Are you craving that creamy, cheesy, unforgettable macaroni and cheese from Red Robin? Well, stop dreaming and start cooking! This recipe brings the beloved restaurant dish right to your kitchen, offering a delicious and surprisingly easy way to make a homemade version that's just as satisfying. Forget takeout; this Red Robin copycat macaroni and cheese is the ultimate comfort food, perfect for a weeknight dinner or a cozy weekend treat. Get ready to experience cheesy goodness like never before!
Ingredients:
This recipe yields approximately 6 servings.
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded Gruyere cheese (optional, for extra richness)
- 1/2 cup bread crumbs (panko recommended)
- 2 tablespoons melted butter for bread crumbs
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Make the Cheese Sauce:
- Cook the macaroni according to package directions. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour until smooth. This creates a roux, the base of your creamy sauce.
- Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens. This takes about 5-7 minutes.
- Reduce heat to low and stir in the salt, pepper, paprika, and garlic powder.
Combine and Bake:
- Add the cheddar, Monterey Jack, and Gruyere cheese (if using) to the sauce. Stir until the cheese is completely melted and the sauce is smooth and creamy.
- Add the cooked macaroni to the cheese sauce and stir gently to coat evenly.
- Pour the macaroni and cheese mixture into the prepared baking dish.
- In a small bowl, combine the bread crumbs and melted butter. Sprinkle evenly over the top of the macaroni and cheese.
Bake to Perfection:
- Bake for 20-25 minutes, or until golden brown and bubbly. Let it rest for a few minutes before serving.
Tips for the Best Mac and Cheese:
- Use quality cheese: The flavor of your mac and cheese heavily depends on the cheese you use. Don't skimp on the good stuff!
- Don't overcook the pasta: Slightly undercook the macaroni as it will continue to cook in the oven.
- Patience is key: Take your time while making the cheese sauce. Whisking constantly prevents lumps and ensures a smooth, creamy texture.
- Freshly grated cheese melts best: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
Variations:
- Spicy Mac and Cheese: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce.
- Bacon Mac and Cheese: Crumble cooked bacon and mix it into the macaroni and cheese before baking.
- Vegetable Mac and Cheese: Add cooked broccoli, cauliflower, or peas for a healthier twist.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Fat: 25-30g Protein: 15-20g Carbohydrates: 40-45g
This Red Robin macaroni and cheese copycat recipe is a guaranteed crowd-pleaser. It's a delicious, easy-to-follow recipe for a comforting and satisfying meal, perfect for any occasion. Enjoy!