TGI Fridays Mac and Cheese

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

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

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

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

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

Ingredient Notes and Substitutions

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

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

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

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

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

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

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

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

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

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

Tips and Tricks to Make Perfect TGIF Mac and Cheese

• Grate your own cheese for the best melt.

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

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

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

It’s worth the extra effort, trust me!

• Cook the pasta just shy of al dente.

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

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

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

• Keep on whiskin’ when making the roux.

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

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

• Add the cheese slowly over low heat.

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

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

Prep Ahead

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

Kitchen Tools You Will Need

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

Serving Suggestions 

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

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

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

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

Storing and Reheating 

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

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

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

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

Mac and Cheese TGI Fridays FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Mac and Cheese Recipes

Copycat Costco Mac and Cheese

Popeyes Homestyle Mac and Cheese Copycat Recipe

Copycat KFC Mac and Cheese Recipe

Boston Market Mac and Cheese (Copycat Recipe!)

🍔 Copycat Creations Vol 1
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👉 Buy your copy now and start cooking the meals you love!

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Copycat TGI Fridays Mac and Cheese Recipe

Make TGI Fridays Mac and Cheese to enjoy at home anytime you like! Spiral pasta is covered in a 4 cheese sauce and then baked to perfection.

Course Side Dish

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 -8

Calories 784cal

Author Donna Elick

Ingredients

• 16 ounces cavatappi pasta
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups half & half
• 1-1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 4 ounces cheddar cheese shredded (about 1 cup)
• 4 ounces muenster cheese shredded (about 1 cup)
• 4 ounces Swiss cheese shredded (about 1 cup)
• 2 ounces parmesan cheese grated (about 1/2 cup)

Instructions

• Preheat the Oven: Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
• Cook the Pasta: Prepare the cavatappi pasta according to package instructions for al dente. Drain and set aside.
• Make the Roux: In a large pot or Dutch oven, melt the butter over medium heat. Add the flour, stirring constantly for about 1 minute until smooth and lightly golden.
• Add the Half & Half: Gradually whisk in the half & half, ensuring there are no lumps. Continue whisking until the mixture thickens, about 3–5 minutes.
• Season the Sauce: Stir in the salt, pepper, mustard, and cayenne pepper.
• Melt the Cheeses: Lower the heat to medium-low and gradually add the cheddar, muenster, Swiss, and parmesan cheese to the sauce, stirring continuously until fully melted and smooth.
• Combine with Pasta: Add the cooked pasta to the cheese sauce, stirring until evenly coated. Pour the mac and cheese into the prepared baking dish, spreading it evenly.
• Bake: Bake in the preheated oven for 20 minutes, or until the top is lightly golden and bubbly.
• Cool & Serve: Allow the mac and cheese to cool for a few minutes before serving. Enjoy!

Notes

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

Make-Ahead Tips: The mac and cheese can be assembled up to 24 hours in advance and stored in the refrigerator before baking.

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

Freezing: Allow the mac and cheese to cool completely before transferring to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat in the oven at 350°F for 15–20 minutes or microwave individual portions in 30-second intervals, stirring in between.

Customization Ideas: Try adding crumbled bacon, grilled chicken, or sautéed mushrooms for extra flavor. Substitute Gruyère cheese for Swiss cheese for a richer taste.

Nutrition

Serving: 1 | Calories: 784cal | Carbohydrates: 67g | Protein: 32g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 123mg | Sodium: 605mg | Sugar: 7g | Fiber: 3g | Calcium: 699mg | Iron: 2mg

Originally published June 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 TGI Fridays Mac and Cheese Recipe appeared first on The Slow Roasted Italian.

TGI Fridays Mozzarella Sticks

There isn’t anything much better than fried cheese, am I right?! I already have quite a few fried mozzarella recipes — homemade mozzarella sticks, fried mozzarella, and air fryer mozzarella sticks —  but I haven’t shared the TGI Fridays mozzarella sticks yet!

Crispy, crunchy, and so flavorful, there’s a reason why these are one of their most popular appetizers!

