Jamie Oliver Macaroni Cheese with Bacon is made with portobello mushrooms, sun-dried tomatoes, fresh thyme, higher-welfare smoked streaky bacon, breadcrumbs, fresh flat-leaf parsley, dried macaroni, unsalted butter, plain flour, whole milk, Cheddar cheese, Emmental cheese, and Gruyère cheese.
This hearty Macaroni Cheese recipe creates a delicious dinner that takes about 60 minutes to prepare and can serve up to 6 people.
Try More Jamie Oliver Recipes:
🧡 Why You’ll Love This Macaroni Cheese With Bacon Recipe:
- Rich and Creamy: The combination of Cheddar, Emmental, and Gruyère cheeses creates a rich, creamy, and delicious sauce.
- Smoky Bacon Flavor: The addition of smoked streaky bacon gives the dish a wonderful smoky flavor that complements the cheese perfectly.
- Hearty and Filling: With the inclusion of mushrooms, sun-dried tomatoes, and optional chipolata sausages, this dish is hearty and filling, perfect for a satisfying meal.
- Easy to Make: The step-by-step instructions are easy to follow, making it simple for anyone to create this tasty dish.
- Great for Sharing: This macaroni cheese is perfect for family dinners or gatherings, as it serves several people and is sure to please everyone.
🧀 Jamie Oliver Macaroni Cheese With Bacon Ingredients
- 250 g portobello mushrooms
- 100 g sun-dried tomatoes in oil
- 15 g fresh thyme leaves (about ½ a bunch)
- 1 tablespoon olive oil
- 3 rashers of higher-welfare smoked streaky bacon
- 70 g breadcrumbs
- 15 g fresh flat-leaf parsley (about ½ a bunch)
- 300 g dried macaroni
- 80 g unsalted butter
- 80 g plain flour
- 1 litre whole milk
- 50 g Cheddar cheese
- 50 g Emmental cheese
- 50 g Gruyère cheese
- Higher-welfare chipolata sausages (optional)
🥘 How To Make Jamie Oliver Macaroni Cheese With Bacon
- Preheat the Oven: Preheat your oven to 180ºC (350ºF or gas mark 4).
- Prepare the Vegetables: Finely slice the mushrooms and sun-dried tomatoes. Pick the thyme leaves off the stems. Place the mushrooms, tomatoes, and thyme leaves in a large frying pan over medium-high heat with 1 tablespoon of olive oil. Cook for 5 to 6 minutes, or until they are golden and cooked down. Then, remove them to a plate, but keep the pan on the heat.
- Cook the Bacon: Slice the bacon into thin strips. Cook the bacon in the same pan for 3 to 4 minutes, or until it is golden and crisp.
- Make the Breadcrumbs: Add 1 tablespoon of the oil from the sun-dried tomatoes to the pan. Add the breadcrumbs, then pick, finely chop, and stir in the parsley. Cook for 1 more minute, tossing regularly, then remove from the heat and leave to cool.
- Cook the Macaroni: Cook the macaroni in a large pan of boiling salted water for 4 minutes (it will finish cooking in the oven). Drain well.
- Make the Cheese Sauce: Melt the butter in a large pan over medium heat. Stir in the flour to make a paste. Slowly add the milk, a little at a time, stirring constantly to avoid lumps. Once all the milk is added, turn off the heat.
- Add the Cheese and Macaroni: Grate the Cheddar, Emmental, and Gruyère cheeses into the sauce. Add a big pinch of black pepper, then stir in the cooked macaroni.
- Assemble: Transfer half the macaroni mixture to a 20cm x 28cm baking dish. Evenly layer over half the cooked tomatoes and mushrooms. Repeat the layers with the remaining macaroni, tomatoes, and mushrooms. Finally, top with the bacon breadcrumbs.
- Bake: Bake in the oven for 25 to 30 minutes, or until it is golden and bubbling. If you’re using the optional chipolata sausages, cook them according to the packet instructions while the macaroni cheese bakes.
- Serve: Let the macaroni cheese stand for a few minutes before serving. If you made the chipolata sausages, serve them alongside the macaroni cheese.
💭 Recipe Tips
- Use Good Cheese: Pick high-quality Cheddar, Emmental, and Gruyère cheese for the best taste.
- Cook Macaroni Just Right: Cook the macaroni for only 4 minutes. It will keep cooking in the oven and won’t get too soft.
- Add Milk Slowly: When making the sauce, add the milk a little at a time and keep stirring to avoid lumps.
- Layer Evenly: Make sure to layer the macaroni, mushrooms, and tomatoes evenly in the baking dish for the best flavor.
- Let It Rest: Let the macaroni cheese sit for a few minutes after baking. This makes it taste better and easier to serve.
🌮 What To Serve With Macaroni Cheese With Bacon?
This creamy Bacon Macaroni Cheese pairs well with a fresh green salad, garlic bread, steamed broccoli, and roasted vegetables. It also can be served alongside coleslaw, baked beans, grilled chicken, and sautéed spinach for a delicious and complete meal.
🎚 How To Store Leftovers Macaroni Cheese With Bacon?
