Creamy and satisfying, this Red Robin Mac and Cheese will be your favorite comfort food. Easy to make and ready in just 20 minutes, it’s a delicious treat for any meal.

Red Robin’s Mac and Cheese is my absolute favorite because it’s so creamy and cheesy. I love how it tastes—it’s just perfect. Even though I’ve shared recipes for J Alexander’s Mac and Cheese, and Yard House Mac and Cheese on my blog before, I haven’t shared Red Robin’s version until now. I’m really excited to add this one to our collection of tasty mac and cheese recipes.

To make this copycat Red Robin Mac and Cheese, you only need four ingredients: elbow macaroni, cheddar cheese, Velveeta (which is a type of processed cheese), and heavy cream. It’s really easy to put together. If you like your mac and cheese extra creamy, you can add more cream or a bit of butter. But if you prefer it less rich, just use less cream and adjust the seasoning to your taste.

Whether you serve it as a side dish or the main course, Red Robin Mac and Cheese is a great choice for any meal.

What is Red Robin Mac and Cheese?

Red Robin Mac and Cheese is a creamy and indulgent dish served at Red Robin restaurants. It features elbow macaroni coated in a rich cheese sauce made with cheddar and processed cheeses, combined with heavy cream to achieve its smooth texture.

Ingredients

• 8 ounces elbow macaroni
• 2 cups shredded cheddar cheese
• 1 cup processed cheese (such as Velveeta), cubed
• 1 cup heavy cream
• 1/2 cup pasta water (reserved from cooking the macaroni)

Equipment You Will Need

• Large Pot: For boiling the pasta.
• Medium Saucepan: To make the cheese sauce.
• Whisk: For stirring the sauce and preventing lumps.
• Colander: To drain the cooked pasta.
• Measuring Cups and Spoons: For accurately measuring ingredients.

How to make Red Robin Mac and Cheese

Step 1:

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the macaroni and set aside.

Step 2:

In a medium saucepan over low heat, combine the heavy cream and processed cheese cubes. Stir continuously until the processed cheese is fully melted and the mixture is smooth.

Step 3:

Gradually add the shredded cheddar cheese to the saucepan, stirring until all the cheese is melted and the sauce is smooth.

Step 4:

Add the reserved pasta water a little at a time to achieve the desired consistency for the cheese sauce.

Step 5:

Add the cooked macaroni to the cheese sauce and stir until well-coated and creamy.

Step 6:

Serve hot, garnished with additional cheese or parsley if desired.

Tips

• If your sauce is too thick, add a little more pasta water or heavy cream to achieve the desired consistency.

• Add salt and pepper to taste after combining the pasta with the cheese sauce. A dash of nutmeg or mustard powder can also enhance the flavor.

• For an even creamier texture, consider adding a tablespoon of butter to the cheese sauce.

• For a baked version, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs and extra cheddar cheese, and bake at 350°F (175°C) for 15-20 minutes until golden and bubbly.

• While elbow macaroni is traditional, you can use other pasta shapes like shells, cavatappi, or rotini to catch more cheese sauce.

What to serve with Red Robin Mac and Cheese

One of my favorite sides to serve with Red Robin Mac and Cheese is grilled chicken, which adds a savory protein boost. Additionally, steamed vegetables like broccoli and green beans provide a healthy and colorful complement.

You can try garlic bread for a crunchy contrast. Also, a fresh green salad with a light vinaigrette helps balance the richness of the mac and cheese. For more comfort food, tomato soup pairs wonderfully, and coleslaw adds a tangy crunch that enhances the overall meal.

How to store

To store Red Robin Mac and Cheese, allow it to cool completely before transferring it to an airtight container. Place the container in the refrigerator, where it can be kept for up to 3 days. When you’re ready to eat, reheat the mac and cheese on the stovetop over low heat, adding a splash of milk or cream to restore its creamy texture.

FAQ

Can I use different types of cheese?

Yes, you can mix and match cheeses like Gruyère, Monterey Jack, or Parmesan to create different flavors.

Can I make this Red Robin Mac and Cheese Recipe ahead of time?

Yes, you can prepare the mac and cheese ahead of time and store it in the refrigerator. Reheat it on the stovetop or in the oven before serving.

Is it possible to make Red Robin Mac and Cheese Recipe gluten-free?

Absolutely! Use gluten-free elbow macaroni and a gluten-free flour blend to make the cheese sauce.

How can I make the sauce creamier?

Adding a bit more heavy cream or a tablespoon of butter can make the sauce creamier.

What can I add for extra flavor?

You can add a pinch of nutmeg, mustard powder, or garlic powder for extra flavor.

How do I prevent the cheese sauce from becoming grainy?

Ensure you melt the cheese slowly over low heat and avoid using pre-shredded cheese, which can contain additives that affect the texture.

Conclusion

Red Robin Mac and Cheese is a delicious and comforting dish that’s easy to make at home. With simple ingredients and straightforward instructions, you can enjoy a rich and creamy mac and cheese that’s perfect for any occasion.

Red Robin Mac and Cheese Recipe

Recipe by Wasian CookeryCourse: Main, SidesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Creamy and satisfying, this Red Robin Mac and Cheese will be your favorite comfort food. Easy to make and ready in just 20 minutes, it’s a delicious treat for any meal.

Ingredients

• 8 ounces elbow macaroni

• 2 cups shredded cheddar cheese

• 1 cup processed cheese (such as Velveeta), cubed

• 1 cup heavy cream

• 1/2 cup pasta water (reserved from cooking the macaroni)

Directions

• Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the macaroni and set aside.
• In a medium saucepan over low heat, combine the heavy cream and processed cheese cubes. Stir continuously until the processed cheese is fully melted and the mixture is smooth.
• Gradually add the shredded cheddar cheese to the saucepan, stirring until all the cheese is melted and the sauce is smooth.
• Add the reserved pasta water a little at a time to achieve the desired consistency for the cheese sauce.
• Add the cooked macaroni to the cheese sauce and stir until well-coated and creamy.
• Serve hot, garnished with additional cheese or parsley if desired.

Notes

• If your sauce is too thick, add a little more pasta water or heavy cream to achieve the desired consistency.