This restaurant style mac and cheese has a silky sauce made the classic way, with a butter and flour base, milk, and a generous pile of sharp cheddar. It is the creamy, cheesy stovetop pasta you expect from a good casual restaurant, and it takes only about 30 minutes.
The recipe uses a short list of pantry ingredients and one saucepan for the sauce. Garlic powder and onion powder add a savory background that makes the cheese taste fuller, and the sauce clings to every elbow. It serves four as a main dish or six to eight as a side, and it is simple enough for a weeknight or a potluck.
Table of Contents
Why This Restaurant Style Mac and Cheese Works
The secret is a proper white sauce, which is smooth, stable, and easy to flavor.
- Cooking the flour in butter for a minute removes the raw taste and creates a base that thickens the milk evenly.
- Whisking the milk in slowly prevents lumps and gives a glossy sauce.
- Sharp cheddar has a strong flavor, so a small amount goes a long way and the sauce never tastes bland.
- Garlic powder and onion powder dissolve into the sauce, so there are no bits to interrupt the creamy texture.
Ingredients for Restaurant Style Mac and Cheese
- 8 ounces elbow macaroni
- 4 tablespoons butter, melted
- 1/4 cup all-purpose flour
- 2 cups milk (half-and-half makes it creamier)
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
How to Make Restaurant Style Mac and Cheese
1. Cook the macaroni. Boil the elbow macaroni in salted water according to the package directions until just tender. Drain and set aside.
2. Melt the butter. In a large saucepan, melt the butter over medium heat.
3. Make the roux. Stir in the flour and cook for about 1 minute, whisking, until it smells lightly toasted and looks golden.
4. Add the milk. Slowly whisk in the milk, a little at a time. Cook, stirring often, until the mixture thickens and coats the back of a spoon.
5. Melt in the cheese. Take the pan off the heat. Add the garlic powder, onion powder, and cheddar, and stir until the cheese melts and the sauce is smooth.
6. Combine. Add the macaroni to the sauce and stir until every piece is coated.
7. Season. Taste, add salt and pepper as needed, and serve warm.
How to Serve Restaurant Style Mac and Cheese
Serve the mac and cheese hot, straight from the pan, while the sauce is at its creamiest. A tray of roasted vegetables adds a fresh contrast, and quick sheet pan breadsticks are good for scooping up extra sauce.
If you want to try other versions, the baked three cheese mac and cheese has a crisp, browned top, and the cheddar gruyere mac and cheese is a richer, nuttier option for special meals.
How to Store and Reheat Restaurant Style Mac and Cheese
Let the mac and cheese cool, then refrigerate it within 2 hours in an airtight container. It keeps for up to 3 days.
The sauce thickens in the refrigerator. Reheat a portion in a saucepan over low heat or in the microwave in short bursts, stirring in a little milk to bring back the creamy texture, until it is hot all the way through.
Tips and Variations
- Take the sauce off the heat. Adding the cheese off the heat helps it melt smoothly and keeps the sauce from turning gritty.
- Grate the cheese yourself. Cheese from a block melts better than the pre-shredded kind.
- Warm the milk slightly. Room temperature milk blends into the roux with fewer lumps.
- Try other cheeses. Gouda or mozzarella can replace part of the cheddar for a different flavor.
- Add heat. A pinch of cayenne pepper or a few chopped jalapenos gives it a spicy kick.
- Do not overcook the pasta. It keeps softening in the hot sauce, so stop when it is just tender.
The FDA Safe Food Handling fact sheet recommends refrigerating cooked food within two hours and reheating leftovers to 165 degrees F, which applies to any creamy pasta dish.
FAQ
How do I keep mac and cheese from being grainy?
Remove the pan from the heat before adding the cheese, and use freshly grated cheese. Too much heat makes the cheese proteins tighten, which gives a gritty texture.
Can I use pre-shredded cheese?
You can, but it often contains anti-caking starch that keeps the sauce from being as smooth. Shredding a block of cheddar at home gives a better result.
What can I use instead of milk?
Half-and-half makes the sauce richer, and 2 percent milk works for a lighter version. Avoid skim milk, which gives a thinner sauce.
Can I make this mac and cheese ahead of time?
Yes. Make it a day ahead, refrigerate it, and reheat it with a splash of milk. The sauce will be thick when cold, so stir it well as it warms.
How can I make it baked instead of stovetop?
Pour the finished mac and cheese into a baking dish, top it with extra cheese or breadcrumbs, and bake until golden and bubbling. Keep the sauce a little looser, since baking dries it out.
Restaurant Style Mac and Cheese
Ingredients
Main Ingredients
- 8 oz elbow macaroni
- 4 tbsp butter melted
- ¼ cup all-purpose flour
- 2 cup milk half-and-half makes it creamier
- 2 cup shredded sharp cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- salt and black pepper to taste
Instructions
Cooking
- Boil the macaroni in salted water until just tender. Drain and set aside.
- Melt the butter in a large saucepan over medium heat.
- Stir in the flour and cook about 1 minute, whisking, until golden.
- Slowly whisk in the milk and cook, stirring often, until the sauce thickens.
- Remove the pan from the heat. Add the garlic powder, onion powder, and cheddar and stir until smooth.
- Add the macaroni and stir until coated.
- Season with salt and pepper and serve warm.
