Texas Roadhouse Mac and Cheese Recipe: Copycat Creamy Cheddar Indulgence

I’ve spent years perfecting this copycat version of a beloved restaurant classic. The secret lies in the cheese blend and a creamy sauce that never separates, even when reheated.

Texas Roadhouse’s signature dish gets its richness from a combination of sharp cheddar and American cheese, melted into a velvety sauce with just the right amount of tang. My version stays true to the original while being simple enough for home cooks.

What you’ll achieve is mac and cheese with a sauce so smooth it coats every elbow perfectly, and a golden breadcrumb topping that adds the perfect crunch. It’s comfort food at its finest, just like the restaurant version.

This recipe delivers on the copycat promise with every bite. The result is a dish that’s rich, satisfying, and exactly what you’re craving when that Texas Roadhouse hunger hits.

Ingredients for Texas Roadhouse Mac and Cheese

Pantry staples plus a quick cheese run. This is comfort in a casserole dish.

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The cheese blend is non-negotiable here. Sharp cheddar from a block (shred it yourself—pre-shredded has anti-caking agents that ruin the melt) and American cheese (the deli counter kind if you can get it) create that signature velvety sauce. I grab mine from Kroger or Walmart—both have solid cheese selections. The milk and cream should be full-fat; this isn’t the time for skim (trust me on the full-fat version).

No American cheese? Velveeta or mild cheddar at double the amount gets close.Out of sharp cheddar? Colby or Monterey Jack work in a pinch. Panko can be swapped for regular breadcrumbs, but the texture won’t be as crispy. The mustard adds a subtle tang—Dijon works too if that’s what you’ve got. Fresh garlic and onion can replace the powders (1 clove and 1 tbsp minced).

This reheats like a dream—sauce stays creamy for 3-4 days in the fridge. Freezes beautifully for up to 3 months. Bake the topping fresh when reheating for that golden crunch (worth the extra minute).

Step-by-Step Instructions for Creamy Cheddar Mac and Cheese

Here’s how to nail that restaurant-style texture right in your own kitchen.

Step 1: Cook the Pasta Al Dente

Bring a large pot of salted water to a rolling boil. Add the 1 lb Elbow Macaroni and cook for 1 minute less than package instructions—you want it slightly underdone. This prevents the pasta from turning mushy when baked with the sauce.

Drain the pasta in a colander and immediately rinse with cold water to stop the cooking process. Give it a quick shake to remove excess water, but don’t worry about drying it completely. A little moisture helps the sauce cling better.

Step 2: Make the Creamy Cheese Sauce

In a large saucepan, melt the 0.5 cup Unsalted Butter over medium heat. Once melted, whisk in the 0.25 cup All-Purpose Flour to create a smooth roux. Cook for 1-2 minutes until the mixture turns a light golden color—this removes the raw flour taste.

Slowly pour in the 2 cups Whole Milk and 1 cup Heavy Cream, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Reduce heat to low and stir in the 2 cups Sharp Cheddar Cheese, 8 oz American Cheese, 2 tsp Yellow Mustard, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir until all the cheese is melted and the sauce is smooth.

Step 3: Combine Pasta and Sauce

Add the drained pasta to the cheese sauce and stir until every piece is thoroughly coated. I like to let this sit for 2-3 minutes off heat—the pasta absorbs some of the sauce, making it even creamier.

Taste and adjust seasoning if needed. If the mixture seems too thick, add a splash of milk to loosen it. The sauce should be velvety and cling to the pasta without being runny.

Step 4: Add the Crispy Topping and Bake

Transfer the mac and cheese to a greased 9×13-inch baking dish. Sprinkle the 1 cup Panko Breadcrumbs evenly over the top, pressing down lightly so they stick to the sauce beneath.

Bake at 375°F for 15-20 minutes until the top is golden brown and bubbling at the edges. For extra crispiness, broil for 1-2 minutes at the end, watching closely to prevent burning.

Let it rest for 5 minutes before serving—this allows the sauce to set slightly, making it easier to serve neat portions. The top should be crispy while the inside remains ultra-creamy.

Storing and Reheating Leftovers

Refrigerator Storage

Let your dish cool for no more than 2 hours before transferring to airtight containers. Store in the fridge at 40°F or below for up to 4 days. The flavors deepen overnight as the spices meld together. ❄️

Freezer Storage

This freezes beautifully for up to 3 months without texture loss. I use flat freezer bags (quart or gallon size) for efficient stacking. Leave 1 inch of headspace for expansion and squeeze out excess air to prevent freezer burn.

Stovetop Reheating

My preferred method for maintaining texture. Add mac and cheese to a heavy-bottomed pot with ¼ cup whole milk or heavy cream to prevent sticking. Heat over medium-low heat for 10-15 minutes, stirring occasionally. 🔥

Oven Reheating

For that fresh-baked taste, spread in a baking dish, sprinkle with extra panko, and cover with foil. Bake at 350°F for 20-25 minutes, then broil for 2 minutes to crisp the topping.

Microwave Reheating

For quick servings, microwave individual portions covered with a damp paper towel. Use 70% power for 2-3 minutes, stir, then continue in 1-minute intervals until reaching 165°F.

Frequently Asked Questions