If, like me, you can’t get enough of Golden Corral’s mac and cheese, you’re in luck! This copycat Golden Corral Macaroni and Cheese Recipe means you can whip up that comforting side in your own kitchen. Perfectly baked, so creamy, cheesy, and delicious, it’s the perfect crowd pleaser for your family dinner, potlucks or holiday feasts.
If you’ve ever fallen in love with the creaminess of Golden Corral’s mac and cheese, you can now make it in the comfort of your own home!
This copycat recipe brings a big pan of beautifully cooked noodles swimming in a rich, cheese sauce that is both creamy and decadent.
Simple to prepare and adaptable with your choice of cheeses or a crunchy breadcrumb topping, it’s the perfect side dish for family dinners, potlucks and holiday meals.
Preparing that deliciousness with this easy recipe, now you can taste Golden Corral in your own home. (no car needed!)
Why You’ll Love This Recipe!
- Perfection Comes In Cheese That creamy, gooey cheese in every bite.
- Simple: Made only with basic ingredients you likely already have.
- Family-Friendly: Guaranteed-to-please kids and grownups.
- Adjustable: Add bacon, bread crumbs, or more spices to taste.
- Copycat Favorite: Make this Golden Corral food you crave at home.
Golden Corral Macaroni and Cheese Ingredients
- Elbow macaroni – A great pasta shape for a creamy, cheesy dish like this one.
- Butter – Adds flavor and forms a smooth cheese sauce.
- All-purpose flour – Thickens the sauce, giving it that creamy, smooth texture to coat with macaroni.
- Milk – Makes a nice creamy base for the sauce.
- Heavy cream – Softer than milk, the heavier the cream, the thicker the sauce, and it has nothing but truly silky creaminess.
- Sharp Cheddar Cheese – Sharp and melty cheese for old fashioned taste.
- Colby cheese – So good.
- Cream cheese – Adds richness and tanginess to the sauce!
- Salt – Brings out the flavors of the pasta itself and the cheese sauce.
- Black pepper – Mildly spicy and compliments the flavor of the other ingredients.
- Paprika (optional) – Gives mild smoky taste and nice color.
- Breadcrumbs (Optional) – For extra texture and added crunch.
How To Make Golden Corral Macaroni and Cheese
Step One: Add the elbow macaroni and 4 cups of water to the Instant Pot. Close the lid and cook on manual/high pressure for 4 minutes. Release the pressure quickly but carefully and pour the pasta out. Set aside.
Step Two: Set the Instant Pot to sauté. Melt the butter in the pot, then whisk in the all purpose flour to make a roux. Add 1–2 minutes to cook, constantly stirring out the raw flour flavor.
Step Three: Gradually whisk in the milk and cream until smooth. Let everything bubble away for 2–3 minutes until it thickens a little. Turn off sauté mode. Add shredded cheddar, Colby and cream cheese and cook, stirring, until melted and smooth. Season with salt, black pepper and paprika (if using).
Step Four: Return the cooked elbow macaroni back to the Instant Pot. Mix well so that every bit of the pasta gets covered with the creamy cheesy sauce.
Step Five: If you prefer a crunchy top, transfer the mac and cheese to a baking dish, sprinkle breadcrumbs on top, and broil the dish in the oven for 3-5 minutes until breadcrumbs are golden brown. Serve while hot and creamy for that classic Golden Corral style homestyle mac and cheese.
Golden Corral Macaroni and Cheese Recipe Tips
- Use freshly grated cheese – Pre-grated cheese can have anti-caking agents that will interfere with that creamy, melt-in-your-mouth texture.
- Cook pasta to al dente – Pasta should be slightly firm as it will continue to cook when mixed with the cheese sauce.
- Prepare a good roux – Mixing your flour and butter together well is key to a nice, lump-free sauce.
- Slowly add the cheese – Make sure to add the cheese in slowly while off the heat so that it doesn’t get clumpy or grainy.
- Take your cheese flavor – Add a little smoked gouda or fontina for another layer of flavor!
