Category: Sides & Veggies

Mac and Cheese Recipe

This isn’t your ordinary mac and cheese recipe — this one’s baked with love. It’s creamy, cheesy, and seasoned just right. Perfect for Sunday dinner, family gatherings, or when you just want to a piece of macaroni and cheese .

Mac and cheese recipe

Ingredients

  • 1lb cavatapi pasta
  • 1lb Colby jack cheese
  • 8oz pepper jack cheese
  • 8oz cheddar cheese (sharp or extra sharp)
  • 8oz mozzarella cheese
  • 1 can evaporated milk
  • 2 cups heavy creamy or whole milk
  • 3 tablespoons butter
  • 3 tablespoon flour (for thickening)
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon black pepper

Instructions

  • Step 1: Boil the pasta
  • Bring water to a rolling boil, cook macaroni in salted water until just tender about 8-11 mins. Drain and set aside.
  • Step 2: Make the roux
  • Melt butter in a saucepan, whisk in flour, and cook for about 1–2 minutes until smooth. Keep the heat on medium low .
  • Step 3: Add the milk
  • Slowly whisk in both milks to create a creamy base.
  • Step 4: Season it up
  • Stir in garlic powder, paprika and pepper, flavor is everything here!
  • Step 5: Add the cheese
  • Fold in the cheeses until the sauce is rich and silky.
  • Step 6: Combine and bake
  • Turn the stove off. Add the pasta, mix well, and transfer to a baking dish. Top with more cheese . Bake at 350°F for 25–30 minutes until cheese is melted and bubbly.
  • Step 7: Broil
  • For a nice crispy crust and color , broil for about 2-5 mins on high .
  • Step 8: Cool and serve
  • Let it rest for 10 minutes before digging in creamy perfection every time!

Serving Ideas

Serve with fried chicken, jerk pork, oxtail, or even just on its own. It’s the kind of side dish that steals the spotlight

How to make Mac and cheese

watch video here

If you try this Mac & Cheese, snap a photo and tag @KhaliasKuisine — I’d love to see how yours turned out!
Follow along on Instagram, Facebook, and YouTube for more comforting dishes with an island twist.

Jamaican Ackee and Saltfish

There’s nothing quite like waking up to a warm plate of Ackee and Saltfish — Jamaica’s beloved national dish. Creamy ackee, savory saltfish, and vibrant island seasonings come together to create the ultimate comfort meal . Whether you pair it with fried dumplings, boiled green banana, or roast breadfruit, this dish will bring you straight back to those Sunday-morning kitchen memories.

Authentic Jamaican Ackee and Saltfish

Ingredients

½ lb salted codfish (salted pollock or saltfish)
1 can (19 oz) ackee (drained) or 2 cups fresh ackee (if available)
2 tbsp vegetable oil or coconut oil 4-6 pimento berries
1 small onion, sliced
2 stalks scallion, chopped
1 medium tomato, diced
½ green bell pepper, sliced
½ red bell pepper, sliced
1 Scotch bonnet pepper, finely chopped (optional)
2 sprigs fresh thyme
Black pepper, to taste
Pinch of all-purpose seasoning (optional)

Instructions

  • Prepare the Saltfish:
    Soak the saltfish overnight or boil for 10–15 minutes to remove excess salt. Drain, flake, and set aside.
  • Sauté the Vegetables:
    Heat oil in a skillet over medium heat. Add pimento berries, onion, scallion, tomato, bell peppers, Scotch bonnet, and thyme. Sauté 3–5 minutes until fragrant.
  • Add the Saltfish:
    Stir in the flaked saltfish and cook for another 3–4 minutes to combine the flavors.
  • Fold in the Ackee:
    Gently fold in the ackee. Season with black pepper and all-purpose seasoning if desired.
    Cook on low heat for 3–5 minutes, being careful not to mash the ackee.
  • Serve and Enjoy:
    Remove from heat and serve warm with your favorite sides — boiled green banana, fried dumpling, or roasted breadfruit.
  • Don’t stir too much once you add the ackee — it should stay soft and chunky.

