Easter Dinner Ideas

How is it that the holidays come around every year, and I still find myself scrambling to decide what to cook??

Add in changes like guest lists, weather (chilly, sunny, something in between), and however the garden decides to behave…

Now our best ideas for Easter dinner are all in one place, broken down by category, so pulling a menu together is easier than ever.

There’s everything from traditional mains and sides to Southern and Italian staples. Plus easy starters, homemade breads, and more salads than you can choose from.

And when the Easter eggs and Easter baskets are done and over, you’ll have a sweet treat or two ready and waiting.

EASTER MENU INSPIRATION (SIMPLE & STRESS-FREE)

There are endless ways to mix and match these Easter dinner dish ideas into a complete menu, but it can be overwhelming if you’re new to hosting or don’t know where to start.

Here are a few options to get you started, and you can always add extra sides to round out the meal!

Classic Easter Ham Menu

• Glazed ham
• Potato side
• Spring vegetable
• Rolls
• Dessert

Easy Chicken Easter Dinner

• Baked chicken main
• Vegetable side
• Salad
• Freshly baked bread
• Dessert

Light and Fresh Easter Dinner

• Small bites to start
• Lighter protein (salmon or seafood)
• Fresh spring vegetable
• Salad
• Lighter Dessert

APPETIZERS AND STARTERS

Set out a few Easter-friendly dips and spreads or have a few small bites that can be made ahead. Deviled eggs are always a winner, while cups of broth-based soups are perfect if it’s still chilly outside.

• Baked Ricotta with Sun-Dried Tomatoes
  Looks elegant but is easy to make. Great on a cracker board!

• Sheet Pan Bruschetta
  The ultimate holiday appetizer made easy.

• Olive Garden Spinach Artichoke Dip Copycat
  Gobble this one up with crackers, bread, veggies, or a spoon.

• Veggie Pizza with Crescent Rolls
  Fresh toppings and a creamy spread on flaky pastry. Make-ahead friendly!

• Air Fryer Goat Cheese Balls
  Drizzle with honey or sprinkle with herbs and watch these disappear.

• Copycat Costco Pinwheels
  Skip the long lines and make these finger food favorites from scratch.

MAIN DISH IDEAS FOR EASTER DINNER

Showstopping holiday centerpieces, a mouthwatering Sunday roast, or traditional Italian lasagna. Start with one of these easy Easter dinner ideas, then choose sides to match!

• Orange Glazed Ham
  Sweet, tangy, and utterly divine. Leftovers are great in tons of other recipes.

• Herb Roasted Pork Tenderloin
  Comforting flavors with an elegant presentation. Works with any sides.

• Beef Chuck Roast Recipe
  A one-pot recipe that delivers melt-in-your-mouth bites and Sunday dinner flavor.

• Quick and Easy Italian Lasagna
  Have this one on the table in 40 minutes! No Italian Easter is complete without it.

• Pan Seared Beef Steak
  Serve with a red wine sauce for an elegant way to celebrate the holiday.

• Oven Baked Meatballs
  Tender, juicy, and batch-cooked. A must for easy Easter dinner ideas.

• Baked Lemon Rosemary Chicken Breasts
  So much flavor infused into such a simple dish, and with a handful of ingredients.

NON-TRADITIONAL OPTIONS

Looking for more unique Easter dinner dish ideas? Try seafood mains or slow cooker and oven options to free up any stovetop space you need for other recipes.

• Sheet Pan Salmon
  This one’s got the main and veggie side in one easy dish.

• Lemon Garlic Shrimp
  Coated in an irresistible butter sauce and ready in 20 minutes.

• Orange Glazed Salmon
  Flaky fish with a sticky-sweet citrus and herb glaze with juicy pops of pomegranate.

• Shrimp Scampi
  Garlic, Old Bay, white wine, and lemon. What’s not to love?

• Crockpot Pork Chops
  These are super tender and juicy, smothered in a thick, savory gravy.

• Turkey Breast in the Crockpot
  A holiday hack! Tender poultry infused with citrus and herb flavor, and completely hands-off.

• Sausage and Ravioli Skillet
  One of the most nontraditional Easter dinner ideas, but perfect for a relaxed meal.

EASTER SIDE DISHES

We’ve got all the classics here, from potatoes and stuffing-style casseroles to baked vegetable sides and crowd-friendly dishes that hold well.

• Cheesy Potatoes Au Gratin
  Buttery Yukon Gold potatoes smothered in cheddar sauce and baked until bubbly.

• Garlic Mashed Potatoes
  Rich, creamy, and oh so buttery. It’s the best mashed potato recipe!

• Boston Market Sweet Potato Casserole
  This one just screams holidays with marshmallows and streusel on top.

• Cheesy Potato Casserole
  Also known as funeral potatoes, this one’s stuffed with bacon and 3 types of cheese.

• Bacon Hasselback Potatoes
  These are fully loaded and pair perfectly with Easter dinner mains like lamb, glazed ham, and roast turkey.

• Crockpot Mac and Cheese with Cream Cheese
  Another 3 cheese winner! Layer everything in the slow cooker and let it do its thing.

• Mexican Red Rice
  Just enough spice to be interesting, and it tastes great with ham, chicken, or beef.

• Chipotle Cilantro Lime Rice
  Try a lighter side that’s just as cozy and won’t compete with the other dishes.

• Chicken Rice Recipe
  Moist, flavorful, fluffy. This one goes with anything on the table.

• Italian Mac and Cheese
  A family favorite, this one’s extra creamy but not as heavy as other macs.

• Crockpot Creamed Corn
  So much better than canned and easy to make with fresh or frozen kernels.

• Sausage Cranberry Apple Stuffing
  The sweet, savory, and herb flavors are perfect for any Easter dinner.

• Oven Roasted Corn
  Bake enough corn on the cob for everyone in one go!

• Candied Bacon Wrapped Corn
  A perfect sweet-and-savory combo, made with 3 simple ingredients.

SPRING VEGETABLE SIDES

Make the most of the garden harvest, adding simple additions like lemon, herbs, and olive oil to bring out each veggie’s natural flavors. We have a full list of Spring dinner ideas right here.

• Grilled Asparagus
  This veggie tastes fantastic with everything from ham and chicken to salmon.

• Brown Sugar Roasted Carrots
  Perfectly caramelized with warmth from dried thyme.

• Garlic Roasted Brussels Sprouts
  These turn out tender and flavorful, not mushy at all!

• Baked Zucchini Chips
  Crispy breaded veggies, perfect for snacking or dipping.

• Garlic Roasted Broccoli
  Ready in 30 minutes or less with fresh broccoli, garlic, red onion, and spices.

• Rosemary Roasted Onions
  Sweet, caramelized onions baked in a tangy lemon Dijon dressing.

• Sweet and Spicy Pan Fried Brussel Sprouts
  Add a kick to your holiday spread with these Asian-style sprouts.

• Green Beans with Garlic
  No mushy beans here! These are perfectly tender-crisp with bright color and a hint of lemon.

• Pico de Gallo
  Easy to make in a few minutes, this flavorful condiment doubles as an appetizer if needed.

EASTER SALADS

Whenever I’m imagining new ideas for Easter dinner, my mind always goes to salads first.

There are just so many ways to mix and match flavors, from green salads with seasonal produce to lighter, vinegar-based recipes that contrast heavier mains or sides.

• Spinach Strawberry Salad
  An incredible combination of sweet and tangy with creamy avocado and candied pecans.

• Easy Broccoli Salad
  Sweet pops of raisins, crunchy bites of onion, and a homemade dressing make this one extra special.

• Creamy Cucumber Salad
  Throw this one together in 10 minutes or less, including the dill dressing.

• Olive Garden Salad and Italian Dressing
  Even better than the restaurant version, this is a staple for Easter… Italian or otherwise!

• Cucumber Tomato Salad
  Brings garden-fresh flavors together with a bright and creamy lemon poppyseed dressing.

• Summer Slaw
  Light, flavorful, and goes with everything from pork to potatoes.

• Cucumber Onion Salad
  Pairs well with any of these Easter dinner ideas and is one of my personal favorites!

• Easy Vegetable Salad
  This one has a tangy basil vinaigrette that highlights the natural flavor of the veggies.

• Simple Cole Slaw
  A must-have for potlucks, this creamy and crunchy salad is great with ham or pork.

FRUIT SALADS

Always a winner to kids and adults alike! Fresh fruit brightens up the plate and lets you sneak a little sweetness in before making your way to the treat table.

• Orange Honey Rainbow Fruit Salad
  Vibrant flavors meet bright colors and a tangy, sweet honey citrus dressing.

• Tropical Fruit Salad
  A rich, cream cheese base plays well with the sweet and tangy fruit.

• Mojito Fruit Salad
  Inspired by classic cocktail flavors of lime and mint, plus honey to sweeten it all up.

• Strawberry Pineapple Ambrosia Salad
  A modern take on the vintage Easter recipe that brings sunshine to the table.

And don’t forget about our famous cheesecake salads. Sure, they might qualify as dessert… but no judgement here!

• Grape Salad
  Crisp, juicy grapes coated in cheesecake filling and topped with crunchy bits of granola.

• Hawaiian Cheesecake Salad
  A tropical blend of strawberries, mangoes, pineapple, kiwi, and mandarin oranges.

• Peach Cobbler Cheesecake Salad
  With heavenly bits of crunchy “cobbler” in every bite!

• Summer Berry Cheesecake Salad
  Enjoy sweet, triple berry flavor with just 5 ingredients.

• Pina Colada Cheesecake Salad
  Pineapple, strawberry, and mandarin fruit salad tossed with a coconut rum cheesecake filling.

• Strawberry Banana Cheesecake Salad
  Classic fruit combo smothered in a sweet and tangy pudding-like mixture.

• Millionaire Cheesecake Salad
  Not your grandma’s ambrosia salad! This one’s got pineapple, maraschino cherries, coconut flakes, marshmallows, and crunchy pecans.

• Lemon Berry Cheesecake Salad
  Tangy citrus cheesecake filling meets a juicy blend of strawberries, blueberries, raspberries, and blackberries.

• Banana Split Cheesecake Salad
  Sweet bananas and berries, plus pineapple chunks and maraschino cherries, with peanuts and a drizzle of chocolate sauce.

MAKE-AHEAD COLD SALADS

These recipes are life-savers when you’re preparing a feast. Work on these the day before, so it’s one less thing to worry about in the hustle and bustle.

• Southern Macaroni Salad
  Perfectly creamy, with a tangy dressing and some crunch from veggies.

• Hawaiian Tortellini Salad
  Like a party in your mouth! Great with Easter dinner or as a way to use up leftover ham.

• Southern Potato Salad
  This one tastes just like Nana used to make and is always a staple on our table.

• Greek Tortellini Pasta Salad
  Fresh veggies, tangy feta, and briny Kalamata olives meet cheese-stuffed pasta.

• Muffaletta Tortellini Salad
  All the flavors of the classic sandwich… and another great recipe for leftover ham!

• Antipasto Pasta Salad
  Looking for more Italian Easter dinner ideas? This one has everything you crave from an antipasto platter.

• Shrimp Pasta Salad
  Bring some Cajun flavor to your Easter table! This one tastes just like a Po’ Boy sandwich.

• Pizza Pasta Salad
  Combines pepperoni, bacon, olives, and parmesan with tender tortellini and fresh veggies.

• Chicken Bacon Ranch Pasta Salad
  This one has all the best casserole flavors, but in a refreshing, chilled dish.

• Tuscan Tortellini Salad
  A stress-free Easter potluck side that everyone will love, packed with classic Italian flavor.

BREADS AND ROLLS

With all the Easter dinner ideas and recipes, it can be easy for bread to get lost in the mix! Enjoy fluffy dinner rolls, sweet breads, and savory loaves for sharing.

• Italian Easter Bread
  A holiday staple in our house. Tender, sweet dough braided and baked with a colorful egg in the center.

• Texas Roadhouse Rolls
  Fluffy, buttery, and lightly sweetened with honey. Don’t forget the cinnamon butter!

• Beer Bread
  Super flavorful and wonderfully fluffy without any yeast. Easy to customize the flavor too.

• Red Lobster Cheddar Bay Biscuits
  Easier (and tastier) than a box mix and ready in 20 minutes!

• No Yeast Bread
  5 ingredients and no mixer needed. Make a couple of loaves for the table.

EASTER DESSERTS

Bring spring colors to the table with snackable bites, layered sweets, and easy crowd desserts that can be made ahead.

And of course, this list of easter dinner dish ideas wouldn’t be complete without carrot cake!

• Bunny Bait
  A sweet and salty popcorn mix pretzels, M&Ms, sprinkles, and colorful candy coating.

• Cadbury Egg-Inspired Easter Trifle
  Vanilla pudding, homemade marshmallow fluff, Oreo pieces, and chocolate layered into a colorful treat.

• Spring Pinwheel Cookies
  Make soft and chewy sugar cookies with a colorful swirl and sprinkles on the edges.

• Easter Crockpot Candy
  A simple yet impressive 3 ingredient dessert!

• Reese’s Fudge
  Luscious peanut butter fudge with chocolate drizzle and chopped candy cups.

• Strawberry Pretzel Salad Cups
  Buttery pretzel crumbs topped with fluffy cream cheese filling and fresh berry slices.

• Chocolate Covered Marshmallow Trifle
  A scrumptious 7 layer dessert inspired by Mallomars.

• Blue Ribbon Fudgy Brownies
  Hands down the best brownies, made from scratch in one bowl.

• Starbucks Lemon Loaf
  Tender, moist, and topped with a sweet lemon glaze. Better than the coffeehouse version!

SPRINGTIME CAKES

Find classic layer cakes that make the perfect centerpiece, easy dump cake recipes for something quick and sweet, and a few no bake options you can make ahead.

• Best Ever Carrot Cake
  A true showstopper with sweet carrot flavor, plenty of spice, and crunchy pecans.

• Triple Chocolate Cake
  Chocolate lovers rejoice! This one’s got triple cake layers with buttercream frosting and mini chocolate chips.

• Strawberry Icebox Cake
  A no bake dessert with layers of cookies, cream, and sweet berries.

• Lemon Pound Cake
  The perfect light bite after a heavy meal. Easy to dress up with powdered sugar and raspberries or blueberries.

• Peach Cobbler Dump Cake
  Transform canned peaches and pantry ingredients into a sweet and fluffy treat.

• Lemon Icebox Cake
  Cool and creamy layers of lemon and cheesecake pudding surround tender shortbread cookies.

• Cherry Dump Cake
  Who knew a 3-ingredient cake could be so delicious? Cherry filling, cake mix, butter, and done.

• Berry Icebox Cake
  Layer mixed berries with graham crackers, lemon cream cheese filling, and whipped cream. Like a shortcut shortcake!

• Lemon Dump Cake
  This one’s sunshine in a pan. Lemony freshness, gooey texture, and just enough crunch.

• Crockpot Cheesecake
  Let the slow cooker make dessert for you! This one’s great with a variety of toppings.

• Blueberry Lemon Cake
  Combine springtime flavors with a whipped cream cheese frosting. Make it from scratch or with a box mix.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Originally published April 2020, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easter Dinner Ideas (100 Recipes) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS MAC AND CHEESE SOUP RECIPE

• Velvety Texture: Cheesy, buttery, slurpable spoonfuls.
  
• Maximum Flavor: Pasta cooks in broth boosted with extra seasonings.
  
• Ultra Cozy: Combines everything you love about cheese soup with mac and cheese.
  
• Simple Base: Add meat, veggies, or different cheeses for a twist.
  
• Weeknight Perfection: 20 minutes + pantry staples.

Mac and Cheese Soup

We are hardcore mac and cheese people in this house. Munchkin isn’t just a fan, she’s a full-blown mac-and-cheese connoisseur, issuing official opinions like a tiny carb-loving Michelin judge. 

And with over 30 mac and cheese recipes on our site (yes, really), it only made sense to take our obsession and turn it into a warm, slurpable soup.

We’ve done jalapeño popper mac. We’ve stuffed mac and cheese into bombs. We’ve quesadilla’d it. We’ve recreated Chick-fil-A’s version. 

And don’t even get me started on our VIRAL Crockpot Mac and Cheese that shows up to every holiday like it owns the room.

So this mac and cheese soup recipe? It’s the ultimate love letter to mac lovers everywhere. 

Cozy. Cheesy. Creamy. The kind of meal you cradle with both hands while wearing fuzzy socks and living your best comfort-food life.

INGREDIENT NOTES

• Butter + Flour: The roux gives the mac and cheese soup its silky thickness. Don’t skip it.
  
• Chicken Stock: I like Kitchen Basics chicken stock. It has the perfect flavor and salt content.
  
• Heavy Cream: For maximum richness! Whole milk or half-and-half are lighter subs.
  
• Elbow Pasta: The traditional choice, but small shells, ditalini, or rotini work too.
  
• Mustard Powder: Enhances the cheddar flavor. It’s optional but recommended.
  
• Cheddar: Fresh-shredded melts so much smoother than bagged cheese.

VARIATIONS 

Spicy Kick: Add New Mexico chili powder and smoked paprika for heat.

Veggie Boost: Stir in veggies like onion, celery, carrot, or peas.

Swap Cheeses: Try Gruyere, mozzarella, Monterey Jack, or a mix.

Add Protein: Include cooked beef (cheeseburger soup!) or shredded chicken.

Broccoli Cheddar Mac Soup: Mix in steamed broccoli just before serving.

SERVING SUGGESTIONS

• Toppings: Sprinkle crispy chopped bacon or croutons over each bowl.
  
• Simple Side: Add a green salad with balsamic vinaigrette for a tangy contrast.
  
• Hearty Main: Pair mac and cheese soup with old fashioned sloppy joes or air fried chicken tenders.
  
• Meatless Monday: Whip up a batch of sweet potato fries or tater tots… the soup can double as a dip!

MAC AND CHEESE SOUP FAQ 

After testing dozens of mac and cheese variations over the years, I discovered the secret to silky mac soup is to never boil the cheese. Always melt it off the heat. 

For this cheddar soup mac and cheese recipe? Let the pasta cook directly in the broth. It absorbs flavor and naturally thickens the base.

That’s how you get the thick, velvety, spoon-hugging texture that makes this soup feel like a hug in a bowl.

TOOLS NEEDED

• 4-quart Pot: Enameled cast iron or heavy stainless steel recommended.
  
• Whisk: To make the roux and soup base.
  
• Box Grater: Freshly-shredded cheese is worth the extra effort!
  
• Wooden Spoon: To stir in the pasta and cheese.
  
• Ladle: For serving mac and cheese soup.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Soup Recipes

Bacon Cheeseburger Beer Cheese Soup Recipe + Video

Chicken Vegetable Soup (Easy Stovetop Recipe) + Video

Chicken Cordon Bleu Soup

Italian Meatball Soup (Quick & Easy Recipe) + Video

Print

One Pot Mac and Cheese Soup

Mac and Cheese Soup is a slurpable version of the classic comfort food, made in 20 minutes with this easy recipe. Rich, cozy, and so delish!

Course Soup

Cuisine American

Method Stovetop

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 774cal

Author Donna Elick

Ingredients

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 5 cups chicken stock
• 1 cup heavy cream
• 1 1/4 cups uncooked elbow macaroni
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground mustard powder optional but recommended
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 8 ounces sharp cheddar cheese freshly shredded (2 cups)

Instructions

• Melt the Butter: Place a 4-quart pot over medium-high heat and melt the 4 tablespoons unsalted butter. This takes about 1 minute. It should be fully melted and gently bubbly, not browning.4 tablespoons all-purpose flour
• Build the Roux: Sprinkle the flour over the melted butter and whisk constantly for 2 minutes. The roux should look like wet sand and smell lightly nutty, but stay pale. This step creates the velvety, thick base of the soup.
• Add the Liquids: Slowly whisk in 5 cups chicken stock and 1 cup heavy cream, a little at a time, until smooth. This takes 1–2 minutes. The mixture should look like a thin, silky gravy.
• Bring to a Simmer: Increase heat just until the soup begins to gently simmer. That will look like small bubbles around the edges, not a rapid boil. This takes 2–3 minutes.
• Cook the Pasta: Stir in 1 1/4 cups uncooked elbow macaroni, 1/2 teaspoon garlic powder, 1/2 teaspoon ground mustard powder, 1 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper. Cook uncovered for 8–10 minutes, stirring frequently so the pasta doesn’t settle or stick. Adjust heat as needed to maintain a low simmer. Pasta should be just al dente, and the soup will thicken noticeably.
• Add the Cheese: Remove the pot completely off the heat. Add 8 ounces sharp cheddar cheese a handful at a time, stirring after each addition until smooth, glossy, and fully melted. That will take about 1–2 minutes. (If the soup becomes too thick, loosen with a splash of broth, milk, or cream.)
• Taste + Serve: Taste and adjust seasoning as needed. Ladle into bowls while hot. The soup will continue to thicken as it sits. That is totally normal and a sign you nailed it.