The last time I tasted them I got to thinking… how are they this golden brown and perfect every single time?

And then I figured it out! They must add double the breading to get double the crunch.

When I tried it myself a few days later, I knew I got it right… and was able to replicate my favorite TGI Friday’s mozzarella sticks at home!!

All you need are some easy to find ingredients, some hot oil, and about 30 minutes of active time.

You will need to be patient while they freeze (more info on why I freeze the sticks before frying down below), but otherwise they’re super quick.

Put down the takeout menu and make homemade TGI Friday mozzarella sticks with this copycat recipe instead!

If you love TGI Friday’s Recipes, you’ll also love my TGI Friday’s Copycat Mac and Cheese Recipe!

Ingredient Notes and Substitutions

• Mozzarella Cheese – When you’re doing your shopping, opt for a 1 pound block of mozzarella cheese.
  
  I don’t recommend using cheese sticks for this recipe as they won’t melt as well. 
  
• All-Purpose Flour & Eggs – For the batter. 
  
• Buttermilk – If you don’t have buttermilk at home. you can easily make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk.
  
  Let it sit for about 10 minutes before using.

Otherwise, whole milk would work for TGI Fridays mozzarella sticks too.

• Breadcrumbs – I typically use regular breadcrumbs, but you can use panko if you want a crunchier texture.

I also recommend adding some finely grated Parmesan cheese to whatever type you choose for an extra layer of flavor!

• Vegetable Oil – For frying. Regular vegetable oil is fine, or you can use canola oil instead.
  
• Seasonings – You’ll need garlic powder, onion powder, dried oregano, dried basil, salt, and pepper.
  
  Add them all to the breadcrumbs when you set up your dredging stations!
  
• Dipping Sauces – Choose your favorites! I always pair my TGI Friday mozzarella sticks with marinara sauce and garlic aioli. 

Tips and Tricks to Make Perfect TGI Friday’s Mozzarella Sticks

• Don’t skip the freezing step.

After the mozzarella sticks are breaded, make sure to freeze them for at least 2 hours.

This step is crucial — it helps them hold their shape and keeps the cheese from melting too quickly (or oozing out of the breading) when fried.

Give yourself enough time to let them chill!

• Don’t skip the double breading either!

After you’ve dredged the mozzarella in the flour, then egg, then breadcrumb mixture, turn right around and start over… at least with the egg and breadcrumbs! 

This double dipping method creates a thicker and crunchier crust, just like authentic TGI Fridays mozzarella sticks.

• The extra seasonings add extra flavor.

Don’t forget to add the garlic powder, onion powder, dried oregano, dried basil, salt, and pepper to the breadcrumbs before you start dredging the mozzarella. 

Seasoned breadcrumbs will add even more flavor to the final product. The herbs add a bit of color too.

As mentioned, you may also want to add some Parmesan cheese into the mix to double the cheesy flavor!

• Fry in batches.

You may be tempted to fry all of the mozzarella sticks at the same time. I’ve been there too!

But trust me, patience is a virtue — especially when it comes to deep frying. 

Overcrowding will cause the oil temperature to drop, which will give you greasy and/or soggy results.

Fry in small batches to allow each stick to cook evenly and crisp up nicely!

Prep Ahead

• Set up the dredging stations
• Cut the mozzarella into ½ inch sticks

Kitchen Tools You Will Need

• Shallow Bowls for dredging.
• Baking Sheets lined with Parchment Paper – Used for anything from freezing to cookies and roasting, a good baking pan will last for years.
• You can use a Deep Fryer, or a Large Skillet if you don’t have one. Just make sure you add enough oil to fully submerge the sticks!
• Use Tongs or a Slotted Spoon to carefully turn and remove the sticks from the hot oil.

Serving Suggestions 

These are best enjoyed immediately while the cheese is still hot and melty, just like TGI Fridays mozzarella sticks!

Remember to serve them with some marinara sauce and garlic aioli, or with your favorite dipping sauces.

To make it a meal, pair them with a side salad, steamed or roasted vegetables, and some cheesy breadsticks to sop up any extra marinara or aioli. 

