a killer mac 'n' cheese

I'm actually amazed at all the confusion over the definition of vegetarian and vegan! <br /> <br /> It's simple! Vegan: No animal ANYthing<br /> Veg: No meat (nothing with eyes)<br /> <br /> Jamie's recipe IS vegetarian!!! Vegetarians EAT cheese and there are vegetarian options for even worcestershire sauce!! <br /> <br /> Tra laaaaaaaaaa!!!! Jamie, you are WONDERFUL!!!

great veggie parmasan is available from borough market for u london dwellers ... also holland and barratt sell a vegan worcestershire sauce for those of you that feel this needs the extra zing!)<br /> <br /> Also anyone that thinks vegetarians eat Chicken or Fish is very very mistaken about what vegetarian means!!

I found this recipe brilliant, I've been an Italian chef for many years now and I really enjoy Italian recipes that take the modern day perversions back to the originals. I found this easy to cook and the garlic works amazingly well against the roux. <br /> As for the breadcrumbs, people should consider this as an alternative to parmesan, I put these on everything I feel needs a bit of something extra, fried with some dried chili flakes and tried thyme. Try these on an eggplant ragu, it will blow your mind!

This recipe needs to be nuked from orbit. Thanks to 'caramelized garlic roux' the sauce is a) brown and b) incredibly garlicy which has no place in any sensible mac and cheese. I consider myself a reasonably competent cook and this turned into a catastrophe. In short, keep mac and cheese simple like it should be and avoid this recipe like a packet of turkey twizzlers.

looks good, but clerly shouldn't be in the vegetarian section!

Some branches of Tesco sell vegetarian Parmesan - its not that difficult to find!

Uh, he does list the wsauce as OPTIONAL, people. That means that vegetarians obviously don't have to put it in, but he's sayin' that it's nice to add if a non-veg wants it. I certainly didn't know about parmesan not being vegetarian, though...<br /> <br /> @Amanda--At least where I live, a lot of 'vegetarians' are the type who eat fish (and yes, some even chicken). They say they're vegetarian because they either a) don't know that they're actually pescatarian, or b) they realize that virtually no one else knows that word. So, while technically not being the real definition of vegetarian, that use of it has been so adopted into everyday language that it may as well be. And honestly, the way you worded that last sentence of yours makes you sound really self-centred; it's not like he's your bff from high school and is throwing a dinner party that you're invited to--he runs a /restaurant/. Get over it.

I believe you can find Parmesan cheese made without animal rennet now, although it's not the norm -- or you can sub the Parm with a different cheese.

- You can get vegetarian worcestershire sauce<br /> - A vegetarian does not eat any meat or anything from the slaughter of animals - people that claim to be vegetarians and still eat chicken or fish obviously don't know the meaning of the word vegetarian..<br /> - Somebody that eats fish but no actual meat is a Pescatarian!<br /> - Lastly, I think it should be up to the individual using the recipe to check if the ingredients are suitable for them

@Donovan. Vegetarians do NOT eat anything that is the by-product of slaughter i.e. the fish and chicken you seem to think they do. Parmesan cheese contains animal rennet and Worcester sauce contains anchovies - neither vegetarian. Not that I am surprised, I tried eating at a Jamie Oliver restaurant once and found he doesn't seem to realize vegetarians exist. I thought the tide has turned when I saw this recipe was listed as vegetarian but once again I am disappointed in Jamie Oliver.

You can get veggie Worcester Sauce

Dale - you're quite right, Worcestershire sauce isn't vegetarian either! Good spot.

another great recipe from my favorite naked chef and im still confused why the big deal about vegetarian cheese hes not a vegetarian chef thank goodness or vegan chef (is there such thing ? those people dont eat anything)

Vegans irritate me. <br /> Loved the recipe. I think it could use a bit more cheese but that's probably just my pasty American butt talking. Instead of fresh breadcrumbs, I used panko. They add a nice crunch. The tomatoes are a savory note. Delicious. Made a half recipe last night, gone by this afternoon.

With all the above discussion about the suitability of parmesan as a none vegetarian cheese I am quite surprised not to have seen anyone comment with regards to the use of worcestershire sauce

> Why dont you give the U.S. equivalent measurements in your recipes?<br /> Because the US is not the center of the universe and the rest of the planet uses SI units.<br /> 45 grams happens to be about 1.5 ounces.<br />

actually yes, this is a platform for debate - if a renowned chef still thinks that parmesan is a vegetarian cheese then it's a sad indictment for the profession. Yes, vegetarians do eat cheese - vegans don't eat cheese.

Very disappointed to see that Jamie is suggesting people should use Parmesan in vegetarian recipes - it isn't a vegetarian cheese! There are alternatives available. It's sad because there are many vegetarians who are being misled into thinking that they are being catered for! Sort it out Jamie.

