Red Robin Mac And Cheese Recipe
Craving that velvety, rich, and ultra-creamy mac and cheese you enjoyed at Red Robin? You’re not alone.
Equipment
- Large saucepan or pot
- Whisk
- Cheese grater
- Measuring cups and spoons
- Wooden spoon or spatula
- Colander
- Baking dish (optional, for baked version)
Ingredients
- 2 cups elbow macaroni or cavatappi for a twist
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk warm
- 1 cup heavy cream
- 2 cups sharp cheddar cheese shredded
- ½ cup mozzarella cheese shredded
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
- Optional: ¼ teaspoon smoked paprika for depth
- Optional: Bread crumbs for topping
Instructions
- Boil the Pasta Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
- Make the Roux In a saucepan, melt the butter over medium heat. Add flour and whisk continuously for 1-2 minutes until golden and bubbling.
- Add Milk and Cream Slowly pour in the warm milk and cream, whisking constantly to avoid lumps. Let the mixture thicken for 3-5 minutes.
- Stir in the Cheese Lower the heat and add cheddar and mozzarella cheese. Stir until melted and creamy. Add garlic powder, onion powder, salt, and pepper to taste.
- Combine Pasta and Sauce Fold the drained pasta into the cheese sauce until fully coated.
- Optional Baked Version Pour the mac and cheese into a greased baking dish, sprinkle with breadcrumbs, and bake at 375°F (190°C) for 15 minutes or until golden brown on top.
Notes
- Use Freshly Grated Cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Warm Your Milk and Cream – This prevents curdling and speeds up the thickening process.
- Don’t Overcook the Pasta – Aim for al dente so it doesn’t get mushy when combined with the sauce.
- Whisk Continuously – Especially when making the roux and adding the milk to avoid lumps.
- Taste As You Go – Season in layers to build flavor and avoid a bland finish.