Go Back
Steakhouse Mac and Cheese

Steakhouse Mac and Cheese Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 lb elbow macaroni
  • 8 oz sharp cheddar cheese, shredded
  • 4 oz Gruyère cheese, shredded
  • 4 oz cream cheese, softened
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup grated Parmesan cheese

Method
 

  1. Preheat oven to 375°F (190°C). Cook pasta in salted water until just al dente, drain, and set aside.
  2. Melt butter in the same pot, whisk in flour, and cook 1 minute. Slowly whisk in milk and cream, then simmer 2 to 3 minutes until thickened.
  3. Off the heat, stir in mustard, Worcestershire, garlic powder, salt, and pepper. Add cream cheese and stir until smooth.
  4. Fold in shredded cheddar and Gruyère in batches until melted, then stir in cooked pasta until coated.
  5. Transfer to a buttered 2-quart dish. Mix panko, melted butter, and Parmesan; scatter over the top.
  6. Bake 25 to 30 minutes until bubbly and golden. Let rest 5 minutes before serving.

Notes

Let the dish rest for 5 minutes after baking so the sauce sets and stays creamy instead of running everywhere. For a make-ahead option, assemble without the topping, refrigerate overnight, then add the panko mixture and bake straight from the fridge, adding 5 to 7 minutes to the time.