When it comes to comfort food, few dishes hit the mark quite like mac and cheese. The creamy, cheesy goodness can complement a variety of meals.
Pairing it with grilled chicken or ribs makes for a hearty dinner. The richness of the cheese balances well with the smokiness of barbecue. If you’re leaning towards a lighter option, toss in a fresh side salad to cut through the richness.
I once paired it with a platter of air-fried Brussels sprouts. Yes, you heard that right! The crunchiness of the sprouts alongside the creamy mac kept my taste buds dancing. Trust me; it’s a match made in culinary heaven.
Welcome to a cheesy journey! If you’ve ever been to Texas Roadhouse, you know their mac and cheese has a following. When I tried it for the first time, I knew I had to recreate it at home.
This recipe is not only delicious, but it’s also perfect for sharing with friends and family. Picture this: a cozy gathering where everyone dives into a creamy, cheesy bowl of heaven.
Plus, this dish is incredibly simple to whip up. It’s a flavor-packed option that can wow anyone while still being easy enough for a weeknight meal.
My Experience with the Ingredients
This recipe uses ingredients that most people already have in their kitchens. I believe that cooking should be approachable. Let’s break down what we’ll be using here.
First, there’s elbow macaroni—classic, beloved, and the perfect shape for holding onto that creamy cheese sauce. I often opt for this pasta when making mac and cheese.
Next up is butter and olive oil. They create a rich base for sautéing onions, which infuses everything with flavor. The onions give a subtle sweetness to balance the dish.
Speaking of balance, the flour helps thicken our cheese sauce. And what’s mac and cheese without the star of the show—cheddar cheese? Sharp cheddar adds a delightful punch to the dish. I love using aged cheese for its intensity.
Creaminess comes from whole milk and heavy cream, which blend beautifully to create the perfect texture. Dijon mustard and herbs like thyme add layers of flavor that elevate this classic dish.
Ingredients List
- 1 lb elbow macaroni (or your preferred pasta shape)
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely diced
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ¼ cup heavy cream
- 1 lb sharp cheddar cheese (preferably aged for richer flavor)
- 1 teaspoon Dijon mustard
- 1 teaspoon coarse sea salt or kosher salt
- 2 tablespoons coarse sea salt or kosher salt
- 1 bay leaf
- ¼ teaspoon garlic powder
- 1 teaspoon fresh thyme
How to Make Texas Roadhouse Mac and Cheese
Now, let’s dive into the recipe itself. Follow these steps for creamy, cheesy perfection.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook it according to package instructions until al dente. Make sure not to overcook! Nobody wants mushy pasta.
Once cooked, drain the pasta, but don’t rinse. You want to keep that starch, which helps the cheese sauce cling later. Toss the pasta in a little olive oil to prevent sticking while you prepare your sauce.
Step 2: Sauté the Onions
In a large saucepan, melt the butter over medium heat. Add the olive oil and then toss in the finely diced onion.
Sauté the onions for about five minutes until they turn translucent and slightly soft. This step is crucial as it builds the base flavor of your cheese sauce.
Step 3: Create the Roux
Sprinkle the flour over the sautéed onions. This mixture, known as a roux, will help thicken your sauce. Stir continuously for about one to two minutes until the flour is well combined and a bit golden. This step ensures that you don’t end up with a raw flour taste in your mac and cheese.
Step 4: Incorporate Milk and Cream
Slowly pour in the milk and heavy cream while whisking constantly. This helps prevent lumps in your sauce. Add the bay leaf, salt, garlic powder, and thyme. Bring the mixture to a gentle simmer. The beauty of this step is the creamy consistency that starts to develop.
Step 5: Add the Cheese
Once your mixture has thickened slightly, reduce the heat to low and start melting in the sharp cheddar cheese. I typically add it in batches, stirring to combine. The cheese should melt smoothly into the sauce, creating a deliciously creamy texture.
Step 6: Combine Pasta and Sauce
Remove the bay leaf. Now, add your cooked pasta straight into the cheesy sauce. Stir well to ensure every piece of macaroni is coated in that velvety goodness. If you prefer a thicker consistency, you can let it cook on low for a few extra minutes.
Step 7: Serve and Enjoy!
At this point, you can transfer the mac and cheese into a serving dish, or even better, individual ramekins. I often sprinkle a dash of extra cheese on top and pop it under the broiler for a few minutes until golden and bubbling. That brassy crust is everything!
Recipe Notes
- Elbow Macaroni: The traditional choice, but any pasta can work. Consider shells or cavatappi for added fun.
