Growing up, mac and cheese was always a comfort food for me. It was the dish I craved on rainy days, sick days, and even celebratory ones. But it wasn’t until I stumbled upon Jamie Oliver’s killer mac ‘n’ cheese that I realized just how elevated this humble dish could become.
I remember the first time I made it. I was living alone, trying to cook more meals from scratch, and I came across Jamie’s version in a cookbook. It sounded bolder and more flavorful than any mac and cheese I had ever made. With crispy breadcrumbs, sharp cheese, and a creamy sauce that coats every bite, it felt like the grown-up version of a childhood classic.
The smell alone had me hooked. And once I tasted it, I knew I’d found something special. Over time, I’ve made this recipe more times than I can count. It’s my go-to when friends come over, and it never fails to impress. Even my family, who are tough critics when it comes to food, have asked me for the recipe.
This post is all about Jamie Oliver’s killer mac ‘n’ cheese. I’ll share what makes it different, why it’s worth trying, and how to get it just right. I’ll also go over ingredients, detailed steps, some of my personal tips, and ideas for switching it up if you’re feeling adventurous. Whether you’re cooking it for a weeknight dinner or bringing it to a potluck, this recipe delivers comfort, richness, and that irresistible crispy topping every time.
What is Jamie Oliver’s Killer Mac ‘n’ Cheese?
Jamie Oliver’s killer mac ‘n’ cheese is his elevated take on the traditional macaroni and cheese. It combines classic elements like elbow pasta and a creamy cheese sauce with bold additions like garlic, thyme, nutmeg, and a golden breadcrumb topping. What makes it stand out is how the flavors are layered, and how the crispy topping provides contrast to the creamy pasta underneath.
This isn’t the plain mac and cheese from a box. It’s a flavorful, cheesy bake that feels indulgent without being overly complicated. The use of strong cheddar, along with a bit of Parmesan and optional mustard, gives it depth and tang, while the topping adds that satisfying crunch that makes each bite more enjoyable.
Why You Should Try This Recipe
There’s something timeless about mac and cheese, and Jamie Oliver’s version takes everything that’s good about the original and makes it even better. If you love comfort food, this recipe delivers big time. It’s rich, cheesy, crispy on top, and full of flavor from herbs and spices that elevate the dish without overpowering it.
Another reason I keep coming back to this recipe is how versatile it is. You can serve it as a side dish or let it shine as a main course. You can keep it traditional or experiment with add-ins like bacon, roasted veggies, or even a bit of heat from chili flakes.
Best of all, it’s made with real ingredients and comes together pretty easily, especially if you prep your components in advance.
Ingredients Needed to Make Jamie Oliver’s Killer Mac ‘n’ Cheese
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500 grams elbow macaroni or other short pasta
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50 grams unsalted butter
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3 tablespoons plain flour
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1 liter milk (whole milk is best)
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2 cloves garlic, peeled and minced
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1 teaspoon Dijon mustard (optional but recommended)
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1/4 teaspoon ground nutmeg
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A few sprigs of fresh thyme (or 1/2 teaspoon dried)
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150 grams strong mature cheddar cheese, grated
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50 grams Parmesan cheese, grated
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Salt and black pepper to taste
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2 slices of bread for breadcrumbs (or 1 cup store-bought)
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Olive oil for drizzling
Instruction to Make Jamie Oliver’s Killer Mac ‘n’ Cheese
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Preheat the oven to 200°C (400°F). Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. It should still have a bit of bite, since it will cook more in the oven. Drain and set aside.
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Make the cheese sauce. In a large saucepan, melt the butter over medium heat. Add the flour and stir continuously for about 2 minutes to make a roux. Slowly pour in the milk, whisking constantly to avoid lumps. Cook the sauce for 5 to 8 minutes until thick and creamy.
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Add flavor. Stir in the garlic, mustard, nutmeg, and thyme. Let it simmer for another 2 minutes, then add the grated cheddar and half the Parmesan. Stir until the cheese melts into the sauce. Season with salt and pepper to taste.
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Combine pasta and sauce. Pour the cooked pasta into the sauce and mix well so every piece is coated.
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Prepare the breadcrumb topping. Blitz the bread in a food processor until you have coarse crumbs. Mix them with a little olive oil and the remaining Parmesan.
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Assemble the dish. Pour the cheesy pasta into a large baking dish. Scatter the breadcrumb mixture evenly over the top.
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Bake for 20 to 25 minutes until the top is golden and crispy and the sauce is bubbling at the edges.
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Serve hot with your favorite sides or a fresh salad.
Jamie Oliver's Killer Mac 'n' Cheese
Ingredients
- 500 grams elbow macaroni or other short pasta
- 50 grams unsalted butter
- 3 tablespoons plain flour
- 1 liter milk whole milk is best
- 2 cloves garlic peeled and minced
- 1 teaspoon Dijon mustard optional but recommended
- 1/4 teaspoon ground nutmeg
- A few sprigs of fresh thyme or 1/2 teaspoon dried
- 150 grams strong mature cheddar cheese grated
- 50 grams Parmesan cheese grated
- Salt and black pepper to taste
- 2 slices of bread for breadcrumbs or 1 cup store-bought
- Olive oil for drizzling
Instructions
- Preheat the oven to 200°C (400°F). Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. It should still have a bit of bite, since it will cook more in the oven. Drain and set aside.
