Craving that ultra-creamy, restaurant-style Olive Garden macaroni and cheese? This easy copycat Olive Garden macaroni and cheese recipe brings the iconic comfort food right to your kitchen.
Inspired by the beloved kids’ menu favorite at Olive Garden, this homemade version features tender elbow pasta enveloped in a rich, velvety cheese sauce made with a blend of sharp cheddar, mozzarella, and Parmesan for that signature Italian-American flair.
Perfect as a side dish or main course, this baked mac and cheese delivers gooey cheesiness with a golden, bubbly top-ideal for family dinners, potlucks, or cozy weeknights. Skip the restaurant wait and enjoy this indulgent Olive Garden macaroni and cheese at home!
What Does It Taste Like?
This copycat Olive Garden macaroni and cheese recipe captures the essence of pure comfort: incredibly creamy and smooth with a mild, kid-friendly cheesiness that melts in your mouth.
The sauce clings perfectly to every noodle, offering a rich, buttery depth from the roux base, balanced by the sharp tang of cheddar, stretchy pull from mozzarella, and nutty finish from Parmesan.
Baked to perfection, it develops a lightly crisp, golden top while staying ultra-gooey inside-simple yet satisfying, just like the classic Olive Garden macaroni and cheese that keeps everyone coming back for more.
Olive Garden Macaroni and Cheese Recipe Ingredients
- 1 lb elbow macaroni (or cavatappi for extra sauce hold)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (divided)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1/2 cup panko breadcrumbs (for topping)
Kitchen Utensils
- Large pot (for boiling pasta)
- Colander
- Medium saucepan
- Whisk
- Wooden spoon or spatula
- 9×13-inch baking dish
- Measuring cups and spoons
- Oven mitts
Preparation and Cooking Time
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Olive Garden Macaroni and Cheese Recipe Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente (about 8-9 minutes). Drain well and set aside.
3. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux (it should be smooth and bubbly, not browned).
4. Gradually pour in the whole milk and heavy cream, whisking constantly to avoid lumps. Cook until the mixture thickens and begins to simmer, about 5-7 minutes.
5. Reduce heat to low. Stir in the garlic powder, onion powder, Italian seasoning, salt, and pepper. Add 1 1/2 cups cheddar, all the mozzarella, and 1/4 cup Parmesan. Stir until fully melted and creamy.
6. Combine the cooked macaroni with the cheese sauce in the pot or a large bowl, mixing until every noodle is coated.
7. Transfer the mixture to the prepared baking dish. Top with the remaining cheddar, Parmesan, and panko breadcrumbs.
8. Bake for 20-25 minutes, or until the top is golden brown and bubbly. For extra crispiness, broil for the last 2 minutes.
Let rest for 5 minutes before serving.
Customization and Pairing for Serving Ideas
Elevate your Olive Garden macaroni and cheese with these creative twists and perfect pairings to suit any meal or occasion:
1. Add Protein for a Heartier Meal: Stir in cooked grilled chicken, crispy bacon bits, or Italian sausage crumbles before baking-turning this copycat Olive Garden macaroni and cheese recipe into a one-dish dinner reminiscent of Olive Garden’s loaded pastas.
2. Veggie Boost: Mix in steamed broccoli florets, spinach, or diced tomatoes for color, nutrition, and a fresh contrast to the creamy cheese sauce. It’s a great way to sneak in veggies while keeping the classic Olive Garden macaroni and cheese flavor intact.
3. Spicy Kick Variation: Sprinkle in red pepper flakes or diced jalapeños into the sauce for a grown-up version with subtle heat that complements the rich cheesiness.
4. Breadcrumb Topping Upgrade: Mix the panko with melted butter and extra Parmesan before topping for an even crispier, more restaurant-like crust on your baked mac and cheese.
5. Pair with Olive Garden Classics: Serve alongside unlimited-style soup (like minestrone) or a fresh garden salad with Italian dressing and endless breadsticks for the full restaurant experience at home.
6. Seafood Twist: Fold in cooked shrimp or lobster chunks for a luxurious seafood mac and cheese, pairing beautifully with a side of garlic-roasted vegetables.
7. Holiday or Potluck Serving: Garnish with fresh parsley and serve buffet-style with roasted meats, green beans, or cranberry sauce- this indulgent Olive Garden macaroni and cheese recipe is always a crowd-pleaser at gatherings.
These ideas make your homemade version versatile, from kid-friendly simplicity to elegant adult upgrades.
Tips for this recipe
Master the perfect copycat Olive Garden macaroni and cheese recipe with these expert tips for flawless results every time:
- Use Freshly Shredded Cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Shred your own cheddar and mozzarella for the smoothest, creamiest melt.
- Don’t Overcook the Pasta: Boil to al dente since it will continue cooking in the oven-preventing mushy noodles in your finished Olive Garden macaroni and cheese.
- Thicken the Sauce Properly: Whisk constantly when adding milk to the roux to avoid lumps. If the sauce is too thick, add a splash more milk; if too thin, simmer longer.
- Season Generously: Taste the cheese sauce before mixing with pasta-Italian seasoning, garlic, and onion powder add that signature Olive Garden depth without overpowering.
- Rest Before Serving: Let the baked mac and cheese sit for 5-10 minutes after removing from the oven; it helps the sauce set for cleaner slices and better flavor distribution.
- Make Ahead Convenience: Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. Add 5-10 extra minutes to bake time when ready.
- Avoid Common Mistakes: Don’t rush the roux (it eliminates floury taste), and use whole milk plus cream for ultimate richness-skim milk won’t yield the same creamy texture as the restaurant version.
Follow these for restaurant-quality Olive Garden macaroni and cheese that’s even better than takeout!
Storage and Reheating Guidance
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat portions in the microwave with a splash of milk to restore creaminess, or bake covered at 350°F for 15-20 minutes.
Common Queries and FAQs
Here are some common questions I’ve got you covered about this recipe
Is Olive Garden macaroni and cheese baked?
Yes, the restaurant version is often finished in the oven for a bubbly top, and this copycat recipe replicates that perfectly.
Can I make this gluten-free?
Absolutely-use gluten-free elbow pasta and a 1:1 flour substitute for the roux.
What cheeses are in Olive Garden mac and cheese?
It’s typically a blend featuring cheddar for sharpness, mozzarella for stretch, and Parmesan for savoriness.
Is this recipe kid-friendly?
Yes! Mild flavors and creamy texture make it a hit with picky eaters, just like the Olive Garden kids’ menu version.
Can I freeze Olive Garden mac and cheese?
Yes, assemble (without baking), freeze for up to 2 months, then thaw and bake as directed.
How to make it extra creamy?
Add a handful of cream cheese to the sauce for even more velvety richness.
This Olive Garden macaroni and cheese recipe is the ultimate homemade comfort food-creamy, cheesy, and effortlessly delicious.
Whether recreating childhood favorites or impressing dinner guests, this copycat Olive Garden macaroni and cheese delivers restaurant magic in under an hour.
Simple ingredients, big flavors, and endless customization make it a staple you’ll return to again and again. Give it a try tonight and savor that signature Olive Garden indulgence at home!
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