Jerk Seafood Mac & Cheese

Jerk Mac & Cheese

Jerk Seafood Mac & Cheese

By: Chef Judson Todd Allen

Serves: 5-6
Preparation Time: 20 minutes
Cook Time: 25 minutes


Cooking Instructions
  • 1 lb. penne pasta

    1 lb. medium shrimp, cleaned, peeled and deveined

    1 lb. lump crab

    1/4 cup, red bell pepper, finely diced

    1/4 cup, green bell pepper, finely diced

    1 teaspoon garlic, finely minced

    2 tablespoons olive oil

    1 1/2 cup 2% milk

    2 cups half & half

    1 tablespoon flour

    2 tablespoons light sour cream

    1/3 cup herbed goat cheese

    3/4 cup parmigiano-reggiano

    1 1/2 cup sharp cheddar cheese, shredded (reserve some for topping)

    1 tablespoon jerk spice blend seasoning

    1 teaspoon jerk marinade

    1 tablespoon Chef Judson’s – CHEF BLEND Hot Sauce

    1/4 teaspoon sea salt

    1 teaspoon, lemon zest

    2 tablespoons parsley, finely chopped

  • Preheat oven to 400 degrees F.

    Cook the penne pasta in boiling salted and oiled water until al dente and set aside.

    In a large skillet, heat 1 tablespoon of olive oil over a medium heat and add vegetables and ½ amounts of seasonings. Add shrimp and sear for 1-2 minutes on each side.

    In the stock pot over medium heat, add 1 tablespoon of olive oil and flour and whisk to cook the roux. Add remaining seasonings and marinade. Add cream and milk and whisk to full combine. Add in cheese and whisk well. Add hot sauce and lemon zest. Add shrimp and vegetables and simmer.

    Combine cooked pasta, crab meat and parsley with the cheese sauce and stir to combine. Pour your mac and cheese in a ceramic/non-stick casserole dish and top with reserved sharp cheddar on top. Bake for 15-20 minutes or until golden and bubbly. Garnish with finely chopped parsley.