This mac and cheese is where the islands meet the Midwest. Chef Blaque pays tribute to her Jamaican roots and her Wisconsin-born husband with a creamy, cheesy dish that’s rich with sharp cheddar, Colby Jack, and warm spices. It’s a side that always steals the spotlight.
recipe 
yields
Serves 6
1 pound elbow macaroni
4 tablespoons butter
3 cups whole milk
1 cup heavy cream
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon white pepper
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
1 cup shredded mozzarella cheese
1 cup shredded Colby jack cheese
Ingredients
steps
- Preheat oven to 350 degrees. Cook macaroni until al dente. Drain and set aside.
- In a saucepan, heat butter over medium heat. Stir in milk and cream, then warm through. Stir in salt, garlic powder, paprika, and white pepper. Reduce heat to low and add cheddar and Monterey Jack cheeses. Stir until melted and smooth. Fold in cooked macaroni and mix well.
- Pour into a greased baking dish and bake for 20 to 25 minutes, until golden and bubbly.
- Optional: Broil for 2 to 3 minutes for a crisp top.
Date Published: 08.13.25
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Recipe by
Nicola Blaque of The Jerk Shack and Freight Fried Chicken in San Antonio, Texas -
Contributing City
San Antonio
