seasoning.

Prepare topping

Preheat oven to 375°F (190°C). In a small bowl, combine 1/2 cup panko breadcrumbs, 1 tbs olive oil or melted butter, and 2 tbs grated parmesan. Toss until crumbs are evenly coated.

Bake

Transfer the mac and cheese to a small baking dish (about 8x8-inch or similar). Evenly sprinkle the breadcrumb mixture on top. Bake uncovered for 18–22 minutes, until bubbly and golden on top. If you prefer a browner top, broil for 1–2 minutes while watching carefully.

Rest and serve

Remove from oven and let rest 5 minutes. Spoon and serve warm.

Prep aromatics

Chop 1/2 cup yellow onion, mince 2 tsp garlic, chop 2 scallion stalks and pick leaves from 1 tbs fresh thyme. Set aside.

Sauté aromatics

In a medium pot with a tight-fitting lid, heat 1 tbs vegetable oil over medium heat. Add the chopped onion and cook 2–3 minutes until translucent. Add minced garlic and chopped scallion, cook 1 minute until fragrant.

Add beans and spices

Stir in 1 cup drained red kidney beans, 1/2 tsp ground allspice, 1/2 tsp turmeric, and the thyme. Cook for 1 minute to bloom the spices.

Add liquids and rice

Pour in 1 cup coconut milk and 1.5 cups water, then add 2 cups long-grain white rice. Stir gently to combine. Add 1.5 tsp salt and 1/2 tsp black pepper. Bring the mixture to a gentle boil.

Simmer covered

Once boiling, reduce heat to low, cover the pot, and simmer undisturbed for 18–20 minutes, until rice is tender and liquid is absorbed. Avoid lifting the lid during cooking.

Rest and fluff

Remove from heat and let rest, covered, for 5–10 minutes. Fluff with a fork, taste and adjust seasoning. Squeeze a little lime or lemon (about half) over the rice if desired and gently fold in.

Serve

Transfer to a serving bowl and garnish with extra chopped scallion or thyme leaves as desired. Serve alongside protein or as a side dish.