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.

Great mac n' cheese needs one or more cheeses that melt well, and one or more cheeses that bring the flavor. The best melters include monterey jack, fontina, baby swiss, asiago, provolone, mozzarella, and alpine-style. Cheeses for flavor: cheddar, havarti, smoked gouda, gorgonzola, feta and any other of your favorites.

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 ...

Milk: Keeps our cheese sauce super creamy. I use whole milk or reduced-fat milk. Mustard and spices: A combination of Dijon mustard, nutmeg, cayenne pepper, black pepper, and salt makes this macaroni and cheese extra delicious. Cheese: I use white cheddar and parmesan or pecorino cheese.

Dry, crumbly cheeses like feta or cotija are not ideal.

Cayenne, Nutmeg, Black Pepper, and Dry Mustard

Simply add ½ teaspoons of cayenne, black pepper, and dry mustard with a dash of nutmeg to a mixture of 1 egg and 1 cup (0.24 l) of heavy cream. Pour this spice mixture on top of your traditional mac and cheese recipe before baking.

Try adding a little more salt first, because that might fix it. If the problem was the cheese you use doesn't have much flavor, then try adding some other flavors, such has mustard or hot sauce. The next time you make it, try to find some more strongly flavor cheese, or adding more cheese.

Why put mustard in mac and cheese? ›

Mustard Powder: The secret ingredient you should always add to your Mac and cheese. The acidity in the mustard helps cut through the fat. You can find it in the spice section of any major grocery store. Otherwise, swap it for 1/2 to 1 tablespoon of Dijon or yellow mustard to taste or omit 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.

Gordon Ramsay's mac and cheese is a simplified recipe. Just boil pasta in milk and then, add butter, cheese, salt, and pepper to it. Merge all the elements and Gordon Ramsay's mac and cheese will be ready in no time.

By definition, classic macaroni and cheese should be made with, well, macaroni, a style broadly defined as any short, cylindrical extruded pasta. This includes tubes like ziti, penne, rigatoni and, yes, elbows, as well as corkscrew shapes like fusilli.

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.