Red Robin Mac And Cheese Recipe
This easy Red Robin Mac And Cheese Recipe delivers creamy texture and mild cheese flavor with elbow pasta and melted cheese sauce.
Equipment
- Large pot for boiling pasta
- Medium saucepan
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons.
- Colander
Ingredients
For the Mac And Cheese
- 12 ounces elbow macaroni or cavatappi
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ cup heavy cream
- 2 cups shredded mild cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Optional but delicious:
- ¼ teaspoon paprika
- Extra shredded cheese for topping
Instructions
- Start by bringing a large pot of salted water to a boil. Cook the macaroni according to package instructions until just tender. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about one minute, stirring constantly. This removes the raw flour taste and creates a smooth base for the sauce.
- Slowly pour in the milk and cream while whisking continuously. Keep whisking as the mixture heats up and thickens, about 3 to 4 minutes. The sauce should be smooth and slightly thick but still pourable.
- Lower the heat and add the shredded cheddar and Monterey Jack cheese. Stir gently until the cheese is fully melted and the sauce is creamy. Season with salt, pepper, and garlic powder.
- Add the cooked pasta to the cheese sauce and stir until every piece is evenly coated. Taste and adjust seasoning if needed. Serve warm and enjoy immediately.