BREAD CRUMBS ON MAC AND CHEESE RECIPES

CAULIFLOWER MAC 'N' CHEESE | JAMIE OLIVER RECIPES

Cauliflower mac 'n' cheese | Jamie Oliver recipes image

I’ve written this recipe to serve 6, but it’s easy to double up if you want to get into the batch-cooking vibe and get an extra meal or two in the freezer, or if you want to safely drop a dish on a neighbour’s doorstep (just don't forget to back away once you've rung the bell. Social distancing, people!). You can get this prepped in the morning, ready to bake up for lunch or dinner. Happy days.

Total Time 45 minutes

Yield 6

Number Of Ingredients 14

Ingredients

15 g unsalted butter
1 leek
1 stick of celery
½ a bulb of fennel optional
1 small head of cauliflower (600g)
450 g dried pasta
1 tablespoon plain flour
500 ml semi-skimmed milk
1 teaspoon English mustard
100 g mixed cheese such as Cheddar, Parmesan, feta, halloumi
100 g stale bread
2 cloves of garlic
a few sprigs of fresh herbs, such as thyme or oregano optional
olive oil

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Put a large shallow ovenproof casserole pan on a medium heat with the butter.
3. Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
4. Break the cauliflower into florets, then cut into 2cm-thick slices and finely slice the stalk and any nice leaves. Add the stalk and leaves to the pan and cook for 10 minutes, or until soft but not coloured, stirring regularly.
5. Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets.
6. Stir the flour into the veg pan for 30 seconds, then gradually pour in the milk, stirring all the time, followed by 500ml of water. Simmer for 5 minutes, then stir in the mustard and season with sea salt and black pepper.
7. Let the sauce blip away until thickened while you coarsely grate the cheese.
8. Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.
9. Pour over the pasta and cauliflower florets then, if you need to loosen it, add a little reserved pasta water – the sauce will thicken up as it bakes.
10. Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel). Peel and grate the garlic. Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil.
11. Scatter the crumbs over the pasta, grating over more cheese, if you’ve got it, then bake for 30 minutes, or until golden and bubbling.

Nutrition Facts : Calories 477 calories, FatContent 11.6 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 21.8 g protein, CarbohydrateContent 75.6 g carbohydrate, SugarContent 9.8 g sugar, SodiumContent 1.1 g salt, FiberContent 5.8 g fibre

CAULIFLOWER MAC 'N' CHEESE | JAMIE OLIVER RECIPES

Cauliflower mac 'n' cheese | Jamie Oliver recipes image

I’ve written this recipe to serve 6, but it’s easy to double up if you want to get into the batch-cooking vibe and get an extra meal or two in the freezer, or if you want to safely drop a dish on a neighbour’s doorstep (just don't forget to back away once you've rung the bell. Social distancing, people!). You can get this prepped in the morning, ready to bake up for lunch or dinner. Happy days.

Total Time 45 minutes

Yield 6

Number Of Ingredients 14

Ingredients

15 g unsalted butter
1 leek
1 stick of celery
½ a bulb of fennel optional
1 small head of cauliflower (600g)
450 g dried pasta
1 tablespoon plain flour
500 ml semi-skimmed milk
1 teaspoon English mustard
100 g mixed cheese such as Cheddar, Parmesan, feta, halloumi
100 g stale bread
2 cloves of garlic
a few sprigs of fresh herbs, such as thyme or oregano optional
olive oil

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Put a large shallow ovenproof casserole pan on a medium heat with the butter.
3. Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
4. Break the cauliflower into florets, then cut into 2cm-thick slices and finely slice the stalk and any nice leaves. Add the stalk and leaves to the pan and cook for 10 minutes, or until soft but not coloured, stirring regularly.
5. Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets.
6. Stir the flour into the veg pan for 30 seconds, then gradually pour in the milk, stirring all the time, followed by 500ml of water. Simmer for 5 minutes, then stir in the mustard and season with sea salt and black pepper.
7. Let the sauce blip away until thickened while you coarsely grate the cheese.
8. Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.
9. Pour over the pasta and cauliflower florets then, if you need to loosen it, add a little reserved pasta water – the sauce will thicken up as it bakes.
10. Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel). Peel and grate the garlic. Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil.
11. Scatter the crumbs over the pasta, grating over more cheese, if you’ve got it, then bake for 30 minutes, or until golden and bubbling.

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Even people who have had their own homemade baked macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version. For the best baked mac and cheese, use extra-sharp white cheddar cheese for more flavor. —Shelby Thompson of Dover, Delaware
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Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.

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Tangy barbecue sauce, cheesy mac, and a sprinkling of buttery, toasted Progresso™ bread crumbs team up to make this meal a total hit. Our bbq pulled pork mac and cheese is a super hearty meal that is easy to make whenever the inspiration hits you. The big, bold BBQ flavors add a delicious twist on the classic favorite, now reimagined as pulled pork mac and cheese. It all starts with the pulled pork and a homemade cheese sauce that comes together with just a little bit of whisking. From there, it's only a matter of combining the ingredients and baking them into the best bbq pulled pork mac and cheese.
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CAULIFLOWER MAC 'N' CHEESE | JAMIE OLIVER RECIPES

I’ve written this recipe to serve 6, but it’s easy to double up if you want to get into the batch-cooking vibe and get an extra meal or two in the freezer, or if you want to safely drop a dish on a neighbour’s doorstep (just don't forget to back away once you've rung the bell. Social distancing, people!). You can get this prepped in the morning, ready to bake up for lunch or dinner. Happy days.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 477 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Put a large shallow ovenproof casserole pan on a medium heat with the butter.
3. Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
4. Break the cauliflower into florets, then cut into 2cm-thick slices and finely slice the stalk and any nice leaves. Add the stalk and leaves to the pan and cook for 10 minutes, or until soft but not coloured, stirring regularly.
5. Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets.
6. Stir the flour into the veg pan for 30 seconds, then gradually pour in the milk, stirring all the time, followed by 500ml of water. Simmer for 5 minutes, then stir in the mustard and season with sea salt and black pepper.
7. Let the sauce blip away until thickened while you coarsely grate the cheese.
8. Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.
9. Pour over the pasta and cauliflower florets then, if you need to loosen it, add a little reserved pasta water – the sauce will thicken up as it bakes.
10. Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel). Peel and grate the garlic. Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil.
11. Scatter the crumbs over the pasta, grating over more cheese, if you’ve got it, then bake for 30 minutes, or until golden and bubbling.

See details

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