Notes

Make-Ahead:
This soup is best served immediately but can be made ahead. It will thicken considerably as it cools. Simply reheat gently and add a splash of broth, milk, or cream to loosen it.

Storage:
Refrigerate in an airtight container for up to 3 days.

Reheating:
Warm on the stovetop over low heat or in the microwave. Add broth, milk, or water while reheating to return it to a soup-like consistency.

Freezing:
Not recommended! Dairy and pasta don’t thaw well and can turn grainy.

Nutrition

Serving: 1 | Calories: 774cal | Carbohydrates: 45g | Protein: 28g | Fat: 55g | Saturated Fat: 32g | Cholesterol: 154mg | Sodium: 1061mg | Sugar: 4g | Fiber: 2g | Calcium: 467mg | Iron: 2mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post One Pot Mac and Cheese Soup appeared first on The Slow Roasted Italian.

If you’ve ever gone and bought Boston Market macaroni and cheese, then you know just how good it is. The rotini pasta in this copycat recipe is one of my favorite parts.

I cook it al dente so that it has a next texture next to all that creamy cheese! 

And I love that when the craving hits for this easy recipe, I can whip it up right at home. It’s the ultimate comfort food side dish recipe that makes more than enough to share.

Or, if you’re like me, you can fill a bowl, put on your comfy pants, and eat it all on your own. No judgement here! 

Boston Market Mac and Cheese

Can you ever have too many macaroni and cheese recipes? Not in my book! 

The smallest changes — whether it’s cheese combinations, seasonings, or even noodle shape — can make a big difference!

I’ve been wanting to create a copycat Boston Market mac and cheese, and it’s finally perfect. The sauce is a little bit tangy and just the right balance of rich but not too heavy.

And when it’s cold outside and the day has been busy, there’s nothing better than a thick and creamy mac and cheese to warm you up and stick to your ribs. Add a slice of meatloaf for the perfect dinner!

If you’re building a full Boston Market meal at home, our Copycat Boston Market Meatloaf is the essential main course! Pair it with the mac and cheese for the ultimate restaurant night in!

If you love this copycat mac and cheese, our 4-Cheese Subway Mac and Cheese is next on your list! Four cheeses come together in a rich, creamy bowl that tastes just like the restaurant.

Restaurant mac and cheese copycats are a TSRI specialty, and our TGI Fridays Mac and Cheese is a creamy, cheesy, dead ringer for the restaurant version!

Looking for more easy but filling dinner ideas? I’ve got a whole list of casseroles, soups, and skillets that you can make in 30 minutes or less!

Ingredient Notes and Substitutions

• Pasta – Use rotini for the most authentic Boston Market mac and cheese, though any spiral or ridged shape will grab the thick sauce just as well. Try penne, fusilli, radiatore, or cavatappi instead.
  
• Butter & Flour – A dynamic duo that helps thicken the cheesy sauce when cooked together!
  
• Half-and-Half – This is a US product that is equal parts heavy cream and whole milk. It’s the perfect balance to create a sauce that is rich and creamy but not too thick or thin.
  
  Mix up a substitute yourself if needed, or feel free to use all milk or all cream for a different consistency.
  
• Cheese – You’ll need 3 types of cheese for this Boston Market mac and cheese recipe — American, cheddar, and fresh Parmesan.
  
  Be sure to use deli-sliced American (not Kraft singles!), but you can decide whether to use mild, medium, or sharp cheddar.
  
• Seasoning – Mustard powder and paprika are a must for any homemade mac and cheese! 
  
  Garlic powder makes the whole dish extra savory, and you can add salt and pepper to taste.

Tips and Tricks to Make Copycat Boston Market Mac and Cheese

• Bring butter and half-and-half to room temperature first.

The butter will melt more evenly (and faster) so it isn’t too hot when you whisk in the flour. Then, you can easily add the half-and-half without worrying about lumps!

Simply measure out the dairy ingredients and let them sit on the counter for about 30 minutes before starting this Boston Market mac and cheese recipe.

• Prevent the cheese sauce from becoming grainy.

Keep the heat low while stirring in the shredded cheese or it’s guaranteed to separate. Turning up the heat won’t make it melt any faster and will only cause problems!

Also, add the cheese in stages, starting with the slices of American. 

Once those are completely melted, sprinkle in the cheddar and parmesan a handful at a time until smooth.

• Toss the pasta with the sauce while it’s still hot.

Warm pasta absorbs any sauce better than when it’s been cooling for too long. I always try to time it so that I’m draining the pasta not too long after the cheese sauce is done!

Prep Ahead

• Shred cheese
• Bring half-and-half to room temp

Kitchen Tools You Will Need

• Large Pot and Strainer to cook and drain the pasta.
• Large Saucepan – Choose a heavy-bottomed one so the heat is distributed more evenly and doesn’t burn the cheese sauce.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 
• Heat-Resistant Spoon – Perfect for cooking, stirring, and serving.

Serving Suggestions 

Talk about versatile — this dish goes well with crispy chicken for a restaurant vibe, roasted chicken for a weeknight dinner, or with ham or pot roast for a weekend feast. It would even be welcome at a holiday meal! 

And, of course, this copycat Boston Market mac and cheese pairs perfectly with a thick slice of meatloaf! 

Include some steamed or roasted veggies and maybe some dinner rolls or cornbread muffins to round out your plate.

Storing and Reheating Leftovers

Once the cheesy pasta is cooled, transfer it to an airtight container and refrigerate for up to 3 days. 

Sometimes, I’ll make a big pot and freeze individual portions for easy dinners. Just thaw in the fridge overnight!

It’s best to warm Boston Market mac and cheese on the stovetop over low heat. Add a splash of milk to get it nice and creamy again, and stir frequently so the noodles heat evenly.

Boston Market Mac and Cheese Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Copycat Mac and Cheese Recipes

Copycat Panera Broccoli Cheddar Mac and Cheese

Best Homemade Arby’s Mac and Cheese (Copycat Recipe!)

The BEST Copycat Cracker Barrel Mac and Cheese

Chick Fil A Mac and Cheese

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Boston Market Mac and Cheese (Copycat Recipe!)

Boston Market Mac and Cheese is so thick, creamy, and indulgent — perfect as a simple dinner or as a cheesy side dish to a larger meal.

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 797cal

Author Donna Elick

Ingredients

• 1 pound rotini pasta
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups half & half
• 12 ounces deli-sliced American cheese
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder

Instructions

• Cook 1 pound of rotini pasta in a large pot of boiling salted water until al dente, following the package instructions. Drain and set aside.
• In a large saucepan, melt 4 tablespoons of butter over medium heat. Add 1/4 cup of all-purpose flour, whisking continuously until a smooth paste forms.
• Gradually pour in 2 cups of half & half, whisking constantly to avoid lumps. Cook for about 3-4 minutes until the mixture thickens slightly.
• Lower the heat and add 12 ounces of deli-sliced American cheese, tearing the slices for easier melting. Stir until melted and smooth.
• Mix in 1 cup of shredded cheddar cheese and 1/2 cup of grated Parmesan cheese, stirring until fully melted into the sauce.
• Add 1 teaspoon of paprika, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of mustard powder. Stir until well combined.
• Add the cooked rotini pasta to the cheese sauce, gently stirring to coat the pasta thoroughly.
• Transfer the mac & cheese to a serving dish, serve hot and enjoy!

Notes

While rotini is suggested, you can substitute it with other pasta shapes like penne or fusilli, which also hold the sauce well.

Store leftover mac & cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk to restore creaminess.

For longer storage, freeze portions in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutrition

Serving: 1 | Calories: 797cal | Carbohydrates: 68g | Protein: 30g | Fat: 45g | Saturated Fat: 26g | Cholesterol: 131mg | Sodium: 1718mg | Sugar: 7g | Fiber: 3g | Calcium: 906mg | Iron: 2mg

Originally published February 2025, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Boston Market Mac and Cheese (Copycat Recipe!) appeared first on The Slow Roasted Italian.

I’m all about this simple recipe! You know that I love creating and making my own copycat recipes, and this one doesn’t disappoint.

After I realized that I could create my very own KFC mac right at home, I’ve literally been making it ever since. 

Not having to get out and about to order this creamy mac is the best – and I can literally curb my craving anytime that I want.

And the best part is that making it homemade is so much cheaper than giving the fast-food world our hard-earned money! 

KFC Mac and Cheese

While I love playing and experimenting in the kitchen, I’ll always fall back on easy recipes when it’s time to make dinner.

In fact, this KFC mac and cheese recipe might be the easiest one I’ve shared yet — next to my lazy day recipe, of course or this Subway 4 Cheese Mac and Cheese..

All you have to do is make a simple cheese sauce on the stove while you boil the pasta, then mix it all together and dig in!

I love being able to satisfy my family’s cravings without spending a ton of money on fast food. 

From Whataburger patty melts to Panda Express fried rice, there’s always a way to make your favorites at home.

Ingredient Notes and Substitutions

• Elbow Macaroni – It’s a classic for a reason! These tiny tubes gobble up the cheesy sauce, and the bend makes sure it all stays inside. 
  
  That said, another short pasta such as shells, penne, or cavatappi will work too.
  
• Butter & Flour – When combined, these make a roux — an essential part of any cream or cheese sauce. The mixture helps with thickening and keeps the texture nice and smooth.
  
• Half-and-Half – This is equal parts milk and heavy cream, so feel free to make your own if you can’t find it at the store. 
  
  I find that this balance makes KFC mac and cheese sauce nice and creamy but not too thick.
  
• Cheese – Grab Velveeta for ultra creaminess and sharp cheddar for flavor. If you can’t get Velveeta, another processed cheese like American is your best bet.
  
• Seasonings – Salt is always a must, and I like to use white pepper instead of black pepper so there aren’t any visible flecks in the sauce. 
  
  A little garlic powder and paprika make this mac and cheese KFC copycat extra yummy, and you can adjust the amount to suit your taste.

Tips and Tricks to Make Mac and Cheese Like KFC

• Let the half-and-half warm on the counter while you prep the cheese.

Dairy does some funny things when it goes from cold to hot too quickly. 

It’s always a good idea to measure out any milk or cream and let it come to room temperature (or as close to it) before pouring it into a hot pan.

I’ll usually do that first when making this KFC mac and cheese recipe before I even put the water on to boil!

• Salt the pasta water and rinse the noodles after.

In other pasta dishes, starch water can help bring a sauce together. But in this KFC mac and cheese, it can actually cause a grainy texture.

Start by salting the pasta water to prevent excess starch from being released from the macaroni. Then, rinse the pasta after draining too.

As a bonus, rinsing in cold water will stop the cooking process so your macaroni doesn’t get mushy.

• Whisk, whisk, whisk!

Make sure the melted butter and flour and really well combined, and keep whisking as it bubbles for about a minute. 

This helps get rid of the raw flour taste and adds a subtle nuttiness to the dish.

Keep that wrist working while you add the half-and-half too! Pour it in a little at a time while whisking constantly to prevent any lumps. 

Then, keep stirring as the sauce thickens to prevent it from scalding on the bottom.

Prep Ahead

• Bring half-and-half to room temp
• Cube Velveeta
• Shred cheddar

Kitchen Tools You Will Need

• Large Pot and Strainer to cook and drain the pasta.
• Large Saucepan – Choose a heavy-bottomed one so the heat is distributed more evenly and doesn’t burn the cheese sauce.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 
• Heat-Resistant Spoon – Perfect for cooking, stirring, and serving.

Serving Suggestions 

What better way to enjoy mac and cheese from KFC than with some fried chicken and more of your favorite sides?

You can feed the whole family a delicious feast with mashed potatoes and gravy, coleslaw, sweet corn, and buttery biscuits… for a fraction of the cost of takeout.

For a simpler meal, toss some nuggets in the air fryer or top your bowl with crispy bacon pieces. 

Sometimes I’ll throw some broccoli or peas in there too — on the side or mixed right into the bowl!

Storing and Reheating Mac and Cheese From KFC

Allow leftovers to cool, then transfer to an airtight container. Copycat KFC mac and cheese is best when eaten within 3 days.

To reheat, return leftovers to a saucepan on the stove and add a splash of milk or half-and-half to help loosen the sauce and keep it creamy. 

Warm on low heat, stirring frequently until hot.

KFC Mac and Cheese Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Copycat Mac and Cheese Recipes

Copycat Panera Broccoli Cheddar Mac and Cheese

Best Homemade Arby’s Mac and Cheese (Copycat Recipe!)

Copycat Applebee’s 4 Cheese Mac and Cheese

The BEST Copycat Cracker Barrel Mac and Cheese

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Copycat KFC Mac and Cheese Recipe

KFC Mac and Cheese is ultra creamy, ultra cheesy, and delicious as a side dish or simple meal. Even better, it’s incredibly easy to make!

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 751cal

Author Donna Elick

Ingredients

• 16 ounces uncooked elbow macaroni
• 3 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 3 cups half and half
• 1 1/2 cups Velveeta cheese cubed
• 1 1/2 cups sharp cheddar cheese freshly shredded
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder

Instructions

• Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions for al dente. Drain the pasta, rinse with cold water to stop the cooking process, and set aside.
• Make the Roux: In a large saucepan, melt the salted butter over medium heat. Once fully melted, add the all-purpose flour and whisk continuously until a smooth, bubbly roux forms. Cook for about 1 minute.
• Prepare the Sauce Base: Gradually pour the half and half into the roux, whisking constantly to prevent lumps. Continue stirring over medium heat until the mixture thickens slightly, about 3 to 4 minutes.
• Melt the Velveeta: Reduce the heat to low and add the Velveeta cheese cubes. Stir until the cheese is completely melted and the sauce is smooth.
• Add the Cheddar Cheese: Stir in the freshly shredded sharp cheddar cheese. Continue stirring until the cheese is fully melted and the sauce is creamy.
• Season the Sauce: Add the kosher salt, ground white pepper, paprika, and garlic powder. Stir well to ensure the seasonings are evenly distributed throughout the sauce.
• Combine the Pasta and Sauce: Gently fold the cooked macaroni into the cheese sauce. Stir until the pasta is fully coated in the creamy sauce.
• Serve: Serve the mac and cheese hot as a side dish or main entree. Enjoy!

Notes

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently on the stove or in the microwave, adding a splash of milk to maintain creaminess.

Substitutions: If Velveeta is unavailable, substitute with another processed cheese, such as American cheese, for a similar creamy texture.

Flavor Adjustments: Adjust the kosher salt, garlic powder, white pepper, and paprika to suit your taste.

Pro Tip: Rinsing the macaroni with cold water after cooking helps prevent it from sticking and stops the cooking process.

Nutrition

Serving: 1 | Calories: 751cal | Carbohydrates: 73g | Protein: 32g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 110mg | Sodium: 1537mg | Sugar: 12g | Fiber: 3g | Calcium: 688mg | Iron: 1mg

Originally published March 2025, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat KFC Mac and Cheese Recipe appeared first on The Slow Roasted Italian.

I can’t get enough of this creamy mac recipe. It’s quickly become a staple recipe in my house, and I’ve pretty much memorized the recipe card so that I can make this 4-cheese mac from memory.

It’s not only an easy side dish, but it really is the ultimate comfort food. 

If you’re a fan of Subway mac and cheese, this homemade mac recipe is literally the copycat version!

While you could technically use any kind of cheese for this dish, I’ll show you the perfect combination of cheeses to hit all the flavor notes the first time you make it. 

Get ready – there is a lot of cheesy goodness in this four-cheese macaroni. Sure to be your new favorite way to make mac and cheese! 

4 Cheese Mac and Cheese

After coming up with macaroni and cheese dupes for KFC, Popeyes, and Chick fil A (to name a few), I had to ask Chad, “Does Subway have mac and cheese?”

I’m determined to collect them all! And it turns out that while they did have it for a short time, it’s been unavailable for a few years… at least in the US.

That didn’t stop me from figuring out an amazing copycat recipe though! 

And while it obviously makes a yummy side dish, I’ve heard you can stuff it into sandwiches (or quesadillas) and bell peppers too.

Whatever you plan to do with it, you’ll absolutely love this super flavorful and super gooey macaroni and cheese. Maybe make a double batch!

Another 4-cheese mac that we can’t get enough of is our Copycat Applebee’s Mac and Cheese! It’s a tad more indulgent, too!

Ingredient Notes and Substitutions

• Elbow Macaroni – A classic for a reason! Cavatappi, shells, rotini, or penne would work too. Really any cooked pasta to grab onto that cheesy sauce.
  
• Butter and Flour – These form a roux when whisked together, which adds a little flavor and helps thicken the sauce.
  
• Half-and-Half – Popular in the US, this is just a blend of equal parts milk and heavy cream. If it isn’t available where you live, just substitute 1 ½ cups of each.
  
  Or, you can use all milk to make the sauce, but it won’t come out as thick and creamy.
  
• Cheddar – You’ll need white sharp cheddar and mild cheddar. They both melt really well but add different types of flavor.
  
  Skip buying pre-shredded cheese and shred your own cheese for more flavor. 
  
• Velveeta – This makes mac and cheese extra ooey and gooey. American cheese is the best substitute, but try not to skip it if possible.
  
• Parmesan – A little salty and a little nutty, this rounds out the cheese flavors and makes the whole dish extra savory.
  
• Spices – Season with garlic powder, onion powder, and paprika — plus salt and pepper to taste. 

Tips and Tricks to Make Copycat Subway Mac and Cheese

• Bring the half-and-half to room temperature first.

It doesn’t have to be exact — just measure it out and let it sit on the counter while you shred the cheese and bring the pasta water to a boil.

The colder it is, the more likely your cheese sauce will have lumps or become grainy. Be sure to add it gradually too, whisking constantly to keep the texture smooth.

Don’t forget to cook the cream sauce for a few minutes to help it thicken!

• Turn down the heat before adding the cheese.

Medium-low should be hot enough to help the shreds melt but low enough to keep the sauce from separating. 

Add a handful of cheese at a time, and sprinkle it into the pot instead of dropping it in one clump. Wait until it’s fully melted and smooth before adding more.

• Try a baked version!

Prepare this 4 cheese mac and cheese recipe as directed, then transfer everything to a greased baking dish and sprinkle extra shredded cheese on top.

Baked for 15 to 20 minutes at 350°F, until bubbly and golden brown on top.

Prep Ahead

• Shred cheddar cheeses and parmesan
• Cube Velveeta
• Bring half and half to room temp

Kitchen Tools You Will Need

• Large Pot and Strainer to cook and drain the pasta.
• Large Saucepan – Choose a heavy-bottomed one so the heat is distributed more evenly and doesn’t burn the 4 cheese mac and cheese sauce.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and grate it yourself.

Serving Suggestions 

There are so many ways to customize this 4 cheese mac and cheese, from mix-ins and toppings to sauces and more.

Add crispy bacon pieces, sautéed mushrooms, caramelized onions, or steamed broccoli for extra flavor and texture. 

Some cayenne pepper, nutmeg, or mustard powder would amp up the sauce, and I’ll never say no to a drizzle of spicy buffalo sauce!

Storing and Reheating Leftovers

Transfer your copycat Subway mac and cheese to an airtight container and refrigerate for 3 to 4 days. 

You can also freeze it for up to 2 months! Cool completely, then store it in a freezer-safe bag and thaw in the fridge before reheating.

It’s best to warm this 4 cheese mac and cheese in the oven, but you microwave small portions if needed. 

Otherwise, add a splash of milk, cover with foil, and bake for about 20 minutes at 350°F.

4 Cheese Mac and Cheese Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Mac and Cheese Recipes

Copycat Panera Broccoli Cheddar Mac and Cheese

Chick Fil A Mac and Cheese

Copycat TGI Fridays Mac and Cheese Recipe

Copycat Costco Mac and Cheese

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

4-Cheese Mac and Cheese (Subway Copycat Recipe!)

This 4 Cheese Mac and Cheese tastes just like the kind Subway had years ago, and it’s so easy to make from scratch!

