Jamie Oliver’s mac and cheese recipe will surprise everyone this Thanksgiving

The View panel enjoys Thanksgiving appetisers

Thanksgiving Day is finally here and a good roast turkey dinner wouldn’t be complete without a delicious variety of sides.

Jamie Oliver has shared on his website a recipe for a “killer” mac and cheese that will win over everyone’s hearts and be the centre of attention.

This is a straightforward recipe that serves around eight people and will cook in just one hour.

Jamie put his own spin on this dish by “lightening it” with sweet tomatoes and adding some crunch with delicious breadcrumbs.

Read more: Nine in 10 Brits have experienced a Christmas mishap – like smashing a bauble

How to make Jamie Oliver’s mac and cheese


  • 10 cloves of garlic
  • 45g butter
  • 3 heaped tablespoons plain flour
  • 6 bay leaves
  • 1 litre semi-skimmed milk
  • 600g dried macaroni
  • 8 tomatoes
  • 150g Cheddar cheese
  • 100g Parmesan cheese
  • a few sprigs of fresh thyme
  • 2 splashes of Worcestershire sauce (optional)
  • 1 whole nutmeg, for grating (optional)
  • 3 big handfuls of fresh breadcrumbs
  • olive oil

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Peel and finely slice the garlic while you bring a large pan of salted water to a boil.

Meanwhile, in a large ovenproof saucepan, melt butter over low heat, and add flour and increase the heat to medium, stirring constantly until you achieve a paste (roux).

Add all the sliced garlic to the roux, stirring until the garlic is golden and sticky. Add bay leaves and gradually whisk in the milk to create a smooth sauce.

Bring it to a boil, then let it simmer on low heat, stirring occasionally, and in the meantime preheat your oven to 220°C/425°F/gas 7.

Cook the pasta in boiling salted water according to the package instructions, and while the pasta cooks, season the chopped tomatoes with sea salt and black pepper. Grate the Cheddar and Parmesan.

Drain the pasta and add it to the sauce. Stir in the grated cheese, chopped tomatoes, and half of the thyme leaves. Add Worcestershire sauce and a grating or two of nutmeg to taste. Adjust the seasoning.

If your saucepan is ovenproof, leave everything in it; otherwise, transfer the mixture to a deep earthenware dish to bake in the preheated oven for 30 minutes or until golden and crispy.

While it bakes, make crispy breadcrumbs by cooking them with the remaining thyme leaves in a pan with olive oil over medium heat until crunchy and golden. Transfer to a bowl and garnish with crispy breadcrumbs for a nice finishing touch.

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