The Gordon Ramsay Creamy Mac And Cheese Recipe is what finally made my picky nephew stop asking for the boxed stuff. No joke — this was my peace offering after accidentally putting cayenne in his hot chocolate (long story).
Gordon’s version is rich, velvety, and just sophisticated enough to feel like actual cooking — not just comfort-in-a-box. We’re talking a béchamel base, real cheese, perfect seasoning, and sometimes even baked with a crispy golden topping. It’s not bland. It’s not gluey. It’s everything boxed mac wishes it could be.
And once I mastered it? I started riffing on it like crazy — bacon, leeks, truffle oil, crispy breadcrumbs… My family now uses “mac night” as a verb. As in: “Are we mac-nighting on Friday?”
Why Gordon Ramsay Creamy Mac And Cheese Works & Where Most Go Wrong
- It starts with a béchamel. That’s your creamy backbone — milk, butter, flour, and patience.
- Bad cheese = bland sauce. Use a sharp cheddar or mix it up — Gordon’s not shy with flavor.
- Overcooked pasta ruins it. Al dente is key — the sauce will soften it more as it sits.
- Undersalting the water. Big no. The pasta needs seasoning from the inside out.
- They skip the bake. Gordon often finishes it under the broiler for that golden top. Game-changer.
What Gordon Ramsay Says About Creamy Mac And Cheese
Gordon’s take? “The secret is the roux — if you nail that, the sauce sings.” He builds a classic white sauce, melts in strong cheese (like cheddar and parmesan), seasons boldly, and always keeps the texture lush, not stiff. He’s also been known to stir in cooked bacon or even lobster — because why not?
How I Make Gordon Ramsay Creamy Mac And Cheese My Way
Gordon builds his mac from a proper béchamel — and so do I. But I add my own flair: I mix sharp white cheddar with Gruyère for that gooey-meets-nutty magic. And here’s the deal-breaker: I stir in a spoonful of Dijon mustard. Doesn’t make it taste like mustard — it just wakes everything up.
Also, I don’t just boil the pasta and toss it in. I undercook it slightly and let it finish cooking in the hot sauce. Texture heaven.
And when I want to level it up for guests? I top it with a mix of buttery breadcrumbs, paprika, and grated Parm, then broil until golden and crispy. It’s like a comfort-food upgrade that makes people whisper compliments mid-bite.
Check out my creamy baked chicken thighs — I use the same cheese sauce base and it’s phenomenal.
Ingredients For Gordon Ramsay Creamy Mac And Cheese (with my notes)
- 8 oz elbow macaroni (or cavatappi, if you want a fancier shape)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk (warm before using for smoother sauce)
- 1 tsp Dijon mustard (trust me)
- 1½ cups shredded sharp white cheddar
- ½ cup shredded Gruyère (or sub Parmesan)
- Salt + pepper, to taste
- Optional topping:
- ½ cup breadcrumbs
- 2 tbsp butter
- 2 tbsp grated Parmesan
- Pinch of paprika
🧀 Don’t use pre-shredded cheese — it won’t melt right. Always grate it fresh if you can.
How To Make Gordon Ramsay Creamy Mac And Cheese Step By Step
- Boil the pasta. Cook it in salted water until just under al dente. Drain and set aside.
- Make the roux. In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes until it smells a little nutty.
- Add milk slowly. Pour in the warm milk gradually, whisking constantly to avoid lumps. Cook until thick enough to coat a spoon.
- Stir in the cheese. Turn off the heat. Add cheddar, Gruyère, Dijon, salt, and pepper. Stir until melted and smooth.
- Combine pasta + sauce. Add the drained pasta and stir gently to coat every piece.
- Optional bake: Transfer to a greased baking dish. Mix breadcrumbs, melted butter, parmesan, and paprika. Sprinkle over the top.
- Broil it. Broil for 2–3 minutes until golden and bubbling on top.
🔥 Pro tip: Let it rest 5 minutes before serving — it sets just slightly, and you won’t burn your tongue like I did the first three times.
Gordon Ramsay Creamy Mac And Cheese Recipe
Rate this RecipeIngredients
Equipment
Method
- Cook pasta in salted water until just under al dente. Drain and set aside.
- In a saucepan, melt butter and whisk in flour. Cook for 1–2 minutes to form a roux.
- Slowly whisk in warm milk. Cook until thickened and coats a spoon.
- Remove from heat. Stir in mustard, cheddar, Gruyère, salt, and pepper. Mix until smooth.
- Add cooked pasta to the sauce and combine thoroughly.
- If baking: Transfer to dish, top with breadcrumb mix. Broil for 2–3 minutes until golden.
- Let rest for 5 minutes before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
- Mistake: Pasta too soft. I once boiled it to death and it turned into mush.
Fix: Now I undercook it by 1–2 minutes so it holds up in the sauce. - Mistake: Grainy sauce. I added cold milk straight to hot roux — total separation.
Fix: Warm milk + slow pour = creamy bliss. - Mistake: Bland flavor. I was scared to season too much.
Fix: Salt your pasta water, season your sauce, and taste as you go. Always.
Pro Tips That Change The Game For Gordon Ramsay Mac And Cheese
- Warm the milk first. It helps your roux stay silky, not clumpy.
- Mix cheeses. Sharp cheddar for flavor, Gruyère or Parmesan for richness and melt.
- Use fresh-grated cheese. Pre-shredded has anti-caking agents that mess with the texture.
- Broil it. Even if it’s just 2 minutes — that crispy topping is everything.
- Let it rest. Just 5 minutes. It thickens slightly and serves beautifully.
Variations That Actually Hold Up For Gordon Ramsay Mac And Cheese
- Smoky bacon version: Stir in ½ cup of crispy bacon just before baking.
- Truffle mac: Add 1 tsp truffle oil and top with shaved Parmesan.
- Lobster mac: Mix in chopped, pre-cooked lobster for pure luxury.
- Spicy kick: Add a pinch of cayenne or diced pickled jalapeños to the cheese sauce.
How To Store & Use Leftover Mac And Cheese
- Fridge: Store in an airtight container up to 3 days.
- Freezer: You can freeze it (without topping) for up to 1 month.
- Reheat tip: Add a splash of milk or cream before microwaving or reheating on the stove — it brings the sauce back to life.
- Leftover ideas:
- Form into balls, bread them, and fry = mac and cheese bites.
- Spread in a baking dish, top with marinara and mozzarella = mac lasagna.
- Use as a base for mac and cheese soup — just thin with broth and stir.
FAQs
What makes Gordon Ramsay’s mac and cheese different?
He starts with a roux-based cheese sauce, uses strong cheeses like cheddar and Gruyère, and finishes it in the oven or under the broiler for a crispy topping.
Can I use pre-shredded cheese?
Technically yes, but it won’t melt as smoothly. Freshly shredded is always better for that creamy, restaurant-style texture.
What milk is best for creamy mac and cheese?
Whole milk. It gives you the right balance of richness without being too heavy. Avoid low-fat — it can make the sauce watery.
How do I fix grainy mac and cheese?
Grainy sauce usually comes from adding cheese too fast or over high heat. Remove from heat before adding cheese, and stir gently until smooth.
Do I have to bake mac and cheese?
Nope. You can serve it straight from the pot, creamy and gooey. But baking adds texture and depth — especially if you love a golden crust.
From My Kitchen To Yours
If comfort food had a mic drop, this would be it. Creamy, sharp, golden-topped… and honestly, worth making a double batch every time.
