Go Back Email Link
olive garden mac and cheese recipe

Olive Garden Mac and Cheese Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1 /2 cup pasta water, then drain.
Ingredients Method Notes

Ingredients
  

  • 12 oz rigatoni
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dry mustard
  • 3/4 tsp kosher salt
  • 1/4 tsp white pepper
  • 1/2 cup shredded sharp cheddar
  • 1/2 cup shredded fontina
  • 1/2 cup shredded mozzarella
  • 1/4 cup shredded provolone
  • 1/4 cup finely grated parmesan
  • 2 tbsp chopped fresh parsley

Method
 

  1. Cook the 12 oz rigatoni in well-salted boiling water for 2 minutes less than the package directions. Reserve 1/2 cup pasta water, then drain.
  2. Melt the 2 tbsp butter in a large saucepan over medium heat. Whisk in the 2 tbsp flour and cook for 1 minute, whisking constantly, until pale golden.
  3. Slowly whisk in the 2 cups whole milk and 1 cup heavy cream. Bring to a gentle simmer over medium-high heat, about 4 to 5 minutes, until the sauce coats the back of a spoon. Whisk in the 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dry mustard, 3/4 tsp kosher salt, and 1/4 tsp white pepper. Simmer 1 more minute.
  4. Reduce heat to low. Add the 1/2 cup cheddar, 1/2 cup fontina, 1/2 cup mozzarella, 1/4 cup provolone, and 1/4 cup parmesan in 2 to 3 batches, stirring until smooth between each addition.
  5. Fold in the drained rigatoni over low heat for 2 minutes, adding reserved pasta water as needed to loosen the sauce. Spoon into bowls, top with the 2 tbsp fresh parsley and a pinch of extra parmesan, and serve immediately.

Notes

You can make the cheese sauce up to 2 hours ahead and keep it warm on the lowest setting, but hold off on adding the pasta until you're ready to eat. The whole milk and heavy cream ratio is intentional: swapping both for a lower-fat option at the same time will make the sauce noticeably thinner and less likely to cling to the pasta.