Copycat TGI Fridays Mac and Cheese Recipe

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.

Author: Donna Elick

Servings: -8

Prep Time15

Cook Time35

Total Time50

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 9x13-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.

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