MAC AND CHEESE VIDEO RECIPES

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CAULIFLOWER MAC 'N' CHEESE | JAMIE OLIVER RECIPES



Cauliflower mac 'n' cheese | Jamie Oliver recipes image

I’ve written this recipe to serve 6, but it’s easy to double up if you want to get into the batch-cooking vibe and get an extra meal or two in the freezer, or if you want to safely drop a dish on a neighbour’s doorstep (just don't forget to back away once you've rung the bell. Social distancing, people!). You can get this prepped in the morning, ready to bake up for lunch or dinner. Happy days.

Total Time 45 minutes

Yield 6

Number Of Ingredients 14

15 g unsalted butter
1 leek
1 stick of celery
½ a bulb of fennel optional
1 small head of cauliflower (600g)
450 g dried pasta
1 tablespoon plain flour
500 ml semi-skimmed milk
1 teaspoon English mustard
100 g mixed cheese such as Cheddar, Parmesan, feta, halloumi
100 g stale bread
2 cloves of garlic
a few sprigs of fresh herbs, such as thyme or oregano optional
olive oil

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Put a large shallow ovenproof casserole pan on a medium heat with the butter.
    3. Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
    4. Break the cauliflower into florets, then cut 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 coloured, stirring regularly.
    5. Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets.
    6. Stir the flour into the veg pan for 30 seconds, then gradually pour in the milk, stirring all the time, followed by 500ml of water. Simmer for 5 minutes, then stir in the mustard and season with sea salt and black pepper.
    7. Let the sauce blip away until thickened while you coarsely grate the cheese.
    8. Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.
    9. Pour over the pasta and cauliflower florets then, if you need to loosen it, add a little reserved pasta water – the sauce will thicken up as it bakes.
    10. Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel). Peel and grate the garlic. Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil.
    11. Scatter the crumbs over the pasta, grating over more cheese, if you’ve got it, then bake for 30 minutes, or until golden and bubbling.

Nutrition Facts : Calories 477 calories, FatContent 11.6 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 21.8 g protein, CarbohydrateContent 75.6 g carbohydrate, SugarContent 9.8 g sugar, SodiumContent 1.1 g salt, FiberContent 5.8 g fibre

GREENS MAC 'N' CHEESE | JAMIE OLIVER VEGETARIAN RECIPES



Greens mac 'n' cheese | Jamie Oliver vegetarian recipes image

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

1 large leek
3 cloves of garlic
400 g purple sprouting or tenderstem broccoli
40 g unsalted butter
½ a bunch of fresh thyme (15g)
2 tablespoons plain flour
1 litre semi-skimmed milk
450 g dried macaroni
30 g Parmesan cheese
150 g mature Cheddar cheese
100 g baby spinach
50 g flaked almonds

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later.
    3. 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.
    4. Stir in the flour, followed slowly by the milk, then simmer for 10 minutes, or until thickened, stirring regularly.
    5. Meanwhile, cook the pasta in a large pan of boiling salted water for 5 minutes, then drain.
    6. 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.
    7. 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.
    8. 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

More about "mac and cheese video recipes"

SKILLET MAC & CHEESE RECIPE: HOW TO MAKE IT
This creamy mac and cheese is so simple it’s almost too easy! Kids always go for the rich cheese flavor, but I’ve never met an adult who didn’t love it just as much. —Ann Bowers, Rockport, Texas
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Dinner
Calories 600 calories per serving
  • Cook pasta according to package directions; drain., Meanwhile, in a large cast-iron or other heavy skillet, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Reduce heat; stir in cheese until melted., Add macaroni; cook and stir until heated through. Top as desired.
See details


CAULIFLOWER MAC 'N' CHEESE | JAMIE OLIVER RECIPES
I’ve written this recipe to serve 6, but it’s easy to double up if you want to get into the batch-cooking vibe and get an extra meal or two in the freezer, or if you want to safely drop a dish on a neighbour’s doorstep (just don't forget to back away once you've rung the bell. Social distancing, people!). You can get this prepped in the morning, ready to bake up for lunch or dinner. Happy days.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 477 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Put a large shallow ovenproof casserole pan on a medium heat with the butter.
    3. Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
    4. Break the cauliflower into florets, then cut 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 coloured, stirring regularly.
    5. Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets.
    6. Stir the flour into the veg pan for 30 seconds, then gradually pour in the milk, stirring all the time, followed by 500ml of water. Simmer for 5 minutes, then stir in the mustard and season with sea salt and black pepper.
    7. Let the sauce blip away until thickened while you coarsely grate the cheese.
    8. Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.
    9. Pour over the pasta and cauliflower florets then, if you need to loosen it, add a little reserved pasta water – the sauce will thicken up as it bakes.
    10. Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel). Peel and grate the garlic. Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil.
    11. Scatter the crumbs over the pasta, grating over more cheese, if you’ve got it, then bake for 30 minutes, or until golden and bubbling.
See details


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!
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 619 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later.
    3. 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.
    4. Stir in the flour, followed slowly by the milk, then simmer for 10 minutes, or until thickened, stirring regularly.
    5. Meanwhile, cook the pasta in a large pan of boiling salted water for 5 minutes, then drain.
    6. 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.
    7. 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.
    8. 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.
See details


