Texas Roadhouse Mac and Cheese Recipe: Creamy Comfort Side

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 servings
Calories: Approximately 420 calories per serving

Texas Roadhouse mac and cheese is the ultimate comfort food side—creamy, cheesy, and perfectly seasoned with a hint of mustard and garlic. This isn’t boxed mac and cheese. It’s rich, velvety cheese sauce coating tender elbow macaroni.

The secret is using multiple types of cheese and building a proper roux-based sauce that’s smooth and luxurious. It’s the kind of mac and cheese that adults and kids equally devour.

What Makes This Mac and Cheese Special?

The combination of sharp cheddar and creamy Velveeta creates the perfect balance of flavor and meltability. A touch of dry mustard adds depth without being identifiable.

The sauce is made from scratch with a butter-flour roux, creating silky smoothness that coats every noodle. It’s steakhouse-quality comfort food that’s surprisingly easy to make.

Equipment Needed

• Large pot for boiling pasta
• Medium saucepan for cheese sauce
• Whisk
• Wooden spoon
• Colander
• Measuring cups and spoons
• Greater for cheese

Ingredients You’ll Need

For the Pasta:

• 1 pound elbow macaroni
• 1 tablespoon salt (for pasta water)

For the Cheese Sauce:

• 4 tablespoons butter
• ¼ cup all-purpose flour
• 3 cups whole milk, warmed
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 8 ounces Velveeta cheese, cubed
• 1 teaspoon dry mustard powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)

Step-by-Step Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente (usually 7-8 minutes).

Drain pasta in a colander, but don’t rinse. Set aside.

Make Roux: While pasta cooks, melt butter in a medium saucepan over medium heat.

Once melted and foaming, whisk in flour. Cook, whisking constantly, for 2-3 minutes until the mixture turns light golden and smells nutty.

Add Milk: Slowly pour in warmed milk while whisking constantly to prevent lumps. Add about ½ cup at a time initially.

Continue whisking until all milk is incorporated and the mixture is smooth.

Add Cream: Pour in heavy cream and whisk to combine. Bring to a gentle simmer.

Let simmer 3-4 minutes, whisking occasionally, until the sauce thickens enough to coat the back of a spoon.

Add Seasonings: Whisk in dry mustard, garlic powder, onion powder, paprika, salt, black pepper, and cayenne if using.

Stir well to distribute seasonings evenly throughout the sauce.

Melt Cheddar: Reduce the heat to low. Add shredded cheddar cheese in three batches, whisking after each addition until completely melted before adding more.

Don’t rush this step—melting cheese slowly prevents graininess.

Add Velveeta: Add cubed Velveeta to the sauce. Stir gently until completely melted and incorporated.

The Velveeta makes the sauce extra creamy and smooth.

Check Consistency: Sauce should be smooth, creamy, and pourable. If too thick, whisk in a little more milk.

If too thin, let simmer a minute or two longer.

Combine: Add cooked, drained pasta to the cheese sauce. Stir gently but thoroughly to coat every piece of pasta.

Make sure the sauce gets into all the nooks of the macaroni.

Rest: Let the mac and cheese rest off the heat for 2-3 minutes. This allows pasta to absorb some sauce.

The sauce will thicken slightly as it stands.

Serve: Serve immediately while hot and creamy. The mac and cheese is best enjoyed fresh.

Garnish with extra shredded cheese or paprika if desired.

@thecozycook/

Ingredient Substitutions

Sharp Cheddar: Medium cheddar works, but sharp provides better flavor.

Velveeta: American cheese or sodium citrate with extra cheddar (for smooth melting).

Whole Milk: 2% milk works, but won’t be as rich. Avoid skim.

Heavy Cream: Half-and-half can substitute, but the sauce will be thinner.

Elbow Macaroni: Shells, cavatappi, or penne work well.

Dry Mustard: Yellow mustard (1 teaspoon) or omit entirely.

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 17g
• Carbohydrates: 42g
• Fat: 20g
• Saturated Fat: 12g
• Fiber: 2g
• Sugar: 6g
• Sodium: 680mg
• Cholesterol: 60mg

Note: Based on 8 servings.

