Gordon Ramsay Creamy Mac And Cheese Recipe (2024)

FAQs

How can I keep my mac and cheese creamy? ›

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.

Use cornstarch or all-purpose flour.

In a small bowl, dissolve the cornstarch or flour with a cup of water. The cold water will create a slurry. Stir the slurry into the cheese sauce over medium heat, and let the sauce boil and thicken.

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.

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 ...

Pro Tip: Don't use pre-shredded cheese. Many store-bought shredded cheese brands coat their cheese with an anti-caking agent than can make sauces grainy and less creamy. While it requires a bit of an arm workout, grating your own yields the best texture.

Cook your noodles in milk instead of water

Cooking your noodles in milk instead of water makes your resulting mac and cheese creamier. According to The Kitchn, cooking your noodles in milk instead of water makes the sauce creamy before you even add the cheese sauce.

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. Lots of liquid and fat, parboiling your noodles, and crossed fingers.

To make mac and cheese without milk, the best choice is to find something that has a similar texture and a milk flavor. Things like heavy cream, almond milk, oat milk, yogurt, cream cheese, and even pasta water all work very well in boxed mac and cheese.

If your mac and cheese tastes bland, it's either because it's under-seasoned, you didn't use flavorful cheese, or you didn't use enough cheese. Try adding a little more salt first, because that might fix it.

In cheese, sodium citrate locks up the calcium that normally causes casein (cheese protein) to curl up and clump. Without any free calcium floating around, casein stays loose and runny. This smooth, creamy texture stays emulsified and allows the cheese to be cooled, reheated, molded, and cut.

Can you put too much cheese in mac and cheese? ›

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.

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.

1. It takes two cheeses to tango with mac. For really great macaroni and cheese, you need a cheese that melts well and a cheese that packs a punch. A few cheeses do both (that's a shout out to you, cheddar, emmentaler, and your other alpine-style, fondue favorites).