- Make the cheese sauce. In a large saucepan, melt the butter over medium heat. Add the flour and stir continuously for about 2 minutes to make a roux. Slowly pour in the milk, whisking constantly to avoid lumps. Cook the sauce for 5 to 8 minutes until thick and creamy.
- Add flavor. Stir in the garlic, mustard, nutmeg, and thyme. Let it simmer for another 2 minutes, then add the grated cheddar and half the Parmesan. Stir until the cheese melts into the sauce. Season with salt and pepper to taste.
- Combine pasta and sauce. Pour the cooked pasta into the sauce and mix well so every piece is coated.
- Prepare the breadcrumb topping. Blitz the bread in a food processor until you have coarse crumbs. Mix them with a little olive oil and the remaining Parmesan.
- Assemble the dish. Pour the cheesy pasta into a large baking dish. Scatter the breadcrumb mixture evenly over the top.
- Bake for 20 to 25 minutes until the top is golden and crispy and the sauce is bubbling at the edges.
- Serve hot with your favorite sides or a fresh salad.
Notes
Nutritional Value
Approximate values per serving (based on 6 servings):- Calories: 520
- Protein: 22g
- Fat: 25g
- Carbohydrates: 48g
- Fiber: 2g
- Sugar: 6g
- Sodium: 480mg
What Goes Well with Jamie Oliver’s Killer Mac ‘n’ Cheese
This dish pairs really well with simple green salads, garlic bread, or roasted vegetables like broccoli or Brussels sprouts. I also enjoy serving it alongside grilled chicken or pan-seared mushrooms for a more filling meal. A touch of hot sauce or a dollop of tomato relish on the side can add a nice kick too.
My Tips to Make the Best Jamie Oliver’s Killer Mac ‘n’ Cheese
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Use strong cheddar for the best flavor. Mild cheese won’t give you the same depth.
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Don’t overcook the pasta. Keep it slightly firm so it doesn’t turn mushy when baked.
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Let the sauce simmer until it’s thick enough to coat the back of a spoon.
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Add fresh herbs like thyme or parsley for brightness.
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Use homemade breadcrumbs if possible. They give a better crunch than store-bought.
Easy Variations of Jamie Oliver’s Killer Mac ‘n’ Cheese
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Add crispy bacon or pancetta for a smoky twist.
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Mix in roasted butternut squash or caramelized onions for sweetness.
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Stir in chopped spinach or kale for some greens.
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Use a mix of cheeses like mozzarella, Gruyère, or blue cheese for a different flavor profile.
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Top with sliced tomatoes before baking for a slightly tangy finish.
Best Way to Store Jamie Oliver’s Killer Mac ‘n’ Cheese
Let any leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, place a portion in the oven or microwave until warmed through. If using the oven, cover with foil to prevent the top from drying out. This dish also freezes well. Just wrap tightly and store for up to 2 months. Thaw overnight before reheating.
Nutritional Value
Approximate values per serving (based on 6 servings):
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Calories: 520
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Protein: 22g
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Fat: 25g
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Carbohydrates: 48g
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Fiber: 2g
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Sugar: 6g
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Sodium: 480mg
These numbers may vary slightly depending on cheese type and portion size.
FAQs
Can I make it ahead of time?
Yes. You can assemble the dish ahead and keep it in the fridge. Just bake it when ready to serve.
What if I don’t have Dijon mustard?
You can skip it or use English mustard or a tiny bit of mustard powder.
Can I use gluten-free pasta and flour?
Yes. The sauce works with gluten-free flour blends, and most short gluten-free pastas bake well.
How do I make it less rich?
Use low-fat milk and reduce the cheese slightly. You can also add more vegetables to lighten it up.
Can I make it spicy?
Absolutely. Add chili flakes to the cheese sauce or mix some into the breadcrumb topping.
Conclusion
There’s something incredibly nostalgic about mac and cheese, but Jamie Oliver’s killer version has taken it to a whole new level for me. This isn’t just a meal I throw together on a lazy night. It’s a dish I actually plan for, look forward to, and share proudly with the people I care about.
The first time I made this, I was simply looking for something comforting. What I ended up with was a dish that brought joy to my table and stayed in my memory. Since then, I’ve made it during holidays, rainy evenings, and even just because. It always gets compliments. It always gets devoured.
What makes this mac and cheese truly killer is how it balances rich creaminess with bold flavor and that satisfying crunch on top. It’s the kind of recipe that feels familiar and indulgent, yet grown-up and refined at the same time. I love how flexible it is too. You can dress it up or keep it simple. You can make it for kids or tweak it for a more adventurous crowd.
I’ve tried other mac and cheese recipes, but I always come back to this one. It just works. Every time. If you’ve never made mac and cheese from scratch, this is the perfect place to start. And if you already have a favorite version, this one might just give it a run for its money.
Give it a try, make it your own, and don’t forget to enjoy those golden, cheesy bites while they’re hot. This recipe is a keeper, and I hope it becomes a favorite in your kitchen too.
