Gordon Ramsay Mac And Cheese Recipe

This Gordon Ramsay Mac And Cheese Recipe was inspired by a meal at a window table in Hell’s Kitchen at Caesars Palace. Located in Las Vegas, Ramsay’s restaurant is designed to resemble his TV set, complete with red and blue kitchens and floor-to-ceiling windows overlooking the Strip.

While Beef Wellington gets most of the attention, the baked macaroni on the menu deserves just as much praise. We ordered it as a side dish, but it was the first thing we finished.

The secret lies in getting the sauce and cheese just right. The roux gives the sauce body and helps keep the fat from separating. Aged, dry Parmesan should be added last, while firm Manchego is best grated using the small holes of a box grater.

Why Some Cooks Skip the Roux and Why I Don’t

Many home cooks melt cheese directly into hot cream without adding flour. They say this keeps the dish gluten-free and preserves the cheese’s clean flavor. Roux advocates, however, argue that starch helps prevent oil from pooling around the edges during baking.

I tested both methods in the same 8-inch dish. After 11 minutes at 400°F, the cream-only version left about 2 tablespoons of yellow oil around the edges, while the roux-based version left only a few drops. For me, flour is the clear winner.

The cream-only method does have its advantages, particularly when it comes to speed and dietary needs. A simple mixture of cheese and cream takes just 4 minutes to prepare. It is the better choice for those who need a gluten-free option or prefer to serve the dish straight from the stovetop.

Ingredients for Gordon Ramsay Mac And Cheese Recipe

8 ounces elbow macaroni: The curved tubes trap sauce in their hollows. Barilla holds its shape in the oven when I pull it 2 minutes before the box time.

Gluten-free elbows work well in place of wheat pasta. They soften faster, so boil them 3 minutes short of the box time.

1 tablespoon kosher salt: Added to the pasta water, it seasons the macaroni from the inside. Diamond Crystal is my pick, since the flakes dissolve fast and measure lightly. Table salt is denser, so use 2 teaspoons instead.

2 tablespoons unsalted butter, plus 1 teaspoon for the dish: Butter carries the flour in the roux and keeps the pasta from sticking to the dish. Kerrygold has less water than most brands, so the roux cooks without spitting.

Salted butter works, but skip the added salt in the sauce until you taste it.

1 tablespoon all-purpose flour: Cooked in the butter, it forms a roux that keeps milk fat from separating in the oven. I use King Arthur and level the spoon with a knife. Extra flour turns the sauce pasty.

A gluten-free 1-to-1 baking blend works in the same amount.

1 cup whole milk: Milk thins the roux into a pourable base. Its natural sugar helps the crust brown at the edges. Organic Valley is my brand, and I add it cold in a thin stream.

⅓ cup heavy cream: Cream adds fat that coats each piece of pasta, so the sauce clings instead of running off. Horizon Organic is my usual brand. Keep 2 extra tablespoons of milk nearby for thinning.

¾ cup grated smoked Gouda (about 3 ounces), divided: Gouda melts easily thanks to its moisture and brings the smoke. I buy Boar’s Head from the deli counter and grate it at home. Set ¼ cup aside for the topping.

Smoked Gruyère or Emmental works when Gouda is hard to find. Emmental adds no smoke, so add a pinch of smoked paprika.

¾ cup grated Manchego (about 3 ounces), divided: Manchego is a firm sheep’s milk cheese that adds a nutty edge and dries into a crisp top. Trader Joe’s version is mild and affordable.

Aged Pecorino or Gruyère works in place of Manchego. Pecorino runs saltier, so skip the added salt.

¾ cup finely grated Parmesan (about 2 ounces), divided: Because it is aged and low in moisture, Parmesan adds salt and savor without thinning the sauce. Kirkland Parmigiano-Reggiano, grated on a microplane, melts in seconds.

Skip the shaker tubs, which carry the same cellulose as bagged shreds.