Suggested Sides

  • Fried plantain 🍌
  • Boiled yam & dumpling 🍠
  • Roast breadfruit 🍞

Thanks for stopping by my kitchen! ❤️ If you try this Jamaican Ackee and Saltfish recipe, snap a photo and tag @khaliaskuisine on Instagram or Facebook — I love seeing your creations! Don’t forget to follow Khalia’s Kuisine for more island-style recipes and Sunday dinner inspiration. 🇯🇲

Creamy Jamaican-Style Pasta Salad

This pasta salad is colorful, creamy, and full of island flavor — think tangy mayo, crunchy veggies, and a little kick of spice that reminds you of yard.

creamy pasta salad

Ingredients

  • 8 oz (about ½ box) elbow or cavatapi pasta
  • 1 cup mayonnaise
  • 2 small carrot, shredded
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • ½ small red onion, finely chopped
  • 1 stalk celery ,diced
  • ½ tsp black pepper
  • ½ tsp salt (adjust to taste)
  • 2 tbsp sweet relish
  • 2 tbsp white distilled vinegar
  • 1 tsp sugar (optional – balances flavor)
  • Fresh parsley or scallion for garnish

Instructions

  • Boil the pasta – Cook in salted water until tender but not mushy (about 8–10 minutes). Drain and rinse with cool water.
  • Prepare the dressing – In a large bowl, add together mayonnaise ,carrot, celery, sweet relish , vinegar and sugar. Mix in grated carrot, diced peppers and onion.
  • Combine everything – Toss the cooled pasta into the dressing and mix until well coated with black pepper.
  • Chill & serve – Cover and refrigerate for at least 30 minutes before serving. Sprinkle parsley or scallion on top before serving.

Serving Tips

  • Add shredded chicken, tuna, or ham for extra protein.
  • For a lighter version, use Greek yogurt instead of mayo.
  • It tastes even better the next day after the flavors blend!

If you try this creamy pasta salad, I’d love to see your twist! Snap a photo and tag @khaliaskuisine on Instagram, Facebook, or YouTube so I can share it. 🇯🇲💛

Jamaican Rice and Peas

The Story Behind My Rice and Peas

If you grew up in a Jamaican household, you already know—Sunday dinner isn’t Sunday dinner without rice and peas. I remember waking up to the sound of the pressure cooker hissing, coconut milk simmering, and thyme filling the kitchen. My grandma would always say, “The rice haffi nice before the meat touch it!” — and she meant it.

Now that I’m older, cooking rice and peas brings me right back home, even though I’m miles away. It’s more than just a side dish—it’s tradition, love, and the smell of Sunday in every pot. Whether you’re making oxtail, curry, or brown stew chicken, this recipe will tie it all together and have your kitchen smelling like yard .

rice and peas recipe

Ingredients

  • Serves: 6–8
  • Prep Time: 10 mins Cook Time: 35–40 mins
  • 2 cups dried red kidney beans 
  • 3 cups long-grain white rice (rinsed)
  • 2 cups coconut milk (or 1 can)
  • 4 cups water (add more if needed to boil peas )
  • 2 stalks scallion (crushed)
  • 2 sprigs fresh thyme
  • 2 cloves garlic (crushed)
  • 1 whole Scotch bonnet pepper (do not burst)
  • 1 tsp salt (adjust to taste)
  • 1 scotch bonnet pepper (for flavor )
  • 1 tbsp butter or margarine
  • 2 pimento berries (allspice berries)
  • green bell pepper

Instructions

Prepare the Peas:
If using dried peas, soak overnight in water. Drain, then add fresh water and boil until tender (about 45–50 minutes). If using canned peas, skip to the next step.
Flavor Base:
Add coconut milk, thyme, scallion, garlic, Scotch bonnet, pimento berries, salt, and bell pepper to the pot with the cooked peas. Simmer for 5–10 minutes so the flavors infuse.
Add Rice:
Stir in the washed rice and butter. Make sure the liquid covers the rice by about 1 inch. Bring to a boil, then reduce heat to low.
Steam:
Cover tightly and let cook for 25–30 minutes until the liquid absorbs and rice is tender. Fluff with a fork remove thyme stems, scallion, and Scotch bonnet.
Serve:
Pair with your favorite Sunday dish — oxtail, stew peas, curry chicken, or jerk pork. Don’t forget the fried plantains on the side!

