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Creamy Texas Roadhouse mac and cheese recipe served in a white bowl with golden cheddar cheese sauce coating the elbow macaroni, topped with freshly shredded sharp cheddar
Vicky Sharma

Creamy Texas Roadhouse Mac and Cheese (Stovetop Copycat)

A creamy, restaurant-style copycat Texas Roadhouse mac and cheese made on the stovetop in 35 minutes. Uses a sharp cheddar and American cheese blend with evaporated milk for a silky, lump-free sauce every time.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 sides
Course: Side Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the pasta
  • 1 lb elbow macaroni or cavatappi
  • 1 tbsp kosher salt for pasta water
For the cheese sauce
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 can 12 oz evaporated milk
  • 1 cup whole milk warmed
  • 1½ cups sharp cheddar cheese freshly shredded from a block
  • 1 cup American cheese cubed or torn (about 4 slices)
  • ½ cup Gruyère freshly shredded
  • 1 tsp dry mustard powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and white pepper to taste

Equipment

  • Large pot (for boiling pasta)
  • Heavy-bottomed saucepan or Dutch oven (for the cheese sauce)
  • Box grater (for shredding block cheese)
  • Whisk
  • Wooden spoon or silicone spatula
  • Colander or strainer (for draining pasta)
  • Measuring cups and spoons
  • Ladle (for serving)

Method
 

Cook the pasta. 
  1. Bring a large pot of heavily salted water to a full boil. Cook macaroni 1 minute less than the package directions (it finishes cooking in the sauce). Drain, toss with a tiny bit of butter, and set aside.
    1 lb elbow macaroni, 1 tbsp kosher salt
Make the roux. 
  1. Melt butter in a heavy-bottomed saucepan over medium-low heat. Add flour all at once and whisk constantly for 2 minutes until it smells slightly nutty but has not browned.
    3 tbsp unsalted butter, 3 tbsp all-purpose flour
Add the liquid. 
  1. Slowly pour in the evaporated milk while whisking, then add the warmed whole milk. Keep heat at medium-low and whisk until the sauce thickens and coats the back of a spoon, about 4–5 minutes.
    1 can, 1 cup whole milk
Melt the cheese. 
  1. Remove the pan completely from the heat. Add American cheese first, then sharp cheddar, then Gruyère in small handfuls, stirring between each addition. Add mustard powder, garlic powder, onion powder, salt, and white pepper. Stir until silky smooth.
    1½ cups sharp cheddar cheese, 1 cup American cheese, ½ cup Gruyère, 1 tsp dry mustard powder, ½ tsp garlic powder, ½ tsp onion powder, Salt and white pepper to taste
Combine and serve.
  1. Add the cooked pasta to the sauce and fold gently until every piece is coated. If the sauce is too thick, add a splash of warm milk. Taste for seasoning and serve immediately.

Notes

  • Always shred cheese from a block; pre-shredded bags contain anti-caking agents that cause a grainy sauce.
  •  
    American cheese contains sodium citrate (a natural emulsifier) that keeps the sauce from separating or turning oily.
  • Dry mustard powder improves emulsification; you won't taste mustard, but you'll taste a richer, more cohesive sauce.
  •  
    Pull the pan off the heat before adding cheese. This is the single most important step to prevent a grainy texture.
  •  
    Evaporated milk creates a more stable sauce than regular milk because of its lower water content and higher protein ratio.
  •  
    Use white pepper instead of black; it blends invisibly and gives a cleaner heat that doesn't distract from the cheese.