Jerk Chicken and ANCO Gouda Mac & Cheese – Week 41: Jamaican-style

This week I’m making Jamaican-style Mac & Cheese.

This theme immediately made me think of jerk chicken, which is marinated in a very hot spice mixture (allspice, Scotch bonnet peppers, cinnamon, nutmeg, and other spices) and grilled. Originally jerk meat was cooked on a grill made of steel drums.

This spicy, aromatic Mac & Cheese is garnished with ANCO Gouda and juicy grilled chicken. Simply delicious!



  1. Mix olive oil, jerk spices, and lime in a bowl. Marinate the chicken in the mixture for 3 to 12 hours.
  2. Preheat oven to 400°F (200°C).
  3. Barbecue or bake the chicken until cooked and well grilled. Set aside.

  4. In a saucepan, soften onion and garlic in oil.
  5. Add flour and stir for 1 minute, making sure the flour doesn’t brown.
  6. Add Natrel Lactose Free 2% and cream, beating with a whisk until smooth.
  7. Simmer for 15 minutes, stirring regularly until sauce thickens.
  8. Add half the cheese, followed by the pasta. Pour into a baking dish and cover with the rest of the cheese.
  9. Bake for about 15 minutes or until golden. Garnish with jerk chicken and green onions.

Johanne Depelteau

Longueuil, Quebec

Johanne, a passionate lover of the culinary arts, has been working in television broadcasting, publishing, magazine writing and advertising for many years.

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