Tips

  • For a creamier texture, use fresh coconut milk .
  • If you love more heat, burst the Scotch bonnet near the end of cooking just a little!
  • Use long grain / parboiled rice for firmer grains that don’t get mushy.
watch video here

Thanks for stopping by my kitchen! I’d love to see how your rice and peas turned out — share your photos and tag @khaliaskuisine so I can repost them.

Don’t forget to follow me on Instagram, Facebook, and YouTube (@khaliaskuisine) for more cozy Jamaican recipes, kitchen moments, and island vibes.
See you next recipe! 

Jamaican Gungo Peas and Rice (Pigeon Peas Rice)

Fluffy coconut rice cooked with Gungo peas, scallion, thyme, and Scotch bonnet pepper — this Jamaican Gungo Rice and Peas recipe brings that real Sunday dinner flavor right to your kitchen. Whether it’s Christmas, Sunday, or just a regular day, this dish brings back pure nostalgia.

gungo rice and peas

Ingredients

  • 1 cup dried gungo peas (or 1 can gungo peas, drained and rinsed)
  • 2 cups long-grain rice (preferably basmati)
  • 2 cups coconut milk (fresh or canned)
  • 2 cups water (adjust if needed)
  • 2 stalks scallion (crushed)
  • 2 sprigs thyme
  • 2 cloves garlic (crushed)
  • 1 whole Scotch bonnet pepper (don’t burst it unless you want extra heat)
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 tsp all-purpose seasoning (optional)
  • 3–4 pimento seeds (allspice)
  • 1 tbsp butter or margarine (for extra flavor)

Instructions

Step 1: Prepare the Peas
If using dried gungo peas:
Soak overnight, then drain.
Add peas to a pot with 3 cups of water, garlic, salt, and pimento seeds.
Boil until tender (about 45–50 minutes).
If using canned peas:
Skip the long boiling — just simmer them for 10–15 minutes in water with thyme and garlic for extra flavor.

Step 2: Add Coconut Milk and Seasonings
Once peas are tender, add coconut milk, scallion, thyme, and Scotch bonnet pepper.
Let simmer for about 10 minutes so the flavors blend and the liquid becomes fragrant.

Step 3: Add Rice
Wash the rice until the water runs clear.
Add it to the pot and stir once — just enough to mix.Add a tbsp of butter (optional)
Cover and cook on medium heat until the liquid starts to absorb.
Then reduce to low heat, cover completely, and steam for 15–20 minutes until fluffy.

Step 4: Finish & Fluff
Remove the Scotch bonnet and scallion stalks.
Add a small knob of butter for extra shine and flavor.
Fluff with a fork before serving.

Serve With Pair it with:

How to make Jamaican Gungo rice and peas

watch video here

I grew up watching my grandma make gungo rice and peas — the smell of the coconut milk alone would tell you dinner was almost ready!

Try this recipe and let me know how yours turn out in the comments below — and don’t forget to share a photo on Facebook or tag @khaliaskuisine on Instagram!

Creamy Mashed Potatoes

A Little Story Before the Mash

There’s something so comforting about a bowl of creamy mashed potatoes — soft, buttery, and melt-in-your-mouth good. Growing up, my grandma made mashed potatoes her own way — no fancy gadgets, just a fork, a pot, and a whole lot of love. When I moved to the U.S., I started adding my little twist — creamy, garlicky, and rich with butter and milk. It’s the perfect side dish for Sunday dinner, Thanksgiving, or anytime you just want that cozy, home-cooked feeling.

