Jamie Oliver Cauliflower Macaroni Cheese

Cauliflower and cheese. Together. In macaroni. It sounds odd at first. Like two cousins at the same wedding who shouldn’t be dancing, but somehow—they do. And it’s magic. Jamie Oliver’s version leans into that weird beauty, giving you velvety sauce, charred edges, and surprise crunch that makes your fork pause for a sec. I threw this together on a grey Tuesday, no high hopes, but damn—it sang. (inspired by Jamie Oliver)

Ingredients Needed

For the base:

• 1 tablespoon unsalted butter (about a knob)
• 1 leek, pale and sweet
• 1 stick of celery, chopped as you like
• 1/2 fennel bulb (optional), if you have it knocking around
• 1 small head of cauliflower, broken into rough florets (around 600g)
• About 450g dried pasta (any shape you like)

For the sauce:

• 1 tablespoon plain flour
• 500ml semi-skimmed milk
• 500ml water
• 1 teaspoon English mustard
• 100g mixed cheese (Cheddar, Parmesan, feta, etc.)
• Salt and black pepper, to taste

For the topping:

• A glug of olive oil
• 100g stale bread, made into rough crumbs
• 2 garlic cloves, grated or minced
• A few sprigs of fresh herbs (optional—thyme or oregano work well)

How To Make Jamie Oliver Cauliflower Macaroni Cheese

1. First, turn your oven on. 180°C, standard. Gas mark 4. It needs to be ready when you are.
2. Now grab a big pan—wide, shallow—and melt your butter. Leek goes in first. Slice it thin, let it relax in the heat. Add the celery next, chopped without ceremony. Fennel too, if it made the cut. Let everything soften quietly, no rush.
3. Meanwhile, tackle the cauliflower. Break it down with your hands. The stalk? Use it. Slice it thin, include the leaves. All of it into the pan. Stir now and then. It should smell like dinner in about 10 minutes.
4. Boil your pasta. Salted water, rolling boil. 8 minutes if it’s penne or fusilli, 5 if it’s macaroni. Stop before it’s done—it’ll finish cooking in the oven. Save a mugful of that starchy water, then drain the pasta and chuck it into a big baking dish. Toss the cauliflower florets on top. The rest of the veg stays behind for sauce duty.
5. Sprinkle flour over the pan veg. Stir fast. Then slowly, milk first, then the water. Keep stirring. Don’t let it lump. Simmer for 5 minutes, then add mustard and cheese. Season well. Blend it. Immersion blender or jug—whatever you’ve got. It should be smooth, thick-ish, and absolutely irresistible.
6. Pour that sauce over your pasta and cauliflower. Don’t be shy. If it looks too thick, loosen it with a splash of that pasta water you saved.
7. Now, for the topping. Blitz the bread or smash it in a tea towel with a rolling pin. Add the garlic, finely grated, and herbs if you’re in the mood. Drizzle with oil. Mix it all together with your hands—feels better that way. Scatter it across the top. Extra cheese on top? Why not.
8. Bake for half an hour. You’ll know it’s ready. It bubbles. It smells nostalgic. Like winter kitchens and someone humming near the stove.

Why I Love This Recipe

This dish, It feels like someone giving you a hug when you didn’t ask but kind of needed it. I made it because I had half a cauliflower and zero inspiration. And then it turned into this thing we scraped the dish for. My youngest asked for seconds, which—well, that never happens when there’s veg involved.

Recipe Tips

• Pasta: undercook it. The oven will finish the job. – Sauce: don’t rush the blending. Lumps are sad.
• Topping: always. It’s not optional.
• No gluten: Use GF pasta, GF flour, GF bread. It still works.
• Shortcuts: Swap in broccoli. Or onions instead of leeks. Use Dijon if that’s what you’ve got. No one’s judging.

How To Store This Jamie Oliver Cauliflower Macaroni Cheese

• At Room Temperature Let it cool a bit. Then move fast. Two hours max on the counter.
• In the Fridge Tupperware or wrap it well in the dish. It’ll keep for three days, easy.
• In the Freezer Cool it. Portion it. Label it. Three months is your window. Don’t forget it’s in there.

Reheating

• Oven: 180°C, covered with foil. 25 minutes or so.
• Microwave: High, 2–3 minutes per portion. Stir halfway.
• Stovetop: Low heat, splash of milk, stir it through. Gentle.

Let’s Answer a Few Questions!

Can I Use Different Types Of Cheese?
Oh, for sure. Use the scraps hiding in your fridge. Some cheddar, a bit of feta, even blue cheese if you’re bold.

Do I Need To Use Fennel In The Recipe?
Nope. Skip it. Not everyone loves that aniseed thing. Add extra celery or a small onion if you want.

How Do I Know When The Pasta Is Cooked Enough?
Taste it. It should fight back a little. Not mush. Never mush.

Can I Prepare This Dish In Advance?
Absolutely. Make it the night before, cover it, and stash it in the fridge. Bake the next day. Just give it 10 extra minutes.

Nutrition Facts (per serving)

• Calories: around 477
• Carbs: 75.6g
• Protein: 21.8g
• Fat: 11.6g
• Sugar: 9.8g
• Fibre: 5.8g

Try More Recipes:

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