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A killer mac 'n' cheese from Jamie's America: Easy Twists on Great American Classics, and More by Jamie Oliver

  • bay leaves
  • Parmesan cheese
  • garlic
  • elbow macaroni pasta
  • thyme
  • tomatoes
  • breadcrumbs
  • milk
  • cheddar cheese

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Notes about this recipe

  • Rutabaga on March 03, 2015

    This was a tasty, satisfying mac 'n' cheese recipe, although I did make a few significant changes. One quart of milk seemed far too much for the bechamel, so I used only about 2 1/2 cups. I also added close to a pound of extra sharp cheddar to the sauce - mac 'n' cheese should always be about the cheese above all else! Instead of adding chopped tomatoes, I used a 14 ounce tin of diced tomatoes, along with their juices. I can see how, if your tomatoes were relatively small and not very juicy, you might want to increase the milk a little, but I still feel a full quart might be too much. The addition of sliced garlic to the roux was a good one; I'll definitely do that again. For the crust, I topped the casserole with panko crumbs mixed with grated cheddar, which browned nicely while the dish baked. Tomatoes, too, are a welcome way to change up the dish and cut the richness. The dish served five adults and one three-year-old as a main course, with about one serving left over.

  • melissabazley on September 28, 2011

    Totally delicious...could use any combo of your favourite cheeses. I was too lazy to fry the breadcrumbs off separately, I just threw them on top about 15 minutes into the cooking time and they went golden and crunchy on top. Great week night recipe for the family. Very tasty :)

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