How does Gordon Ramsay make the best mac and cheese?

Preparation In a large pot over medium heat, combine the pasta and milk. ... Once the pasta is cooked, remove the pan from the heat and add the butter, cheddar cheese, salt, and pepper. ... Divide between serving bowls and top with the bread crumbs. Enjoy! All your favorite recipes, stored in one place. May 4, 2023

What happens to ricotta when cooked?

Fresh ricotta is fluffy, creamy, spreadable. It can be spooned into a dish and baked in the oven to become baked ricotta. The top browns and is slightly crusty and toasted and the middle is warm and creamy . Fresh ricotta can also be baked into dishes or used as an ingredient in baked goods.

What are the 3 best cheeses for mac and cheese?

Cheddar, Gruyère, Monterey Jack, mozzarella, Fontina, and Gouda cheese are good options.

What is the most perfect cheese to use on Mac & cheese?

Gruyere is a classic addition because it melts much like Cheddar, but has a lovely nutty flavor. Other classics include Gouda, Muenster, Parmesan, fontina, Havarti and Monterey Jack. Brie works well too, just make sure you remove the rind before mixing it in.

What does adding egg to ricotta do?

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny . One or more eggs are recommended whether you add the other ingredients mentioned here or not.

Can you add too much acid to ricotta?

Note: If too much acid is added, the curds will sink to the bottom and the cheese will not be sweet . The correct amount of acid will produce a clear separation of white curds and bright green whey.

What happens if you melt ricotta?

In other words, the cheese doesn't melt . So ricotta falls in the same category as paneer, halloumi, queso blanco and other cheeses that can be heated without melting. This is why ricotta is such a fine choice for lasagna, stuffed shells, ravioli and cheesecake. It heats wonderfully, but doesn't reduce to a pool of goo.

How does Gordon Ramsay make macaroni and cheese?

Gordon Ramsay's mac and cheese is a simplified recipe. Just boil pasta in milk and then, add butter, cheese, salt, and pepper to it . Merge all the elements and Gordon Ramsay's mac and cheese will be ready in no time.

What are the ingredients in Gordon Food Service mac and cheese?

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 ...

What makes mac and cheese taste so good?

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).

What are the top 7 cheeses to use in mac and cheese?

7 Best Cheeses for Macaroni and Cheese Cheddar. Cheddar is a staple for countless recipes. ... Parmesan. Parmesan is a salty cheese with complex flavors. ... Gruyere. Update your mac and cheese recipes to something more mature with Gruyere. ... Brie. ... Smoked Gouda. ... Monterey Jack. ... Fontina. ... Sausage Mac and Cheese. More items...

Lightly Cheddared Spinach Ricotta Mac And Cheese Recipe on Food52 (2024)

Serves a Crowd

by: inpatskitchen

March16,2011

4.7

10 Ratings

Lightly Cheddared Spinach Ricotta Mac And Cheese Recipe on Food52 (1)

Makes 4 to 6 servings

Jump to Recipe

Author Notes

For this I was looking for creamy mac and cheese without an overpowering cheddar bite. The ricotta smooths it all out, the cayenne and white pepper gives a warm bite, plus my husband will eat anything that has spinach in it. —inpatskitchen

What You'll Need

Ingredients

6 tablespoonsbutter
¹/₄ cupflour
2 cupswhole milk
A few gratings of nutmeg
1 cupwhole milk ricotta
1 cupgrated medium cheddar cheese
¹/₄ teaspooncayenne pepper
1 ¹/₂ teaspoonssalt
1 teaspoonwhite pepper
2 tablespoonschopped fresh basil
3 handfuls ( or more) fresh baby spinach leaves
8 ouncesziti or shells, cooked al dente
¹/₂ cupgrated medium cheddar for the topping

Directions

In a medium sauce pot melt the butter and whisk in the flour to make a light roux.
Over medium heat, slowly add the milk while continually whisking. Whisk until the mixture thickens.
Add the nutmeg, cayenne, basil, salt and pepper and stir. Stir in the the ricotta and cheddar until melted
Stir in the spinach leaves and stir the mixture until the spinach wilts.
Combine the cooked pasta with the cheese spinach mixture and turn into small shallow casserole dish ( I used a nine inch round ceramic baking dish). Sprinkle the 1/2 cup cheddar over the top.
Bake at 350F for 30 to 35 minutes or until bubbly.

Tags:

Pasta
Macaroni and Cheese
American
Nutmeg
Ricotta
Cheese
Vegetable
Spinach
Milk/Cream
Serves a Crowd
Vegetarian
Entree

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Your Best Recipe with Fresh Ricotta

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Gertie Himmelfarb
Alexa Szafalowicz
DeborahBetty
AntoniaJames
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

Popular on Food52

9 Reviews

SMB G. August 14, 2022

Delicous! Five stars! I had leftover ricotta that'd been moldering away in the freezer a while since making a lasagna, and some pasta that needed a sauce. I just made the sauce. I did a double batch following the recipe exactly like it says. I was bemused adding nutmeg and cayenne to the same recipe, but it works, is good! Thank you for sharing.

Gertie H. June 11, 2020

I made this tonight and it was fantastic! I didn’t have cheddar so I used fresh mozzarella with the ricotta in the pan and sprinkled shredded mozzarella on top before baking. I didn’t have while milk so I used unsweetened almond milk instead and it was a little healthier and just as good. I like the amount of pepper in it, it adds a lot of zip! Will definitely make again because I love ricotta.

inpatskitchen June 12, 2020

Thank you so much Gertie!

Alexa S. July 8, 2019

This was really good! I added red pepper flakes and 2 cloves of minced garlic to the spinach as it sauted. Delicious flavor, great alternative to basic mac and cheese.

inpatskitchen July 9, 2019

Thanks Alexa! I LOVE garlic and red pepper!

DeborahBetty February 3, 2017

Finally I found my perfect mac & cheese. After too many failed mac & cheese recipes I was delighted when I found this one. After making this a few times I decided to adjust my cheese, I used ⅔ medium cheddar and ⅓ sharp (using a quality block of cheese). It seems this is a winner for all those that have eaten it at my home. Recently instead of using spinach I used kale. While I did sauté the kale in a little onion/garlic, then added it to the sauce I found the flavor was amazing, a little more work than just tossing in spinach but well worth the added time in the kitchen. As a vegetarian this is now my go-to meal as it freezes well.

inpatskitchen February 3, 2017

Kale sounds perfect! Thanks so much!

AntoniaJames March 16, 2011

Mmmmm. Yum. I have some nice Dubliner on hand, as well as some perfectly gorgeous chard, which I plan to use in this within the next few days. My son who's home from college on spring break is going to love it. Great recipe!! ;o)

inpatskitchen March 16, 2011

Thanks AntoniaJames...I think the Dubliner and chard would be perfect I even think if my grandchildren could get past the green, they'd even love it since all five are pasta and cheese freaks!