SKILLET MAC & CHEESE RECIPE: HOW TO MAKE IT
This creamy mac and cheese is so simple it’s almost too easy! Kids always go for the rich cheese flavor, but I’ve never met an adult who didn’t love it just as much. —Ann Bowers, Rockport, Texas
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Dinner
Calories 600 calories per serving
  • Cook pasta according to package directions; drain., Meanwhile, in a large cast-iron or other heavy skillet, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Reduce heat; stir in cheese until melted., Add macaroni; cook and stir until heated through. Top as desired.
See details


LOBSTER MAC AND CHEESE RECIPE | INA GARTEN | FOOD NETWORK
For an elegant seafood dish, Ina Garten adds tender, buttery lobster and Gruy�re to her Lobster Mac and Cheese recipe from Barefoot Contessa on Food Network.
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 25 minutes
Category main-dish
  • Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
See details


CAULIFLOWER "MAC" AND CHEESE CASSEROLE RECIPE | FOOD NETW…
From foodnetwork.com
Reviews 4.6
Total Time 35 minutes
Category side-dish
Calories 358 calorie per serving
  • Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
See details


SKILLET MAC & CHEESE RECIPE: HOW TO MAKE IT
This creamy mac and cheese is so simple it’s almost too easy! Kids always go for the rich cheese flavor, but I’ve never met an adult who didn’t love it just as much. —Ann Bowers, Rockport, Texas
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Dinner
Calories 600 calories per serving
  • Cook pasta according to package directions; drain., Meanwhile, in a large cast-iron or other heavy skillet, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Reduce heat; stir in cheese until melted., Add macaroni; cook and stir until heated through. Top as desired.
See details


LOBSTER MAC AND CHEESE RECIPE | INA GARTEN | FOOD NETWORK
For an elegant seafood dish, Ina Garten adds tender, buttery lobster and Gruy�re to her Lobster Mac and Cheese recipe from Barefoot Contessa on Food Network.
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 25 minutes
Category main-dish
  • Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
See details


CAULIFLOWER "MAC" AND CHEESE CASSEROLE RECIPE | FOOD NETW…
From foodnetwork.com
Reviews 4.6
Total Time 35 minutes
Category side-dish
Calories 358 calorie per serving
  • Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
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FISH PIE MAC ’N’ CHEESE RECIPE | BBC GOOD FOOD
Combine fish pie with mac 'n' cheese to make this crowd-pleasing dinner. The dish freezes well, so you can make ahead if you like for busy weeknights
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course
Calories 504 calories per serving
  • Heat the oven to 200C/180C fan/gas 6. Tip the pasta into the sauce and add half the fish, stir everything together then tip into a large baking dish. Top with the rest of the fish, pushing it into the pasta a little, then scatter with the remaining cheese. Bake for 30 mins until golden, then serve with salad, if you like. Can be chilled and eaten within three days or frozen for up to a month. Defrost in the fridge, then reheat in a microwave or oven until piping hot.
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EASY ULTRA CREAMY MAC AND CHEESE - INSPIRED TASTE
This is our quick and easy homemade macaroni and cheese recipe. It’s made on the stovetop and does not require any baking. That’s not to say that you could not bake it. We’ve shared how in the recipe below. Thanks to butter, flour, and milk the sauce is like velvet and super creamy. To the sauce, we add a whole pound of cheddar cheese (the sharper, the better) as well as a bit of cream cheese. The cream cheese is optional, but it does add tanginess and even more creaminess.
From inspiredtaste.net
Reviews 4.9
Total Time 30 minutes
Cuisine American
Calories 571 per serving
  • After adding the pasta to the cheese sauce, spoon into a large baking dish, scatter breadcrumbs (optional), and more shredded cheese on top. Bake, uncovered, in a 375-degree Fahrenheit oven until bubbling and browned on top; 25 to 30 minutes.
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HOMEMADE MAC AND CHEESE RECIPE | ALLRECIPES
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THE MAC + CHEESE COOKBOOK: 50 SIMPLE RECIPES FROM HOMER…
A fun and playful cookbook featuring retro, decadent, and kid-friendly mac-and-cheese recipes from the popular Oakland restaurant Homeroom. Macaroni and cheese is one of America’s favorite comfort foods, beloved by kids and adults alike. But there’s no need to rely on prefab mixes—all you need is a handful of kitchen staples, some tasty cheese…
From amazon.com
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CRAB MAC 'N' CHEESE | NIGELLA'S RECIPES | NIGELLA LAWSON
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MAC AND CHEESE WITH CREAM CHEESE + VIDEO | KEVIN IS COOK…
Oct 09, 2020 · My Bacon Mac and Cheese Casserole is a delicious spin on this 3 cheese mac and cheese. The addition of crisp bacon pieces adds a smoky flavor. For something more unique, try my Buffalo Chicken Mac and Cheese Bake. Chopped chicken and a spicy sauce make it a hearty meal, and sour cream and bleu cheese …
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GRANDMA'S SOUTHERN MAC AND CHEESE RECIPE | ALLRECIPES
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