Steakhouse Mac and Cheese Recipe
If you’ve ever ordered mac and cheese at a great steakhouse, you know it’s a little different from the classic version we all grew up with.
Instead of bright orange cheese sauce, this recipe is rich, buttery, and layered with flavor. Sharp white cheddar keeps it familiar, while Gruyère adds a nutty richness and Parmesan brings just enough salty bite to balance every creamy bite. Finished with a buttery, golden panko topping, it feels elevated without being fussy.
This is the mac and cheese I make when we’re grilling steaks at home. Pair it with a perfectly cooked ribeye, garlic whipped mashed potatoes, and warm rolls, and you’ll have a dinner that rivals your favorite steakhouse.
You can make it ahead of time, making it perfect for dinner parties, holidays, or any night you want an impressive meal without spending the entire evening in the kitchen.
Why You’ll Love This Steakhouse Mac and Cheese
Steakhouse Mac and Cheese
Ingredients
Mac and Cheese
- 1 pound cavatappi pasta
- 4 tablespoons salted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk warmed
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- Pinch of cayenne pepper optional
- 8 ounces sharp white cheddar freshly shredded
- 8 ounces Gruyère freshly shredded
- 1/2 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper
Crispy Topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/4 cup freshly grated Parmesan
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F and butter a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the cavatappi until just shy of al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until smooth.
- Slowly whisk in the warm milk, followed by the heavy cream. Continue whisking until the sauce thickens, about 5 minutes.
- Whisk in the Dijon mustard, garlic powder, cayenne (if using), salt, and pepper.
- Remove the pan from the heat and stir in the white cheddar, Gruyère, and Parmesan until completely melted and silky smooth.
- Fold the cooked pasta into the cheese sauce until every piece is coated.
- Transfer the mac and cheese to your prepared baking dish.
- In a small bowl, combine the panko, melted butter, and Parmesan. Sprinkle evenly over the top.
- Bake for 20 to 25 minutes, until bubbling around the edges and golden brown. For an extra crispy topping, broil for 1 to 2 minutes at the end.
- Finish with fresh parsley and serve immediately.
Tips for the Best Steakhouse Mac and Cheese
Shred your own cheese. Freshly shredded cheese melts much smoother than pre-shredded cheese.
Warm the milk first. This helps create a silky cheese sauce without lumps.
Don’t overcook the pasta. It will continue cooking in the oven, so slightly undercooking it keeps the texture perfect.
Use quality cheese. A good white cheddar and authentic Gruyère make all the difference in the final flavor.
Make It Ahead
This recipe is perfect for entertaining because you can assemble it a day in advance.
Simply prepare the mac and cheese through Step 8, cover, and refrigerate. Wait to add the panko topping until just before baking.
When you’re ready to serve, let the dish sit at room temperature for about 30 minutes, add the topping, and bake for 30 to 35 minutes until hot and bubbly.
What to Serve with Steakhouse Mac and Cheese
This is my favorite steakhouse-inspired dinner:
It’s one of those meals that feels special enough for birthdays, holidays, or date nights, but it’s simple enough to make at home whenever you’re craving a great steak dinner.
everything i use in my kitchen:
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble the mac and cheese up to one day ahead. Leave off the breadcrumb topping until you’re ready to bake.
Can I freeze it?
Yes. Assemble without the topping, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
What’s the best cheese for steakhouse mac and cheese?
Sharp white cheddar provides a familiar creamy base, Gruyère adds a rich, nutty flavor, and Parmesan gives the sauce a savory finish. Together they create the signature steakhouse flavor that’s richer and more complex than traditional cheddar-only mac and cheese.
What pasta works best?
Cavatappi is my favorite because the spiral shape catches every bit of the cheese sauce, but shells, cellentani, or elbow macaroni all work well too.
If you make this steakhouse Mac and cheese, let me know how you liked it! I always love hearing from you.
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