Jamie Oliver’s Ultimate Mac ‘n’ Cheese [Video]
Delight in the epitome of comfort food with Jamie Oliver's ultimate mac 'n' cheese recipe, a heavenly creation that blends a medley of rich cheeses with a smoky bacon pangrattato topping for a divine crunch. This is not just any mac 'n' cheese; it's a gourmet experience that promises to satiate your cravings and take this classic dish to new heights.
Servings: 6
Equipment
- Large saucepan
- Pasta Pot
- Oven-proof dish
- Frying pan
Ingredients
For Mac 'n' Cheese:
- A big knob of butter
- 3 large onions finely sliced
- 3 Tbsp flour
- 1 liter (4 cups) milk
- 400 g (14oz) macaroni pasta
- 100 g (3½oz) cheddar cheese grated
- 100 g (3½oz) Raclette or Gruyere cheese grated
- 50 g (1¾oz) Parmesan cheese finely grated
- 1 tsp English mustard
- 1 tsp mango chutney
- Salt to taste
- Worcestershire sauce a couple of swigs
- Pasta water as needed
For Smoky Bacon Pangrattato:
- Olive oil
- 4 slices smoky bacon finely chopped
- A handful of fresh breadcrumbs
- A few sprigs of fresh thyme leaves picked
- 2 cloves garlic finely chopped
Optional:
- Seasonal veggies like peas or chopped spinach
- Salad leaves for serving
Instructions
- Preheat your oven to 200°C (400°F).
- Start by melting a big knob of butter in a large saucepan over medium-high heat. Add the finely sliced onions and cook for 15 minutes until they are sweet and slightly golden, stirring occasionally.
- Stir in 3 tablespoons of flour to the saucepan, which will act as our thickening agent to create a silky sauce and absorb the moisture from the onions.
- Gradually add 1 liter of milk to the saucepan, stirring constantly to prevent lumps. Continue adding milk until it’s all absorbed, and then let it simmer to thicken.
- While the sauce simmers, half-cook the macaroni in a separate pot for about 5 minutes – this is so it can continue cooking in the oven and absorb all the sauce’s flavors.
- Reserve some starchy pasta water and drain the pasta.
- Choose your cheeses wisely for the sauce – a combination of good melting cheddar, stringy and gorgeous raclette or gruyere, and flavor-binding parmesan.
- Add 100g each of the cheddar and raclette into your onion and milk mixture, followed by the grated parmesan. Stir until well combined and melted. Adjust for seasoning with salt and mustard for heat, and add the mango chutney for a hint of sweetness. Adjust the sauce’s consistency with the reserved pasta water off the heat for perfect ooziness.
- Mix the drained pasta into the cheese sauce, ensuring each piece is coated beautifully. Add a few swigs of Worcestershire sauce and transfer everything into an ovenproof dish. Sprinkle with extra cheddar if you like and bake it in the preheated oven for 30 minutes until bubbly and golden.
- While the mac ‘n’ cheese bakes, prepare the pangrattato. Heat a good splash of olive oil in a frying pan, add the bacon, and cook until it starts turning golden. Add the breadcrumbs, thyme, and garlic, and cook until golden and crispy.
- After 30 minutes, remove the mac ‘n’ cheese from the oven, and let it sit for a couple of minutes.
- Serve the mac ‘n’ cheese with a generous sprinkling of smoky bacon pangrattato, and garnish with salad leaves if desired. Dive in and enjoy the luscious, comforting blend of flavors.