- Cheese: Sharp cheddar is the classic, but feel free to mix in Gruyère or even mozzarella for a gooey texture.
- Heavy Cream and Milk: Together, they provide richness. You can use half-and-half if that’s what you prefer.
- Onion: For added flavor, consider using shallots instead of onion.
- Dijon Mustard: It elevates the cheese flavor. But if you’re not a fan, skip it altogether. It won’t hurt.
- Fresh Thyme: Gives a lovely brightness. Dried thyme works too, just use less.
Recipe Variations
- Bacon Mac and Cheese: Cook some bacon until crispy, chop it up, and mix it in. Who doesn’t love bacon?
- Veggie Lover’s Mac: Add steamed broccoli, bell peppers, or spinach for a pop of color and nutrition.
- Spicy Mac: Spice it up with jalapeños or a sprinkle of cayenne pepper in the cheese sauce.
- Truffle Mac: A drizzle of truffle oil at the end transforms this into something gourmet.
- Buffalo Chicken Mac: Toss in shredded rotisserie chicken and buffalo sauce for a flavor explosion.
- Vegan Mac and Cheese: Substitute with plant-based cheese and non-dairy milk for a dairy-free version.
Texas Roadhouse Mac And Cheese Recipe
Equipment
- Large pot
- Large saucepan
Ingredients
- 1 lb elbow macaroni or your preferred pasta shape
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 small onion finely diced
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ¼ cup heavy cream
- 1 lb sharp cheddar cheese preferably aged for richer flavor
- 1 teaspoon Dijon mustard
- 1 teaspoon coarse sea salt or kosher salt
- 2 tablespoons coarse sea salt or kosher salt
- 1 bay leaf
- ¼ teaspoon garlic powder
- 1 teaspoon fresh thyme
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook it according to package instructions until al dente. Make sure not to overcook! Nobody wants mushy pasta.
- Once cooked, drain the pasta, but don’t rinse. You want to keep that starch, which helps the cheese sauce cling later. Toss the pasta in a little olive oil to prevent sticking while you prepare your sauce.
- In a large saucepan, melt the butter over medium heat. Add the olive oil and then toss in the finely diced onion.
- Sauté the onions for about five minutes until they turn translucent and slightly soft. This step is crucial as it builds the base flavor of your cheese sauce.
- Sprinkle the flour over the sautéed onions. This mixture, known as a roux, will help thicken your sauce. Stir continuously for about one to two minutes until the flour is well combined and a bit golden. This step ensures that you don’t end up with a raw flour taste in your mac and cheese.
- Slowly pour in the milk and heavy cream while whisking constantly. This helps prevent lumps in your sauce. Add the bay leaf, salt, garlic powder, and thyme. Bring the mixture to a gentle simmer. The beauty of this step is the creamy consistency that starts to develop.
- Once your mixture has thickened slightly, reduce the heat to low and start melting in the sharp cheddar cheese. I typically add it in batches, stirring to combine. The cheese should melt smoothly into the sauce, creating a deliciously creamy texture.
- Remove the bay leaf. Now, add your cooked pasta straight into the cheesy sauce. Stir well to ensure every piece of macaroni is coated in that velvety goodness. If you prefer a thicker consistency, you can let it cook on low for a few extra minutes.
- At this point, you can transfer the mac and cheese into a serving dish, or even better, individual ramekins. I often sprinkle a dash of extra cheese on top and pop it under the broiler for a few minutes until golden and bubbling. That brassy crust is everything!
Notes
- Elbow Macaroni: The traditional choice, but any pasta can work. Consider shells or cavatappi for added fun.
- Cheese: Sharp cheddar is the classic, but feel free to mix in Gruyère or even mozzarella for a gooey texture.
- Heavy Cream and Milk: Together, they provide richness. You can use half-and-half if that’s what you prefer.
- Onion: For added flavor, consider using shallots instead of onion.
- Dijon Mustard: It elevates the cheese flavor. But if you’re not a fan, skip it altogether. It won’t hurt.
- Fresh Thyme: Gives a lovely brightness. Dried thyme works too, just use less.
Nutrition
Frequently Asked Questions
Conclusion
So, there you have it! My take on the Texas Roadhouse mac and cheese recipe. It’s creamy, cheesy, and utterly satisfying.
Whether you’re serving it as a side or making it the star of the meal, this dish never disappoints.
And who knows?
You might just find yourself making it over and over. After all, cheese has a magical way of bringing people together. Now, get your ingredients together and start cooking! You’ll thank yourself later. Enjoy!
