![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/5081491.jpg?r=1700751539620\")
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How to make Jamie Oliver’s mac and cheese<\/b><\/h2>\nIngredients<\/h3>\n\n- 10 cloves of garlic<\/li>\n
- 45g butter<\/li>\n
- 3 heaped tablespoons plain flour<\/li>\n
- 6 bay leaves<\/li>\n
- 1 litre semi-skimmed milk<\/li>\n
- 600g dried macaroni<\/li>\n
- 8 tomatoes<\/li>\n
- 150g Cheddar cheese<\/li>\n
- 100g Parmesan cheese<\/li>\n
- a few sprigs of fresh thyme<\/li>\n
- 2 splashes of Worcestershire sauce (optional)<\/li>\n
- 1 whole nutmeg, for grating (optional)<\/li>\n
- 3 big handfuls of fresh breadcrumbs<\/li>\n
- olive oil<\/li>\n<\/ul>\n
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Instructions<\/h2>\n
Peel and finely slice the garlic while you bring a large pan of salted water to a boil.<\/p>\n
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).<\/p>\n
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.<\/p>\n
Bring it to a boil, then let it simmer on low heat, stirring occasionally, and in the meantime preheat your oven to 220\u00b0C\/425\u00b0F\/gas 7.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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- 10 cloves of garlic<\/li>\n
- 45g butter<\/li>\n
- 3 heaped tablespoons plain flour<\/li>\n
- 6 bay leaves<\/li>\n
- 1 litre semi-skimmed milk<\/li>\n
- 600g dried macaroni<\/li>\n
- 8 tomatoes<\/li>\n
- 150g Cheddar cheese<\/li>\n
- 100g Parmesan cheese<\/li>\n
- a few sprigs of fresh thyme<\/li>\n
- 2 splashes of Worcestershire sauce (optional)<\/li>\n
- 1 whole nutmeg, for grating (optional)<\/li>\n
- 3 big handfuls of fresh breadcrumbs<\/li>\n
- olive oil<\/li>\n<\/ul>\n
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Peel and finely slice the garlic while you bring a large pan of salted water to a boil.<\/p>\n
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).<\/p>\n
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.<\/p>\n
Bring it to a boil, then let it simmer on low heat, stirring occasionally, and in the meantime preheat your oven to 220\u00b0C\/425\u00b0F\/gas 7.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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