Few comfort foods rival the creamy, cheesy goodness of mac and cheese. The Capital Grille Mac and Cheese takes this classic dish to a whole new level with its rich blend of cheeses and perfectly baked topping. It’s the kind of indulgence that turns a simple side into the star of the meal.
We love recreating restaurant favorites at home, and this recipe nails that signature Capital Grille flavor and texture. Whether you’re hosting a dinner party or craving a cozy night in, this mac and cheese delivers a luxurious experience without the restaurant price tag. Let’s dive into making this irresistible dish that’s sure to become a family favorite.
Capital Grille Mac And Cheese Recipe
To recreate the Capital Grille Mac and Cheese at home, we follow precise steps that deliver a creamy texture and cheesy depth. This recipe blends a rich mix of cheeses with al dente pasta, finished with a golden, crunchy topping.
Ingredients Overview
| Ingredient | Quantity | Preparation |
|---|---|---|
| Elbow macaroni | 1 pound | Cooked al dente |
| Butter | 6 tablespoons | Melted |
| All-purpose flour | 6 tablespoons | |
| Whole milk | 4 cups | Warmed |
| Heavy cream | 1 cup | Warmed |
| Sharp cheddar cheese | 2 cups shredded | |
| Gruyère cheese | 1 ½ cups shredded | |
| Parmesan cheese | 1 cup freshly grated | |
| Dijon mustard | 1 teaspoon | |
| Garlic powder | ½ teaspoon | |
| Onion powder | ½ teaspoon | |
| Salt | To taste | |
| Black pepper | To taste | |
| Panko breadcrumbs | 1 cup | For topping |
| Olive oil | 2 tablespoons | For topping |
Step-by-Step Instructions
- Cook the pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7 to 8 minutes. Drain and set aside.
- Prepare the cheese sauce
In a large saucepan, melt the butter over medium heat. Whisk in the flour continuously for 3 minutes to create a smooth roux. Gradually pour in the warm milk and cream, whisking to avoid lumps. Cook and stir until the sauce thickens, about 7 minutes.
- Add seasonings and cheeses
Remove the sauce from heat. Stir in the Dijon mustard, garlic powder, onion powder, salt, and black pepper. Gradually fold in the shredded sharp cheddar, Gruyère, and Parmesan cheeses until melted and smooth. The sauce should be thick and creamy.
- Combine pasta and cheese sauce
Add the cooked macaroni to the cheese sauce, folding gently to coat every piece thoroughly. Taste and adjust seasoning as needed.
- Prepare the topping
Mix panko breadcrumbs with olive oil in a small bowl until evenly coated. This will yield a perfectly crisp topping.
- Assemble and bake
Transfer the macaroni and cheese mixture into a buttered baking dish. Evenly sprinkle the oiled breadcrumbs over the top. Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes until bubbly and golden brown.
- Serve immediately
For the best experience, serve the mac and cheese hot, straight from the oven, with the crumb topping crackling on every bite.
Key Tips for Success
- Use a blend of cheeses: The combination of sharp cheddar, Gruyère, and Parmesan creates that signature Capital Grille flavor and creamy richness.
- Don’t overcook pasta: Cook macaroni just until al dente to hold texture through baking.
- Warm milk and cream: Using warmed dairy avoids lumps in the roux-based sauce.
- Breadcrumb topping: Coating panko with olive oil yields a crisp texture similar to restaurant baking.
Ingredients
To craft the authentic Capital Grille Mac and Cheese, we rely on top-quality ingredients carefully balanced to deliver that rich, creamy, and indulgent flavor. Below is a detailed breakdown of all essential components, categorized for easy reference.
Cheese Blend
The signature cheesy flavor of the Capital Grille Mac and Cheese comes from a luxurious blend of these cheeses:
- Sharp Cheddar Cheese – 2 cups shredded, for bold and tangy notes
- Gruyère Cheese – 1 ½ cups shredded, adds a nutty, creamy complexity
- Parmesan Cheese – ½ cup grated, for a sharp, salty finish
This blend creates the perfect melty texture and deep flavor profile we aim to replicate.
Pasta
Choosing the right pasta is key to achieving the ideal bite and absorption:
- Elbow Macaroni – 1 pound (16 ounces)
Make sure to cook the elbow macaroni al dente so it holds its shape and texture once baked.
