If you crave that rich, savory flavor of restaurant mac and cheese, this Chili’s White Cheddar Mac and Cheese copycat recipe is exactly what you need. It delivers that perfect, creamy white cheddar sauce and tender noodles, making it a comforting and easy-to-recreate side dish right at home.
If you crave that rich, savory flavor of restaurant mac and cheese, this Chili’s White Cheddar Mac and Cheese copycat recipe is exactly what you need.
It delivers that perfect, velvety white cheddar sauce and tender elbow macaroni, making it a comforting and incredibly easy-to-recreate side dish right at home.
Skip the trip to the restaurant and master this creamy, cheesy favorite that pairs perfectly with everything from grilled chicken to burgers.
Why You Will Love This Recipe!
- Spot-On Flavor Match: This recipe perfectly captures the rich, savory white cheddar flavor you crave from the restaurant version.
- Ultimate Creaminess: Say goodbye to grainy sauce! This method ensures a velvety smooth and luxurious cheese sauce every time.
- Perfect Side Dish: It pairs wonderfully with nearly any main course, from burgers and steaks to grilled chicken.
- Quick and Easy: It uses simple pantry ingredients and comes together much faster than a trip to the restaurant.
- Family Favorite Guarantee: It’s pure comfort food that is guaranteed to be a hit with both kids and adults alike.
Chili’s White Cheddar Mac and Cheese Ingredients
- Mild Cheddar Cheese: Classic flavor, excellent melt for creamy, gooey texture.
- Heavy Cream: Rich milk fat guarantees a velvety, luxurious sauce consistency.
- Parmesan Cheese: Sharp, salty Italian cheese adds depth and complexity.
- Mozzarella Cheese: Stretchy cheese ensures gooey pull and perfect melt.
- Butter: Foundation for the roux; adds essential richness and shine.
- Cream Cheese: The secret for extra smooth, stable, tangy creaminess.
- Salt: Essential mineral seasoning; brightens and enhances all dairy flavors.
- Elbow Macaroni: Classic noodle shape perfectly cradles the rich sauce.
- Chicken or Vegetable Broth: Liquid base adds savory depth instead of plain water.
- Water: Used to boil pasta; necessary for proper hydration and volume.
- Black Pepper: Adds subtle warmth and aromatic finish to the cheese sauce.
How To Make Chili’s White Cheddar Mac and Cheese
Step One: Grate the mild cheddar cheese and parmesan cheese, then set them aside (it is better to grate these cheeses fresh as pre-grated cheese is coated in either corn flour or cellulose which will make your Mac and Cheese thick and gloopy).
Step Two: Pour the macaroni pasta into the instant pot container.
Step Three: Pour the chicken broth and water into the instant pot container (do not stir as this will make your Mac and Cheese gloopy and thick due to the starches being released).
Step Four: Spoon in the required salt. Close the lid and set the instant pot to pressure cook on high for 4 minutes. After 4 minutes, do a quick-release on the instant pot and immediately open the lid (or it will continue cooking).
Step Five: Turn the instant pot on low, sauté mode for 1 minute and add the mild cheddar cheese, parmesan cheese, mozzarella cheese, cream cheese, heavy cream, butter, and black pepper. Stir the Mac and Cheese until all ingredients are incorporated. Serve immediately and enjoy.
Chili’s White Cheddar Mac and Cheese Copycat Recipe Tips
- Water (Liquid): Add enough water to cover the noodles. Otherwise, you will end up with dried-out pasta. For best results, press your pasta down with a spatula and then cove the water slightly over the pasta.
- Cheese: Shred your own cheese for best results since the pre-shredded cheese has cellulose in the cheese. It is always better to grate these cheeses fresh as pre-grated cheese is coated in either corn flour or cellulose, which will make your Mac and Cheese thick and gloopy.
- Thickening: As time goes on, you will notice that your homemade Instant Pot Mac and Cheese will start to thicken. If you want to thin it down, add some milk, and mix well.
- Seasoning: Add any of your favorite flavors. I often add some hot sauce or sriracha sauce for my son, who loves all things spicy.
Storing Instructions
Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 to 4 days. To prevent the sauce from drying out when reheating, add a splash of milk or broth to the mac and cheese before warming it on the stovetop or in the microwave.
Chili’s White Cheddar Mac and Cheese Copycat Recipe Faqs
Why did my cheese sauce turn grainy or oily? Graininess usually happens if the sauce is heated too high or if the cheese is added all at once. To avoid this, keep the heat on low, allow the roux (butter/flour) to fully cook, and add the shredded cheese gradually, stirring constantly until smooth.
Can I substitute evaporated milk for heavy cream? Yes, evaporated milk is an excellent substitute for heavy cream and is often used in restaurant mac and cheese recipes to help stabilize the sauce and prevent separation. It will slightly lighten the sauce while keeping it creamy.
Why should I use broth instead of plain water/milk? Using chicken or vegetable broth instead of just milk or water adds a crucial layer of savory depth and umami flavor. This small step makes a significant difference in achieving that rich, comforting, deli-style taste.
Can I bake this mac and cheese? While the Chili’s version is typically served stovetop creamy, you can bake it. Transfer the prepared mac and cheese to a baking dish, top with extra shredded cheese or breadcrumbs, and bake at 350°F (175°C) for about 15-20 minutes until bubbly and golden.
More Easy Chili’s Copycat Recipes
- Copycat Chili’s Steak Fajitas Recipe
- Copycat Steak ‘n Shake Chili
- Chili’s Bacon Ranch Chicken Quesadillas
- Chili’s Santa Fe Chicken Salad
- Chili’s Roasted Street Corn
- Copycat Chili’s Black Beans
- Chili’s Jalapeño Cheese Bites Copycat Recipe
- Copycat Chili’s Texas Cheese Fries
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Chili’s White Cheddar Mac and Cheese Copycat Recipe
Description
Ingredients
- 2 cups mild cheddar cheese
- 1.5 cups heavy cream
- 1/2 cup parmesan cheese
- 1/4 cup mozzarella cheese
- 1 Tbs butter
- 1/4 cup cream cheese
- 1 Tsp salt
- 3.5 cups dry macaroni pasta
- 2 cups chicken broth
- 1 cup water
- 1/4 Tsp black pepper
Instructions
- Grate the mild cheddar cheese and parmesan cheese, then set them aside (it is better to grate these cheeses fresh as pre-grated cheese is coated in either cornflour or cellulose which will make your Mac and Cheese thick and gloopy).
- Pour the macaroni pasta into the instant pot container.
- Pour the chicken broth and water into the instant pot container (do not stir as this will make your Mac and Cheese gloopy and thick due to the starches being released).
- Spoon in the required salt.
- Close the lid and set the instant pot to pressure cook on high for 4 minutes.
- After 4 minutes, do a quick-release on the instant pot and immediately open the lid (or it will continue cooking).
- Turn the instant pot on low, sauté mode for 1 minute and add the mild cheddar cheese, parmesan cheese, mozzarella cheese, cream cheese, heavy cream, butter, and black pepper.
- Stir the Mac and Cheese until all ingredients are incorporated.
- Serve immediately.
- Plate, serve, and enjoy!
Equipment
- Instant Pot
- Spoon
Nutrition
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