Texas Roadhouse Mac and Cheese Copycat Recipe
This Texas Roadhouse mac and cheese recipe gives you that creamy, sharp cheddar sauce clinging to every tube of pasta, all made in about 30 minutes on your stovetop. If you have been craving that restaurant side dish but do not want to drive across town, this version gets you there with pantry staples you probably already have.
The sauce is rich without being heavy, and the cheese flavor is upfront rather than buried under flour. It is the kind of thing that disappears fast at the table.
Why I Love This Recipe
The sauce uses a double hit of cheddar, sharp for bite and mild for creaminess, and that combo gives you a more layered cheese flavor than a single block would.
It comes together in one pot, which means less cleanup on a weeknight. The pasta finishes cooking right in the sauce, so it absorbs flavor all the way through instead of just being coated on the outside.
This is the version I keep coming back to when I want something reliable and genuinely satisfying.
Recipe Ingredients
- 12 oz cavatappi (or elbow macaroni) – Cavatappi holds sauce in its ridges; elbows work fine
- 3 tbsp unsalted butter – Unsalted lets you control the salt level
- 3 tbsp all-purpose flour – Thickens the sauce; do not swap for cornstarch
- 2 cups whole milk – Whole milk gives a creamier sauce than lower-fat options
- 1 cup heavy cream – Adds richness and helps the sauce stay smooth
- 1 tsp dry mustard powder – Sharpens the cheese flavor without tasting like mustard
- 1/2 tsp garlic powder – Background savoriness
- 1/2 tsp onion powder – Rounds out the flavor base
- 1/2 tsp kosher salt – Add more at the end to taste
- 1/4 tsp black pepper – Freshly ground is better here
- 1/4 tsp smoked paprika – Adds a faint warmth and a little color
- 2 cups sharp cheddar, freshly shredded – Pre-shredded bags have anti-caking powder that makes the sauce grainy
- 1 cup mild cheddar, freshly shredded – Balances the sharpness with melt-friendly smoothness
- 1 tsp hot sauce (optional) – A small amount brightens the whole sauce without adding heat
Variations / Substitutions
- Gruyere swap – Replace up to half the sharp cheddar with Gruyere for a nuttier, slightly more complex sauce.
- Colby-Jack blend – Swap the mild cheddar for Colby-Jack if you want a creamier, less tangy result.
- Gluten-free – Use a 1-to-1 gluten-free flour blend and your favorite gluten-free pasta; the texture is close but slightly softer.
- Evaporated milk – Substitute the heavy cream with evaporated milk for a lighter sauce that still holds together.
- Extra heat – Stir in 1/4 tsp cayenne along with the paprika for a noticeable kick without overpowering the cheese.
- Bacon addition – Fold in 4 strips of cooked, crumbled bacon at the end for a smoky, salty contrast to the cheese.
If you enjoy restaurant-style sides at home, you might also like Cracker Barrel mac and cheese.
How To Make Mac and Cheese
Step 1: Boil the Cavatappi
Bring a large pot of well-salted water to a boil over high heat, then add the 12 oz cavatappi. Cook it 2 minutes less than the package directions, so about 7 to 8 minutes for most brands. You want it genuinely underdone at this point because it will finish cooking in the sauce.
Drain it but do not rinse it. Rinsing washes off the surface starch that helps the sauce cling. Set the drained pasta aside and use the same pot for the sauce.
Step 2: Build the Roux
Melt the 3 tbsp unsalted butter in the same pot over medium heat. Once it stops foaming, add the 3 tbsp all-purpose flour and stir constantly for about 90 seconds. You are cooking out the raw flour taste, and the mixture should look like a pale, sandy paste with a faint nutty smell.
Do not rush this part. If the roux smells raw or chalky, give it another 30 seconds. A properly cooked roux is the difference between a smooth sauce and one that tastes floury.
Step 3: Whisk in the Dairy
Pour in the 2 cups whole milk a little at a time, whisking steadily so no lumps form. Once the milk is fully incorporated, pour in the 1 cup heavy cream. Keep whisking over medium heat until the sauce thickens enough to coat the back of a spoon, about 4 to 5 minutes.
The sauce should be smooth and glossy at this point. If you see any small lumps, keep whisking over medium heat; they will work out before the cheese goes in.
Step 4: Season the Sauce
With the heat still on medium-low, stir in the 1 tsp dry mustard powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika. If you are using it, add the 1 tsp hot sauce now too. Stir everything together for about 30 seconds so the spices bloom in the warm sauce.
