Macaroni Cheese Jamie Oliver Food

MACARONI CHEESE

Steps:

• 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.
• Return to a medium heat and toss and stir around until most of the cheese has melted and you have a lovely gooey sauce - you may need to add a little more of the reserved cooking water.
• Season to taste with sea salt and black pepper, then tip it all into an earthenware dish. Grate over a quarter of the nutmeg, tear over the mozzarella and sprinkle over the extra Parmesan.
• Bake the macaroni cheese in the preheated oven for about 10 minutes, finishing up with a quick whack under the grill, until golden brown and crispy on top.

EASY MACARONI AND CHEESE

Steps:

• Melt butter in a saucepan over a medium heat.
• Stir in flour and salt.
• Add milk and macaroni to saucepan, and bring to a boil.
• Reduce heat, and cover.
• Simmer for 15 minutes or until pasta is tender, stirring occasionally.
• Add cheese, and stir until cheese melts.
• Serve.

JAMIE OLIVER MAC N CHEESE

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.

MACARONI CAULIFLOWER CHEESE BAKE

Steps:

• TO PREPARE YOUR PASTA:.
• Remove the outer green leaves from the cauliflower and discard.
• Slice the end off the cauliflower stalk.
• Cut the head into small florets.
• Halve the thick stalk lengthways then slice thinly.
• Grate the cheddar cheese and parmesan into a large bowl.
• Finely chop the parsley stalks and leaves.
• TO COOK YOUR PASTA:.
• Bring a large pan of salted water to the boil.
• Add the macaroni and all of your cauliflower and cook according to the macaroni packet instructions.
• Place the bowl of cheese over the saucepan and add the creme fraiche.
• Carefully stir every so often until the cheese is smooth and melted.
• If the water boils up underneath the bowl, just turn the heat down slightly.
• Add all the chopped parsley to the melted cheese and season with a pinch of salt and pepper.
• Carefully remove the bowl of cheese using a towel or oven gloves and set aside.
• Drain the macaroni in a colander over a bowl, reserving the cooking water.
• Return the pasta to the pan, pour in the melted cheese and stir.
• It should have a lovely silky consistency, but if it's too thick, add a splas of your cooking water to thin it out a bit.
• At this point you can either serve the macaroni as it is, or finish it under the grill to make it crispy and golden on top.
• To do this, preheat your grill to medium heat.
• Add 150ml of the reserved cooking water to the macaroni, stir in, then transfer to a baking dish.
• Place under the grill until golden and bubbling.
• TO SERVE YOUR PASTA:.
• Divide the pasta between plates or bowls, or place the baking dish in the middle of the table next to a nice green salad and let everyone help themselves.

BEST EVER MACARONI CHEESE RECIPE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
• Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
• Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
• Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
• Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.