Texas Roadhouse Mac and Cheese
Ingredients
- Pasta:
- 1 lb elbow macaroni
- 1 tbsp salt for water
- Cheese Sauce:
- 4 tbsp butter
- ¼ cup all-purpose flour
- 3 cups whole milk warmed
- 1 cup heavy cream
- 2 cups sharp cheddar shredded
- 8 oz Velveeta cubed
- 1 tsp dry mustard powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne optional
Instructions
- Boil salted water, cook macaroni to al dente per package directions
- Drain pasta, don't rinse, set aside
- Melt butter in medium saucepan over medium heat
- Whisk in flour, cook 2-3 minutes whisking constantly until golden
- Slowly add warm milk while whisking constantly to prevent lumps
- Add heavy cream, whisk to combine
- Bring to gentle simmer, cook 3-4 minutes until thickened
- Whisk in dry mustard, garlic powder, onion powder, paprika, salt, pepper, cayenne
- Reduce heat to low
- Add shredded cheddar in three batches, whisking after each until melted
- Add Velveeta cubes, stir until completely melted and smooth
- Check consistency—add milk if too thick
- Add cooked pasta to sauce, stir gently to coat completely
- Let rest off heat 2-3 minutes
- Serve immediately while hot and creamy
Notes
- Shred cheese from a block—pre-shredded won't melt smoothly
- Warm milk before adding—incorporates better
- Keep the heat low when adding cheese—prevents graininess
- Don't overcook pasta—al dente only
- Whisk constantly when making a roux
- Add cheese gradually for a smooth sauce
- Best served fresh—thickens as it cools
- Store 4 days refrigerated
- Reheat gently with added milk
- Can bake with a breadcrumb topping