Tips for Success

Shred Your Own Cheese: Pre-shredded cheese has anti-caking agents that prevent smooth melting.

Warm the Milk: Room temperature or warm milk incorporates into the roux more smoothly.

Low Heat for Cheese: High heat makes cheese grainy and separated. Keep the heat low.

Don’t Overcook Pasta: Al dente is perfect. Overcooked pasta becomes mushy in the sauce.

Whisk Constantly: When making roux, and adding milk prevents lumps.

Add Cheese Gradually: Melting in batches ensures smooth, lump-free sauce.

Serve Fresh: Mac and cheese is best right after making. It thickens as it cools.

Serving Suggestions

Steakhouse Side: Classic pairing with grilled steak, ribs, or chicken.

BBQ Accompaniment: Perfect alongside pulled pork, brisket, or barbecued chicken.

Main Dish: Add cooked bacon, ham, or pulled chicken for a complete meal.

Holiday Table: Great addition to Thanksgiving or Christmas dinner.

Potluck Star: Double the recipe for a crowd-pleasing potluck contribution.

Storage and Reheating

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze up to 2 months. Thaw overnight in the refrigerator.

Reheating Stovetop: Warm over low heat with a splash of milk, stirring gently.

Microwave: Heat in 1-minute intervals, stirring between, adding milk as needed.

Oven: Reheat at 350°F covered for 20 minutes, stirring halfway.

Variations to Try

Baked Mac and Cheese: Transfer to a baking dish, top with breadcrumbs, and bake at 375°F for 20 minutes.

Bacon Mac: Stir in 1 cup crumbled crispy bacon.

Jalapeño: Add diced pickled jalapeños for a spicy kick.

Three Cheese: Add Gruyère or Monterey Jack for extra cheese flavor.

Lobster Mac: Fold in cooked lobster meat for a luxurious upgrade.

Buffalo Chicken: Add shredded chicken and buffalo sauce.

Common Mistakes to Avoid

Pre-Shredded Cheese: Anti-caking agents prevent smooth melting. Shred from the block.

High Heat: Makes cheese grainy and separated. Keep at low heat.

Not Making Roux: Creates a thin, watery sauce. Roux is essential.

Overcooking Pasta: Mushy pasta ruins texture. Cook to al dente only.

Adding Cheese Too Fast: Causes clumping. Add gradually and melt completely.

Skipping Heavy Cream: The sauce won’t be as rich and creamy.

Not Whisking Roux: Creates lumpy sauce. Whisk constantly.

Frequently Asked Questions

Why use Velveeta?

Velveeta melts smoothly and prevents the sauce from breaking or becoming grainy. It’s the secret to ultra-creamy texture.

Can I make this without Velveeta?

Yes, but use sodium citrate (¼ teaspoon per cup of liquid) for smooth melting. Or accept a slightly less creamy texture.

Why add dry mustard?

Enhances cheese flavor without tasting like mustard. It’s a classic mac and cheese secret ingredient.

Can I make this ahead?

Best fresh, but can make 1 day ahead. Refrigerate and reheat gently with added milk.

Why is my sauce grainy?

Cheese added too quickly, heat too high, or used pre-shredded cheese. Keep the heat low and shred fresh.

Can I bake this?

Yes! Transfer to a greased baking dish, top with breadcrumbs, and bake at 375°F for 20-25 minutes.

Is this gluten-free?

Use gluten-free pasta and flour. Verify Velveeta and other ingredients are GF.

How do I make it creamier?

Add more heavy cream or a bit of cream cheese for extra richness.

Can I use different pasta shapes?

Absolutely! Shells, cavatappi, penne, or any short pasta works great.

Why does it thicken when stored?

Pasta absorbs sauce over time. Add milk when reheating to restore creaminess.

Steakhouse Comfort at Home

Texas Roadhouse Mac and Cheese brings restaurant-quality comfort food to your table with surprisingly simple ingredients and technique. The creamy, cheesy sauce and perfect seasoning make this a side dish that steals the show.

Whether serving alongside steak or making it the main event, this mac and cheese delivers every time. Make it once, and it’ll become your go-to recipe whenever comfort food cravings hit!