Sauce Ingredients
Our creamy cheese sauce is the heart of this recipe. We use a classic béchamel base enriched with cream for decadence:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter | 4 tablespoons | Melted for the roux |
| All-Purpose Flour | ¼ cup | For thickening the sauce |
| Whole Milk | 3 cups | Warmed to prevent lumps |
| Heavy Cream | 1 cup | Adds richness and smoothness |
| Dijon Mustard | 1 teaspoon | Enhances cheese flavor |
Seasonings and Extras
To elevate our Capital Grille Mac and Cheese, precise seasoning is essential:
- Salt – 1 teaspoon, adjusted to taste
- Black Pepper – ½ teaspoon freshly ground
- Nutmeg – a pinch, freshly grated for subtle warmth
- Panko Breadcrumbs – 1 cup, toasted, provides a crispy topping
- Olive Oil or Melted Butter – 2 tablespoons, to toss the breadcrumbs for golden crust
This combination ensures every bite bursts with flavor and texture, true to the restaurant experience.
Tools and Equipment Needed
To create the Capital Grille Mac and Cheese precisely as it tastes in the restaurant, having the right tools and equipment is essential. These items ensure we achieve the perfect texture and flavor that make this dish a standout.
Essential Cookware
- Large Pot
For boiling the elbow macaroni al dente. We want the pasta firm yet tender for optimal bite.
- Medium Saucepan
To prepare the béchamel sauce that forms the creamy cheese base. A heavy-bottomed pan prevents scorching.
- Oven-Safe Baking Dish (9×13 inch recommended)
This allows the mac and cheese to bake evenly and develop the signature golden crisp crust of toasted panko.
- Mixing Bowls
To combine cheeses and seasonings before adding to the sauce, ensuring an even distribution of flavors.
Essential Tools
- Whisk
To smoothly blend the flour and butter roux with milk and cream, avoiding lumps in the sauce.
- Wooden Spoon or Silicone Spatula
For stirring the macaroni into the cheese sauce without breaking the pasta.
- Measuring Cups and Spoons
Accurate measurements of milk, cream, flour, butter, and seasonings guarantee consistent results.
- Cheese Grater
To shred sharp cheddar, Gruyère, and Parmesan fresh for maximum flavor and meltability.
- Colander
To drain pasta swiftly after boiling while keeping it warm for sauce incorporation.
Optional but Helpful
- Instant-Read Thermometer
To monitor oven temperature ensuring the topping crisps perfectly without burning.
- Aluminum Foil or Lid
For covering the dish during the initial baking phase to retain moisture and then uncovering to brown the topping.
Summary of Tools and Their Purpose
| Tool/Equipment | Purpose |
|---|---|
| Large Pot | Boil elbow macaroni to al dente |
| Medium Saucepan | Make béchamel cheese sauce |
| Oven-Safe Baking Dish | Bake mac and cheese with crispy panko topping |
| Mixing Bowls | Combine cheeses and seasonings |
| Whisk | Blend roux with milk and cream to smooth sauce |
| Wooden Spoon/Silicone Spatula | Stir pasta into sauce without breaking pasta |
| Measuring Cups & Spoons | Precise ingredient measurements |
| Cheese Grater | Shred cheeses fresh for best melt and flavor |
| Colander | Drain cooked pasta quickly |
| Instant-Read Thermometer (optional) | Ensure accurate oven temperature |
| Aluminum Foil or Lid (optional) | Control moisture and browning in oven |
Having these tools on hand empowers us to execute the recipe cleanly and confidently, achieving the rich creamy texture and perfectly baked golden topping that define the Capital Grille Mac and Cheese experience.
Preparation
To craft the Capital Grille Mac and Cheese just right, we focus on two critical elements: perfectly cooked pasta and a luscious cheese sauce. Mastering these steps guarantees the ultimate creamy, cheesy indulgence.
Preparing the Pasta
We start by boiling the elbow macaroni to the ideal texture. The pasta must be cooked al dente to hold its shape and provide the perfect bite without turning mushy in the sauce. Follow these steps closely:
- Fill a large pot with water and add a generous amount of salt—about 1 tablespoon per 4 quarts—to season the pasta from within.
- Bring the water to a rolling boil over high heat.
- Add 1 pound of elbow macaroni and stir to prevent sticking.
- Cook the macaroni for 7 to 8 minutes until it is tender but still firm to the bite (al dente).
