Fiesta Friday #37 Jamaican Macaroni & parmesan chicken

 Fiesta Friday #37

chef pug

chef pug

Jamaican Macaroni & parmesan chicken

We had a street party a few weeks back and last minute I found out that the food was meant to be themed to wherever ones ancestory might have hailed from.

I have a mixture, however shreks family comes from the Carribbean.  Now I don’t know if you have ever eaten food from Barbados but OOOOOMMMMGGGG it is just my favorite, apart from Thai of course.

I have always loved maraconi cheese, however Bajan macaroni is a pie rather than the slightly sloppier British version.  I tried the Jamaican version however, this was more like the British but not quite so sloppy however tasted fantastic.

The chicken dish was mega easy and hailed from nowhere particular it was what I had in mind to cook already.

Teamed up with salad is just perfect.

Today I also had a little Friday party of my own.  Shrek’s side of the family who he had not seen for over 30 yrs, crickey, came over from woohoo Canada and had lunch.  It was a chicken feast again and raspberry and chocolate cake, just to get your taste buds drooling.  Very excitingly I got given some maple syrup, the proper stuff from Canada, not the stuff over here the costs a fortune.  It tickled me pink as I have a couple of blogger buddy friends who have actual maple trees in their garden and it is only since knowing them that I have come to understood that maple syrup is almost like the wine industry in who has the best quality etc etc, so I am looking forward very much to trying this one. 🙂

Below you will find links to where I got my recipes

Cook like a Jamaican

Parmesan Chicken

Jamaican Macaroni


12 oz (375g) Elbow macaroni (+2 Tbsp salt for boiling water)
2 Tbsp Butter
2 Tbsp All-purpose flour
2 1/2 cups Milk
2 tsp Dijon mustard
1/8 to 1/4 tsp Ground nutmeg, salt and freshly ground black pepper
1 1/2 cups Grated old cheddar cheese
1/2 cup Grated mozzarella cheese
1/4 cup Finely grated Parmesan cheese
1/4 cup Bread crumbs

Cook pasta:
Cook 12 oz pasta in a pot of salted, boiling water for about 12 minutes or until tender (do not overcook).
Drain well and set aside.

Prepare cheese sauce:
1. Meanwhile, heat butter in large saucepan over medium heat until melted.
2. Add flour and whisk for 1 minute until mixture is just bubbling.
3. Gradually whisk in milk stirring rapidly to avoid lumps; stir until sauce boils and begins to thicken. Reduce heat to medium-low and simmer, uncovered.
4. Stir in mustard, nutmeg and salt & pepper to taste; stir occasionally for 5 minutes or until thickened; remove from heat.
5. Stir in 1 cup cheddar cheese until melted and combined.
6. Fold pasta into sauce and stir until combined.

Layer Mac & Cheese:
1. Pour 1/2 of the pasta mixture into a 2L glass or ceramic casserole.
2. Sprinkle 1/4 cup cheddar and 1/4 cup mozzarella on the bottom layer.
3. Pour remaining pasta mixture and spread as a top layer.
4. Sprinkle remaining cheddar and mozzarella on the top layer.
5. Sprinkle 1/4 cup parmesan and 1/4 cup bread crumbs on the top layer.

Bake in preheated oven at 350F (180C) for 30 minutes.

Serves 10 to 12.


Parmesan Chicken


  • One whole chicken to joint at home or jointed in 6 or 8 pieces
  • 3 eggs
  • 2 oz. breadcrumbs.
  • 2 oz. parmesan cheese
  • 2oz. butter
  • 3 tablespoons olive oil
  • 1 tablespoon of chopped fresh parsley (or 1/2 dry pasley)
  • 5 garlic cloves
  • 5 strands of saffron
  • cooking salt and pepper


  • preparing and cooking the parmesan recipe

    Put the garlic cloves, the parsley and the saffron in the mortar with a teaspoon of cooking salt and make a purée with the pestle.

    Whisk the eggs well in a bowl and season with salt and pepper

    Lay the joints in a large pan in a single layer

    Mix the eggs with the garlic purée

    Coat the joints with the mix and put them in the refrigerator for 2 hours

    Preheat the oven 350ºF (180ºC)

    Put the butter in the roasting pan and place it in the oven to melt

    Mix the parmesan and the breadcrumbs together with the olive oil.