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 698cal

Author Donna Elick

Ingredients

• 16 ounces uncooked elbow macaroni
• 3 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 3 cups half and half
• 4 ounces parmesan cheese freshly grated (about 1/2 cup)
• 4 ounces white sharp cheddar cheese freshly shredded (about 1 cup)
• 4 ounces mild cheddar cheese freshly shredded (about 1 cup)
• 4 ounces Velveeta cheese cubed (about 1 cup)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika

Instructions

• Cook the Macaroni: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
• Make the Roux: In a large saucepan, melt the butter over medium heat. Once fully melted, add the flour. Whisk continuously for about 1 minute until the mixture is smooth and bubbly.
• Create the Cheese Sauce Base: Gradually whisk in the half and half, stirring constantly to prevent lumps. Continue cooking and stirring over medium heat until the mixture thickens, about 3 to 5 minutes.
• Add the Cheeses: Lower the heat to medium-low and stir in the white cheddar, mild cheddar, Velveeta, and parmesan. Stir until all the cheese has melted and the sauce is smooth and creamy.
• Season the Sauce: Add the salt, pepper, garlic powder, onion powder, and paprika. Stir well, then taste and adjust the seasoning if necessary.
• Combine with Pasta: Add the cooked macaroni to the cheese sauce. Gently stir until the pasta is evenly coated with the creamy sauce.
• Serve: Serve the mac and cheese immediately, garnished with fresh parsley if desired. Enjoy!

Notes

Make-Ahead Tips: You can prepare the cheese sauce up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently on the stovetop before combining it with freshly cooked macaroni.

Storage: Store leftover mac and cheese in an airtight container in the refrigerator for 3 to 4 days.

Freezing: Let the mac and cheese cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating: To reheat, place the mac and cheese in an oven-safe dish, add a splash of milk, cover with foil, and bake at 350°F for about 20 minutes. For individual portions, microwave with a splash of milk, stirring every 30 seconds.

Half & Half: Half & half is an American ingredient made up of half heavy cream and half milk. If necessary, you can substitute accordingly.

Customization Ideas: Add cooked bacon bits, sautéed mushrooms, or steamed broccoli for extra flavor and texture.

You can also enhance the flavor profile by adding a pinch of cayenne pepper, nutmeg, or mustard powder to the cheese sauce.

Nutrition

Serving: 1 | Calories: 698cal | Carbohydrates: 68g | Protein: 29g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 97mg | Sodium: 1237mg | Sugar: 9g | Fiber: 3g | Calcium: 615mg | Iron: 1mg

Originally published March 2025, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post 4-Cheese Mac and Cheese (Subway Copycat Recipe!) appeared first on The Slow Roasted Italian.

This is a MUST make recipe for game day. Cheesy appetizers like this that people can grab and enjoy make the best party appetizer, ever. 

You’ll love how simple and easy it is to make these balls of mac using leftover macaroni from the night before! It’s seriously such an easy recipe and makes the perfect finger food. 

They’re the perfect size, they make a totally delicious appetizer, and that crisp coating has the perfect texture. What more could you want? 

The first time that you make this homemade macaroni bites recipe, you’ll be hooked. (and you’ll likely be whipping up a double batch!) 

The recipe card has all the important steps and ingredients listed below – it’s time to make this mac and cheese appetizer to see what the hype is all about! 

Fried Mac and Cheese Bites

Crunchy on the outside, gooey in the center, and loaded with cheese, these little bites of heaven are everything you could want in an appetizer or snack! 

You’ll need to prepare your mac and cheese ahead of time and chill it in the refrigerator before starting this recipe. 

This makes it much easier to roll into balls and hold its shape when frying.

It just makes sense to use my copycat version from Cheesecake Factory, but you can make fried macaroni and cheese with any of your favorite recipes too — as long as the pasta is elbow macaroni!

Try more crispy, fried delights with different fillings such as fried zucchini sticks (a Carraba’s recipe), or Sicilian arancini, also known as Italian rice balls. Yum!!

We love making restaurant appetizers for cheaper at home, like these Applebee’s Copycat Cheese Bites & Crab Bites (another Cheesecake Factory recipe!)

Don’t sleep on the air fryer either. I use it to make a creamy & fried favorite, goat cheese balls!

Ingredient Notes and Substitutions

• Macaroni and Cheese – Use boxed, prepared, or homemade — as long it’s made with classic elbow noodles. (it’s a great way to use leftover pasta, too!) 
  
  Shells or straighter noodles (like Kraft) don’t hold together as well, and corkscrew pasta is too big.
  
• Panko Bread crumbs – Panko breadcrumbs are naturally crunchy thanks to the light and airy texture, and they crisp up even more when fried! 
  
  Feel free to experiment with different types of breadcrumbs, including seasoned varieties or regular breadcrumbs. 
  
• Eggs – Needed to help the breading stick to the surface. Whisk these really well so the whites and yolks are combined. This is easier if you let them warm on the counter for a bit first.
  
• Flour & Seasonings – All-purpose flour is perfect, and you can customize which seasonings you use. 
  
  I like to keep it simple with kosher salt, black pepper, and paprika — enough to boost the other flavors without taking away from the cheesy center. 
  
  However, you could easily use garlic powder, onion powder, cayenne pepper, chili powder, and even some Parmesan cheese to add to the flour mixture.
  
• Vegetable Oil – Perfect for all kinds of deep-fried foods due to its neutral flavor and high smoke point. Canola and sunflower oils are good alternatives as well. 
  
  You just need a good oil that can cook them to golden brown perfection. 

Tips to Make Copycat Cheesecake Factory Fried Mac and Cheese

• Chill pasta first, then freeze after each stage of assembling.

This requires a little planning ahead. I usually prepare my macaroni and cheese the night before and let it chill overnight in the refrigerator so it’s ready when I need it.

Once you form the balls, flash freeze them for about an hour to help them hold their shape. This will save you from a lot of work and frustration. 

After breading, freeze again for 30 minutes to help the coating stick and firm them back up.

• Work in batches.

Cook 3 to 5 macaroni balls at a time, depending on the size of your pot or deep fryer. 

There should be enough room for them to move around freely without bumping into each other. They need to cook in a single layer without overlapping. 

• Ensure the frying oil is consistently at the right temperature.

A deep fryer or candy thermometer will confirm that your pot of oil reaches 360°F for frying. But don’t think you’re done!

Leave the thermometer in the pot and keep an eye on it between batches. 

Oil temperature usually drops a bit when food is added, so bring it back up to temp before making the next round of fried mac and cheese bites.

• Move bites around frequently and drain well.

Use your slotted spoon or tongs to gently flip and rotate your Cheesecake Factory fried mac and cheese balls as they cook so that the high heat cooks them all the way. 

This ensures they brown evenly on all sides and that the cheese melts all the way in the center.

Then, transfer the bites to a paper towel-lined plate and let them sit for a few minutes. Any excess grease will drain off and the bites will cool enough for serving.

Prep Ahead

• Cook mac and cheese
• Roll into balls and freeze
• Heat frying oil

Kitchen Tools You Will Need

• Baking Sheets lined with Parchment Paper make freezing and clean up a breeze!
• Shallow Bowls for dredging
• 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
• Candy Thermometer – Ensures your frying oil reaches the correct temperature.
• Tongs or Slotted Spoon to remove fried mac and cheese bites from the oil

Serving Suggestions 

Fried macaroni and cheese at Cheesecake Factory is served hot and crispy over creamy marinara sauce with a sprinkle of parmesan and some fresh parsley.

They’re also a hit for game-day snacking alongside cheeseburger spring rolls, buffalo blasts, buffalo wings, jalapeno poppers, and air fried pickle chips.  They’re literally the ultimate comfort food, so they pair with just about anything!

Plate yours up the same or serve the sauce on the side as a dip. These make a great snack or appetizer, but you could pair them with salad or veggies as a meal.

If you want to dip these bites into something, you could also dip them in some hot sauce, BBQ sauce, creamy mayo, chili sauce, or even some sriracha sauce for a spicy heat. 

Storing and Reheating Fried Macaroni and Cheese

While these are best served fresh, leftovers will keep for up to 3 days in the refrigerator when stored in an airtight container. 

You can also freeze them for 1-2 months for longer storage.

Reheat fried mac and cheese bites in the air fryer to get them hot and crispy again, or bake on a wire rack for 5-8 minutes at 400°F. 

If frozen, don’t thaw first — simply increase the cooking time by 5 minutes.

Fried Macaroni and Cheese Cheesecake Factory FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Cheesecake Factory Recipes

Chicken Piccata Cheesecake Factory Copycat Recipe

Cheesecake Factory Avocado Egg Rolls Copycat Recipe

Cheesecake Factory Key Lime Cheesecake Copycat Recipe

Copycat Cheesecake Factory Bang Bang Shrimp Recipe

Print

Fried Mac and Cheese Bites Recipe (Cheesecake Factory)

Fried Mac and Cheese Bites are a delightful twist on the classic dish, combining gooey pasta with crunchy breading into one poppable bite!

Course Appetizer

Cuisine American

Method Stovetop

Prep Time 1 hour hour 30 minutes minutes

Cook Time 7 minutes minutes

Total Time 1 hour hour 37 minutes minutes

Servings 15 fried mac and cheese balls

Calories 368cal

Author Donna Elick

Ingredients

• 6 cups prepared mac and cheese cold
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 3 eggs beaten
• 1 1/2 cups panko breadcrumbs
• vegetable oil for frying
• marinara sauce for serving
• Optional: chopped fresh parsley for garnish
• Optional: shredded parmesan cheese for garnish

Instructions

• Using clean hands, roll the prepared mac and cheese into large 2-inch balls. Place the mac and cheese balls onto a baking sheet lined with parchment paper.
• Place the baking sheet with the mac and cheese balls in the freezer for 1 hour to allow them to set and firm up.
• In a shallow dish, whisk together the flour, kosher salt, black pepper, and paprika until well combined.
• In another shallow dish, add the beaten eggs.
• In a third shallow dish, place the panko breadcrumbs.
• Remove the mac and cheese balls from the freezer. If needed, reshape them into balls.
• Dredge each mac and cheese ball into the flour mixture, shaking off any excess.
• Dip the floured mac and cheese ball into the beaten eggs, ensuring it is completely coated.
• Press the coated mac and cheese ball into the panko breadcrumbs, gently pressing to ensure it is fully covered. Repeat this process for all the mac and cheese balls.
• Once breaded, place the mac and cheese balls back onto the baking sheet and return them to the freezer for an additional 30 minutes. This helps the coating set and adhere better during frying.
• Heat vegetable oil in a deep fryer or large pot to 360°F (182°C).
• Fry the mac and cheese balls in batches for approximately 5-7 minutes, or until they turn golden brown and crispy. Move them around frequently while frying to ensure even cooking.
• Once fried, use a slotted spoon or tongs to remove the mac and cheese balls from the oil and transfer them to a paper towel-lined plate to drain excess grease.
• Serve the mac and cheese balls hot with marinara sauce for dipping. Optional: Garnish with chopped fresh parsley and shredded Parmesan cheese for added flavor and presentation.

Notes

Make sure the prepared mac and cheese is cold before rolling it into balls. This helps it hold its shape better during frying.

Freezing the mac and cheese balls at various stages (setting and after breading) helps them retain their shape and prevents the cheese from oozing out during frying.

Use a candy thermometer or deep fryer thermometer to ensure the oil reaches and maintains the correct temperature of 360°F (182°C) for frying.

Feel free to customize the seasoning in the flour mixture and experiment with different types of breadcrumbs for added flavor and texture.

Serve the mac and cheese balls immediately after frying while they are still hot and crispy for the best eating experience.

Nutrition

Serving: 1 | Calories: 368cal | Carbohydrates: 52g | Protein: 14g | Fat: 11g | Saturated Fat: 0.4g | Cholesterol: 33mg | Sodium: 859mg | Sugar: 0.4g | Fiber: 0.4g | Calcium: 154mg | Iron: 3mg

Originally published March 2024, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Fried Mac and Cheese Bites Recipe (Cheesecake Factory) appeared first on The Slow Roasted Italian.

I swear, this is the perfect comfort food. There are so many boxed versions out there, but I’m so over the flavor of those! 

What I love about this homemade macaroni is that there are many different types of cheeses. You’ll love this new family favorite that shows how easy mac can be. 

This recipe can be a side dish or the main star of the dinner table for your family gatherings. I think that this is a main course – why not? 

When it comes to comfort food dishes, you can’t top this. It literally has the best flavor, and every bite is loaded with each kind of cheese. 

This is a must at family dinners moving forward, without a doubt. To make this crazy good mac n cheese recipe, follow the simple tips on the recipe card below! 

Mac and Cheese with Cream Cheese

If macaroni and cheese is one of your favorite meals, you’re in the right place, because it is one of our favorite comfort foods too! 

One pot meals are always a winner in my book, and using a crock pot just takes that to the next level. 

Every ooey, gooey bite of this homemade mac and cheese with cream cheese creates an explosion of flavor in your mouth!

When life is hectic, there’s nothing better than tossing a handful of ingredients into a pot. 

Flip a switch and come back a few hours later to a hot, delicious meal, ready to eat.

This is our daughter’s favorite recipe, and she has been making it herself since she was 7 years old. 

I guess this is the best testimonial you could have — crock pot mac and cheese with cream cheese is a kid-friendly favorite, and the recipe is easy enough for a picky 7 year old to make!

Love mac and cheese? Don’t miss our copycat for TGI Fridays’ rich & indulgent Mac and Cheese Copycat next!

Try more restaurant style macs in the comfort of your own kitchen with our Applebee’s 4 Cheese Mac and Cheese & KFC Mac and Cheese Copycat!

Macaroni and Cheese with Cream Cheese

Cream cheese and white cheddar are a bit tangy, while freshly grated Pepper Jack adds enough heat to make it interesting. 

Plus, because it cooks right in the creamy sauce, corkscrew pasta soaks up all of that fantastic cheesy, saucy goodness!

The best thing about this macaroni and cheese with cream cheese recipe is the short prep time – it takes just 5 minutes! 

Oh, and it cooks to creamy, heavenly goodness in only 2 hours!!

I’ve got another easy crock pot macaroni and cheese recipe made with Gruyere and mozzarella, plus a few extra spices for plenty of bold flavor. 

Or, try another one — homemade mac and cheese with cream cheese, PLUS bacon and fresh chiles! 

I think that dish tastes just like a jalapeño popper! Or try our smoked cream cheese that is always a hit!

Ingredient Notes and Substitutions

• Cream cheese – Using cream cheese in mac and cheese helps add another layer of flavor to the cheese sauce. Also, it acts as a thickener, helping the sauce stick to the ridges of the noodles. 
  
  You can also use my smoked cream cheese in this recipe to really amp up the flavor.
  
• Other cheeses
  
  This macaroni and cheese with cream cheese also has 2 other cheeses — medium sharp white cheddar and Pepper Jack. 
  
  When I make it for a potluck dish or when I know kids will be eating with us, I often swap the Pepper Jack out and use Colby Jack instead. 
  
  You could also easily use Monterey Jack Cheeses or mature cheddar cheese for a fun flavor. Any type of melty cheese will work! 
  
• Pasta – We use cellentani, otherwise known as corkscrew pasta, for this creamy mac and cheese. 
  
  If you want a substitute, any type of small pasta with ridges on it works well. Good options are penne, ziti, rigatoni, or even elbow macaroni would be fine.
  
• Cayenne pepper – There is only a pinch of cayenne in this dish, just enough spicy heat to wake up your taste buds. 
  
  If you’re sensitive to spicy foods, feel free to leave it out.

Crock Pot Macaroni and Cheese Recipe Tips & Tricks

• Cook to al dente. 
  
  The initial cooking time will vary based on the type of noodle you use. If possible, start checking the noodles at the 1 hour mark. 
  
  When the pasta is no longer crunchy and has a slight bite to it, you’re ready for the next step.
• How to keep it creamy. 
  
  The three cheese sauce does thicken as it cools, which can sometimes make it a bit dry and difficult to scoop. 
  
  If you plan on keeping the crockpot mac n cheese in the slow cooker, use the “warm” setting, and stir in a little extra milk before everyone digs in. 

Crock Pot Mac and Cheese with Cream Cheese FAQs

Prep Ahead Instructions

There’s not much to do in advance for this recipe, except maybe grate the cheeses. (You can also buy pre-shredded cheese to save on time!) 

However, we do sometimes make 3 cheese mac and cheese to portion out for lunches during the week.

KITCHEN HACK – Reheating Mac and Cheese

I have a hack that makes reheating even easier, especially if you’re taking lunch on the go!

Before transferring to storage containers, stir additional milk into the mac n cheese to thin out the sauce. 

This way, it will be easier to scoop when it’s cold from the fridge, and you won’t need to add any additional liquid when you reheat it.

Storing and Reheating Cream Cheese Mac and Cheese

Once cool, you can refrigerate the leftovers for 3 to 5 days in an airtight container. (You can also cover it with plastic wrap until the next time you eat it) 

Use the same trick of adding extra milk as noted above, or simply add the liquid before reheating.

Or, for individual portions, reheat in the microwave or on the stove top until creamy and warmed through.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Mac n Cheese Recipes

Print

Crockpot Mac and Cheese with Cream Cheese + Video

Mac and Cheese with Cream Cheese is made in a slow cooker with THREE cheeses! This recipe makes the cheesiest comfort food meal ever!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 8

Calories 584cal

Author Donna Elick

Equipment

• slow cooker
• box grater
• slow cooker liners

Ingredients

• 1 pound cellentani (corkscrew) pasta uncooked, or other small pasta shape
• 4 tablespoons unsalted butter sliced into tablespoon-sized pieces
• 4 ounces cream cheese cut into 1 ounce pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 3 cups whole milk
• 1/2 cup heavy cream
• 2 cups freshly shredded cheddar cheese I use sharp cheddar
• 1 cup freshly shredded pepper jack cheese

Instructions

• Pour the uncooked pasta onto the bottom of a 6-quart slow cooker. Scatter the butter and cream cheese pieces over the pasta.
• Sprinkle the salt and cayenne pepper over the top and pour the milk and cream into the slow cooker.

  Stir to combine everything and smooth the pasta into one even layer coated in sauce.
• Cover and cook on low for 1 to 2 hours, until the pasta is chewy (not quite crunchy, but very al dente). Your cook time will vary if you use a different pasta or different size crockpot, so start with 1 hour and adjust from there.
• Stir once halfway through the cook time and be sure to smooth the pasta into one layer so it is well coated with the sauce.
• Once the pasta is ready, sprinkle on the cheddar and pepper Jack cheeses and stir to combine. Cover and continue cooking for 10 minutes.

  The cheeses will melt into the sauce to create the most luxurious creamy cheese sauce.
• Stir before serving. Enjoy!

Video

Notes

1. I love the flavor in this recipe, but when I am preparing it for a crowd I substitute Colby Jack cheese for the Pepper Jack. It gives it a great flavor, but it isn’t overly spicy for sensitive palates.
2. The cheese sauce will thicken as it cools. If you plan to hold the mac and cheese in the slow cooker on warm, add extra milk as needed to keep the sauce nice and creamy.
3. Also, if you are going to refrigerate it to eat later, add enough milk to the pasta to thin out the sauce before refrigerating. That way when you pull it out, it will scoop easily and the mac and cheese will warm up perfectly in the microwave or on the stove top. We do this every week and portion it out for easy lunches.

Nutrition

Serving: 1cup | Calories: 584cal | Carbohydrates: 49g | Protein: 22g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 98mg | Sodium: 648mg | Sugar: 7g | Fiber: 2g | Calcium: 455mg | Iron: 1mg

Originally published October 2017, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crockpot Mac and Cheese with Cream Cheese + Video appeared first on The Slow Roasted Italian.

I love making this copycat Panera broccoli cheddar mac. Just a few simple ingredients are needed, and I have an easy dinner that literally my entire family loves.

I’ll typically make enough so that I can eat some the next day for quick lunch, which is such a nice treat! 

If you’re a fan of cramy mac, this will become one of your favorite comfort foods. The tender pasta paired with the broccoli florets really do mac an iconic mash-up of classic mac and cheese.

And if you’re feeling really ambitious, you could pair this homemade version of Panera’s broccoli mac and cheese with your own homemade version of Panera bread.

You can easily make so many delicious treats straight from their menu, and save big bucks and time! 

Panera Broccoli Cheddar Mac and Cheese

When I first tried the broccoli cheddar mac and cheese at Panera, I was hooked. Creamy, cheesy, and with a healthy dose of vegetables? The perfect lunch, in my book.

