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Jerk Chicken w/ Stuffed Mac & Cheese Shells
INGREDIENTS
MAIN INGREDIENTS
- 2 lb chicken breast or thighs
- ¼ cup jerk marinade
- 2 tsp jerk seasoning
- 18 jumbo shells
CHEESE SAUCE INGREDIENTS
- 3 tbsp butter
- 3 tbsp flour
- 2 cups half and half cream
- 5 cups cheese, shredded
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp smoked paprika
- 1 tsp jerk seasoning
HOW TO MAKE JERK CHICKEN W/ STUFFED MAC & CHEESE SHELLS
STEP 1:
Add the jerk seasoning and marinade to the chicken and marinade for at least 20 minutes. (The best Jerk is made when Chicken is marinated overnight).
STEP 2:
Bake or grill the chicken until it has reached an internal temperature of 165°F (74°C). For best results, check using a ThermoPro Lightning One-Second Instant-Read Meat Thermometer.
STEP 3:
Boil the jumbo shells according to the package instructions. Drain and let cool.
STEP 4:
Shred the chicken, then stuff the shells and add them to a greased baking dish.
STEP 5:
To make the cheese sauce, melt the butter and then stir in flour until fully combined. Slowly stir in the half and half while making sure there are no lumps. Add in ⅔ of the shredded cheese (saving the final ⅓ for the top. ) Stir until melted.
STEP 6:
Pour the cheese over the shells and top with the remaining shredded cheese. Bake in an oven at 350°F (177°C) for 35 minutes. Serve while hot. Enjoy!
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