Steakhouse Macaroni and Cheese
Steakhouse Macaroni and Cheese is that perfect homemade Mac & Cheese you get at a steakhouse or BBQ joint. Creamy, cheesey, with a hint of smoked flavor and a crunch on top. Serve this at your next cookout or just make it for the family. Everyone will love this one!
Steakhouse Food!
I love steakhouse food! And BBQ! And I know I am not alone out there, right? You know that smell when you just pass by a steakhouse or BBQ restaurant. It’s so intoxicating and seductive!
Beside the mouth watering steak and ribs I’m currently drooling over just think about them, there’s also the amazing sides that go with them – the corn, coleslaw, potatoes, green beans, and . . . the Mac & Cheese!
This recipe takes you right to that steakhouse with the creamy, cheesey, crunchy deliciousness, but . . . with a touch of smoke flavor. I add a little worcestershire sauce and liquid smoke to jazz this up a bit. Now tell me that doesn’t make your mouth water! You have to serve this at your next cookout alongside those steaks and ribs!
Steakhouse Macaroni and Cheese
My son love mac & cheese. He gets that everywhere we go. So I wanted to make him a delicious homemade version. In the process, I came up with this one. Here are a few tip and alterations:
Half Portion. This recipe makes a lot of food. Many recipes cannot be halved item by item. But this one can be halved very easily without making any adjustment.
Leave Out the Smoke. Since this was originally for my young son, it didn’t have the smoked flavor. If you don’t want the smoked flavor, you can leave out the liquid smoke and the smoked paprika.
Spice It Up!You can add more smoked paprika to intensify the smoked flavor. You can also add some cayenne pepper for a little kick!
Cheese. I use block cheese because the pre-shredded has an anti-caking agent added to it that makes it not melt evenly. While you can use pre-shredded, I recommend taking out the ol’ cheese shredder and some muscle!
What Ingredients Are in Steakhouse Macaroni and Cheese?
- Elbow Pasta
- Butter
- Flour
- Kosher Salt
- Black Pepper
- Cream Cheese
- Cheddar Cheese (see notes!)
- Milk
- Heavy Cream
- Worcestershire Sauce
- Liquid Smoke
Crunchy Topping
- Panko Breadcrumbs
- Parmesan Cheese
- Smoked Paprika
- Melted Butter
Ingredient Notes & Substitutions
Elbow Pasta – my family likes cavatappi pasta in this as well. You can use another pasta, but nothing too big.
Cream Cheese – I use Philadelphia, but a store brand will work here.
Cheese – For this I use Cracker Barrel brand cheddar cheese. I like Cabot the best, but it’s a little more pricey. I would not use store bought, but you certainly can.
Parmesan Cheese – I use Kraft, but you can use what you have. Try not to use a blended cheese like parmesan and romano as it will taste different.
Smoked Paprika – you can leave this out or add more, depending on your taste.
How Is Steakhouse Macaroni and Cheese Made?
- Begin cooking the elbow pasta according to the instructions for al dente, minus 1 minute. Example: if the package says al dente takes 6 minutes, cook the pasta for only 5 minutes. The pasta will absorb liquid from the cheese later, so we don’t want mushy pasta.
- Heat the oven to 350°F. Spray a 4 quart baking pan with cooking spray.
- Heat a Dutch Oven or large stock pot over medium heat. Add the butter and melt.
- Slowly add in the flour and whisk to prevent clumping. Add the salt and pepper and cook for about 2 minutes, stirring often to prevent burning.
- Add in the cream cheese and stir in to let it melt.
- Combine the milk and heavy cream in a pourable container, like a measuring cup. Slowly pour the milk a little at a time whisking constantly to prevent clumps. Keep slowly adding the milk until all of it has been added.
- Add in the shredded cheddar, worcestershire sauce, and liquid smoke. Stir until all the cheese has melted. Continue to let it cook until it starts to bubble.
- Mix the panko breadcrumbs, parmesan cheese, smoked paprika, and melted butter in a mixing bowl.
- Pour the macaroni and cheese into the baking pan. Spread the breadcrumb mixture over the entire top. Place it in the oven for 30 minutes or until the breadcrumb mixture is golden brown and you see some bubbles coming up around the edges.
What Can I Do with the Leftovers?
The leftovers will keep nicely in fridge for us to 5-7 days in an airtight container. Since dairy separates when frozen, I recommend against freezing this.
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Steakhouse Macaroni and Cheese
Ingredients
- 1 pound Cooked Elbow Pasta
- 6 Tablespoons Butter
- 6 Tablespoons Flour
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 4 ounces Cream Cheese, softened (I use Philadelphia)
- 4 ounces Cracker Barrel Aged Reserve White Cheddar Cheese, shredded *
- 4 ounces Cracker Barrel Vermont Sharp White Cheddar Cheese, shredded *
- 4 ounces Cracker Barrel Extra Sharp Yellow Cheddar Cheese, shredded *
- 4 ounces Cracker Barrel Sharp Yellow Cheddar Cheese, shredded *
- 3 cup Milk
- 1 cup Heavy Cream
- 2 teaspoons Worcestershire Sauce
- 1/2 teaspoon Liquid Smoke
Crunchy Topping
- 1 1/2 cups Panko Breadcrumbs
- 1/2 cup Parmesan Cheese, grated (I use Kraft)
- 1/2 teaspoon Smoked Paprika **
- 6 Tablespoons Melted Butter
Instructions
-
Begin cooking the elbow pasta according to the instructions for al dente, minus 1 minute. Example: if the package says al dente takes 6 minutes, cook the pasta for only 5 minutes. The pasta will absorb liquid from the cheese later, so we don't want mushy pasta.
-
Heat the oven to 350°F. Spray a 4 quart baking pan with cooking spray.
-
Heat a Dutch Oven or large stock pot over medium heat. Add the butter and melt.
-
Slowly add in the flour and whisk to prevent clumping. Add the salt and pepper and cook for about 2 minutes, stirring often to prevent burning.
-
Add in the cream cheese and stir in to let it melt.
-
Combine the milk and heavy cream in a pourable container, like a measuring cup. Slowly pour the milk a little at a time whisking constantly to prevent clumps. Keep slowly adding the milk until all of it has been added.
-
Add in the shredded cheddar, worcestershire sauce, and liquid smoke. Stir until all the cheese has melted. Continue to let it cook until it starts to bubble.
-
Mix the panko breadcrumbs, parmesan cheese, smoked paprika, and melted butter in a mixing bowl.
-
Pour the macaroni and cheese into the baking pan. Spread the breadcrumb mixture over the entire top. Place it in the oven for 30 minutes or until the breadcrumb mixture is golden brown and you see some bubbles coming up around the edges.
Recipe Notes
This recipe and be halved very easily without making any adjustment.
* The shredded cheese come to 6 cups. So you can substitute other cheeses to make up the 6 cups.
** You can add more smoked paprika to intensify the smoked flavor. You can also add some cayenne pepper for a little kick!
