Jamie Oliver Mac N Cheese Recipes
JAMIE OLIVER MAC N CHEESE
Jamie: ''Mac 'n' cheese' is a classic American pasta dish - everyone loves it. Sometimes it's done so badly in the convenience area, it's almost become famous for being horrible, but when you do it properly, trust me, it's an absolute killer. Feel free to use any tubular pasta you want. I've made this dish my own by lightening it with sweet tomatoes and given it some crunch with delicious breadcrumbs. Just you wait till you try it! This dish isn't going to win any prizes in the nutrition department, but you can, and should, balance it with a nice salad. If you only have it once in a while as a special treat it'll do you no harm." Haven't tried it yet but it sounds so good so posted for safe keeping.. Preperation and cooking time are estimates
Provided by mamaDlicious
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Get a large pan of salted water on to boil. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste - this is your roux. Add all the sliced garlic - don't worry about the amount, because each slice will caramelize like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally. Preheat your oven to 220ºC/425ºF/gas 7.
- Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper. Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheeses, chopped tomatoes and thyme leaves. A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg. Now work on the flavour - taste it and season it until it's hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.
- If you've made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious.
- While it's cooking, put your breadcrumbs and thyme into a pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl. Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a lovely green salad.
Nutrition Facts : Calories 538.6, Fat 17, SaturatedFat 10.1, Cholesterol 49, Sodium 405.7, Carbohydrate 71.2, Fiber 4, Sugar 11.4, Protein 25.1
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MACARONI CHEESE | PASTA RECIPES | JAMIE OLIVER RECIPES
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- Preheat your oven to 200ºC/400ºF/gas 6.Cook the macaroni in a pan of salted boiling water 2 minutes short of the timing on the packet instructions, then drain in a colander and reserve a little of the cooking water.Heat the oil in a large heavy-based frying pan, add the marjoram or oregano and fry for a minute until it starts to crisp up, then turn off the heat.Add your cooked pasta to the marjoram or oregano butter, along with a couple of spoonfuls of the reserved cooking water and the Parmesan, fontina or Taleggio and mascarpone.
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