⅓ cup toasted panko: Panko is dry and airy, so it stays crisp under the cheese instead of going gummy. Kikkoman is the brand I reach for. Toast it in a dry skillet for about 2 minutes, until it smells like toast.

Any dry, finely ground toasted bread works in place of panko, though the crust bakes up denser.

1 tablespoon finely chopped chives: Chives add a mild onion bite that cuts through the cheese fat. Snip them with kitchen scissors just before serving, since a knife bruises them.

Sliced scallion greens work in place of chives.

Scant ¼ teaspoon kosher salt and ⅛ teaspoon black pepper: The cheeses are salty already, so the sauce needs very little. Taste it before adding any. Freshly ground pepper keeps its aroma, which fades quickly in a jar.

Required Kitchen Equipment

1. Large pot: boils the pasta
2. Medium saucepan: holds the sauce
3. Whisk: smooths the roux
4. Box grater: small holes only
5. 8-inch square baking dish: fits four sides
6. Colander: drains the macaroni
7. Dry skillet: toasts the panko
8. Instant-read thermometer: checks sauce temperature

How to Make Gordon Ramsay Mac And Cheese Recipe

1. Heat the Oven and Water: Set the oven to 400°F and rub 1 teaspoon of butter inside the 8-inch dish. Fill the large pot with water, add 1 tablespoon kosher salt, and bring it to a rolling boil. The kitchen was cold that first week of October, so a hot oven was welcome.

2. Boil the Macaroni: Cook the elbows for 6 minutes, which is 2 minutes short of the box time. Drain them and leave them in the colander. Bite one. You should see a thin pale line in the center. The oven finishes the job.

3. Grate the Cheese: Grate the Gouda, Manchego, and Parmesan separately on the small holes. Set ¼ cup of each into a small bowl for the topping. The rest goes into the sauce. My box grater has a dented handle from a move, but its small holes still turn Manchego into fine, fluffy shreds.

4. Cook the Roux: Melt 2 tablespoons butter in the medium saucepan over medium heat. Whisk in 1 tablespoon flour and cook for 2 to 3 minutes. The paste should bubble gently and smell like toasted nuts. Lift the pan off the burner for a few seconds when it starts to brown.

5. Build the Sauce: Pour in 1 cup cold milk in a thin stream while whisking. Add ⅓ cup cream, the salt, and the pepper. Simmer gently for 3 minutes, until the sauce coats the back of a spoon. Watch for tiny bubbles at the edge. A hard boil scorches the milk on the pan floor.

6. Melt In the Cheese: Take the pan off the burner. Whisk in the sauce cheeses one handful at a time. Return the pan to low heat for 1 to 2 minutes. The sauce should fall off the whisk in a slow ribbon.

I once left the burner on high here, and the sauce turned sandy in under a minute. Whisking in 2 tablespoons of cold milk off the heat brought it back.

7. Fold In the Pasta: Tip the macaroni into the sauce and fold until every elbow is coated. Scrape everything into the greased dish and level the top. Scrape the saucepan well. About 2 tablespoons of sauce stays behind otherwise, and the dish needs it.

8. Add the Topping: Sprinkle the toasted panko over the pasta in a thin, even layer. Cover it with the reserved cheese. Keep the panko thin. A thick layer traps steam and turns soft.

9. Bake: Bake for 10 to 12 minutes, until the cheese has melted and the edges bubble. The top should look golden, and the corners should hiss softly when you pull the dish out.

10. Garnish and Rest: Scatter 1 tablespoon of chives over the top. Let the dish sit for 3 minutes before scooping. That pause lets the sauce settle, so the spoon leaves clean edges.

Chef Special Tips for Gordon Ramsay Mac And Cheese Recipe

1. Stiff Mix Before Baking: Pasta drinks sauce while it waits. Stir in 2 tablespoons of warm milk when the mix looks tight.

