Jamie Oliver Macaroni and Cheese Recipe
Introduction
Jamie Oliver Macaroni and Cheese Recipe take on this classic dish elevates it to new heights, combining simple, wholesome ingredients with his signature flair. This recipe isn’t just about gooey, cheesy goodness; it’s about layering flavors to create a dish that’s both nostalgic and modern. Whether you’re preparing a hearty family meal or a crowd-pleasing potluck favorite, this macaroni and cheese is sure to impress with its creamy sauce, golden baked top, and a hint of sophistication. Get ready to discover why this recipe is a go-to for home cooks and food lovers alike!
Rich, creamy, and irresistibly cheesy, Jamie Oliver’s Macaroni and Cheese is a delightful twist on a classic comfort dish. This recipe combines perfectly cooked pasta with a velvety cheese sauce made from a blend of cheddar, Parmesan, and a hint of mustard for depth of flavor. The dish is topped with a crispy golden breadcrumb layer for the ultimate texture contrast. What sets this recipe apart is Jamie’s addition of fresh herbs and optional vegetables, making it both hearty and wholesome. Whether served as a main course or a side dish, this macaroni and cheese is perfect for family dinners, special occasions, or simply indulging in a bowl of pure comfort.
- 400 g macaroni (or any short pasta)
- 50 g unsalted butter
- 50 g all-purpose flour
- 1 liter whole milk (warm)
- 150 g mature cheddar cheese, grated
- 75 g Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- A pinch of nutmeg (optional)
- Salt and black pepper to taste
- 100 g breadcrumbs (fresh or panko)
- 50 g Parmesan cheese, grated
- A drizzle of olive oil
- Fresh thyme or parsley, finely chopped (optional)
- 150 g cooked broccoli, peas, or spinach (for added greens)
- 100 g crispy bacon or ham pieces (for extra flavor)
1. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the macaroni according to the package instructions until al dente.
- Drain the pasta and set it aside, reserving a cup of pasta water.
2. Make the Cheese Sauce:
- In a large saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously to form a smooth roux. Cook for 1–2 minutes to eliminate the raw flour taste.
- Gradually add the warm milk, whisking constantly, until the mixture thickens into a smooth sauce.
- Lower the heat and stir in the grated cheddar, Parmesan, mustard, and a pinch of nutmeg (optional).
- Season with salt and black pepper to taste. Mix until the cheese is fully melted and the sauce is velvety.
3. Combine Pasta and Sauce:
- Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
- If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
- For added greens, stir in cooked broccoli, peas, or spinach at this stage.
4. Prepare the Topping:
- Preheat your oven to 200°C (400°F).
- In a bowl, mix the breadcrumbs with grated Parmesan, a drizzle of olive oil, and fresh thyme or parsley (if using).
5. Assemble and Bake:
- Transfer the macaroni and cheese mixture to a greased baking dish.
- Evenly sprinkle the breadcrumb mixture over the top.
- Bake in the preheated oven for 20–25 minutes, or until the topping is golden and crispy.
6. Serve:
- Let the macaroni and cheese rest for 5 minutes before serving.
- Garnish with additional herbs, if desired, and enjoy!