Mac & Cheese: The Ramsay Recipe by Tasty (2024)

FAQs

How does Gordon Ramsay make the best mac and cheese? ›

Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

COOKED ENRICHED MACARONI PRODUCT (WATER, SEMOLINA [MILLED WHEAT, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID]), WATER, CHEDDAR CLUB CHEESE (CHEDDAR CHEESE [CULTURED PASTEURIZED MILK, SALT, ENZYMES], WATER, SALT, ANNATTO [COLOR]), CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES ...

If your mac and cheese tastes bland, it's either because it's under-seasoned, you didn't use flavorful cheese, or you didn't use enough cheese. Try adding a little more salt first, because that might fix it.

There are a few different ways to keep your macaroni and cheese moist, from adding a solid layer of shredded cheese on top to holding back on the cream when making your sauce.

For baked mac and cheese, I'll generally cook the pasta for about five minutes in boiling, salted water, before I mix in the cheese sauce and bake. It will absorb all that creamy goodness and fully cook in the oven. It will never be al dente, but it definitely should not be mushy, either.

Recipe Notes

Note 1: Milk: The evaporated milk lends a really nice flavor and creaminess, it's the "secret" to this mac and cheese! It also thickens faster since it's not straight from the fridge and cold. If you'd prefer to not use evaporated milk, whole milk or 2% works (whole is best).

But if you like a casserole texture, the eggs would help hold it together. I have before, yes. It gives it more of a baked casserole taste/texture, which I really like. Yes, I have used a recipe that called for eggs in the mac & cheese.

Why is my homemade mac and cheese not creamy? ›

Cook your noodles in milk instead of water

Cooking your noodles in milk instead of water makes your resulting mac and cheese creamier. According to The Kitchn, cooking your noodles in milk instead of water makes the sauce creamy before you even add the cheese sauce.

Sure, Americans love their mac and cheese. But not as much as Canadians. In fact, Canadians love macaroni and cheese, and they love it more than anyone else in the world and consume the most macaroni and cheese per capita!

Use the Oven to Reheat

Zentner says the oven is great for reheating large batches of mac and cheese. He also notes that this method works best for recipes that are baked, rather than stirred. Break up any clumps of the leftovers in a mixing bowl and add one tablespoon of milk per cup of macaroni and cheese.

Ramsay previously said if he could choose his last meal on Earth, it would be beef Wellington. Ramsay is a huge fan of the British dish, and many regard his own recipe as his greatest of all.