Romano’s Macaroni Grill Mac and Cheese Recipe

(Rich, creamy, and irresistibly comforting — straight from my kitchen to yours.)

Introduction

I have to admit something right up front — I’ve always had a soft spot for Romano’s Macaroni Grill Mac and Cheese. There’s just something about that silky-smooth cheese sauce that clings to every curve of the pasta — it’s not just comfort food, it’s an experience. I remember the first time I had it at the restaurant: it was creamy but not heavy, rich but perfectly balanced, with that subtle Romano cheese tang that made me pause after the first bite and think, “This… this is special.”

So naturally, I had to recreate it at home. And after a few rounds of testing (and more than a few spoonfuls straight from the pan), I can honestly say this version hits all the right notes — cheesy, buttery, and luxurious, just like the restaurant’s, but even better because you made it yourself.

What Is Romano’s Macaroni Grill Mac and Cheese?

This isn’t your average mac and cheese. Romano’s version combines a blend of sharp cheddar, Romano, and Parmesan to create a velvety sauce with a depth of flavor you just don’t find in boxed versions. The pasta is tender but still a little firm, the sauce is smooth and indulgent, and everything comes together in this perfect harmony of comfort and sophistication.

It’s a dish that feels both homestyle and elevated — the kind of mac and cheese you’d happily serve to guests or curl up with on a quiet night in.

Why This Recipe Is So Special

What makes this mac and cheese so irresistible is the layered flavor. The Romano cheese gives it that signature tangy, salty kick that lingers, while the cheddar brings creaminess and familiarity. I also use a touch of garlic and a hint of Dijon mustard to bring the flavors to life — subtle, but they make a world of difference.

And the best part? You can make it all in about 30 minutes. It’s comfort food that doesn’t ask for an all-day commitment.

Why You’ll Love This Recipe

Here’s why I think this will become your go-to mac and cheese recipe:

• Rich, Creamy Flavor: That signature Romano cheese adds a gourmet twist to the classic comfort food.
• Quick and Easy: You can have this on the table in under 30 minutes — perfect for weeknights.
• Customizable: Add bacon, lobster, or roasted veggies to make it your own.
• Family Favorite: Everyone — from kids to adults — devours this dish.
• Restaurant-Quality at Home: Skip the takeout; this homemade version tastes just like the original (maybe even better).

Tools You’ll Need

You don’t need fancy equipment — just a few reliable kitchen basics:

• Large pot: For boiling your pasta (a wide one helps prevent sticking).
• Medium saucepan: Where the magic cheese sauce happens.
• Whisk: To keep your sauce smooth and lump-free.
• Wooden spoon or silicone spatula: Perfect for stirring everything together.
• Colander: To drain the pasta (don’t forget to save a splash of that pasta water!).
• Oven-safe baking dish (optional): If you want to bake it for that bubbly golden crust.

Ingredients

Serves: 6

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

For the Pasta

• 1 lb (450 g) elbow macaroni or cavatappi pasta
• 1 tbsp salt (for the boiling water)

For the Cheese Sauce

• 4 tbsp (60 g) unsalted butter
• 3 tbsp (25 g) all-purpose flour
• 3 cups (720 ml) whole milk, warmed
• 1 cup (240 ml) heavy cream
• 1 ½ cups (170 g) sharp cheddar cheese, shredded
• 1 cup (100 g) Romano cheese, grated
• ½ cup (50 g) Parmesan cheese, grated
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• Salt and black pepper, to taste
• Optional: a pinch of nutmeg for warmth

Step-by-Step Instructions

1. Boil the Pasta

Bring a large pot of salted water to a rolling boil. Add your pasta and cook until just al dente (usually a minute less than the package says). Remember, it’ll cook a bit more when mixed with the sauce.

💡 Tip: Before draining, scoop out ½ cup of that starchy pasta water — it’s liquid gold for adjusting the sauce later.

2. Make the Roux

In a medium saucepan, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk constantly for about 1-2 minutes until it forms a smooth paste. It should smell slightly nutty — that’s how you know it’s ready.

Don’t let it brown too much — you want a pale golden color, not toasted.

3. Add the Milk and Cream

Slowly pour in the warm milk and cream, whisking constantly to avoid lumps. Keep stirring until the mixture thickens slightly — about 4–5 minutes.

4. Stir in the Flavor

Add the Dijon mustard, garlic powder, a pinch of salt, and pepper. If you’re feeling adventurous, that tiny pinch of nutmeg adds just a whisper of warmth that ties it all together.

5. Add the Cheeses

Turn the heat to low and gradually stir in the cheddar, Romano, and Parmesan cheeses, one handful at a time. Stir until melted and silky smooth. Take your time here — watching the cheese melt into a glossy sauce is deeply satisfying.

6. Combine Pasta and Sauce

Add the cooked pasta directly into the sauce and stir until every piece is coated. If the sauce feels too thick, splash in a little of that reserved pasta water until it’s perfect.

7. (Optional) Bake for a Golden Top

If you like a baked version, pour everything into a buttered baking dish, sprinkle a bit more cheese or breadcrumbs on top, and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.

Serving Ideas

You can serve this mac and cheese just as it is — creamy and cozy in a bowl — or dress it up a bit:

• Top with crispy bacon bits or buttery breadcrumbs.
• Add grilled chicken, shrimp, or even lobster for a restaurant-style twist.
• Pair it with a simple green salad or roasted veggies to balance the richness.

Variations & Customizations

• Spicy Kick: Stir in a bit of cayenne or a few dashes of hot sauce.
• Herby Version: Add chopped fresh parsley or thyme.
• Extra Creamy: Swap some of the milk for more heavy cream.
• Gluten-Free: Use gluten-free pasta and a 1:1 gluten-free flour blend for the roux.

Storage & Make-Ahead

• Store: Cool completely, then refrigerate in an airtight container for up to 4 days.
• Reheat: Add a splash of milk and reheat gently on the stove or in the microwave.
• Freeze: Freeze portions for up to 2 months. Thaw overnight in the fridge and reheat slowly.

Note: The sauce thickens as it sits, so that extra splash of milk works wonders when reheating.

Pro Tips & Mistakes to Avoid

Think of these like secrets I’d whisper over the stove while you stir:

• Use freshly shredded cheese — pre-shredded ones have anti-caking agents that make your sauce grainy.
• Don’t rush the roux. Give the butter and flour time to cook before adding the milk.
• Warm the milk first — it helps the sauce thicken faster and stay smooth.
• Salt in layers. The pasta water, the roux, and the cheese all need a little seasoning — taste as you go.
• Avoid overheating once cheese is added. Too much heat can make your sauce curdle.

Nutrition (Per Serving)

CaloriesProteinCarbsFat

~580 kcal 23 g 46 g 32 g

(Values are approximate and will vary based on specific ingredients.)

Final Thoughts

There’s something magical about a homemade mac and cheese that captures all the cozy, cheesy joy of the original Romano’s version but made with your own two hands. When that first spoonful hits your taste buds — creamy, tangy, rich, and perfectly seasoned — you’ll know it was worth every stir of the whisk.