You’ve had mac and cheese. You’ve maybe had Caribbean macaroni pie. But you haven’t had this. A fusion bake that brings bold Jamaican flavour to your table, Jerk-Spiced Macaroni Pie with Pineapple Chilli Jam is pure flavour fireworks. Using Greenfields Jerk Seasoning, this pie is creamy, crusty, and deeply spiced — while the pineapple chilli jam adds tropical heat and balance. It’s a love letter to comfort food, with a Caribbean carnival twist.
Prep: 20 mins
Cook: 45 mins
Jam cooling time: 20 mins
Total: 1 hour 25 mins
For the macaroni pie:
300g macaroni
40g butter
40g plain flour
600ml whole milk
1 tsp Greenfields Jerk Seasoning
1 tsp Greenfields Onion Powder
½ tsp Greenfields Ground White Pepper
1 tsp Greenfields Garlic Powder
1 tsp English mustard
200g mature cheddar, grated
50g parmesan, grated
1 egg, beaten
Salt, to taste
1 tbsp breadcrumbs (optional, for topping)
For the pineapple chilli jam:
300g fresh pineapple, finely chopped
1 small red chilli, deseeded and finely chopped (or ½ tsp Greenfields Crushed Chillies)
2 tbsp apple cider vinegar
1 tbsp light brown sugar
Zest and juice of ½ lime
Pinch of Greenfields Himalayan Pink Salt (Fine)
Make the jam first:
Combine pineapple, chilli, vinegar, sugar, lime zest and juice, and salt in a small pan.
Simmer gently for 20–25 minutes until thickened and jammy. Cool while you prep the pie.
For the macaroni pie:
Preheat oven to 180°C (fan).
Cook macaroni in salted water until al dente. Drain and set aside.
In a saucepan, melt butter, stir in flour, and cook for 1–2 minutes to make a roux.
Gradually whisk in milk, then add jerk seasoning, onion powder, garlic powder, mustard, white pepper and salt.
Stir until thickened, then add cheeses (reserving a little cheddar). Once melted, remove from heat.
Stir in the beaten egg and cooked macaroni. Mix thoroughly.
Pour into a greased baking dish, sprinkle with reserved cheese and breadcrumbs if using.
Bake for 30–35 minutes until bubbling and golden on top.
Serve in thick slices with a dollop of pineapple chilli jam.
Calories: 518
Fat: 28g
Saturated fat: 15g
Carbohydrates: 49g
Sugars: 12g
Protein: 18g
Fibre: 3g
Salt: 1.4g
The ingredients used in this recipe could also be used to create…
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