HOW TO MAKE JAMAICAN MACARONI AND CHEESE PIE | Hawt Chef

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for sautéing.

scallions

🥗Healthier: chives

💰Cheaper: green onions

Chives provide a similar flavor with fewer calories.

Boil 6 cups of water in a large pot; add 1 tablespoon of salt and 1 tablespoon of oil.

Add 2 lbs of elbow macaroni to the boiling water and cook for 8 to 10 minutes until al dente; strain and set aside.

In a large saucepan, melt 1/2 cup of butter over medium heat.

Add 2 tablespoons of all-purpose flour to the melted butter; cook until it forms a blonde roux, stirring to remove lumps.

Season the roux lightly with 1/4 teaspoon of all-purpose seasoning.

Gradually add 3 to 4 cups of milk to the roux, stirring continuously to prevent lumps.

Season the milk mixture with 1/4 teaspoon of all-purpose seasoning and 1/2 teaspoon of black pepper; add 1 tablespoon of smoked paprika.

Cut 8 oz of Velveeta cheese into chunks and add to the sauce; stir until melted and creamy.

Grate sharp cheddar and mozzarella cheese; add half of the cheddar and three quarters of the mozzarella to the sauce, mixing well.

Taste the sauce and adjust seasoning with more all-purpose seasoning and black pepper as needed.

Pour the cheese sauce over the cooked macaroni and mix well to combine.

Transfer the macaroni mixture to a baking tray; top with reserved shredded cheese and a splash of paprika for garnish.

Cover the baking tray with aluminum foil and bake in the oven at 450°F for 15 to 20 minutes until set.

Remove the foil and broil for a few minutes to achieve a nice char on top.

Let cool slightly before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens