Texas Roadhouse Mac and Cheese Recipe
My kids fight over the crispy edge pieces every time I make a baked pan of this, which is how I know the batch turned out right. That fight started years before I ever nailed this Texas Roadhouse Mac and Cheese Recipe at home.
I first tried tracking it down after a Sunday dinner out with my parents, where my dad ordered it as a side and didn’t share a single bite.
My first three attempts turned grainy because I dumped the cheese in too fast. My wooden spoon still has an orange tint from one particularly stubborn batch.
It’s the dish I make when someone in the house has had a rough week, mostly because it takes under an hour and asks for almost nothing in return.
Why This Mac and Cheese Gets Made So Often
The pull here is texture. A smooth, cheesy sauce coats pasta that still has some bite to it, instead of turning soft and mushy the way boxed versions often do.
Cheddar and Parmesan together do more work than either cheese alone. Cheddar brings sharpness, while Parmesan adds a nutty, savory depth underneath it.
It also comes together fast enough for a weeknight, under an hour start to finish, while still feeling substantial enough to serve when people are coming over.
What Makes This Copycat Version Work
A butter-and-flour roux is what gives the sauce its body. Cooking the roux briefly before adding milk is what lets it thicken properly instead of staying watery.
That short cooking time also triggers a small Maillard reaction in the roux itself, giving the base a faintly nutty flavor before the cheese ever gets added.
Order matters throughout this recipe. Cooking the pasta first, building the roux second, and adding cheese last in slow additions is what keeps the sauce smooth instead of grainy.
Ingredients for Texas Roadhouse Mac and Cheese Recipe
8 oz elbow macaroni: This is the traditional pasta shape for holding onto the cheese sauce in every bite. Cook it al dente so it doesn’t turn mushy once combined with the sauce.
4 tablespoons butter: This forms the base of the roux and adds richness throughout. A higher-fat European-style butter gives a slightly deeper flavor if you want to upgrade it.
2 tablespoons all-purpose flour: This thickens the sauce into a proper roux. Whisk it constantly while cooking to avoid lumps forming in the pan.
2 cups whole milk: This builds the creamy base of the sauce. Add it slowly while whisking; pouring it in too fast can leave the sauce thin and separated.
2 cups cheddar cheese, shredded: This carries most of the sharp, classic flavor. Shred it yourself from a block; pre-shredded cheese often melts unevenly due to added anti-caking coatings.
1 cup cream cheese, softened: This adds extra body and a slight tang to the sauce. Soften it fully before adding so it melts in smoothly instead of clumping.
1 teaspoon garlic powder: This deepens the savory flavor of the sauce without adding a sharp raw-garlic bite.
1 teaspoon salt: This brings out the flavor in both the cheese and the sauce base. Taste before adding more, since cheese already carries some sodium.
½ teaspoon black pepper: This adds a subtle warmth in the background of the sauce.
1 cup Parmesan cheese, grated: This adds a nutty, savory note that rounds out the sharper cheddar. Grate it fresh for the best melt and flavor.
Equipment to Make Texas Roadhouse Mac and Cheese
- Large pot: for cooking the pasta
- Saucepan: for building the cheese sauce
- Whisk: keeps the roux and sauce smooth
- Measuring cups: for milk and cheese
- Measuring spoons: for the seasonings
- Wooden spoon: for stirring everything together
How to Make Texas Roadhouse Mac and Cheese Perfect
Cook the Macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook it according to the package instructions until it is al dente, which means it should still be slightly firm. Check it often and remove it from the heat as soon as it’s done to prevent overcooking.
Make the Roux: In a saucepan, melt the butter. Add the flour and whisk it constantly to avoid lumps. Cook this mixture for about one minute until it thickens and smells nutty. If you don’t cook it long enough, the sauce might end up too thin.
Add the Milk: Slowly pour in the milk while whisking to prevent lumps. Adding the milk slowly helps the sauce thicken properly. You’ll notice the sauce getting thicker and creamier, which is what you want. Don’t add the milk too quickly, or it could make the sauce too thin.
Add the Cheese: Stir in the cheddar, cream cheese, and Parmesan cheese until they melt and the sauce is smooth. Add the cheese slowly to help the sauce thicken well. Keep stirring as you add the cheese to avoid a chunky sauce.
Combine the Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir until the pasta is fully covered. As you mix them, the pasta will absorb the sauce, becoming creamy and cheesy. Stir continuously to keep it from being too dry or too saucy.
