GREENS MAC 'N' CHEESE | JAMIE OLIVER VEGETARIAN RECIPES
A Friday-night favourite, this is a twist on a comfort classic that uses broccoli in two ways – the blitzed-up stalks add colour and punch to the sauce, while you enjoy the delicate florets with your pasta. Join the green team!
Total Time 1 hours
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later.
- Place the sliced veg in a large casserole pan over a medium heat with the butter, then strip in the thyme leaves and cook for 15 minutes, or until softened, stirring regularly.
- Stir in the flour, followed slowly by the milk, then simmer for 10 minutes, or until thickened, stirring regularly.
- Meanwhile, cook the pasta in a large pan of boiling salted water for 5 minutes, then drain.
- Grate the Parmesan and most of the Cheddar into the sauce, and mix well. Tip into a blender, add the spinach and whiz until smooth – you may need to work in batches.
- Season to perfection with sea salt and black pepper, then stir through the pasta and broccoli florets, loosening with a splash of milk, if needed.
- Transfer to a 25cm x 35cm baking dish, grate over the remaining Cheddar and scatter over the almonds. Bake for 30 minutes, or until beautifully golden and bubbling.
Nutrition Facts : Calories 619 calories, FatContent 25.1 g fat, SaturatedFatContent 12.4 g saturated fat, ProteinContent 29 g protein, CarbohydrateContent 75.1 g carbohydrate, SugarContent 12 g sugar, SodiumContent 0.9 g salt, FiberContent 6.4 g fibre
RICK STEIN'S MACARONI CHEESE WITH SMOKY BACON
Master an American classic with Rick Stein's truly indulgent recipe for mac 'n' cheese with smoky bacon, as seen on his BBC series, The Road to Mexico.
Provided by Rick Stein
Yield Serves 6-8
Number Of Ingredients 1
Steps:
Melt the butter in a large saucepan, stir in the plain flour and cook for a minute. Add the mustard, then take the pan off the heat and gradually whisk in the milk and cream. Add the bay leaf, put the pan back on the heat and cook the sauce, stirring constantly, until it boils and is thick and bubbling.
Take the pan off the heat again, remove the bay leaf and add the Cheddar, then keep stirring until the cheese has melted. Season with black pepper and nutmeg.
Boil the macaroni in a large pan of salted boiling water (with a ratio of 1 teaspoon of salt per 600ml of water) for about 10 minutes or until al dente, then drain well.
Butter an ovenproof dish that’s about 35 x 20cm in size and preheat the oven to 200°C/Fan 180°C. Fry the bacon lardons or pancetta until crisp and add them to the cheese sauce. Stir the cooked macaroni into the sauce and pour everything into the buttered dish. Mix the breadcrumbs with the Parmesan and scatter them over the top. Bake for 25–30 minutes until golden and bubbling. Serve with a green salad.
More about "chilli cheese macaroni recipes"
MAC AND CHEESE – INSTANT POT RECIPES
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GREENS MAC 'N' CHEESE | JAMIE OLIVER VEGETARIAN RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 619 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later.
- Place the sliced veg in a large casserole pan over a medium heat with the butter, then strip in the thyme leaves and cook for 15 minutes, or until softened, stirring regularly.
- Stir in the flour, followed slowly by the milk, then simmer for 10 minutes, or until thickened, stirring regularly.
- Meanwhile, cook the pasta in a large pan of boiling salted water for 5 minutes, then drain.
- Grate the Parmesan and most of the Cheddar into the sauce, and mix well. Tip into a blender, add the spinach and whiz until smooth – you may need to work in batches.
- Season to perfection with sea salt and black pepper, then stir through the pasta and broccoli florets, loosening with a splash of milk, if needed.
- Transfer to a 25cm x 35cm baking dish, grate over the remaining Cheddar and scatter over the almonds. Bake for 30 minutes, or until beautifully golden and bubbling.
RICK STEIN'S MACARONI CHEESE WITH SMOKY BACON
From thehappyfoodie.co.uk
Cuisine American
Melt the butter in a large saucepan, stir in the plain flour and cook for a minute. Add the mustard, then take the pan off the heat and gradually whisk in the milk and cream. Add the bay leaf, put the pan back on the heat and cook the sauce, stirring constantly, until it boils and is thick and bubbling.
Take the pan off the heat again, remove the bay leaf and add the Cheddar, then keep stirring until the cheese has melted. Season with black pepper and nutmeg.
Boil the macaroni in a large pan of salted boiling water (with a ratio of 1 teaspoon of salt per 600ml of water) for about 10 minutes or until al dente, then drain well.
Butter an ovenproof dish that’s about 35 x 20cm in size and preheat the oven to 200°C/Fan 180°C. Fry the bacon lardons or pancetta until crisp and add them to the cheese sauce. Stir the cooked macaroni into the sauce and pour everything into the buttered dish. Mix the breadcrumbs with the Parmesan and scatter them over the top. Bake for 25–30 minutes until golden and bubbling. Serve with a green salad.
MAC AND CHEESE – INSTANT POT RECIPES
Reviews 5
Cuisine Modern
- Salt to taste.
EASY VEGETARIAN RECIPES - BBC GOOD FOOD
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MAC AND CHEESE – INSTANT POT RECIPES
Reviews 5
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BUTTERNUT SQUASH MAC AND CHEESE RECIPE - SKINNYTASTE
From skinnytaste.com
Reviews 4.8
Total Time 75 minutes
Category Brunch, Lunch, Side Dish
Cuisine American
Calories 275 kcal per serving
- Sprinkle with breadcrumb mixture and bake 25 minutes. Switch oven to high broil and broil for 2-3 minutes, or until crumbs are starting to brown.
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