- Refrigerate: Store leftover macaroni cheese in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place the cooled macaroni cheese in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Leftovers Macaroni Cheese With Bacon?
- In The Oven: Preheat the oven to 180ºC (350ºF). Place the macaroni cheese in an oven-safe dish and cover with foil. Bake for 20-25 minutes, or until heated through.
- In The Microwave: Place a portion of the macaroni cheese in a microwave-safe dish. Cover and microwave on high for 2-3 minutes, stirring halfway through.
- On the Stove: Place the macaroni cheese in a pan over medium heat. Add a splash of milk and stir occasionally until heated through.
FAQs
Can I Use Different Types Of Cheese?
Yes, you can use Mozzarella, Parmesan, or any cheese that melts well. But the original cheeses taste the best.
Can I Make This Dish Vegetarian?
Yes, just leave out the bacon and sausages. You can add more mushrooms or veggies like bell peppers or spinach.
How Do I Prevent The Cheese Sauce From Becoming Lumpy?
The key is to add the milk slowly while constantly stirring the butter and flour mixture. This ensures a smooth and creamy sauce.
Can I Prepare This Dish In Advance?
Yes, you can prepare the macaroni cheese up to the baking step. Store it in the refrigerator for up to 24 hours before baking. When ready to bake, you may need to add an extra 10 minutes to the baking time.
What Can I Use Instead Of Sun-dried Tomatoes?
If you don’t have sun-dried tomatoes, you can use fresh cherry tomatoes or canned diced tomatoes. Just make sure to drain them well to avoid extra liquid in the dish.
Try More Jamie Oliver Recipes:
Jamie Oliver Macaroni Cheese With Bacon Nutrition Facts
- Calories 425
- Total Fat 23g
- Saturated Fat 12g
- Trans Fat 0.5g
- Cholesterol 65mg
- Sodium 435mg
- Potassium 252.4mg
- Total Carbohydrates 35g
- Dietary Fiber 1.9g
- Sugars 1.1g
- Protein 21g
Jamie Oliver Macaroni Cheese With Bacon
Description
Jamie Oliver Macaroni Cheese with Bacon is made with portobello mushrooms, sun-dried tomatoes, fresh thyme, higher-welfare smoked streaky bacon, breadcrumbs, fresh flat-leaf parsley, dried macaroni, unsalted butter, plain flour, whole milk, Cheddar cheese, Emmental cheese, and Gruyère cheese.
This hearty Macaroni Cheese recipe creates a delicious dinner that takes about 60 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 180ºC (350ºF or gas mark 4).
- Prepare the Vegetables: Finely slice the mushrooms and sun-dried tomatoes. Pick the thyme leaves off the stems. Place the mushrooms, tomatoes, and thyme leaves in a large frying pan over medium-high heat with 1 tablespoon of olive oil. Cook for 5 to 6 minutes, or until they are golden and cooked down. Then, remove them to a plate, but keep the pan on the heat.
- Cook the Bacon: Slice the bacon into thin strips. Cook the bacon in the same pan for 3 to 4 minutes, or until it is golden and crisp.
- Make the Breadcrumbs: Add 1 tablespoon of the oil from the sun-dried tomatoes to the pan. Add the breadcrumbs, then pick, finely chop, and stir in the parsley. Cook for 1 more minute, tossing regularly, then remove from the heat and leave to cool.
- Cook the Macaroni: Cook the macaroni in a large pan of boiling salted water for 4 minutes (it will finish cooking in the oven). Drain well.
- Make the Cheese Sauce: Melt the butter in a large pan over medium heat. Stir in the flour to make a paste. Slowly add the milk, a little at a time, stirring constantly to avoid lumps. Once all the milk is added, turn off the heat.
- Add the Cheese and Macaroni: Grate the Cheddar, Emmental, and Gruyère cheeses into the sauce. Add a big pinch of black pepper, then stir in the cooked macaroni.
- Assemble: Transfer half the macaroni mixture to a 20cm x 28cm baking dish. Evenly layer over half the cooked tomatoes and mushrooms. Repeat the layers with the remaining macaroni, tomatoes, and mushrooms. Finally, top with the bacon breadcrumbs.
- Bake: Bake in the oven for 25 to 30 minutes, or until it is golden and bubbling. If you’re using the optional chipolata sausages, cook them according to the packet instructions while the macaroni cheese bakes.
- Serve: Let the macaroni cheese stand for a few minutes before serving. If you made the chipolata sausages, serve them alongside the macaroni cheese.
Notes
- Use Good Cheese: Pick high-quality Cheddar, Emmental, and Gruyère cheese for the best taste.
- Cook Macaroni Just Right: Cook the macaroni for only 4 minutes. It will keep cooking in the oven and won’t get too soft.
- Add Milk Slowly: When making the sauce, add the milk a little at a time and keep stirring to avoid lumps.
- Layer Evenly: Make sure to layer the macaroni, mushrooms, and tomatoes evenly in the baking dish for the best flavor.
- Let It Rest: Let the macaroni cheese sit for a few minutes after baking. This makes it taste better and easier to serve.
Jamie Oliver Macaroni Cheese With Bacon