Gordon Ramsay Mac and Cheese with Cauliflower Recipe

Introduction

This Gordon Ramsay Mac and Cheese is a deliciously creamy and cheesy twist on a classic comfort food. With tender cauliflower and a blend of sharp English cheeses, it’s elevated to a flavorful, satisfying meal perfect for any occasion.

Ingredients

• 1 lb elbow macaroni
• 1 medium cauliflower (cut into florets)
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 tsp English mustard powder
• 3 cups whole milk
• 1 cup sharp Cheddar cheese (grated)
• 1 cup Lancashire cheese (grated)
• 1 cup Cheshire cheese (grated)
• 1 cup breadcrumbs
• 2 tbsp fresh thyme leaves
• Salt and pepper (to taste)
• ¼ tsp cayenne pepper

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: Cook the macaroni in salted boiling water until just al dente, then drain.
3. Step 3: Blanch the cauliflower florets in boiling water until tender, then drain and set aside.
4. Step 4: In a saucepan, melt the butter over medium heat.
5. Step 5: Whisk in the flour and cook briefly to form a roux, stirring constantly.
6. Step 6: Add the mustard powder and mix well.
7. Step 7: Slowly whisk in the milk, continuing to stir until the sauce is smooth and thickened.
8. Step 8: Stir in the grated Cheddar, Lancashire, and Cheshire cheeses until fully melted and combined.
9. Step 9: Season the sauce with salt, pepper, and cayenne pepper to taste.
10. Step 10: Combine the cooked macaroni, cauliflower, and cheese sauce in a large bowl.
11. Step 11: Transfer the mixture to a baking dish and spread evenly.
12. Step 12: Mix the breadcrumbs with fresh thyme leaves.
13. Step 13: Sprinkle the breadcrumb and thyme mixture evenly over the top of the macaroni and cheese.
14. Step 14: Bake in the preheated oven until golden and bubbling, about 20–25 minutes.

Tips & Variations

• For extra crunch, toast the breadcrumbs lightly in a dry pan before sprinkling on top.
• Swap out the cauliflower for broccoli or add cooked bacon for a smoky flavor.
• Use a mix of whatever cheeses you prefer, but aim for a balance of sharp and creamy.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk to restore creaminess if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs to keep it gluten-free.

Can I prepare this dish ahead of time?

Absolutely. Assemble the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours before baking.

Gordon Ramsay Mac and Cheese with Cauliflower Recipe

Print Recipe

★★★★★

4.5 from 93 reviews

Gordon Ramsay’s Mac and Cheese is a rich, creamy, and flavorful baked pasta dish that combines tender elbow macaroni and blanched cauliflower with a luscious cheese sauce made from sharp Cheddar, Lancashire, and Cheshire cheeses. Topped with a crunchy thyme-infused breadcrumb crust, this comfort food classic is elevated with a hint of cayenne pepper and English mustard for subtle warmth and depth.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 1 lb elbow macaroni
• 1 medium cauliflower (cut into florets)

Cheese Sauce

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 tsp English mustard powder
• 3 cups whole milk
• 1 cup sharp Cheddar cheese (grated)
• 1 cup Lancashire cheese (grated)
• 1 cup Cheshire cheese (grated)

Topping and Seasoning

• 1 cup breadcrumbs
• 2 tbsp fresh thyme leaves
• Salt and pepper (to taste)
• ¼ tsp cayenne pepper

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish later.
2. Cook Macaroni: Boil the elbow macaroni in salted water until it is just al dente, ensuring the pasta maintains a firm texture for baking.
3. Blanch Cauliflower: Briefly boil the cauliflower florets until tender but still holding shape, then drain well.
4. Melt Butter: In a saucepan, melt the butter over medium heat without browning it.
5. Make Roux: Whisk the all-purpose flour into the melted butter and cook briefly to form a roux that will thicken the sauce.
6. Add Mustard: Stir in the English mustard powder to infuse the sauce with a gentle tanginess.
7. Add Milk: Gradually whisk in the whole milk, stirring continuously until the sauce is smooth and thickened.
8. Melt Cheeses: Add the grated sharp Cheddar, Lancashire, and Cheshire cheeses to the sauce and stir until fully melted and combined.
9. Season Sauce: Season the cheese sauce with salt, pepper, and cayenne pepper to taste, balancing creaminess with a subtle heat.
10. Combine Ingredients: Fold the cooked macaroni and blanched cauliflower into the cheese sauce, mixing until everything is evenly coated.
11. Transfer to Baking Dish: Pour the mac and cheese mixture into a prepared baking dish, leveling the surface.
12. Prepare Topping: In a small bowl, mix breadcrumbs with fresh thyme leaves to add an herby crunch.
13. Add Breadcrumb Topping: Evenly sprinkle the breadcrumb and thyme mixture over the mac and cheese in the baking dish.
14. Bake: Place the dish in the oven and bake for about 25-30 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.

Notes

• The combination of three cheeses creates a complex, rich flavor—feel free to substitute similar sharp cheeses if unavailable.
• Blanching cauliflower helps keep it tender but not mushy after baking.
• For a crispier topping, you can broil the mac and cheese for the last 2-3 minutes of baking—watch carefully to avoid burning.
• Adjust the cayenne pepper to your preferred spice level to balance heat with creaminess.
• Leftovers keep well refrigerated for 2-3 days and reheat nicely in the oven or microwave.

Keywords: Gordon Ramsay, Mac and Cheese, baked pasta, cheese sauce, comfort food, cauliflower, cheddar cheese, Lancashire cheese, Cheshire cheese