- Drain the pasta well in a colander, then spread it out briefly to let excess moisture evaporate. Avoid rinsing to preserve starches that help the sauce cling.
- Set the pasta aside while we prepare the cheese sauce.
Prepping the Cheese Sauce
The rich cheese sauce is the heart of this dish, consisting of a béchamel base enriched with creams and three distinct cheeses. Precision here ensures our sauce is silky smooth and perfectly flavorful. Here is how we build the sauce:
- Melt 4 tablespoons of unsalted butter in a medium saucepan over medium heat.
- Once melted, whisk in 1/4 cup of all-purpose flour evenly to create a roux. Cook the roux for 2 to 3 minutes while continuously whisking until it turns a pale golden color and loses its raw flour taste.
- Gradually whisk in 2 cups of warmed whole milk and 1 cup of warmed heavy cream. Using warmed dairy prevents lumps and promotes a smooth texture.
- Continue whisking and cook over medium heat until the mixture thickens to a creamy consistency, about 5 to 7 minutes.
- Remove from heat and stir in 1 teaspoon of Dijon mustard, salt, freshly ground black pepper, and a pinch of nutmeg for depth.
- Gradually fold in the cheese blend, consisting of:
| Cheese | Quantity (cups) | Role |
|---|---|---|
| Sharp Cheddar | 2 | Bold, classic flavor |
| Gruyère | 1.5 | Creamy, nutty richness |
| Parmesan | 0.5 | Sharp, salty finish |
- Stir constantly until all cheese melts smoothly into the béchamel.
- Combine the cheese sauce with the prepared elbow macaroni, ensuring every piece is coated luxuriously.
With these steps completed, we are ready to assemble and bake the Capital Grille Mac and Cheese to perfection.
Cooking Instructions
Follow these detailed steps to craft the Capital Grille Mac and Cheese with its signature creamy texture and perfectly baked golden topping.
Making the Cheese Sauce
- Prepare the Roux: In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour continuously for about 2 minutes until it forms a smooth paste without browning.
- Add Warm Liquids Gradually: Slowly whisk in 2 cups warmed whole milk and 1 cup warmed heavy cream to prevent lumps. Continue stirring until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
- Incorporate Seasonings: Add 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and a pinch of freshly grated nutmeg. Stir well to enhance the béchamel’s flavor.
- Melt the Cheese Blend: Lower the heat to low and gradually add the cheese blend while stirring constantly until fully melted and silky smooth:
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/2 cup freshly grated Parmesan cheese
Tip: Use freshly shredded cheese for best melting performance and flavor.
Combining Pasta and Cheese Sauce
- Cook Pasta Al Dente: Boil 1 pound elbow macaroni in salted water until just tender but firm to bite (about 7 minutes). Drain and rinse briefly with warm water to stop cooking.
- Combine Pasta and Sauce: Transfer the drained pasta to a large mixing bowl. Pour the warm cheese sauce over the pasta and gently fold until every macaroni piece is thoroughly coated.
- Adjust Consistency: If the mixture seems too thick, add a splash of warm milk to loosen it. The texture should be creamy but not runny.
Baking the Mac and Cheese
- Prepare Baking Dish: Lightly butter a 9×13-inch oven-safe baking dish.
- Assemble the Dish: Pour the combined pasta and cheese sauce into the dish. Even the surface with a spatula.
- Add Topping: In a small bowl, mix 1 cup panko breadcrumbs with 2 tablespoons melted unsalted butter and 1/4 cup grated Parmesan cheese. Sprinkle evenly over the top.
- Bake: Place in a preheated oven at 350°F (175°C) for 25-30 minutes until bubbling and the breadcrumb topping is golden brown.
- Serve Hot: Let rest for 5 minutes before serving to allow the sauce to thicken further.
| Step | Temperature / Time | Notes |
|---|---|---|
| Roux Preparation | Medium heat, 2 mins | Avoid browning the roux |
| Sauce Thickening | Medium-low, 5-7 mins | Stir constantly |
| Pasta Cooking | Boil water, 7 mins | Al dente texture desired |
| Baking | 350°F (175°C), 25-30 mins | Golden crispy topping |
| Resting | Room temperature, 5 mins | Enhances sauce consistency |
Serving Suggestions
To fully enjoy our Capital Grille Mac And Cheese Recipe, let’s explore the best ways to serve this rich and creamy delight. Serving this iconic dish correctly enhances its signature cheesy texture and golden crust, turning any meal into an indulgent experience.
