This easy and delicious vegetarian mac and cauliflower cheese from Jamie Oliver is a creamy and comforting meal. Perfect for a quick dinner, it combines pasta, cauliflower, and a rich cheese sauce. You can easily adjust with your favorite cheese or herbs for a personal twist. A simple, hearty dish everyone will love!
Ingredients Needed
- 1 head of cauliflower (800g / 1.8lbs)
- 250g (9oz) dried macaroni
- 2 cloves of garlic
- 2 spring onions
- ½ a bunch (10g / 0.35oz) of fresh thyme
- 30g (2 tbsp) unsalted butter
- Olive oil
- 1 whole nutmeg, for grating
- 50g (½ cup) plain flour
- 800ml (3 ⅓ cups) semi-skimmed milk
- 1 teaspoon English mustard
- 200g (7oz) red Leicester cheese
How To Make Vegetarian Mac And Cauliflower Cheese
- Preheat the Oven: Preheat the oven to 180°C/350°F/gas 4.
- Cook the Cauliflower and Macaroni: Remove any outer leaves from the cauliflower. Cook the whole cauliflower in boiling water for 5 minutes, then add the macaroni and cook for another 5 minutes. Drain and steam dry.
- Sauté the Aromatics: Peel and finely slice the garlic, trim and finely slice the spring onions, and strip the thyme leaves. Heat 1 tablespoon of olive oil and the butter in a large non-stick frying pan. Add the garlic, spring onions, and thyme, and cook for a few minutes until softened. Grate in half the nutmeg.
- Make the Sauce: Stir in the flour and cook for 2 minutes. Gradually add the milk while stirring continuously. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until it thickens.
- Add Mustard and Cheese: Remove the pan from the heat, add the mustard, and coarsely grate in the cheese. Stir until fully combined.
- Prepare the Cauliflower: Remove the stalk and leaves from the cauliflower, finely chop them, and place in a 25cm (10-inch) round ovenproof dish. Sit the whole cauliflower on top.
- Assemble the Dish: Spoon the cooked pasta around the cauliflower, then pour the cheese sauce all over the top, gently mixing to coat the pasta.
- Bake: Bake for 30 minutes or until golden and bubbling.
Recipe Tips
- Don’t Overcook the Cauliflower: Cook the cauliflower just until tender to avoid it becoming too soft. It should hold its shape when placed in the dish.
- Grate the Cheese Finely: Grating the cheese helps it melt more evenly into the sauce for a smoother texture.
- Don’t Skip Steaming the Pasta Dry: After draining the pasta and cauliflower, let them steam dry to prevent excess water from making your cheese sauce watery.
- Bake Until Golden: Make sure to bake the dish until the top is golden and bubbling for that crispy, cheesy finish!
How To Store And Reheat Leftovers?
- Refrigerate: Allow the leftover mac and cauliflower cheese to cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Let the dish cool completely before transferring to an airtight, freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Cover the dish with foil and bake for 20-25 minutes, or until heated through. Remove the foil for the last 5 minutes to allow the top to crisp up.
Nutrition Facts
Serving Size:: 1 serving (approximately 1 cup / 113g)
- Calories: 307
- Total Fat: 16g
- Saturated Fat: 7.7g
- Total Carbohydrate: 33.3g
- Dietary Fiber: 3g
- Sugars: 3.8g
- Protein: 13.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Cauliflower Cheese Spaghetti
- Jamie Oliver Vegetarian Roasted Cauliflower
- Jamie Oliver Vegetarian Cauliflower Caponata
- Jamie Oliver Vegetarian Cauliflower Curry
Jamie Oliver Vegetarian Mac And Cauliflower Cheese
Description
This easy and delicious vegetarian mac and cauliflower cheese from Jamie Oliver is a creamy and comforting meal. Perfect for a quick dinner, it combines pasta, cauliflower, and a rich cheese sauce. You can easily adjust with your favorite cheese or herbs for a personal twist. A simple, hearty dish everyone will love!
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 180°C/350°F/gas 4.
- Cook the Cauliflower and Macaroni: Remove any outer leaves from the cauliflower. Cook the whole cauliflower in boiling water for 5 minutes, then add the macaroni and cook for another 5 minutes. Drain and steam dry.
- Sauté the Aromatics: Peel and finely slice the garlic, trim and finely slice the spring onions, and strip the thyme leaves. Heat 1 tablespoon of olive oil and the butter in a large non-stick frying pan. Add the garlic, spring onions, and thyme, and cook for a few minutes until softened. Grate in half the nutmeg.
- Make the Sauce: Stir in the flour and cook for 2 minutes. Gradually add the milk while stirring continuously. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until it thickens.
- Add Mustard and Cheese: Remove the pan from the heat, add the mustard, and coarsely grate in the cheese. Stir until fully combined.
- Prepare the Cauliflower: Remove the stalk and leaves from the cauliflower, finely chop them, and place in a 25cm (10-inch) round ovenproof dish. Sit the whole cauliflower on top.
- Assemble the Dish: Spoon the cooked pasta around the cauliflower, then pour the cheese sauce all over the top, gently mixing to coat the pasta.
- Bake: Bake for 30 minutes or until golden and bubbling.
Notes
- Don’t Overcook the Cauliflower: Cook the cauliflower just until tender to avoid it becoming too soft. It should hold its shape when placed in the dish.
- Grate the Cheese Finely: Grating the cheese helps it melt more evenly into the sauce for a smoother texture.
- Don’t Skip Steaming the Pasta Dry: After draining the pasta and cauliflower, let them steam dry to prevent excess water from making your cheese sauce watery.
- Bake Until Golden: Make sure to bake the dish until the top is golden and bubbling for that crispy, cheesy finish!
Jamie Oliver Vegetarian Mac And Cauliflower Cheese