Here we have yet another recipe from Jamie Oliver's latest cook book Jamie's Food Revolution. Oliver's mac & cheese recipe calls for blending sour cream or creme fraîche with the cheese blend in a heat-proof bowl atop the boiling pot of macaroni and cauliflower -- essentially creating a double boiler. The resultant sauce is smooth, tangy a cinch to blend and incredibly easy to clean up after.
A few minutes under the broiler brings forth a savory top crunch, quite pleasing in combination with the added snap of blanched cauliflower. A small amount of reserved pasta cooking water keeps things moist under the broiler's high heat, and any leftovers are even more flavorful the next day.
Now i have had mac and cheese before and of course I've enjoyed cauliflower and cheese as well. But all three together? Who'd have 'thunk' of it?
Essentially this ia a recipe for macaroni and cheese that is far more healthy because of the hidden bits of cooked cauliflower - making this a perfect dish for kids who are prone to anti-vegetable tantrums. The smart child would spot a bit or broccoli a mile away, the cauliflower just blends in.
We big kids quite enjoyed this. In fact, we enjoyed it so much that Paul has eaten it 5 times in the past week (dinners, lunches, and snacks). This is unheard of from the boy who scrunches up his nose at the prospect of the same dish two days in a row.
Keep all the kids in your family happy and bake this up soon!
Macaroni and Cauliflower Cheese Bake
1/2 head of cauliflower
8 ounces cheddar cheese
4 ounces parmesan cheese
a small bunch of Italian parsley, chopped
sea salt
1 lb dried macaroni (elbows)
1 cup sour cream or creame fraicheRemove the outer green leaves from the cauliflower and discard. Slice the end off the cauliflower stalk and cut the head into small florets. Halve the thick stalk lengthways, then slice thinly.
Grate the Cheddar and Parmesan into a large heatproof bowl.
Bring a large pan of salted water to a boil. Add the macaroni and all your cauliflower and cook according to the macaroni package instructions.
Place the bowl of cheese over the saucepan and add the crème fraiche. Carefully stir every so often until the cheese is smooth and melted. If the water boils up beneath the bowl, just turn the heat down slightly. Add all the chopped parsley to the melted cheese and season with a pinch of salt and pepper.
Carefully remove the bowl of cheese using a towel or oven gloves and put aside. Drain the macaroni in a colander over a bowl, reserving the cooking water. Return the pasta to the pan, pour in the melted cheese and stir. It should have a lovely, silky consistency, but if it’s too thick for you. add a splash of your cooking water to thin it out a bit.
At this point you can either serve the macaroni as is, or finish it under the broiler to make it crispy and golden on top. To do this, preheat your broiler to a medium to high heat. Add 2/3 cup of the reserved cooking water to the macaroni, stir in, then transfer to a baking dish. Place under the broiler until golden and bubbling.
Divide the pasta between plates or bowls, or place the baking dish in the middle of the table next to a nice green salad and let everyone help themselves.
Sounds like a great recipe! Bill loves mac and cheese AND cauliflower, so guess I should make it for him sometime.
Posted by: nancyhol | February 15, 2010 at 12:18 AM
That sounds like the perfect way to make everyone happy nancy!
Posted by: JDeQ | April 12, 2010 at 05:49 PM
Alternatively - if on budget (oaps or students) cook Cauliflower until knife will go in gently. Cook macaroni separately. Then using a packet (read instructions) make a cheese sauce but adding more grated cheese (strong cheddar's fine)and more milk to make thick sauce. Shake little S & P over your cauli and macaroni then put in oven proof dish and pour over sauce - pop in oven for a few minutes to slightly brown top of sauce.
Posted by: Pamela Lee | January 26, 2011 at 07:10 AM
That would be a good quick variation Pamela Lee - unforunately those packets of mac and cheese contain so many additives and sodium. SIGH
Posted by: JDeQ | January 26, 2011 at 07:41 PM
This isnct.Jamies recipe. the complete recipe requires a crunch crumble topping made from bread crumb and pancetta. Not the only site to miss out this finish. Odd!
Posted by: steven | February 09, 2011 at 05:16 AM
Steven - there must be multiple versions of the recipe out there. You made me curious so I went back and checked - the version in the North American edition of the book has no topping at all. Believe you me, I'd have jumped at a toping of crumbs and pancetta!
Posted by: JDeQ | February 09, 2011 at 09:24 AM
this is not how he done it today's 30 minute cook show can i have the real recipe
Posted by: annette | February 20, 2011 at 12:59 PM
Annette - he did a different recipe on his show. It is similar but had some pancetta of crispy bacon added to the toping which would add a great crunch. I don't think his other recipe is posted anywhere.
Posted by: JDeQ | February 21, 2011 at 07:37 AM
Why it wasn't cheesy enough in 30 minute recipe,
slightly different. includes pancetta and breadcrumbs (with cheese) topping.
Pancetta under grille (# in pan used to bake cauli/macaroni mix), blitz with bread/cheese mix.
add rosemary.
Cook pasta and cauliflower.sea salt water& olive oil: drain (retain pint of water). place in baking tray #, add garlic and more cheddar cheese. creme fresh, salty water from cauli/macaroni and bake under low heat.
Put breadcrumbs/cheese/pancetta mix over the top and bake until golden brown...
Posted by: Colin B | May 06, 2011 at 10:09 AM
Think he made a topping in the processor with 3 slices of good country bread, herbs of choice, 2 garlic cloves, smoked cooked pancetta (looked like 3 rashes grilled) and olive oil all blitzed together to make a crumble like topping. That is what I can remember from the half hours cooking show today. Anyone else agree. He put this on top of his cauli/pasta stuff and browned in oven
Posted by: Anne M | January 29, 2012 at 03:21 PM