Ideal Serving Temperature
Serve the mac and cheese hot right out of the oven, allowing the cheese sauce to be at its peak creaminess. If needed, let the dish rest for 5 minutes before serving to let the sauce thicken slightly, ensuring each bite is perfectly luscious.
Portion Size Recommendations
| Occasion | Portion per Person (oz) | Notes |
|---|---|---|
| Dinner Party | 6 – 8 | Accompanied by proteins and sides |
| Side Dish for Meal | 4 – 6 | Pairs well with steak or seafood |
| Cozy Night In | 8 – 10 | Can serve as a standalone comfort meal |
Pairings and Complements
Our Capital Grille Mac And Cheese pairs wonderfully with several dishes. Consider these thoughtful complements:
- Grilled or seared steak to balance the creamy richness.
- Roasted vegetables like asparagus or Brussels sprouts to add texture and freshness.
- Crisp green salad with a light vinaigrette to cut through the cheesy heaviness.
- Freshly baked garlic bread to soak up any extra cheese sauce.
Presentation Tips
To elevate presentation:
- Serve in individual ramekins for a refined look.
- Garnish with a sprinkle of fresh parsley or chives for color contrast.
- Finish with a dusting of paprika or extra Parmesan to highlight flavors.
Embrace these serving suggestions to bring out the maximum flavor and visual appeal of our Capital Grille Mac And Cheese Recipe, making your meal feel restaurant-worthy every time.
Tips for the Best Capital Grille Mac And Cheese
To achieve the creamy, rich texture and signature flavor of the Capital Grille Mac and Cheese, we must focus on a few crucial details. Here are our top tips to perfect this indulgent dish:
1. Use WARMED Milk and Cream for a Smooth Cheese Sauce
Start by warming your milk and cream before slowly adding them to the roux. This step prevents lumps and ensures a silky béchamel base, allowing the cheeses to melt evenly and create that luxurious, velvety sauce.
2. Cook Pasta Al Dente
Aim for al dente elbow macaroni — tender but firm to the bite. Overcooked pasta will lead to mushiness once baked and mix poorly with the cheese sauce.
3. Blend Quality Cheeses Precisely
The magic lies in the mix of sharp cheddar, Gruyère, and Parmesan. Each cheese contributes a unique dimension:
| Cheese Type | Role in Flavor | Recommended Amount |
|---|---|---|
| Sharp Cheddar | Classic creamy sharpness | 1 cup |
| Gruyère | Nutty, smooth meltiness | 1 cup |
| Parmesan | Salty, savory depth | ½ cup |
We recommend grating the cheeses fresh for the best melt and flavor.
4. Season Generously but Thoughtfully
Salt, pepper, a dash of dry mustard powder, and a hint of paprika amplify the cheese’s flavors without overpowering. Taste the béchamel sauce as you build it — seasoning is the key to that restaurant-quality taste.
5. Toast Panko Breadcrumbs with Butter
For the signature crunchy topping, gently toast panko breadcrumbs in butter until golden brown and fragrant. This step adds buttery crispness and a beautiful contrast to the creamy pasta beneath.
6. Bake Until Golden and Bubbling
Preheat your oven to 350°F (175°C) and bake the assembled mac and cheese until the topping is golden brown and sauce bubbles around the edges, typically 25-30 minutes. Avoid overbaking, which can dry out the sauce.
7. Let It Rest Before Serving
Allow the mac and cheese to rest 5-10 minutes out of the oven. This resting time thickens the sauce slightly and improves the texture for the perfect bite.
Quick Reference Table for Perfect Mac and Cheese
| Step | Key Detail | Temperature/Time |
|---|---|---|
| Warm milk and cream | Prevent lumps in béchamel | Warm to just below simmer |
| Cook pasta | Al dente, firm but tender | 7-8 minutes |
| Toast breadcrumbs | Golden brown, buttery | Medium heat, 3-5 minutes |
| Bake assembled dish | Golden topping, bubbling edges | 350°F, 25-30 minutes |
| Rest after baking | Thickens sauce, enhances texture | 5-10 minutes |
Embracing these techniques lets us create the authentic Capital Grille Mac And Cheese experience right in our own kitchen, with every bite rich, creamy, and perfectly balanced.
