Description
Creamy mac and cheese by Jamie Oliver brings comfort straight from Italy’s kitchen. Rich cheese sauce and perfectly cooked pasta create a luxurious meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 600 g (21.16 ounces) dried macaroni
- 1 litre (4.22 cups) semi-skimmed milk
- 150 g (5.29 ounces) Cheddar cheese
- 100 g (3.53 ounces) Parmesan cheese
- 8 tomatoes
Cheese and Dairy Supporting Ingredients:
- 45 g (1.59 ounces) butter
- 3 heaped tablespoons plain flour
- 10 cloves of garlic
Herbs, Seasonings, and Optional Ingredients:
- 6 bay leaves
- A few sprigs of fresh thyme
- 3 big handfuls of fresh breadcrumbs
- Olive oil
- 2 splashes of Worcestershire sauce
- 1 whole nutmeg, for grating
- Diced Cooked Bacon (optional)
Instructions
- Carefully peel and mince the garlic into delicate, uniform slivers to ensure even flavor distribution throughout the dish.
- Create a classic roux by gently melting butter in a large ovenproof saucepan over low heat, gradually whisking in flour until a smooth, pale paste forms. Introduce the garlic slivers and sauté until they reach a light golden hue.
- Incorporate bay leaves into the roux, then slowly stream in milk while continuously whisking to prevent lumps, bringing the mixture to a gentle boil before reducing to a subtle simmer.
- Cook macaroni in generously salted water (1 tablespoon salt per 4 quarts/3.8 liters of water) following package guidelines until al dente, ensuring a tender yet firm texture.
- Roughly chop ripe tomatoes, seasoning them with a pinch of salt and freshly ground black pepper. Grate Cheddar and Parmesan cheeses using a fine grater for optimal melting.
- Drain the macaroni thoroughly and fold into the creamy sauce. Gently stir in the grated cheeses, seasoned tomatoes, and half of the fresh thyme leaves. Optional: enhance depth with a splash of Worcestershire sauce and a whisper of ground nutmeg.
- Taste and fine-tune the seasoning, adding salt and pepper as needed. If the sauce appears too thick, incorporate a small amount of reserved pasta water to achieve the perfect consistency.
- Transfer the mixture to a clean ovenproof dish, spreading evenly. Bake in a preheated oven at 220°C/425°F for approximately 30 minutes until the top develops a golden, crispy crust.
- While the dish bakes, prepare the breadcrumb topping by toasting breadcrumbs with a drizzle of olive oil and the remaining thyme leaves, stirring constantly until they turn a rich, golden brown.
- For an indulgent finish, sprinkle crispy, diced cooked bacon over the top before serving, adding a smoky crunch to the creamy pasta.
Notes
- Slice garlic precisely to unlock its rich, aromatic essence and infuse deep flavor throughout the creamy sauce.
- Develop a smooth roux by whisking flour and butter, creating the perfect foundational texture for mac and cheese.
- Incorporate milk slowly and steadily to prevent unwanted lumps, guaranteeing a silky-smooth sauce.
- Generously salt pasta water to enhance overall seasoning, ensuring flavor penetrates every single bite.
- Grate cheese directly into the sauce for maximum melting potential and seamless integration.
- Sprinkle fresh thyme leaves to introduce an unexpected herbal complexity that elevates the classic comfort dish.
- Craft a golden, crunchy breadcrumb topping by toasting them until perfectly crisp and beautifully bronzed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: UK
Nutrition
- Serving Size: 6
- Calories: 564 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 56 mg