This isn’t your average boxed mac and cheese. Jamie Oliver’s version levels up the classic comfort dish with sweet, tender leeks and a deeply cheesy béchamel-style sauce. It’s creamy, golden and topped with a crunchy finish that gives you that perfect bite every time.
The leeks are the game changer. They add a mellow onion-like flavor that blends beautifully with the richness of the cheese. You get comfort food but with a little class. It’s like your favorite hoodie… but tailored.
This dish is great for family dinners, potlucks or just a cold evening when all you want is a cheesy carb blanket.
Jamie Oliver Mac And Cheese With Leeks Recipe
Ingredients Needed
Here’s everything you’ll need to make Jamie’s mac and cheese shine:
Pasta
- Macaroni (about 500g) – The classic shape but penne or rigatoni work if you’re in a pinch.
Veggies
- Leeks (2 large ones). Trimmed, cleaned and finely sliced. These bring that soft, savory depth.
Cheese & Dairy
- Mature cheddar (about 150g) – Grated. Stronger cheddar = more flavor.
- Parmesan (a small handful). For that salty punch and topping.
- Milk (around 1 liter) – Full-fat works best for creaminess.
- Plain flour (about 50g)
- Butter (50g)
Optional Extras
- Mustard – A teaspoon of Dijon or English mustard adds zing.
- Nutmeg – A tiny pinch makes the sauce sing.
- Breadcrumbs or stale bread. For that golden crunchy topping.
Equipment Needed
You won’t need anything fancy but having the right tools makes this much smoother:
- Large saucepan (for the pasta)
- Deep frying pan or wide pot (for the leeks and sauce)
- Ovenproof dish (for baking)
- Whisk (for the sauce)
- Colander (to drain pasta)
- Cheese grater
- Knife and chopping board
Bonus: a food processor or blender if you want the topping super fine. but it’s totally optional.
How To Make Jamie Oliver’s Mac And Cheese With Leeks
Alright, let’s get cooking. Here’s how it all comes together:
1. Prep The Leeks
Start by slicing the leeks finely. Rinse them well-they often hide dirt in the layers. Gently cook them in a knob of butter on low heat. You want them soft and sweet, not browned. This takes about 10 minutes.
2. Make The Cheese Sauce
In the same pan, melt more butter. Stir in the flour to form a roux (fancy word for paste). Cook this for a minute or two to get rid of the raw flour taste.
Slowly whisk in the milk. Don’t rush-add it bit by bit and keep whisking until you have a smooth, thick sauce. Once it starts to bubble and thicken, stir in your grated cheddar, Parmesan, mustard and nutmeg. Season with salt and pepper. Stir until the cheese is fully melted and your sauce is silky.
3. Boil The Pasta
While the sauce is doing its thing, cook the macaroni in salted boiling water until it’s just shy of al dente. You don’t want it too soft, since it’ll finish in the oven. Drain it well.
4. Combine And Bake
Mix the pasta with the cheesy leek sauce. Pour everything into a baking dish. Top it off with extra cheese and breadcrumbs (or whizzed-up stale bread). A drizzle of olive oil on top helps it crisp up.
Bake at 200°C (400°F) for about 20-25 minutes or until the top is bubbling and golden.
What I Learnt
Cooking this dish taught me a few solid kitchen lessons:
- Leeks deserve more love. They’re subtle, sweet and bring a soft bite that onions can’t.
- A roux isn’t scary. Once you nail it, you can make creamy sauces for days.
- Undercook your pasta for baked dishes. It finishes cooking in the oven and overcooked pasta is a sad, mushy fate.
- Breadcrumb toppings matter. That contrast between creamy sauce and crispy top is everything. Seriously-don’t skip it.
Recipe Tweaks For Jamie Oliver’s Mac And Cheese With Leeks
Jamie’s take on mac and cheese already has that rustic charm-melty cheese, tender pasta and sweet, sautéed leeks. But if you’re someone who likes to tinker in the kitchen, there are a few ways to dial this up.
1. Switch Up the Cheese
Jamie typically goes for a good melting cheese like cheddar or Gruyère. Want more punch? Swap in a bit of blue cheese or crumbled goat cheese. If you’re after something super gooey, add some mozzarella or Taleggio. Mixing two or three types gives it that complex, rich finish.
2. Add a Crunchy Topping
Breadcrumbs are a go-to. But mix them with a bit of crushed garlic, chopped parsley and olive oil before sprinkling on top. Or go bold: crushed Ritz crackers or even crumbled bacon give it that extra oomph and a crispy golden crown.
3. Make it Smoky or Spicy
Try stirring in a teaspoon of smoked paprika or chipotle chili flakes when you make the roux. It adds warmth and a little heat without overpowering the dish. Chopped, smoky pancetta or chorizo also brings in a meaty depth.
4. Use Different Veggies
Leeks are mild and sweet but if you’re low on them, swap in finely sliced spring onions or even shallots. You can also bulk it up with some wilted spinach, roasted cauliflower or a handful of peas for added color and nutrients.
5. Play with Pasta Shapes
Macaroni works, of course. But pasta shells, cavatappi or fusilli trap more of that creamy sauce in their grooves. You’ll get little pockets of cheesy joy in every bite.
Storage Tips For Leftovers
So you made a big tray. No worries-it stores like a dream if you do it right.
In the Fridge:
Let it cool completely before packing it into an airtight container. Don’t just shove the whole hot dish into the fridge. that invites condensation and a soggy mess later. It’ll keep well for 3 to 4 days.
In the Freezer:
Yes, it freezes-but with a few tips. Freeze it in individual portions so you don’t have to thaw the whole tray. Wrap them well in foil, then pop into a freezer bag or container. Label with the date so it doesn’t get lost in the void. Good for up to 2 months.
Reheating Tips:
Microwave works for small portions. But for the best texture, reheat in the oven at 180°C (350°F) covered in foil. Splash a little milk or cream over the top before baking. it brings back the creaminess. Bake for 20-25 minutes or until piping hot. Uncover for the last 5 minutes if you want to crisp the top again.
What To Eat With Jamie Oliver’s Mac And Cheese With Leeks?
This dish is rich and cheesy, so pairings are all about contrast.
1. Something Fresh:
A crisp green salad cuts through the richness. Go simple: arugula, lemon vinaigrette, maybe a handful of toasted seeds or shavings of radish. That peppery freshness balances everything out.
2. Something Tangy:
Pickles or a quick pickle of red onions work wonders. The acidity lifts the whole plate. Even a spoonful of chutney on the side can add a nice touch.
3. Something Roasted:
Try roasted cherry tomatoes or blistered green beans. Their sweetness and char play nicely with the creamy cheese.
4. Something Meaty (If You Want It):
Grilled sausages, crispy bacon or roast chicken pair beautifully. The leeks already give it a gentle onion flavor, so you don’t need much. just a bit of savory contrast.
5. Something to Sip:
A chilled glass of white wine (like Chardonnay or Sauvignon Blanc) or a crisp lager cuts through the heaviness. For non-alcoholic options, go with sparkling water with lemon or a cold apple cider.
FAQs
Can I Make Jamie Oliver’s Mac And Cheese With Leeks Ahead Of Time?
Yes, you can prepare it a day before, then store it in the fridge. Just bake it when you’re ready to serve.
Can I Use A Different Cheese For Jamie Oliver’s Mac And Cheese With Leeks?
Definitely! You can swap out the cheeses for any favorites like cheddar or gruyere, but the original blend works best for flavor.
How Do I Make This Dish Vegetarian?
The recipe is already vegetarian, just be sure to check your cheese for rennet, or use a rennet-free alternative if needed.