Make-Ahead and Storage Instructions
Preparing the Capital Grille Mac and Cheese ahead of time can save us effort on busy days while still delivering that rich and creamy comfort food experience. Here’s how to properly make, store, and reheat this indulgent dish to maintain its signature flavor and texture.
Make-Ahead Steps
- Assemble the Mac and Cheese
Follow the recipe through the step where the macaroni is combined with the creamy cheese sauce. Transfer the mixture to the baking dish and add the toasted panko breadcrumb topping, but do not bake yet.
- Cover and Refrigerate
Cover the prepared dish tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 24 hours before baking.
- Bake When Ready
When ready to serve, preheat the oven to 350°F (175°C). Remove the cover and bake the mac and cheese for 30 to 35 minutes or until the topping is golden brown and the cheese sauce is bubbling.
Storage Guidelines
| Storage Type | Method | Duration | Notes |
|---|---|---|---|
| Refrigeration | Cool completely, cover tightly | 3 to 4 days | Reheat in oven for best texture |
| Freezing | Cool completely, wrap airtight | Up to 2 months | Bake from frozen adding 15 extra minutes |
Reheating Instructions
- Oven Reheat: Preheat oven to 350°F (175°C). Cover the dish with foil to prevent drying. Heat for about 20-25 minutes or until heated through. Uncover for the last 5 minutes to crisp the breadcrumb topping.
- Microwave Reheat: Portion into microwave-safe dishes. Heat on medium power in 1-minute increments, stirring gently between intervals for even heating. This method may soften the breadcrumb topping.
Pro Tip: Reheating in the oven preserves the creamy sauce and crispy topping that define the Capital Grille Mac and Cheese experience better than microwaving.
Tips for Maintaining Quality
- Always allow the mac and cheese to cool fully before storing to prevent condensation and sogginess.
- Toast the panko breadcrumb topping separately and add it fresh before baking or reheating for maximum crunch.
- If the sauce appears too thick after storage, stir in a splash of warm milk or cream before reheating to restore its luscious texture.
By following these make-ahead and storage instructions, we ensure our Capital Grille Mac and Cheese stays just as comforting and indulgent as when freshly baked.
Conclusion
Mastering the Capital Grille Mac and Cheese recipe lets us bring a touch of luxury to our kitchen without breaking the bank. With the right techniques and quality ingredients, we can enjoy a creamy, cheesy dish that rivals the restaurant version. Whether it’s for a special occasion or a cozy night in, this mac and cheese delivers comfort and elegance in every bite.
By following the steps and tips we’ve shared, we ensure a perfect balance of flavors and textures every time. It’s a dish that’s sure to impress and satisfy, becoming a favorite in our recipe collection.
Frequently Asked Questions
What makes Capital Grille Mac and Cheese different from regular mac and cheese?
Capital Grille Mac and Cheese uses a rich blend of sharp cheddar, Gruyère, and Parmesan cheeses, a creamy béchamel-based cheese sauce, and a crispy toasted panko breadcrumb topping, offering a luxurious and balanced flavor.
Can I make Capital Grille Mac and Cheese at home?
Yes, the article provides a detailed recipe and step-by-step instructions to recreate this dish at home, including tips for perfect pasta, cheese sauce, and baking.
What type of pasta is best for this recipe?
Elbow macaroni cooked al dente is recommended for the ideal texture and to hold the creamy cheese sauce perfectly.
How do I prevent lumps in the cheese sauce?
Use warmed milk and cream when making the béchamel sauce, add liquids gradually, and whisk continuously to ensure a smooth texture.
Can I prepare the mac and cheese ahead of time?
Yes, you can assemble it, cover and refrigerate, then bake before serving. The article also covers freezing and reheating tips.
What are the best side dishes to serve with this mac and cheese?
Grilled steak, roasted vegetables, and garlic bread are great complementary sides that enhance the meal experience.
How do I get a crispy breadcrumb topping?
Toasting panko breadcrumbs before sprinkling on top and baking until golden helps achieve a crunchy, flavorful crust.
How should I store leftovers?
Cool completely, cover, and refrigerate for up to 3 days or freeze for longer storage. Reheat in the oven or microwave as recommended for best results.
What tools do I need to make this recipe?
Essential cookware includes a pot for pasta, a saucepan for the sauce, a mixing bowl, and a baking dish. Optional tools help control baking conditions.
How long should I let the mac and cheese rest after baking?
Let it rest for about 5-10 minutes to allow the sauce to thicken and the flavors to meld before serving.