Description
This rich and creamy mac and cheese features a blend of three cheeses, tender macaroni, and a golden, crispy breadcrumb topping. Inspired by Gordon Ramsay’s signature recipe, it’s the perfect comfort food for any occasion.
Ingredients
Scale
- 300g cauliflower florets
- 300g dried macaroni
- 60g butter + extra for topping
- 4 tbsp plain flour
- 2 tsp English mustard powder
- 600ml whole milk
- Pinch of cayenne pepper
- Sea salt, to taste
- 100g mature Cheddar cheese, grated
- 100g Lancashire cheese, crumbled
- 100g Cheshire cheese, crumbled
- 3 tbsp fresh white breadcrumbs
- 1 tbsp thyme leaves
Instructions
- Boil cauliflower for 4–5 minutes, then cool in ice water and drain.
- Cook macaroni in salted water until al dente. Drain and set aside.
- Preheat oven to 200°C (400°F).
- Melt butter, stir in flour and mustard powder, then slowly whisk in milk. Cook until thickened.
- Season with cayenne and salt, then stir in half of the cheese until smooth.
- Mix macaroni and cauliflower into the sauce, then transfer to a baking dish.
- Combine the remaining cheese, breadcrumbs, and thyme. Sprinkle over the top.
- Bake for 15–20 minutes until golden and bubbling. Serve hot.
Notes
- Swap Lancashire and Cheshire cheese for Gruyère or Monterey Jack if unavailable.
- For a healthier version, use whole grain pasta and low-fat cheese.
- Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 180°C (350°F) for 10–15 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: Per Serving
- Calories: ~600 kcal
- Sugar: 5g
- Sodium: 550mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Gordon Ramsay mac and cheese, rich mac and cheese, creamy mac and cheese, baked mac and cheese