Taste it here. The sauce should be well-seasoned on its own before the cheese goes in, because it gets diluted once you add the pasta.
Step 5: Melt in the Cheese
Turn the heat down to low. Add the 2 cups sharp cheddar and 1 cup mild cheddar one small handful at a time, stirring after each addition until it melts fully before adding more. This takes about 3 minutes total. Going low and slow keeps the proteins from seizing up and turning the sauce grainy.
If your sauce looks oily or broken at any point, take the pot off the heat for 30 seconds and stir vigorously. It usually pulls back together.
Step 6: Fold in the Pasta and Serve
Add the drained cavatappi to the cheese sauce and fold it in gently over low heat for 2 to 3 minutes, until the pasta finishes cooking through and is fully coated. Spoon it into a warm serving bowl, and finish with a pinch of smoked paprika and a few grinds of black pepper on top.
Recipe Tips
- Shred your own cheese. Pre-shredded cheese is coated in cellulose or potato starch to prevent clumping, and that coating prevents it from melting cleanly. A block takes about 2 extra minutes to grate and is worth it.
- Do not skip the low heat for the cheese. High heat causes the proteins in the cheese to tighten and squeeze out the fat, which is what causes a greasy, broken sauce.
- Warm your milk slightly. Cold milk added to a hot roux can cause lumps. Microwave the 2 cups whole milk for about 60 seconds before it goes in if your kitchen is cold.
- Taste before serving. Cheese adds salt as it melts, so hold off on extra seasoning until the whole dish is together.
Cook times by pasta shape and pot size:
| Pasta shape | Pot size | Finish time in sauce |
|---|---|---|
| Cavatappi | 4 qt | 2 to 3 min |
| Elbow macaroni | 4 qt | 1 to 2 min |
| Shells (small) | 4 qt | 2 to 3 min |
How To Store
- Refrigerate – Transfer leftovers to an airtight container and refrigerate for up to 4 days. The sauce will thicken considerably as it cools.
- Reheating – Reheat gently in a saucepan over low heat with a splash of whole milk, about 2 to 3 tablespoons per serving, stirring frequently until it loosens back to a creamy consistency. Avoid the microwave if you can; it heats unevenly and can dry out the edges.
What To Serve With Mac and Cheese
A slab of Texas Roadhouse-style grilled chicken or a thick ribeye works well alongside this because the savory char of the meat cuts through the richness of the cheese sauce. Buttery, garlicky green beans or roasted broccoli add something with a little crunch and brightness that balances the soft, creamy pasta. A wedge of good cornbread on the side soaks up any extra sauce left in the bowl.
Frequently Asked Questions
Can I make this ahead of time?
Yes, but make it up to 24 hours ahead and store it underdone, meaning stop before adding the pasta. Reheat the sauce gently, then fold in freshly cooked pasta just before serving so it does not get mushy.
Can I freeze mac and cheese?
Technically yes, but the dairy sauce tends to separate when thawed, leaving a grainy or oily texture. Refrigerating is a much better option for this recipe.
My sauce turned out grainy. What went wrong?
The heat was likely too high when the cheese went in. Always melt cheese over low heat, and if the sauce breaks, pull it off the burner and stir hard for a minute before trying again.
Can I double the recipe for a crowd?
Yes. Double every ingredient and use a 6 to 8 qt pot so you have room to whisk the sauce without it splattering. The timing stays roughly the same.
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Ingredients
Method
- Boil the cavatappi in well-salted water until 2 minutes underdone (about 7 to 8 minutes), then drain without rinsing and set aside.
- In the same pot over medium heat, melt the butter, add the flour, and stir for 90 seconds until the roux is pale and smells faintly nutty.
- Whisk in the whole milk gradually, then add the heavy cream, and stir over medium heat for 4 to 5 minutes until the sauce coats the back of a spoon.
- Stir in the dry mustard powder, garlic powder, onion powder, kosher salt, black pepper, smoked paprika, and hot sauce if using, and cook for 30 seconds.
- Reduce heat to low and add the sharp cheddar and mild cheddar one handful at a time, stirring after each addition until fully melted, about 3 minutes total.
- Fold in the drained cavatappi over low heat for 2 to 3 minutes, then spoon into a warm serving bowl and finish with a pinch of smoked paprika and freshly ground black pepper.
