JAMIE OLIVER MAC AND CHEESE VEG 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

VEGAN MAC AND CHEESE RECIPE | JAMIE OLIVER PASTA RECIPES



Vegan mac and cheese recipe | Jamie Oliver pasta recipes image

This cheat’s vegan mac and cheese is just like the real thing – proper comfort food.

Total Time 40 minutes

Yield 6

Number Of Ingredients 14

350 g dried macaroni
sea salt
freshly ground black pepper
1 onion
1 litre unsweetened organic soya milk
100 g dairy-free margarine
85 g plain flour
1 heaped teaspoon English mustard
1½ tablespoons nutritional yeast flakes
50 g vegan cheese optional (available from specialist stores)
5 cloves of garlic
½ a bunch of fresh thyme
olive oil
40 g fresh breadcrumbs

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4. Cook the macaroni according to the packet instructions in a large pan of salted boiling water.
    2. Meanwhile, peel and halve the onion, then place in a small pan over a medium heat with the milk. Slowly bring to the boil, then remove from the heat.
    3. Pick out and discard the onion, then set aside. Melt the margarine in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste – this is the roux.
    4. Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil, then simmer for around 10 minutes, or until thickened.
    5. Stir in the mustard and nutritional yeast flakes, grate and stir in the vegan cheese (if using), then season to taste with salt and pepper.
    6. Drain and add the macaroni to the sauce, then toss to coat. Transfer the mixture to an ovenproof baking dish (roughly 20cm x 30cm), then set aside.
    7. Peel and finely slice the garlic, then pick the thyme leaves, discarding the stalks. Add to a medium pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined and roughly chopped, then sprinkle over the pasta.
    8. Place the dish in the hot oven for 20 to 25 minutes, or until golden and bubbling. Leave to stand for around 5 minutes, then serve with seasonal greens.

Nutrition Facts : Calories 453 calories, FatContent 16.9 g fat, SaturatedFatContent 3.1 g saturated fat, ProteinContent 16.6 g protein, CarbohydrateContent 61.9 g carbohydrate, SugarContent 2.3 g sugar, SodiumContent 0.7 g salt, FiberContent 3.8 g fibre

More about "jamie oliver mac and cheese veg recipes"

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.
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