    Coat the chicken in the breadcrumbs

    Now is time to bake the chiken: put the joints in the roasting pan using the upper rack and let them cook for 20 minutes

    Remove the grease of the pan and let them cook  for another 5 minutes


So are you partying hard and eating my  macaroni?

Now I am hungry again!

Happy Weekending, Justine xxx

© Justine Nagaur

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  36 comments for “Fiesta Friday #37 Jamaican Macaroni & parmesan chicken

  1. October 10, 2014 at 11:38 AM

    Haha! You didn’t catch me out today-I’ve just had lunch 😀

    But that looks damn good missus xx

    Liked by 1 person

  2. NotAPunkRocker
    October 10, 2014 at 2:17 PM

    Wow, that does sound good. Thanks for the recipe!

    Liked by 1 person

  3. October 10, 2014 at 2:20 PM

    I think I will try these. They sound wonderful!

    Liked by 1 person

    • October 10, 2014 at 5:57 PM

      yay i hope you like. I had shrek (my other half’s) family over from Canada today he had not seen them for over 30 years was really lovely x


  4. skd
    October 10, 2014 at 6:11 PM

    yeah 😀 I am partying hard and not only eating your macaroni but also your yummy parmesan chicken. Gobble Gobble Chomp Chomp….
    And wow! You used saffron too like me this week 😉 Telepathy huh??

    Liked by 1 person

    • October 10, 2014 at 6:36 PM

      hah, yes but you used it far more delicately than me i need to respect it more x

      Liked by 1 person

  5. October 10, 2014 at 6:33 PM

    This sounds like a super-yummy meal! 🙂

    Liked by 1 person

  6. October 10, 2014 at 6:49 PM

    I like the three different cheeses in your macaroni, always better than one or even two! Saffron always makes a recipe “pretty” 🙂

    Liked by 1 person

    • October 10, 2014 at 7:02 PM

      yes it really gave it some depth of flavour, yum x


  7. October 10, 2014 at 7:31 PM

    Oh yeah, this is my kind of meal! That mac n cheese, especially. You keep bringing this kind of food to the Fiesta, I won’t be able to fit into my pants! 🙂


  8. October 10, 2014 at 8:56 PM

    Yum – delicious duo of recipes, Justine. I love, love, love macaroni and cheese and the trio of cheese you used sounds like a bundle of ooey gooey perfection. The chicken parmesan sounds equally delicious…I’ve never thought to add saffron to the mix and I imagine it notches up the flavor from great to fantastic!

    Liked by 1 person

  9. October 10, 2014 at 9:05 PM

    Oh wow, Justine! This all just looks to amazing! I have been chowing down on all of this yummy FF food, but I am still filling up my plate with your dinner! I know I can find room! Thanks god I wore my pants with the elastic waistline! :/

    Liked by 1 person

  10. October 10, 2014 at 9:33 PM

    Yum yum yes please! Could you use breasts for the parmesan chicken?

    Liked by 1 person

  11. October 11, 2014 at 6:20 PM

    Ooh I love the addition of nutmeg in the macaroni cheese. I love mac n cheese but I don’t cook it often, I do have a box of kraft mac n cheese that I brought back from the US in the cupboard for one of those comfort food needing days though!

    Liked by 1 person

  12. October 12, 2014 at 2:01 AM

    Wow! This sounds delicious Justine! 🙂

    Liked by 1 person

  13. October 12, 2014 at 7:55 AM

    Yum, that looks like my kind of meal Justine! Delicious!

    Liked by 1 person

  14. October 13, 2014 at 3:54 AM

    Sounds as if you treated your Canadian guests very well. They must have been duly impressed with English cooking. And you actually received the maple syrup with grace and gratitude. My English relatives have more or less instructed us not to bring any more maple syrup! And they’re not the only ones.

    Liked by 1 person

    • October 14, 2014 at 12:38 PM

      oh no, well you can save it for me then lol I lurveee it haha. Yes the mother was very excited to be in an English home, I am quite traditional in decor sense so antiques etc, she enjoyed it which made me enjoy the experience very much too x


  15. October 13, 2014 at 3:47 PM

    Wow! This sounds so delicious!

    Liked by 1 person

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