Alice Rose Mac and cheese often ends up either bland and gluey, or greasy and separated, and both problems usually trace back to the sauce rather than the pasta.
This recipe uses a proper roux-based béchamel, seasoned with mustard and nutmeg, and a combination of three cheeses rather than just one, which gives a rounder flavour than any single cheese can provide on its own.
A crisp breadcrumb topping under the grill is what finishes it off properly, giving you contrast against the silky pasta underneath.
Why Using Three Cheeses Gives a Rounder Flavour Than One
A single cheese, however good, tends to give mac and cheese a fairly one-note flavour, whereas combining a few different cheeses with different characteristics builds something more complex.
This recipe uses a mature cheddar for sharpness, Gruyère for its nutty depth, and a little Parmesan for saltiness and an extra savoury edge, each contributing something the others don’t.
The béchamel base matters just as much as the cheese choice. A properly cooked roux, thickened gradually with warm milk and seasoned with mustard and nutmeg, gives the sauce enough body to coat the pasta evenly and cling rather than pooling at the bottom of the dish once baked.
Ingredients for Gordon Ramsay Mac and Cheese
- 400g macaroni
- 60g unsalted butter
- 60g plain flour
- 800ml whole milk, warmed
- 1 tsp English mustard
- 1/4 tsp freshly grated nutmeg
- 150g mature cheddar, grated
- 100g Gruyère, grated
- 30g Parmesan, finely grated
- Salt and freshly ground black pepper
- 40g fresh breadcrumbs
- 20g extra Parmesan, for the topping
How to Make Gordon Ramsay Mac and Cheese — Step by Step
Step 1 — Cook the Pasta
Bring a large pot of salted water to the boil. Cook the macaroni according to packet instructions until just al dente. Drain and set aside.
Step 2 — Make the Roux
Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about a minute, stirring constantly.
Step 3 — Add the Milk
Gradually whisk in the warmed milk, a little at a time, until fully incorporated and smooth. Continue whisking until the sauce thickens, about 5–6 minutes.
Step 4 — Season the Sauce
Stir in the English mustard and nutmeg.
Step 5 — Add the Cheeses
Remove from the heat and stir in the cheddar, Gruyère and 30g Parmesan until melted and smooth. Season with salt and pepper.
Step 6 — Combine
Stir the cooked macaroni through the cheese sauce until evenly coated.
Step 7 — Assemble
Preheat the grill to high. Transfer the mixture to a baking dish. Scatter the breadcrumbs and extra Parmesan over the top.
Step 8 — Grill
Grill for 8–10 minutes until deep golden and bubbling.
Step 9 — Serve
Rest for 2–3 minutes before serving.
My Top Tips for the Best Gordon Ramsay Mac and Cheese
Cook the pasta slightly underdone, as it will continue cooking in the hot cheese sauce and under the grill.
Use a mix of cheeses rather than just one, as this builds a more complex, rounder flavour than a single cheese can provide.
Add the cheese off the heat once the sauce has thickened, rather than while still boiling, to avoid it turning stringy or grainy.
Cook the roux for a full minute before adding milk, to avoid a raw, floury taste in the finished sauce.
Don’t skip the breadcrumb topping, as the textural contrast against the silky pasta underneath is a big part of what makes this dish work.
Serving Suggestions
Serve as a main course with a simple green salad, or as a side alongside grilled chicken, ribs or a Sunday roast. It also works well as a comforting solo meal on its own.
How to Store Gordon Ramsay Mac and Cheese
In the fridge: Store covered in the fridge for up to 3 days. Reheat in a 180°C oven for 15–20 minutes until piping hot throughout.
In the freezer: Freezes reasonably well for up to 2 months, though the sauce can separate slightly on reheating. Whisk in a splash of milk while reheating to help bring it back together.
Gordon Ramsay Mac and Cheese Recipe
Ingredients
Method
- Cook macaroni until al dente. Drain.
- Melt butter, whisk in flour, cook 1 minute.
- Gradually whisk in warm milk until thickened, 5–6 minutes.
- Stir in mustard and nutmeg.
- Off the heat, stir in cheeses until melted. Season.
- Combine with cooked macaroni.
- Transfer to a baking dish, top with breadcrumbs and Parmesan.
- Grill 8–10 minutes until golden.
- Rest 2–3 minutes before serving.
Notes
Frequently Asked Questions About Gordon Ramsay Mac and Cheese
Can I make this ahead of time?
Yes — assemble the dish up to a day ahead, cover and refrigerate, then grill or bake fresh when ready to serve, adding a few extra minutes if going in cold from the fridge.
Why is my sauce grainy?
This usually happens when the cheese is added over direct heat rather than off it, or when it’s added too quickly all at once. Add it gradually, off the heat, stirring until smooth.
Can I use different cheeses?
Yes — any good melting cheese works, though a mix of at least two, one sharp and one milder, gives a better balance of flavour than a single cheese alone.
Can I add extras like bacon or breadcrumbs mixed with herbs?
Yes — cooked bacon lardons stirred through before baking, or fresh herbs mixed into the breadcrumb topping, both work well as variations on the classic version.
