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Red Robin Mac And Cheese

A creamy, dreamy bowl of macaroni and cheese that rivals your favorite restaurant version, offering a delightful blend of flavors and textures.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs optional for topping

Equipment

  • Large pot for boiling pasta
  • Colander for draining pasta
  • Large saucepan for making the cheese sauce
  • Whisk for mixing ingredients
  • Wooden spoon for stirring
  • Baking dish (optional for baked version)

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Once cooked al dente, drain the pasta in a colander and set aside.
  3. In a large saucepan, melt the butter over medium heat.
  4. Whisk in the flour and cook for about 1 minute until bubbly.
  5. Gradually whisk in the milk, stirring constantly until the mixture thickens.
  6. Add the cheddar and mozzarella cheese, stirring until melted and smooth.
  7. Mix the drained pasta into the cheese sauce until well coated.
  8. Serve immediately or transfer to a baking dish, top with breadcrumbs, and bake at 350°F for 15 minutes.

Notes

For an extra cheesy experience, mix in some cream cheese with the shredded cheese.