The BEST Baked Macaroni and Cheese - Chef Savvy (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.

Add more cheese

That final layer of cheese on top isn't just for looks; it also helps keep the saucy noodles underneath from drying out during baking. Breadcrumbs also help insulate the noodles, acting as a protective layer while baking that also happens to add a nice little crunch.

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.

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

While the cream cheese adds an important lusciousness, it doesn't do the macaroni and cheese any favors when it comes to its flavor, so it's important to use the sharpest, tangiest Cheddar you can get your hands on. For perfectly coated noodles, make sure to cook the pasta in the sauce for a minute or two.

all-purpose flour– The flour in the recipe is used to prepare the roux. 2% milk– You want to use a higher fat milk when making mac and cheese. 2% or higher is preferred.

It's also important to not undercook your pasta too much. You want the noodles to be al dente, but undercook them too much and they will not only absorb all the sauce, but take longer to bake, and that extra time in the oven will only dry out the macaroni and cheese further.

How do You Keep Macaroni and Cheese Creamy? Don't skimp on the milk or butter as those ingredients help keep the cooked macaroni ultra-rich and creamy. Use full-fat milk for creamiest results. Also, avoid overbaking, as that will dry out your mac and cheese.

The #1 secret to creamy reheated mac and cheese

"Stir in about 2 Tbs. of milk per 1 cup of mac and cheese and reheat," he says. The milk loosens up the pasta and helps create the creamy sauce as it's reheating. Heavy cream works well in this case too and adds an extra touch of richness to the mac and cheese.

How does Gordon Ramsay make mac and cheese? ›

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.

Gruyere is a classic addition because it melts much like Cheddar, but has a lovely nutty flavor. Other classics include Gouda, Muenster, Parmesan, fontina, Havarti and Monterey Jack. Brie works well too, just make sure you remove the rind before mixing it in.

It is also crucial to look at the ingredients in each of the boxes – Annie's organic pasta is made from durum wheat whereas Kraft uses an enriched product, which can sometimes taste fake. Kraft does give Annie a run for its money with two of it's qualities – it's shapes and price.

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 ...