@Lesley @gmom10: Cheese forms part of a vegetarian diet (as per the persons preference). A vegan is on the furthest end of the vegetarian scale. Vegans do not eat meat, fish, dairy, honey or any product that has been made or refined in a factory. Vegans only eat plant based food from their own gardens (which they themselves have blessed). Many people are misinformed on these matters as well as the fact that there are 5 different types of vegetarians. But this is not a platform for debate - JAMIE, YOU ROCK! Thanks for another dish from your abuntantly creative mind...

Vegetarians eat cheese, fish, chicken, eggs... Vegans do not. Vegetarians pretty much just don't eat red meat.

@ Lesley # 1....isn't cheese o.k. for vegetarian , but NOT vegan??

Can somebody please remove parmesan from the vegetarian recipes? IT IS NOT VEGETARIAN and its use means calling recipes that contain it MISLEADING. Thank you.

this was great

This dish wasn't mind blowing, but it was easy to make. I liked the addition of the breadcrumbs for texture. I would potentially make this again, but not necessarily in a hurry.

Here's my secret to very good mac and cheese.<br /> I boil my water and add 1 1/2 cups macaroni noodles.<br /> when macaroni is near ready I saute 1/8 cup onion, 1/4 bell pepper or Anaheim chili or both, about 2 tbs finely chopped jalapeno, and 1 tbs minced garlic in about 3 tbs margarine.<br /> At this point I slice 6 slices of American cheese into small squares.<br /> <br /> When macaroni is tender / easily cut with a fork, I drain it and put it back in the pan. I add 3 tbs of margarine and a splash of whole vitamin d milk (less than 1/8 cup) and mix in cheese slowly, stirring it in and making sure it melts. I then add the sauteed onion and peppers, and then add black pepper and sea salt to taste.<br /> <br /> There you go, my mac and cheese.

I make one fairly similar which is a hit with friends. I lightly saute sliced mushrooms and red onion until softened, but not coloured, then stir through some torn mozarella for a lovely, creamy and stringy texture.

Made this for my 9 year old's birthday party.40g cheddar, 250g mozzarella - everyone came back for seconds and thirds. Thanks Jamie

This recipe is almost exactly how my mum made it when we were kids (In Australia). The only difference is that she omitted the bay leaves and the garlic (a little used if any) and added a bit of mustard powder. Believe me, the mustard powder makes it amazing!<br /> <br /> A great place to eat mac and cheese in the States is at Beechers Handmade Cheese just opposite Pike Place Markets in Seattle..they use their own cheese and its sooo yummy on a cold day!<br /> <br /> @cythnia, have you ever seen a block of cheese in measured in ounces? <br /> With liquid measurements its easy to work out. 250ml is 1 cup! Easy!

for how many people is this recipe

Please keep in mind that Worcestershire sauce is NOT a vegetarian friendly ingredient... Other than that, awesome recipe! Thx ^_^

mother got your recipe wants to know more about the bay leaf do you cook it in and serve it up? or take out the bay leaf? do you grind it up? leave it whole ? What??? please help.

Sorry, but this recipe just doesn't cut it. The fine cheddar cheese I used got lost in the tomato and conglomeration of seasoning. Better to have made it with mozzarella and ricotta chese and called a modified easy lasagna. It was just something edible rather than a dish that was delicious.

For that extra special romantic dinner, add 3 whole garlic's and 4 onions. It will make your breath smell lovely xx

I made this and I just could not share it because it was that yummy, thanks Jamie! x

I tried this last night and it was fabulous! The key is to add homemade mozzarella cheese

http://www.fourgreensteps.com/community/recipes/52/281

wow,I love garlic.Wouldnt mind if it was a wholoe head of garlic.

10 cloves of garlic???? Are you sure?? That sounds like an awful lot.

Susan, a stick of butter is 1/4 of a pound. 45g is about 1/10th of a pound. So if you're looking for a rough estimate, 45g is a little less than 1/2 a stick of butter.

Hi
I am a real fan and have loved watching your show on food network as well as your appearances on other programs. Love your passion for cooking.
My question is on these conversions. For instance, on this recipe for mac and cheese. It calls for 4 grams of butter, so I pulled up the conversion box and entered the 4 grams. It converted it into something like .000088.....something something pounds. That makes no sense to me. Unfortunately I'm no mathmatician. Can you make it easier for those of us who don't use the metric system?
Thanks alot!

Great recipe, i added a pinch of chili flakes to the dish ! turned our great

Why dont you give the U.S. equivalent measurements in your recipes?

As an American, I would like to say that this is indeed a yummy recipe! And I must respond to the previous post! Mr. Oliver didn't say that when it's done in the US it's really horrible as a blanket statement. I think he intended to convey that when it's served in a grocery convenience bar it *is* horrible. Indeed. However, households all over my country make it WONDERFULLY and vary the cheeses in amazing ways (using domestic cheeses and lovely cheeses from all over the world)! Sure, there are quick and unpleasant versions out there, but that can be said for any and all dishes from anywhere. There are restaurants devoted to all manner of variations on Mac 'n' Cheese here and well worth a visit! Don't worry--we know how to do our dishes the right way...and I think any American would agree that yours and Mr. Oliver's would fit right in here!