Uploaded February 2026 | Updated September 2026, 2 hours ago
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Last year's MAC & CHEESE CAGE MATCH told me one thing, that Gordon Ramsay's, Thomas Keller's and Anthony Bourdain's recipes are all knock outs. I couldn't pick a winner, so what I decided to do, combine my favorite bits from all 3 recipes into one. A Mac & Cheese to rule them all. Super Mac
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Patreon → patreon.com/antichef
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Super Mac & Cheese
SUPER MAC: A recipe inspired by Gordon Ramsay, Thomas Keller, and Anthony Bourdain
INGREDIENTS
Pasta
- 12 oz elbow macaroni (340 grams)
Béchamel Base
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4½ cups whole milk, warmed (1064 ml)
Seasoning
- 2 tsp mustard powder
- 1 tsp Worcestershire sauce
- 2 tsp Cayenne pepper (same amount as Anthony Bourdain’s recipe)
- Small pinch freshly grated nutmeg
- Kosher salt
- Black or white pepper
Cheese Blend (for the sauce)
- 8 oz sharp cheddar, grated (227 grams)
- 4 oz Gruyère or Comté, grated (113 grams)
- 4 oz Monterey Jack, grated (113 grams)
- 1 oz Parmigiano-Reggiano, finely grated (28 grams)
Optional
- 4 oz cooked ham, finely diced (113 grams)
Gratin Topping (mixed)
- 2–3 tbsp panko breadcrumbs
- 2 oz grated cheese total:
- 1½ oz Parmigiano-Reggiano (42.52 grams)
- ½ oz Gruyère or Comté (14 grams)
- 1 tsp fresh thyme leaves
METHOD
1. Cook the pasta
Cook macaroni in well-salted water until just al dente. Drain and set aside.
2. Make the béchamel
Melt butter over medium heat. Whisk in flour and cook 1–2 minutes until smooth and pale.
Slowly whisk in warm milk. Simmer gently until sauce coats the back of a spoon and feels slightly loose.
3. Season
Whisk in mustard powder, Worcestershire, cayenne, nutmeg, salt, and pepper. Taste.
4. Add the cheese
Lower heat. Stir in cheddar, Gruyère/Comté, Monterey Jack, and 1 oz Parm until melted and smooth.
5. Combine
Fold in macaroni and ham if using.
6. Assemble
Transfer to buttered baking dish. Mix gratin topping ingredients and sprinkle evenly on top.
7. Bake
Bake at 375°F (190°C) for 15–20 minutes until bubbling and golden. Broil briefly if needed.
8. Rest
Let rest 5 minutes before serving.
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Last year's MAC & CHEESE CAGE MATCH told me one thing, that Gordon Ramsay's, Thomas Keller's and Anthony Bourdain's recipes are all knock outs. I couldn't pick a winner, so what I decided to do, combine my favorite bits from all 3 recipes into one. A Mac & Cheese to rule them all. Super Mac
Support the Channel
Patreon → patreon.com/antichef
Follow Me On
Instagram → instagram.com/antichefjamie
Super Mac & Cheese
SUPER MAC: A recipe inspired by Gordon Ramsay, Thomas Keller, and Anthony Bourdain
INGREDIENTS
Pasta
- 12 oz elbow macaroni (340 grams)
Béchamel Base
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4½ cups whole milk, warmed (1064 ml)
Seasoning
- 2 tsp mustard powder
- 1 tsp Worcestershire sauce
- 2 tsp Cayenne pepper (same amount as Anthony Bourdain’s recipe)
- Small pinch freshly grated nutmeg
- Kosher salt
- Black or white pepper
Cheese Blend (for the sauce)
- 8 oz sharp cheddar, grated (227 grams)
- 4 oz Gruyère or Comté, grated (113 grams)
- 4 oz Monterey Jack, grated (113 grams)
- 1 oz Parmigiano-Reggiano, finely grated (28 grams)
Optional
- 4 oz cooked ham, finely diced (113 grams)
Gratin Topping (mixed)
- 2–3 tbsp panko breadcrumbs
- 2 oz grated cheese total:
- 1½ oz Parmigiano-Reggiano (42.52 grams)
- ½ oz Gruyère or Comté (14 grams)
- 1 tsp fresh thyme leaves
METHOD
1. Cook the pasta
Cook macaroni in well-salted water until just al dente. Drain and set aside.
2. Make the béchamel
Melt butter over medium heat. Whisk in flour and cook 1–2 minutes until smooth and pale.
Slowly whisk in warm milk. Simmer gently until sauce coats the back of a spoon and feels slightly loose.
3. Season
Whisk in mustard powder, Worcestershire, cayenne, nutmeg, salt, and pepper. Taste.
4. Add the cheese
Lower heat. Stir in cheddar, Gruyère/Comté, Monterey Jack, and 1 oz Parm until melted and smooth.
5. Combine
Fold in macaroni and ham if using.
6. Assemble
Transfer to buttered baking dish. Mix gratin topping ingredients and sprinkle evenly on top.
7. Bake
Bake at 375°F (190°C) for 15–20 minutes until bubbling and golden. Broil briefly if needed.
8. Rest
Let rest 5 minutes before serving.
