Gordon Ramsay's Baked Mac and Cheese Recipe

Make restaurant-quality mac and cheese using Gordon Ramsay's method.

Start with cavatappi or elbow macaroni boiled in salted water.

Prepare a thick béchamel sauce with butter, flour, and warm milk.

Use a custom blend of sharp cheddar, Gruyère, and Parmesan.

Grate cheese blocks yourself to avoid grainy textures.

Combine pasta and sauce, then top with buttered Panko breadcrumbs.

Bake at 400°F until the crust turns golden brown.

Let the dish rest for five minutes before serving.

Essential Ingredients for Ramsay's Mac and Cheese

Pasta Selection

Start with 450g elbow macaroni or cavatappi. These shapes hold the thick cheese sauce well. Cook in heavily salted boiling water. Stop cooking when al dente. The pasta finishes cooking in the oven. Do not overcook initially.

The Cheese Blend

Strategic mixing creates flavor depth. Avoid pre-shredded cheese. It contains anti-caking agents that ruin the sauce texture. Grate cheese yourself. Keep it at room temperature for better melting.

Sauce Base Essentials

A proper béchamel requires specific fat and flour ratios. Use unsalted butter to control salt levels.

• Butter: 56g (2 tbsp) for the roux.
• Flour: 4 tbsp (100g) to thicken the sauce.
• Dairy: 1 litre whole milk. Add heavy cream for extra richness.
• Flavor: Dijon mustard cuts the richness. Cayenne pepper adds subtle heat.

Crispy Topping

Texture contrast is crucial. Use Panko breadcrumbs for a light crunch. Toss them with melted butter. Add fresh thyme leaves for aroma. Sprinkle generously over the dish before baking.

Making the Perfect Béchamel Sauce Base

Create the Roux

Melt 56g unsalted butter in a large saucepan over medium heat. Sprinkle 4 tbsp of all-purpose flour into the butter. Whisk immediately. Combine thoroughly to form a paste. Cook this mixture for 1-2 minutes. Stir constantly. Do not let it burn or darken too much. This step cooks out the raw flour taste.

Incorporate Warm Milk

Temperature control prevents lumps. Warm 1 litre of whole milk in a separate pan or microwave. Do not boil it. Pour the warm milk into the roux slowly. Whisk vigorously as you pour. Continue whisking until the mixture is smooth. Bring the sauce to a gentle simmer. Let it cook for 5-10 minutes. The sauce should thicken enough to coat the back of a spoon.

Season the Base

Add flavorings before the cheese goes in. This ensures even distribution.

• Dijon Mustard: Cuts through the richness.
• Cayenne Pepper: Adds subtle warmth.
• Salt and Black Pepper: Essential seasoning.

Remove the pan from the heat before adding cheese. Adding cheese to a boiling sauce can cause separation.

Choosing the Right Cheese Blend for Flavor

Strategic Cheese Selection

Ramsay elevates mac and cheese by layering flavors. A single type of cheese often lacks depth or melts poorly. The goal is a balance of sharpness, creaminess, and umami. Each cheese serves a specific purpose in the final sauce. Do not rely solely on mild cheddar.

The Essential Trio

This combination creates the standard restaurant-quality base. It provides the perfect ratio of flavor to melt.

Flavor Variations

Add complexity with specific secondary cheeses. Use these to customize the profile.

• Smoked Gouda: Introduces a savory, smoky element.
• Manchego: Provides a rich, nutty finish.
• Fontina: Increases creaminess and buttery flavor.

Preparation Rules

Technique matters as much as selection.

• Temperature: Use room temperature cheese for smooth integration.
• Gradual Addition: Add cheese to the warm béchamel in small batches.
• Residual Heat: Remove the sauce from the heat before melting cheese to prevent separation.

Baking Instructions for the Perfect Crust

Oven Preparation

Preheat the oven to 400°F (200°C). High heat is vital. It creates a crisp crust while keeping the interior creamy. Generously butter your baking dish. This prevents the cheese from sticking.

Assemble Layers

Pour the pasta and sauce mixture into the dish. Smooth the top with a spatula. Ensure the layers are even.

Prepare the Crust

Combine Panko breadcrumbs with melted butter. Add grated Parmesan and Manchego. Sprinkle in fresh thyme leaves. Mix well. Distribute the topping evenly over the pasta.

The Bake

Bake for 15-20 minutes. Watch closely. The cheese should bubble around the edges. The crust needs to turn golden brown. If it browns too fast, cover loosely with foil.

Pro Tips for Creamy Results Every Time

Pasta Preparation

Boil the noodles in heavily salted water. The water should taste like the sea. This seasons the pasta internally. Cook until al dente. Stop cooking 1-2 minutes before package directions. The pasta finishes softening in the oven. Overcooked pasta creates a mushy dish.

Sauce Consistency

Make the béchamel thicker than desired. Pasta absorbs starch and liquid while baking. A thin sauce becomes soup. A thick sauce becomes creamy. Check consistency by dipping a spoon. The sauce should coat the back heavily.

Cheese Handling

Grate your own cheese blocks. Pre-shredded varieties contain cellulose. This anti-caking agent prevents smooth melting. Add cheese gradually. Add handful by handful. Whisk until fully melted before adding the next batch. Remove sauce from heat first. High heat causes oils to separate.

Quick Fixes