Macaroni Grill Mac and Cheese Recipe
Are you ready for the best Macaroni Grill Mac and Cheese recipe? Macaroni Grill’s version of this classic dish is legendary. This creamy, cheesy, and oh-so-comforting pasta dish has been a staple on the menu since 1988 when it first opened. If you’re looking for an easy, delicious way to enjoy mac and cheese at home, give Macaroni Grill’s version a try. With a few simple ingredients, you can have this classic comfort food dish ready in no time!
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Servings: 4 people
Calories: 1047kcal
Equipment
- Stock pot
- Colander
- Skillet
- Whisk
- Spatula
- cheese grater
Ingredients
- 3/4 lb Pasta
- 1/6 cup All-Purpose Flour
- 6 tbsp Unsalted Butter, Divided
- 1/6 tsp Ground Nutmeg
- 3 cups buttermilk or whole milk
- 3 Ounces Cheddar Cheese, Shredded
- 3/4 tsp Salt
- 6 tbsp Pecorino Romano Cheese shredded
- 4 Ounces Fontina Cheese, Shredded
- 6 Ounces Mozzarella Cheese, Shredded
- 4 Ounces Asiago Cheese, Shredded
- ⅓ tsp Dried Italian seasoning
- 1.5 tbsp Truffle Oil
- 3 cups Cubed French Bread (1/2 Inch)
- 1 Clove Garlic, minced or finely grated
Instructions
- Preheat your oven to 350°F and lightly grease an 11x7-inch baking dish with butter or cooking spray.
- Bring a large pot of salted water to a boil over medium-high heat. Add the macaroni and cook according to the package directions. Drain and set aside.
- In a large saucepan, melt 3 tbsp butter over medium heat. Once melted, add the flour and whisk together until smooth. Cook for 1 minute, stirring constantly.
- Gradually add the milk, whisking constantly to prevent lumps. Bring the mixture to a low simmer and cook for 3 minutes or the until slightly thickened.
- Remove the pan from heat and add the nutmeg, salt, mozzarella cheese, asiago cheese, fontina cheese, cheddar cheese, and Romano cheese. Whisk together until all ingredients are combined and the cheese is completely melted.
- Pour the macaroni into the prepared baking dish and pour the cheese sauce over top. Stir to combine everything together then top with cubed french bread.
- In a small bowl, mix together the remaining butter, truffle oil, Italian seasoning, and minced garlic until combined. Drizzle the butter mixture over the top of the macaroni.
- Bake for 30 minutes or until golden brown and bubbly. Serve warm.
Notes
- Add a pinch of cayenne pepper for an extra kick.
- For a crunchier topping, sprinkle the cubed French bread with Parmesan cheese before baking.
- Use gluten-free pasta to make this dish gluten-free friendly.
- This is also great as leftovers so feel free to double the recipe and freeze half for later.