Serve the Mac and Cheese: Transfer the mac and cheese to a serving dish. You can add extra cheese and seasonings on top if you like. Serve it hot so the cheese melts and the flavors blend. Let it cool for a few minutes before serving to avoid burns. Enjoy your delicious mac and cheese!
Tips for Perfect Mac and Cheese Every Time
1. Sauce Turned Out Grainy: The cheese was added too fast or the heat was too high. Add cheese slowly over low heat next time.
2. Sauce Is Too Thin: The roux didn’t cook long enough. Let it bubble for the full minute before adding milk.
3. Pasta Turned Mushy: It cooked past al dente. Pull it a minute early since it continues softening in the hot sauce.
4. Sauce Separated After Reheating: It reheated too fast. Warm it slowly over low heat, stirring the whole time.
5. Dish Tastes Bland: Add a bit more salt or a pinch of garlic powder, tasting as you adjust.
6. Sauce Too Thick: Whisk in a splash of warm milk over low heat until it loosens back up.
Delicious Variations to Try Next
Spicy Mac and Cheese: Add diced jalapeños or a pinch of cayenne to the sauce. Good for a game-day spread with some heat.
Broccoli Mac and Cheese: Stir in steamed broccoli florets for added texture and nutrition. Works well as a full weeknight meal on its own.
Bacon Mac and Cheese: Fold in crispy crumbled bacon for a smoky edge. Good for a heartier dinner version.
Gluten-Free Version: Use gluten-free pasta and a gluten-free flour blend for the roux. The texture stays close to the original.
What to Serve with Texas Roadhouse Mac and Cheese
A simple salad or steamed vegetables balance out the richness here. since something acidic or fresh cuts through the heavy cheese sauce.
Grilled chicken rounds this out into a full dinner plate. Crusty bread on the side is good for scooping up any extra sauce left in the bowl.
For a full comfort-food dinner, serve this alongside the Fried Chicken, then finish with the Pizookie for dessert.
How to Store, Freeze, and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or covered in the oven until bubbly again.
Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating, since the sauce can separate slightly if reheated straight from frozen.
You can also spread leftovers into a baking dish, top with breadcrumbs, and bake at 375°F for 15 minutes for a fresh-tasting baked version.
Frequently Asked Questions
1. Can I use a different cheese instead of cheddar?
Yes, mozzarella or Monterey Jack both work, though the flavor will be milder than sharp cheddar.
2. How do I scale this recipe up for a crowd?
Double every ingredient and use a larger pot, since the sauce volume increases significantly.
3. What if my mac and cheese turns out too oily?
Blot the surface gently with a paper towel or stir in a bit more pasta to absorb the excess fat.
4. Can I add vegetables to this recipe?
Yes, steamed broccoli, peas, or diced bell peppers all work well stirred in at the end.
5. Why did my cheese sauce separate?
It likely cooked over heat that was too high. Keep the heat low once the cheese goes in and stir constantly.
Texas Roadhouse Mac and Cheese Recipe
Ingredients
Method
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook it according to the package instructions until it is al dente, which means it should still be slightly firm. Check it often and remove it from the heat as soon as it’s done to prevent overcooking.
- Make the Roux: In a saucepan, melt the butter. Add the flour and whisk it constantly to avoid lumps. Cook this mixture for about one minute until it thickens and smells nutty. If you don’t cook it long enough, the sauce might end up too thin.
- Add the Milk: Slowly pour in the milk while whisking to prevent lumps. Adding the milk slowly helps the sauce thicken properly. You’ll notice the sauce getting thicker and creamier, which is what you want. Don’t add the milk too quickly, or it could make the sauce too thin.
- Add the Cheese: Stir in the cheddar, cream cheese, and Parmesan cheese until they melt and the sauce is smooth. Add the cheese slowly to help the sauce thicken well. Keep stirring as you add the cheese to avoid a chunky sauce.
- Combine the Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir until the pasta is fully covered. As you mix them, the pasta will absorb the sauce, becoming creamy and cheesy. Stir continuously to keep it from being too dry or too saucy.
- Serve the Mac and Cheese: Transfer the mac and cheese to a serving dish. You can add extra cheese and seasonings on top if you like. Serve it hot so the cheese melts and the flavors blend. Let it cool for a few minutes before serving to avoid burns. Enjoy your delicious mac and cheese!
Notes
This Texas Roadhouse Mac and Cheese Recipe rewards patience with the cheese more than anything else. Slow additions over low heat keep the sauce smooth every time.
Once that part clicks, the rest comes together fast enough for a weeknight, with leftovers that hold up just as well the next day.
