Copycat TGI Fridays Mac and Cheese Recipe

My TGI Fridays Mac and Cheese copycat is decadent and ultra-creamy… to say the absolute least!! Made with a blend of cheddar, Muenster, Swiss, and Parmesan, the sauce is rich, cheesy, and packed with flavor. Pour it over cavatappi pasta and then bake the whole thing until golden brown and bubbly to create an incredible comfort food feast!

TGI Fridays Mac and Cheese

Okay, I had to go and count. After double-checking, I have close to 40 macaroni and cheese recipes up on the site!!

You may call it an obsession, but I call it a passion. I guess it’s a little bit of both. Hey, it’s not my fault there are so many versions of this creamy, cheesy delicacy!

After mastering copycat recipes from Subway, KFC, Boston Market, Cheesecake Factory, and more, I had to try my hand at TGI Fridays mac and cheese next.  

Featuring not one, not two, not three, but four different types of cheeses, it’s incredibly creamy, cheesy, and gooey — in the best way possible.

Whether you serve it as a carb-tastic main or a comforting side dish, I know you’re going to love making mac and cheese like TGI Fridays just as much as I do!

Ingredient Notes and Substitutions

• Cavatappi Pasta – I love these little spiral-shaped noodles! All of those nooks and crannies are perfect for soaking up the cheesy sauce.

Elbow macaroni, penne, or rotini would be my next choice.

• Unsalted Butter & All-Purpose Flour – Come together to make the roux, needed for a smooth, lump-free, and thick cheese sauce.

I like unsalted butter as it gives me more control over the salt content.

• Half-and-Half – Made of half cream and half whole milk, half-and-half adds so much necessary richness here — I don’t recommend replacing it with low-fat milk if you want the best texture!

If you do need a sub, I suggest making it yourself by mixing cream and milk together.

• Cheese – My TGI Fridays mac and cheese copycat features 4 different cheeses: cheddar, Muenster, Swiss, and Parmesan!!
  
  Each adds its own flavor… from sharp cheddar to mild Muenster, sweet Swiss, and nutty Parmesan.

They’re all needed because they all add a little something different! 

• Seasonings – I added kosher salt, freshly ground black pepper, dry mustard, and cayenne pepper to the sauce before adding the cheese.
  
  Dry mustard enhances the overall flavor, while cayenne brings a subtle heat!

If you prefer a milder flavor, feel free to skip the cayenne.

Tips and Tricks to Make Perfect TGIF Mac and Cheese

• Grate your own cheese for the best melt.

You’ve heard me say it once (or twice), but I’ll say it again: shred and grate the cheese yourself to avoid the anti-caking agents in the pre-shredded bags!

They mess with the meltability of the cheese and could leave you with a lumpy or stringy sauce.

There are so many different types of cheese in this recipe — they really are the star ingredient — so this is even more important than usual.

It’s worth the extra effort, trust me!

• Cook the pasta just shy of al dente.

It will continue to cook when baked, and you don’t want it to come out mushy! 

Boil it for about 1 minute less than the package suggests for al dente to keep it from becoming too soft.

Once drained, I usually toss it in a bit of butter or a splash of half-and-half to keep it from sticking together while I work on the sauce.

• Keep on whiskin’ when making the roux.

I seriously consider making TGI Fridays mac and cheese my arm workout for the day!! It’s crucial to whisk the flour and butter together constantly for at least 1 minute before stirring in the half-and-half.

It takes away that weird raw flour taste you can sometimes get with a roux. It also creates the base for a silky smooth sauce.

• Add the cheese slowly over low heat.

Making homemade mac and cheese sauce is a delicate process… do it wrong and you could end up with lumpy and greasy results.

Do it right — adding the cheese a few handfuls at a time and stirring continuously over medium-low heat — and you’ll get the perfect texture!

Prep Ahead

• Shred and grate the cheese
• Grease a 9×13-inch baking dish
• Cook the pasta

Kitchen Tools You Will Need

• Large Pot (or Dutch Oven) and Strainer to cook and drain the pasta.
• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.

Serving Suggestions 

I love serving TGIF mac and cheese with honey BBQ chicken wings for a tasty comfort food combo, plus a side of garlic roasted broccoli as my veggie. 

Munchkin prefers it with a side of crispy Air Fryer Chicken Tenders!

You can also bulk up the mac with some yummy extras to make it even heartier. Try adding crumbled bacon, grilled chicken pieces, sautéed mushrooms, or even lobster for extra flavor. 

You could also use Gruyère cheese instead of Swiss to make the whole thing taste richer!

Storing and Reheating 

To get ahead on dinner, feel free to assemble the TGI Fridays mac and cheese up to 24 hours in advance. Store it in the refrigerator until ready to bake.

If you have leftovers, you can keep them in an airtight container in the fridge for up to 3 days. They could also be frozen for up to 2 months! Be sure to let it thaw overnight before reheating.

Speaking of which, your oven is your best bet. Set it to 350°F and reheat for 15-20 minutes or until warmed through, or use your microwave for single servings.

Don’t hesitate to add a splash of milk if it starts to look dry.

Mac and Cheese TGI Fridays FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Originally published June 2025

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