Ingredients

For 4–6 servings:

  • 2 lbs (about 6 medium) russet or Yukon gold potatoes
  • 8 tbsp unsalted butter (plus more for topping)
  • ½ cup whole milk or heavy cream (warm)
  • 3 cloves garlic, minced (optional but recommended)
  • ½ tsp salt (add more to taste)
  • ¼ tsp black pepper
  • ¼ cup sour cream (for extra creaminess – optional)
  • 1 tsp chopped fresh parsley (for garnish)

Instructions

  1. Peel and Boil:
    Peel potatoes and cut into even chunks. Add to a large pot of salted water and bring to a boil. Cook for 15–20 minutes, or until potatoes are fork-tender.
  2. Infuse with Garlic (optional):
    In a small saucepan, melt butter and add minced garlic. Let it cook for about 30 seconds — just until fragrant.
  3. Mash It Up:
    Drain potatoes well and return to the warm pot. Mash using a masher or electric hand mixer until smooth.
  4. Make It Creamy:
    Slowly mix in warm milk (or cream), followed by the garlic butter. Add sour cream, salt, and black pepper. Stir until everything is velvety and lump-free.
  5. Finish & Serve:
    Taste and adjust seasoning. Top with a pat of butter and sprinkle of parsley before serving.

Tips

  • Use warm milk or cream so your potatoes stay fluffy.
  • Avoid over-mixing — it can make the potatoes gummy.

🍽️ Perfect Pairings

Creamy mashed potatoes go amazing with:

  • Brown stew chicken
  • Steak
  • Curry shrimps
  • Fried chicken or baked salmon
creamy mashed potatoes

Creamy Jamaican Pumpkin Rice

There’s something comforting about a pot of pumpkin rice bubbling on the stove — the sweet scent of coconut milk, thyme, pimento berries and pumpkin coming together reminds me of Sunday dinners back home. It’s rich, colorful, and goes perfectly with any protein, or even a simple steam cabbage.

If you’ve never tried Jamaican-style pumpkin rice before, this one will definitely become a favorite!

Ingredients

3 cups rice (washed and drained)
1 ½ cups diced pumpkin (Caribbean, kabocha, or butternut squash)
2 cups coconut milk (or 1 cup canned ) water to boil pumpkin (about 2 cups)
1 scallion (crushed)
2 cloves garlic (minced)
1 tsp ginger (crushed)
1 sprig thyme
1 tsp salt (adjust to taste)
½ tsp powder scotch bonnet powder
1 tbsp butter or coconut oil
1 whole Scotch bonnet pepper (for flavor)
½ tsp all-purpose seasoning (optional)

Instructions

Boil the Pumpkin Base
In a medium pot, add diced pumpkin, coconut milk, thyme, scallion, garlic, onion, and salt.
Bring to a gentle boil on medium heat for 10–12 minutes or until the pumpkin is tender.
Mash and Flavor
Use a fork or masher to crush some of the pumpkin pieces into the liquid — this gives the rice that creamy, golden look with a few soft chunks.
Add the Rice
Stir in the washed rice. Make sure the liquid just covers the rice. If not, add a bit more water.
Mix in the black pepper, butter, and all-purpose seasoning. Add the Scotch bonnet pepper whole for flavor.
Steam Until Fluffy
Cover and cook on low heat for about 20–25 minutes, or until the rice is tender.
Avoid stirring too often so the grains stay fluffy.
Serve & Enjoy
Remove the pepper, fluff with a fork, and serve warm.

What to Serve It With

  • Oxtail or brown stew chicken
  • Fried or steamed fish
  • Curry goat or stew beef
  • Or enjoy it on its own with a little ripe plantain on the side

How to make creamy jamaican pumpkin rice

watch video here
amaican pumpkin rice served with tender stew beef and fresh cabbage slaw on a white plate
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