Jamie Oliver Cauliflower Macaroni Cheese

Jamie Oliver Cauliflower Macaroni Cheese is made with pasta, cauliflower, leeks, celery, mixed cheese, and a flavorful breadcrumb topping. This creamy Cauliflower Macaroni Cheese recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 6 people.

Try More Jamie Oliver Recipes:

• Jamie Oliver Lamb Rogan Josh
• Jamie Oliver Chicken Pesto Pasta
• Jamie Oliver Sausage Cassoulet

🧡 Why You’ll Love This Cauliflower Macaroni Cheese Recipe:

• Delicious and Comforting: This recipe combines creamy cheese sauce with tender pasta and cauliflower, creating a comforting dish that everyone loves.
• Easy to Make: Simple steps and common ingredients make this recipe accessible for any home cook.
• Great for Families: Both kids and adults will enjoy this tasty dish.
• Gluten-Free Option: You can make it gluten-free, so everyone can enjoy it.

🧀 Jamie Oliver Cauliflower Macaroni Cheese Ingredients

• 1 tablespoon unsalted butter (15 g)
• 1 leek
• 1 stick of celery
• 1/2 a bulb of fennel (optional)
• 1 small head of cauliflower (about 4 cups, 600 g)
• 4 1/2 cups dried pasta (450 g)
• 1 tablespoon plain flour
• 2 cups semi-skimmed milk (500 ml)
• 1 teaspoon English mustard
• 1 cup mixed cheese, such as Cheddar, Parmesan, feta, or halloumi (100 g)
• 1 cup stale bread, made into breadcrumbs (100 g)
• 2 cloves of garlic
• A few sprigs of fresh herbs, such as thyme or oregano (optional)
• 1 tablespoon olive oil
• Sea salt and black pepper

🍲 How To Make Jamie Oliver Cauliflower Macaroni Cheese

1. Preheat the Oven: Preheat your oven to 180ºC (350ºF, gas mark 4).
2. Prepare the Veggies: Put a large shallow ovenproof casserole pan on medium heat and add 1 tablespoon of butter. Trim, halve, wash, and slice the leek, then add it to the pan. Stir regularly.
3. Add Celery and Fennel: Trim, slice, and add the celery to the pan. Stir regularly. If using fennel, trim, chop, and add it to the pan.
4. Prepare and Add Cauliflower: Break the cauliflower into florets. Cut them 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 colored, stirring regularly.
5. Cook the Pasta: Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 minutes if using macaroni). Reserve 1 cup of starchy cooking
6. water, then drain the pasta and pour it into a 25cm x 35cm baking dish (or divide between smaller dishes). Add the cauliflower florets.
7. Make the Sauce: Stir 1 tablespoon of flour into the vegetables in the pan and cook for 30 seconds. Gradually pour in 2 cups of milk, stirring all the time, followed by 2 cups of water. Simmer for 5 minutes, then stir in 1 teaspoon of mustard and season with sea salt and black pepper.
8. Add Cheese: Let the sauce thicken while you coarsely grate 1 cup of mixed cheese. Stir the cheese into the sauce, then blend until smooth using a hand blender or in batches in a food processor.
9. Combine and Bake: Pour the sauce over the pasta and cauliflower florets. If needed, add a little reserved pasta water to loosen the sauce. The sauce will thicken as it bakes.
10. Prepare Breadcrumb Topping: Blitz the stale bread into crumbs using a food processor (or smash up in a clean tea towel). Peel and grate 2 cloves of garlic. Pick the herb leaves (if using) and mix everything together with 1 tablespoon of olive oil.
11. Top and Bake: Scatter the breadcrumbs over the pasta. If you have more cheese, grate it over the top. Bake for 30 minutes, or until golden and bubbling.

💭 Recipe Tips

• Cook Pasta Al Dente: Boil the pasta just until it’s al dente (firm to the bite) to avoid it becoming too soft when baked.
• Blend the Sauce Smooth: Make sure to blend the sauce until it’s completely smooth for a creamy texture.
• Don’t Skip the Breadcrumbs: The breadcrumb topping adds a nice crunch and enhances the overall dish, so don’t skip it.
• Gluten-Free Option: Use gluten-free pasta and flour. Replace the bread with gluten-free bread or sprinkle seeds on top.
• Easy Swaps: Use any pasta you have, like penne or fusilli. Swap broccoli or squash for cauliflower. Use onions instead of leeks. Use any cheese and herbs you have, like thyme, oregano, marjoram, or rosemary. If you don’t have English mustard, use Dijon mustard.

🥙 What To Serve With Cauliflower Macaroni Cheese?

This creamy Cauliflower Macaroni Cheese goes well with a green salad, roasted veggies, garlic bread, and steamed broccoli. It also can be served with tomato soup, grilled chicken, sautéed spinach, and cucumber salad for a tasty meal.

🎚 How To Store Leftovers Cauliflower Macaroni Cheese?

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: Place the cooled dish in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

🥵 How To Reheat Leftovers Cauliflower Macaroni Cheese?

• In The Oven: Preheat the oven to 350°F (180°C). Cover the dish with foil and bake for 20-25 minutes, or until heated through.
• In The Microwave: Place a portion in a microwave-safe dish, cover, and heat on high for 2-3 minutes, stirring halfway through.
• On The Stove: Heat in a saucepan over medium heat, adding a splash of milk to loosen the sauce. Stir frequently until warmed through.

FAQs

Try More Jamie Oliver Recipes:

• Jamie Oliver Sweet Potato And Chickpea Curry
• Jamie Oliver Kipper Kedgeree
• Jamie Oliver Veggie Tagine

Jamie Oliver Cauliflower Macaroni Cheese Nutrition Facts

• Calories 477
• Total Fat 11.6g
• Saturated Fat 6g
• Total Carbohydrates 75.6g
• Dietary Fiber 5.8g
• Sugars 9.8g
• Protein 21.8g