Best mac and cheese recipe | Easy recipe guide | Jamie Oliver (2024)

FAQs

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

What Is the Best Cheese for 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.

I would avoid Swiss (greasy when melted), mozzarella (melts great but noticeably bland here), parm (doesn't blend well with this technique), pecorino (same problem), and all low-fat or part-skim cheeses, which will not turn into a sauce at all but a bunch of stringy sludge. Avoid at all costs.

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.

This is due to the pasta absorbing more liquid over time, and the sauce itself becoming more “solid” as it cools. So, to ensure a creamy mac and cheese, make the sauce just a little looser than you think it needs to be. (Add more milk, a tablespoon at a time to adjust the consistency).

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.

What keeps mac and cheese moist? ›

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.

When you cook pasta in water, the water (and all the starch from the pasta that's released as it cooks) is poured down the drain. By cooking the pasta in milk instead, you get to keep all that starchy goodness for your cheese sauce.

Can you put too much cheese in mac and cheese? Yes, adding more cheese than a recipe calls for will not improve the dish. Too much cheese will result in a dish that is heavy and greasy.

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 ...

Gordon Ramsay often opts for high-quality ingredients in all his recipes. While specific cheese brands used in his burgers on various shows or in his restaurants are not typically disclosed, he emphasizes using top-quality, mature cheddar 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.