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

FAQs

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

Cheddar, Gruyère, Monterey Jack, mozzarella, Fontina, and Gouda cheese are good options.

An overview of Food Network's mac and cheese roundup reveals that most recipes have one type of cheese in common: sharp Cheddar. Sharp Cheddar —especially the inexpensive, mass-market block you can buy at the supermarket —strikes just the right balance between meltability and flavor.

The remaining ingredients are simple: butter and flour (which makes the sauce thicken), milk, spices, salt, and pepper. For the milk, I prefer whole milk since it makes a creamier sauce, but I've used reduced fat milk plenty of times without complaint.

Since 2002, Velveeta has been labeled as a "pasteurized prepared cheese product." What does that even mean? Because of the ingredients and the way it is prepared, the Food and Drug Administration (FDA) does not consider it real cheese.

Add more milk if you haven't already. More milk leads to less dry mac and cheese. If that doesn't work and you've already tried, use a different type of cheese. Velveeta works well.

Even if you get the roux right, use too much or reduce your sauce down too far, and the macaroni and cheese will turn out dry. Remember, the sauce will tighten up in the oven, so you really only need to thicken it slightly on the stovetop.

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.

Take boxed mac and cheese to the next level by experimenting with different combination of add-ins. Adding cold butter to the sauce and baking the mac in the oven helps with both texture and flavor. Incorporating things like real cheese, bacon, or leftover veggies can turn boxed mac and cheese into a full meal.

What keeps mac and cheese moist? ›

It's all about the sauce. Put plenty of milk in that sauce and even add a little sour cream. The pasta will absorb some of the liquid, but not all of it and your sauce will be moist and cheesy.

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.

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 ...