And if you’re really in the mood for a feast, try them with this feta pasta bake with sausage!

Storing, Freezing, and Reheating

Store leftovers in an airtight container in the fridge for up to 2-3 days. Try to eat them as soon as possible for the best texture.

To reheat, preheat your oven to 350°F and then place the sticks on a parchment lined baking sheet. Bake for 5-10 minutes or until crispy.

Don’t use you’re microwave as this will make the breading soggy.

My TGI Friday’s mozzarella sticks recipe also freezes beautifully! Simply bread them as instructed and keep them in the freezer for up to 1-2 months.

When ready to serve, you can fry them straight from frozen — no need to thaw!

TGI Friday Mozzarella Sticks FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Copycat Appetizer Recipes

Crispy Cheese Bites (Applebee’s Copycat Recipe!)

Copycat Cheesecake Factory Buffalo Blasts

Fried Mac and Cheese Bites Recipe (Cheesecake Factory)

Blooming Onion (Outback Copycat)

🍔 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

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TGI Fridays Mozzarella Sticks (Copycat Recipe)

TGI Fridays Mozzarella Sticks are so easy to make! Bread the cheese, freeze, and fry, then serve my copycat recipe with your favorite sauce.

Course Appetizer

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

freezer time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 16 mozzarella sticks

Calories 177cal

Author Donna Elick

Equipment

• shallow bowls
• large pot
• slotted spoon

Ingredients

• 1 pound block of mozzarella cheese cut into 1/2-inch thick slices
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons buttermilk or whole milk
• 2 cups plain breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and pepper to taste
• vegetable oil for frying
• marinara sauce for dipping
• garlic aioli for dipping (optional)

Instructions

• Set up a breading station: Place the flour in one shallow dish. In another dish, whisk together the eggs and milk. In a third dish, mix the breadcrumbs with the garlic powder, onion powder, dried oregano, dried basil, salt, and pepper.
• Dredge each mozzarella stick first in the flour, then dip in the egg mixture, and finally roll in the breadcrumb mixture, ensuring each stick is fully coated. Repeat the egg and breadcrumb steps for a double coating. This will create a thicker, crunchier crust.
• Place the breaded mozzarella sticks on a baking sheet lined with parchment paper. Freeze for at least 2 hours, or until firm.
• When ready to cook, heat about 2 inches of vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
• Fry the mozzarella sticks in batches for about 1-2 minutes, or until golden brown and crispy. Be careful not to overcook, as the cheese can burst out of the breading.
• Use a slotted spoon to remove the mozzarella sticks from the oil, and drain on paper towels.
• Serve hot with marinara sauce and/or garlic aioli for dipping, enjoy!

Notes

Freezing the breaded mozzarella sticks before frying is crucial. This helps them hold their shape and prevents the cheese from melting too quickly when fried.

These are best enjoyed immediately after frying while the cheese is hot and melty.

For an extra layer of flavor, consider adding some finely grated Parmesan cheese to the breadcrumb mixture.
If you don’t have buttermilk, you can make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 10 minutes.

The type of breadcrumbs you use can affect the texture of your mozzarella sticks. Panko breadcrumbs will give a crunchier texture, while regular breadcrumbs will give a more traditional texture.

If you don’t have a deep fryer, you can also fry these in a large skillet. Just ensure there’s enough oil to fully submerge the sticks.

Be careful when frying as the oil can splatter. Use long tongs or a slotted spoon to carefully turn and remove the sticks from the hot oil.

You can prepare these in advance and keep them in the freezer. When ready to serve, just fry them straight from the freezer. No need to thaw.

If you have leftovers, reheat them in the oven at 350°F (175°C) for 5-10 minutes to get them crispy again. Microwaving is not recommended as it can make the breading soggy.

Nutrition

Serving: 1 | Calories: 177cal | Carbohydrates: 17g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 287mg | Sugar: 1g | Fiber: 1g | Calcium: 176mg | Iron: 1mg

Originally published May 2024

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 TGI Fridays Mozzarella Sticks (Copycat Recipe) appeared first on The Slow Roasted Italian.