It was like a magical blend of their classic white cheddar mac and famous broccoli cheddar soup into one irresistible dish.

So, imagine my disappointment when it was discontinued… Isn’t that always the case? As soon as you fall in love with something, they stop making it!

That’s where my cooking skills truly pay off, allowing me to recreate all my restaurant favorites right at home — even if it’s just to save some money on takeout.

Ingredient Notes and Substitutions

• Pasta – The original Panera broccoli cheddar mac and cheese recipe calls for pipe rigate, which is a thick, curved pasta with ridges.
  
  If you can’t find it, substitute elbow macaroni, cavatappi, or medium pasta shells.
  
• Butter & Flour – Instead of combining these into a roux at first, you’ll sauté the vegetables in the butter, then sprinkle them with the flour and continue cooking.
  
  It will thicken the cheese sauce the same way, with the bonus of softened and flavorful veggies!
  
• Veggies – Obviously, there’s plenty of broccoli, but onions and carrots are in the mix here too! 
  
  Those are best in smaller pieces or shreds, while the florets simply need to be bite-sized so they soften quickly — and are easier to eat!
  
• Milk & Heavy Cream – I find that using both creates the perfect broccoli cheddar mac and cheese sauce consistency. It’s not too thick, and the cream prevents the milk from scalding too easily.
  
  Feel free to use more cream for a thicker sauce, or use all milk if that’s all you have on hand. Both will work for a creamy cheese sauce. 
  
• Chicken Broth – This is the standard in cooking for rich and flavorful sauces!
  
  For a vegetarian version of this Panera broccoli cheddar mac and cheese recipe, you can swap in vegetable broth instead.
  
• White Cheddar Cheese – Has all the bold flavor of cheddar without the natural coloring. The better the quality, the better the flavor and texture too!
  
  For a more complex flavor, combine sharp cheddar with gouda or fontina — just keep the total amount of shredded cheese the same. I’m all about this cheesy goodness! 
  
• Spices – Mustard powder and garlic powder deepen the savory, tangy flavor of the cheese. 
  
  Season to taste with salt, but use white pepper instead of black pepper so you don’t see the flecks in the sauce. You can also use onion powder as well for flavor. 

Tips and Tricks to Make Broccoli Cheddar Mac and Cheese Like Panera

• Use fresh vegetables, not frozen.

Frozen veggies will release too much water, causing the cheese sauce to separate. Even if you thaw them first, the textures will be too soft.

Plus, you’ll have better control over the size and shape of each ingredient. I prefer to shred the carrots and finely chop the onion so they disappear into the sauce better. 

The flavor is there, but you won’t notice that you’re eating them.

• Build the cheese sauce in stages.

Sprinkle flour over the sautéed veggies, then stir constantly for about a minute to prevent clumps and evenly cook off the raw flour taste.

Keep stirring as you add the milk and cream for the smoothest results. The flour will help the Panera broccoli cheddar mac and cheese sauce thicken as it simmers.

And don’t forget to add extra flavor! Spices and chicken broth go in next, creating the perfect base for melting in the white cheddar cheese.

• Keep the heat as low as possible when adding the cheese.

Too high, and the sauce will end up scalding or separating. In fact, you can even turn the stove off before stirring in the cheese — the liquid will be hot enough to melt it!

Add the shredded cheddar by the handful as well, waiting until it’s fully melted before adding more.

Prep Ahead

• Chop onion and broccoli
• Shred carrot and cheese

Kitchen Tools You Will Need

• 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
• Large Pot and Strainer to cook and drain the pasta.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself. Use this to shred the carrot too.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 

Serving Suggestions 

Panera broccoli cheddar mac and cheese always came with a baguette slice, and who am I to mess with perfection? 

Any crusty loaf or some fluffy dinner rolls would taste just as great, and you can use them to scoop up leftover cheese sauce. I’ll usually add a green salad to the table too.

For a heartier meal, serve it as a side to pork chops, chicken, or steak — made easy in the air fryer, of course. 

This veggie mac and cheese would even go well with burgers and dogs at a cookout. And if you’re a fan of spice, you could add some hot sauce to the top of this creamy mac for a big burst of flavor. 

Storing and Reheating Panera Bread Broccoli Cheddar Mac and Cheese

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to let the pasta cool before storing to prevent the sauce from separating.

You can also store it covered in a glass container with aluminum foil, but airtight really is best. 

Warm broccoli cheddar mac and cheese gently on the stovetop, adding a little broth or whole milk to help loosen the sauce from the tender shells. 

You can also microwave individual portions if that’s easier. Stir frequently until warmed through! If you need to add a splash of milk to make it creamy again when reheating, just a little will do. 

Panera Broccoli Cheddar Mac and Cheese Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Cake Recipes

Panera French Onion Soup Copycat Recipe

Creamy Chicken and Wild Rice Soup Recipe (Panera Copycat)

Best Panera Mac and Cheese Recipe (Easy Copycat)

Panera Tomato Soup (Copycat Recipe)

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Copycat Panera Broccoli Cheddar Mac and Cheese

Panera Broccoli Cheddar Mac and Cheese combines two fan favorites into one ultra creamy dish! Make this copycat recipe in just 40 minutes.

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 728cal

Author Donna Elick

Ingredients

• 12 ounces uncooked pipe rigate pasta or elbow pasta
• 4 tablespoons butter
• 1 small onion finely chopped
• 1 cup shredded carrot
• 2 cups broccoli florets chopped into bite-sized pieces
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon mustard powder
• 1/4 teaspoon garlic powder
• 1/2 cup chicken broth or vegetable broth
• 3 cups extra sharp white cheddar cheese shredded

Instructions

• In a large pot, bring salted water to a boil. Add the pipe rigate pasta and cook according to package instructions until al dente. Drain and set aside.
• In another large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
• Stir in the shredded carrot and broccoli florets. Cook for an additional 3-4 minutes until the vegetables start to soften.
• Sprinkle the flour over the sautéed vegetables and stir constantly for about 1 minute to eliminate any raw flour taste.
• Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens slightly, about 5-7 minutes.
• Add salt, white pepper, mustard powder, and garlic powder, stirring to combine.
• Stir in the ½ cup chicken or vegetable broth until well combined.
• Reduce the heat to low, and gradually add the shredded extra sharp white cheddar cheese, stirring until fully melted and the sauce is smooth and creamy.
• Add the cooked pasta to the cheese sauce, stirring until the pasta is well coated. Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
• Serve hot and enjoy!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.

While pipe rigate is recommended as it is the one Panera uses, other pasta shapes like elbow macaroni, cavatappi, or shells work equally well.

Using chicken broth adds a subtle richness to the dish. For a vegetarian option, swap it out with vegetable broth without compromising flavor.

Feel free to experiment with different cheeses. A combination of sharp cheddar and gouda or fontina can add an extra layer of flavor.

Nutrition

Serving: 1 | Calories: 728cal | Carbohydrates: 58g | Protein: 26g | Fat: 44g | Saturated Fat: 26g | Cholesterol: 128mg | Sodium: 966mg | Sugar: 9g | Fiber: 4g | Calcium: 561mg | Iron: 1mg

Originally published February 2025, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Panera Broccoli Cheddar Mac and Cheese appeared first on The Slow Roasted Italian.

I love this easy broccoli mac because it’s a great way to get the entire family to add some more veggies to their day.

The tender pasta paired with the small florets of broccoli creates a yummy taste for all to enjoy.  It’s one of my favorite main dish options that produces total comfort food! 

The next time that the kids as for traditional mac and cheese, make this healthier broccoli mac instead.

Not only is it a one-pot broccoli mac recipe, meaning less clean-up and work, but the simple ingredients make cheesy perfection in every bite. 

And the added broccoli florets do a great job of adding health benefits to every bowl of mac!

This means that you don’t even have to make a side dish to pair with this great recipe. Easy peasy, mac and cheesy! 

For the full directions, check out the printable recipe card below! 

Broccoli Mac and Cheese

Some recipes are so simple and delicious that they become regular rotations, and this broccoli mac and cheese bake is no exception! 

Loaded with veggies and plenty of ooey gooey cheese, this one pan mac and cheese with broccoli is baked for just a few minutes to make everything extra melty.

To see us make mac and cheese with broccoli from start to finish, watch the video in this post!

Need to use up some extra broccoli? It’s the star of this crunchy salad with a creamy dressing.

Hawaiian Pasta is just as filling as broccoli mac and cheese, but with a combination of ham and pineapple that tastes exactly like the pizza.

Or, stick with more classic cheese and broccoli pairings, whether it’s soup, casserole, or these quinoa power bites!

Ingredient Notes and Substitutions

• Pasta – It wouldn’t be macaroni and cheese with broccoli without the macaroni! Smooth or ridged, as long as they are elbows, they’ll work! 
  
  Shells are the best alternative because they have a similar cooking time. 
  
  Bowtie, rotini, or cavatappi are other great pasta shells, but they will need to simmer for a few extra minutes of cook time. If you change and use other pasta options, cook them until they are tender. 
  
• Cheese – Mild cheddar isn’t as bold as sharp, so it won’t overwhelm the flavor of the veggies. Grab a high-quality brand if you can.
  
  However, you can play with different types of cheese as long as they melt easily. Maybe a blend of white and sharp cheddar cheese or a little Gruyère instead? 
  
  Even some Monterey Jack would be good! I also love to add some parmesan cheese on top of the mac! 
  
• Frozen Broccoli – I always seem to have a bag in the freezer, making mac and cheese with broccoli the perfect choice for a weeknight meal. 
  
  You can also use fresh broccoli but it will be a harder texture. 
  
• Seasonings – Of course, salt and pepper are a must! I also like to add a little chipotle chili powder for some heat. 
  
  Paprika is a good alternative if you’re sensitive to spice, while dried mustard and nutmeg are popular choices as well. 
  
  Other options could be garlic powder, black pepper, kosher salt, or anything else that you’re craving. 
  
• Flour – Combine this with a little extra milk to help thicken the broccoli mac and cheese bake. You can use cornstarch if you prefer.

Prep Ahead

• Shred cheese (or make sure to buy pre-shredded cheese at the store) 
• Bring milk to room temp
• Make flour slurry

Tips and Tricks to Make Perfect Mac and Cheese with Broccoli

• Bring the milk to room temperature. 

