I would say this macaroni and cheese recipe from Jamie Oliver is one of the swear-to-god-ly easy recipe ever invented. No bechamel sauce is needed. Look at the short and clean ingredients list, you only need that few things to come up with a gigantic, delicious and comforting dish.
My previous mac-n-cheese attempts were always dry, not cheesy and most importantly the leftovers did not reheat well.
The cheese and cream melt-together sauce in this recipe completely solves this problem. I didn’t 100% follow the original recipe, I omitted the cauliflower, added mushroom and I used gouda cheese instead of parmesan, and it didn’t taste half-bad.
Ingredients (serves 4 to 6):
1 tablespoon olive oil
2 cups sliced mushroom
1 teaspoon dried herb (thyme, basil or oregano)
1 lb macaroni
1 cup grated cheddar cheese
1/2 cup grated gouda cheese
1 cup cream
salt and pepper to taste
1/4 cup breadcrumb
Heat pan with olive oil. Add mushroom and dried herb. Stir until mushroom is cooked. Set aside.
Bring a large pot of salted water to the boil. Cook macaroni until al dente, not fully cooked. Drain in a colander. Reserve the pasta water.
In a sauce pan, gently melt the cheese with cream. Season with salt and pepper. Stir evenly until smooth.
Preheat oven to 400F.
Transfer macaroni to a greased baking dish, pour in the melted cheese, mushroom and 1/4 cup pasta water. Stir to a silky consistency.
Sprinkle breadcrumb on top.
Grill macaroni on top shelf until golden and bubbling, about 10 minutes.