- Optional breadcrumb topping – to get that traditional Golden Corral crisp on top, broil the macaroni once completed with some breadcrumbs until it turns golden brown.
- Reheat gently – When reheating your leftover soup, do so over low heat and add a splash or two of milk or cream to keep the your creamy soup!
Storing & Reheating Instructions
- How to Store: Keep remaining Golden Corral Macaroni and Cheese in an airtight storage container for 3–4 days in the fridge.
- How to reheat: Warm on low heat, or in the microwave with a splash of milk or cream to add back in the creaminess.
Golden Corral Macaroni and Cheese Recipe Faqs
Can I prepare this in advance? Yes! The macaroni and cheese can be made a day ahead. Transfer to an airtight container and refrigerate; reheat in an Instant Pot, microwave or oven until warmed through.
Can I use another type of pasta? Absolutely! Though elbow macaroni is classic, penne, rotini or cavatappi work, too; all will hold the cheese sauce optimally.
Is it an option to prepare this vegetarian recipe? Yes, this is naturally a vegetarian recipe. Just make sure anything you add on, such as crunchy bacon, is left off.
How can I achieve a crunchy breadcrumb crust? For a golden and crispy top, place the mac and cheese in a baking dish, cover the top with a sprinkle of breadcrumbs and broil in the oven for 3-5 minutes, until golden.
Can I make this gluten-free? Yes! Just make sure to choose gluten-free pasta and a gluten-free all-purpose flour for the roux, and read your breadcrumbs, if you’re going for the topping option.
Can I change or add flavors and mix-ins? Definitely! Fry up some bacon, onions, garlic or any herbs and spices you prefer.
More Golden Corral Recipes
Golden Corral Chocolate Chess Pie
Golden Corral Peach Cobbler Recipe
Golden Corral Yeast Rolls Recipe
Golden Corral Cornbread Recipe
Golden Corral Bourbon Street Chicken Copycat
Golden Corral Sausage and Peppers
Copycat Golden Corral Pot Roast
Golden Corral Fried Chicken Recipe
Golden Corral Banana Nut Bread Recipe (Copycat Version)
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Golden Corral Macaroni and Cheese Recipe
Description
Ingredients
- 12 ounces Elbow macaroni, cooked al dente
- 4 tablespoons Butter ,
- 1/4 cup All-purpose flour ,
- 2 cups Milk ,
- 1/2 cup Heavy cream ,
- 1 1/2 cups Cheddar cheese , shredded
- 1 cup Colby cheese , shredded
- 4 ounces Cream cheese , softened
- 1 teaspoon Salt, or to taste
- 1/2 teaspoon Black pepper , or to taste
- 1/2 teaspoon Paprika, optional
- 1/2 cup Breadcrumbs, optional
Instructions
- Add 12 ounces Elbow macaroni and 4 cups of water to the Instant Pot. Close the lid and pressure cook on high for 4 minutes. Release pressure quickly and carefully, and drain the pasta. Set aside.
- Press sauté on the Instant Pot. Swirl in the 4 tablespoons Butter in the pot, then whisk in the 1/4 cup All-purpose flour , to make a roux. Cook 1–2 minutes, stirring constantly to remove the taste of raw flour.
- Gradually whisk in 2 cups Milk and 1/2 cup Heavy cream until smooth. Let it simmer for 2-3 minutes, or until it just begins to thicken.
- Turn off sauté mode. Whisk in the 1 1/2 cups Cheddar cheese , 1 cup Colby cheese , and c4 ounces Cream cheese and continue to cook until melted and smooth. Season to taste with 1 teaspoon Salt, 1/2 teaspoon Black pepper and (if using) 1/2 teaspoon Paprika.
- Return the cooked elbow macaroni to the instant pot. Toss to insure all of the pasta is covered in the creamy cheese.
- To achieve a crispy topping, when the macaroni and cheese has finished baking, transfer it to an oven safe casserole dish, sprinkle the 1/2 cup Breadcrumbs over the top and broil in the oven for 3–5 minutes or until golden.
Equipment
- Instant Pot
- Whisk
Nutrition
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