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Texas Roadhouse Mac and Cheese Recipe

This Texas Roadhouse Mac and Cheese Recipe is a rich, creamy copycat made with tender elbow macaroni, freshly shredded sharp cheddar cheese, cream cheese, and a silky homemade cheese sauce. It's the ultimate comfort food that's perfect for family dinners, holidays, BBQs, or served alongside steak, ribs, and grilled chicken.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 16 ounces elbow macaroni
  • Water for boiling
  • 1 tablespoon salt
For the Cheese Sauce
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 cups freshly shredded sharp cheddar cheese
  • 4 ounces cream cheese softened
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
Optional Garnish
  • Fresh chopped parsley
  • Extra shredded cheddar cheese
  • Freshly cracked black pepper

Equipment

  • Large Stock Pot For boiling the macaroni
  • Colander To drain the pasta
  • Large Saucepan For making the cheese sauce
  • Whisk To prepare a smooth roux
  • Wooden Spoon or Silicone Spatula For stirring the cheese sauce
  • Cheese Grater For freshly shredding cheddar cheese
  • Measuring Cups & Spoons For accurate measurements
  • Serving bowl For serving the mac and cheese

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente according to the package directions. Drain well without rinsing.
  2. In a large saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for 1 to 2 minutes until smooth to create the roux.
  3. Slowly whisk in the whole milk followed by the heavy cream. Continue whisking until the mixture is smooth and begins to thicken.
  4. Reduce the heat to low. Stir in the softened cream cheese until melted, then gradually add the freshly shredded cheddar cheese one handful at a time until completely smooth.
  5. Mix in the Dijon mustard, garlic powder, onion powder, kosher salt, and black pepper. Stir until the cheese sauce is rich, silky, and evenly seasoned.
  6. Add the cooked macaroni to the cheese sauce and gently stir until every piece of pasta is completely coated.
  7. Let the mac and cheese simmer over very low heat for 2 to 3 minutes, stirring occasionally to allow the sauce to thicken slightly.
  8. Transfer to a serving bowl and garnish with chopped parsley, extra cheddar cheese, or freshly cracked black pepper. Serve immediately while hot and creamy.

Notes

  • Freshly shredded cheddar cheese creates the smoothest, creamiest sauce.
  • Do not let the cheese sauce boil after adding the cheese.
  • Cook the pasta just until al dente to prevent it from becoming mushy.
  • If the sauce thickens too much, stir in a splash of warm milk before serving.
  • Leftovers reheat beautifully when warmed slowly with a little milk.