2. Panko Darkens Too Soon: Slide the rack one level lower. Cover the dish loosely with foil for the first 4 minutes.

3. Oil Pools on Top: The sauce got too hot. Blot with a paper towel and rest the dish for 3 minutes.

4. Flat-Tasting Center: Under-salted pasta water is the cause. Add a scant ⅛ teaspoon salt to the milk next time.

5. Dry Edges: The dish baked past 12 minutes. Pull it at the first steady bubble.

6. Soggy Panko: Toast it dry and add it right before the dish goes in the oven.

How I Customize This Gordon Ramsay Mac And Cheese Recipe

Smoky Bacon: Fold in 4 slices of crisp, chopped bacon before baking. The bits stay crunchy inside the pasta. I serve this one with roasted chicken.

Roasted Garlic: Stir 1 mashed head of roasted garlic into the roux. Roasting turns the cloves sweet, so no extra salt is needed. It pairs well with seared steak.

Pickled Jalapeño: Fold in 2 tablespoons of diced pickled jalapeños. The vinegar cuts the richness, and the heat builds slowly. Good beside barbecue chicken.

Caramelized Onion: Cook 1 sliced onion in butter for 25 minutes until deep brown, then fold it in. The browned sugars add a sweet edge. My neighbor prefers this one next to burgers.

Broccoli Florets: Blanch 1 cup of small florets for 2 minutes and fold them in. They turn the dish into a one-pan weeknight dinner.

Smoked Paprika Top: Mix ½ teaspoon smoked paprika into the panko. It deepens the crust color and echoes the Gouda. I use it for potluck trays.

What I Serve With Gordon Ramsay Mac And Cheese Recipe

This dish is rich, so I pair it with something sharp. Arugula tossed with lemon juice and olive oil cuts through the cream and resets each bite.

For protein, pan-seared sirloin or turkey thighs work well. The browned crust on either one matches the toasted panko on top. Serve this mac and cheese in its baking dish so it stays hot.

Green vegetables keep the plate balanced. Roasted broccolini with chili flakes works, and so do green beans blanched for 4 minutes and tossed with butter.

How I Store Gordon Ramsay Mac And Cheese Recipe

Let the dish cool for 30 minutes, then cover and refrigerate. Leftovers keep for 3 days in an airtight glass container.

Reheat in a 350°F oven for 15 minutes under foil, with 2 tablespoons of milk stirred in. The foil traps steam, so the sauce loosens instead of drying out.

In a hurry, microwave a single portion at 50 percent power for 90 seconds, stirring once. Full power can break the sauce and leave oil behind.

Freezing works for up to 2 months, though the sauce turns slightly grainy after thawing. Thaw overnight in the fridge and add a splash of cream while reheating to smooth it.

Gordon Ramsay Mac And Cheese Recipe FAQs

1. Can I assemble this dish ahead of time?

Yes. Build it through step 7, cover, and chill for up to 24 hours. Add the topping just before baking. Bake 15 to 17 minutes, since the dish starts cold.

2. Can I use a different pasta shape?

Cavatappi, shells, and small rigatoni all hold sauce well. Cook them 2 minutes short of the box time, just like the elbows. Long noodles do not suit a baked dish.

3. Do I need eggs to set it?

No. The roux and melted cheese set as the dish cools slightly. Eggs would turn it into a firm, custard-style bake, which is a different dish.

4. Can I use half-and-half or only milk?

Half-and-half works in the same amount. For milk alone, use 1⅓ cups and stir in 1 extra tablespoon of butter. The sauce will be a little lighter.

5. Should the sauce look thin before baking?

Slightly loose is right. The macaroni absorbs liquid in the oven, and the cheeses tighten as they cool. A sauce that is thick in the pot bakes up stodgy.

6. Can I bake it in individual ramekins?

Yes. Divide it among four 1-cup ramekins on a sheet pan. Bake 8 to 9 minutes at 400°F. Small portions brown faster than one big dish.

A pan of this Gordon Ramsay mac and cheese recipe is finished when the corners hiss and the panko turns the color of toast. That crust is the part I chase each time.