While you don’t need to heat it directly, it helps to measure it out and let it sit on the counter while you prep everything else. 

This will remove the chill and prevent any lumps when added to the pan.

• Skip the bagged shreds. 

These have additives to keep everything from sticking together but also prevent the shreds from melting properly. 

I grate a whole block of cheddar cheese at a time, store it in a zip-top bag, and it lasts for several weeks in the fridge.

• Feeding a crowd? 

As long as your pot is large enough, you can easily double this broccoli mac and cheese recipe for more servings. 

Be sure it’s wider than it is deep, or the noodles won’t cook evenly.

Kitchen Tools You Will Need

• Dutch Oven or Large, Deep Skillet that can go from stovetop straight to the oven!
• Cheese Grater – Fresh cheese makes this broccoli mac and cheese recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Mason Jar – I absolutely love these and use them for storing, prepping, as drinking glasses, and especially for canning.

Serving Suggestions

Considering the pasta, dairy, and veggies, you can consider mac and cheese with broccoli a full meal!

That said, it also makes a delicious side to any meat, from chicken and pork to steaks and roasts.

If you need to keep your meal strictly vegetarian, try some roasted potatoes, a garden salad, or plenty of garlic bread!

Storing and Reheating Macaroni and Cheese with Broccoli

Transfer any leftovers to an airtight container and refrigerate for 3 to 5 days. 

Reheat individual portions in the microwave or on the stove, adding a splash of milk as needed for moisture.

Or, spread macaroni and cheese with broccoli into a greased baking dish with extra liquid, cover with foil, and bake at 350°F until warmed through.

Broccoli Mac and Cheese Bake FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Mac and Cheese Recipes

Best French Onion Mac and Cheese Recipe + Video

Best Ever Italian Mac and Cheese Recipe + Video

Creamy Slow Cooker Mac and Cheese Recipe + Video

Creamy Buffalo Chicken Mac and Cheese (Stovetop Recipe)

Print

Broccoli Mac and Cheese (Easy Baked Recipe) + Video

Broccoli Mac and Cheese is the best way to enjoy a comfort food meal and get your serving of veggies too. Ready in 20 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 801cal

Author Donna Elick

Ingredients

• 1/4 cup unsalted butter 4 tablespoons
• 1/2 teaspoon dried chipotle chile pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 3 cups whole milk + 2 tablespoons
• 8 ounces dried elbow macaroni
• 2 cups frozen broccoli florets
• 12 ounces shredded mild cheddar cheese
• 2 tablespoons all-purpose flour

Instructions

• In a large skillet over medium-high; add butter, chipotle pepper, salt, and pepper. Stir to combine. Add 3 cups of milk, then cover.
• Once the milk starts bubbling add macaroni. Allow to bubble for 4-5 minutes, until pasta is almost cooked through, stirring occasionally.
• Add broccoli and stir to combine. Bubble for 2 minutes.
• Meanwhile, in a resealable jar create slurry; combine 2 tablespoons milk and 2 tablespoons flour. Shake until well combined. Set aside.
• Preheat oven to broil. Stir in 8 ounces cheese. Add slurry. Stir to combine. Sprinkle with the remaining 4 ounces of cheese. Place under broiler for 2-4 minutes until cheese is melted and golden browned.
• Serve and enjoy!

Video

Nutrition

Calories: 801cal | Carbohydrates: 59g | Protein: 35g | Fat: 47g | Saturated Fat: 27g | Cholesterol: 138mg | Sodium: 937mg | Sugar: 12g | Fiber: 3g | Calcium: 865mg | Iron: 1mg

Originally published May 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Broccoli Mac and Cheese (Easy One Pot Recipe) + Video appeared first on The Slow Roasted Italian.

It’s time to put a fun spin on family dinner. This is one flavorful recipe that the entire family will love, and this cheesy taco mac dish is certain to become a new staple for dinner. 

It’s a super delicious Tex-Mex twist and a great recipe for busy families to whip up and enjoy. 

All you need are a few basic ingredients to get started, and this skillet taco mac recipe will be ready to eat in no time at all. 

It’s safe to say that this dish offers the perfect blend of noodles and meat combined with other classic flavors. 

It was a huge hit the first time that I made it, and everyone told me that they loved the fun twist of flavors. 

The great part about making this delicious dinner is that you need only simple ingredients. Why not try it out on the next Taco Tuesday and see what the rave about this delicious dish is all about? 

And yes, leftover taco mac is delicious reheated, so you can’t go wrong with the big serving size! 

Check out the recipe card below to gather what is needed to make this Taco Mac n Cheese recipe, then head to the grocery store to grab it all! 

Taco Mac and Cheese

Make a complete meal by combing two of your favorite comfort food dishes into one incredible mac and cheese taco bake!

It has plenty of protein, and you can add extra veggies with a variety of toppings.

Philly Cheesesteak Mac and Cheese is another unique twist to the classic macaroni dish. Caramelized onions and sliced peppers make it taste just like the famous sandwich!

If you love this casserole, our Chicken Taco Casserole is another must-try! You get the bold taco flavor you love in this mac n’ cheese. but layered with tender chicken and bubbling cheese in a casserole dish!

For another spicy mac and cheese recipe, try my Jalapeno Popper Bacon Mac and Cheese. It comes together in just 30 minutes and has an irresistible flavor.

Or, make my Cheese Lovers Mac and Cheese With Broccoli for the easiest and cheesiest meal ever! Add some rotisserie or leftover chicken to make it even heartier.

And if you’re looking for a healthier, keto-friendly option, try my Low Carb Meatball Casserole.

How To Make Taco Mac and Cheese Bake

While this taco mac recipe does require a bit of prep work, it comes together quickly and goes from oven to table in under an hour!

Start by making the pasta according to the package instructions. While that’s cooking, brown the ground beef and stir in the tomatoes and seasoning.

In a separate skillet, make the cheese sauce. Then, combine everything together in a casserole dish and bake!

Ingredient Notes and Substitutions

• Taco Seasoning – Use a packet from your favorite brand or make it yourself with this homemade taco seasoning recipe.
  
• Rotel – Any can of diced tomatoes with green chiles will work if you can’t find this particular brand.
  
• Half and Half – This is simply a blend of equal parts milk and heavy cream. If needed, you can just use whole milk — just know that the sauce won’t be as thick.
  
• Cheese – Colby, Pepper Jack, or a blend of Mexican cheeses would all taste great. It’s cheesy mac, so have fun with the additions. 
  
  I don’t really recommend using Velveeta cheese because I like the other cheese textures better. 
  
• Meat – If you want to use ground turkey or ground chicken instead of the beef, you can easily make the swap. Picky eaters won’t even notice the difference. 

Taco Mac Recipe Tips and Tricks

• Salt Your Pasta Water: Always use plenty of salt so the noodles are well seasoned and less likely to stick together. 
  
  Also, bring the water to a boil before adding the salt, or it will take much longer to heat.
  
• Shred Cheese By Hand: For a smoother sauce, be sure to shred your cheese by hand instead of using pre-bagged shreds. Not only will the cheese melt better, but you’ll get a bolder flavor too!
  
• Warm The Half & Half: While it isn’t necessary to heat the dairy itself, it’s a good idea to measure it out and let it sit on the counter while you get everything else started. 
  
  This removes the chill and prevents any clumping when making the sauce.
  
• Type of Noodle: I personally love elbow macaroni noodles, but you can use any type of pasta you want!

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! The 9×13 is perfect for casseroles and the smaller size is awesome for making half a casserole recipe.
• Large Pot and Strainer for the macaroni
• Heavy Bottom Skillet – To help the sauce cook evenly, a wide skillet works best.
• Box Grater – As much as I love buying shredded cheese for convenience, freshly grated cheese melts down so much better and creates a smoother sauce.

Storing and Reheating Leftovers

Allow the mac and cheese taco bake to cool completely, then cover and store in the refrigerator for 3 to 4 days.

Reheat in the oven or warm individual portions in a pan on the stove. Add a splash of milk or half and half as needed for extra moisture.

Taco Macaroni Casserole FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Mac and Cheese Recipes

Print

Best Taco Mac and Cheese Casserole Recipe + Video

Taco Mac and Cheese has seasoned ground beef and gooey cheese sauce over tender pasta. Make this Mexican-inspired recipe for taco night!

Course Main

Cuisine Mexican

Method Oven, Stovetop

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 16

Calories 445cal

Author Donna Elick

Ingredients

• 16 ounces macaroni noodles
• 1 pound ground beef
• ounce taco seasoning
• 10 ounce can of Rotel drained well
• 4 tablespoons unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 cup all-purpose flour
• 4 cups half and half
• 4 cups shredded Monterey Jack cheese divided
• 2 cups shredded sharp cheddar cheese divided
• Taco Toppings such as tortilla strips diced tomatoes, diced avocado, sour cream, chopped cilantro, sliced jalapenos

Instructions

• Preheat the oven to 400°F. Grease a 9×13 inch baking dish with cooking spray and set aside. Cook the noodles per the directions on the back of the box and drain well, set aside.
• In a heavy bottom skillet over medium-high heat brown the ground beef. Drain any excess fat or water off of the beef and add the taco seasoning and Rotel, stir it in well, cook an additional 2 minutes, and set aside.
• In a heavy bottom skillet over medium-low heat, add the butter and melt. Add the garlic powder, onion powder, and flour to the pan and whisk to mix into the butter. Cook for two minutes, stirring occasionally.
• Slowly add the half and half to the pan whisking constantly to avoid lumps. Bring to a simmer to thicken. Take off the heat and add 3 cups of the Monterey Jack cheese and 1 cup of the sharp cheddar cheese, whisk to combine and melt the cheese into the sauce.
• Mix the cheese sauce with the noodles and the ground beef mixture, pour everything into the baking dish. Smooth out the top so it cooks evenly.
• Add the remaining cheeses on top of the casserole. Bake 15-20 minutes until golden brown and bubbly. Serve with your favorite taco toppings!

Video

Nutrition

Serving: 1 | Calories: 445cal | Carbohydrates: 27g | Protein: 21g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 87mg | Sodium: 322mg | Sugar: 4g | Fiber: 1g | Calcium: 393mg | Iron: 1mg

Originally published November 2020, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Taco Mac and Cheese Casserole Recipe + Video appeared first on The Slow Roasted Italian.