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Copycat Horseradish Grill's Ultimate Macaroni and Cheese
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- #16713
If you love a rich and creamy mac and cheese then you'll love this copycat version from the Horseradish Grill. Make sure to use extra-sharp Cheddar for the best results and let it sit before serving so the sauce will thicken more.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
7 reviews
ingredients
1 3/4 cup elbow macaroni
5 ounces extra sharp Cheddar cheese, cubed
1 2/3 tablespoon all-purpose flour
1 1/2 teaspoon salt
1 1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1 1/3 cup half-and-half
1 1/3 cup whipping cream
2/3 cup sour cream
2 large eggs, beaten
3/4 teaspoon Worcestershire sauce
5 ounces extra sharp Cheddar cheese, grated
directions
Preheat the oven to 350 degrees F. Lightly grease a 9x13x2-inch glass baking dish.
Cook the pasta in salted water in a large saucepan until just al dente. Do not overcook or the pasta will not absorb enough of the sauce and it will be runny. Drain well. Stir in the cubed Cheddar cheese and set aside.
Combine the flour, salt, dry mustard, black pepper, cayenne, and nutmeg in a bowl until well mixed. Slowly whisk in the half-and-half until combined. Whisk in the whipping cream and sour cream. Add the eggs and Worcestershire sauce and mix well.
Pour the cheese sauce over the macaroni and stir to blend all the ingredients. Pour the macaroni into the prepared baking dish. Sprinkle with the grated Cheddar cheese.
Place the baking dish in the oven and bake at 350 degrees F for about 25 minutes or until it is set around the edges but still liquid in the center.
Remove from the oven and let stand for 10 minutes for the sauce to thicken.
Recipe Source: Horseradish Grill
nutrition data
357 calories, 29 grams fat, 12 grams carbohydrates, 12 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
January 8, 2014
I have been making this recipe since it appeared in the R.S.V.P. section in Bon Appetit magazine many years ago. My photocopy is splattered with use and the compliments I get are constant. I feel that those who are critical must not be making it correctly or are not using the sharpest cheddar available. This is a keeper.
November 22, 2012
I've been making this for years. Usually a hit. I bake it a little longer than the recipe and it needs to sit for a bit before serving. Kids might not like this, not like the box stuff at all.
October 30, 2011
I love this recipe and I have prepared for many family members and guests multiple times. This isn't your typical boxed mac and cheese so if that is what you are looking for, pass on this recipe. I would say 8 out of 10 rave about this dish and have asked for the recipe. I added more cubed cheese to mine and it does have a bit of a kick. Stick to the suggested cooking time and it will be perfectly creamy. I just made this for a party of 65. Enjoy!
November 20, 2010
It would have been nice if CDKitchen had got the recipe right before posting it. When Posted it the cheese was 5 oz for the AGED CHEDDAR and 1 1/4 cups packed extra-sharp aged cheddar cheese or Mexican blend or white cheddar cheese for the last cheese. Sheesh you can't trust anyone these days
The way the recipe is posted on the site is exactly as we received it from the rec.food.recipes moderator. Perhaps she edited when you submitted it to the newsgroup? We still have the original post and I verified that it matches what we have.
October 7, 2010
I have made this twice and think it is very easy because there is no white sauce to be made. And, it is yummy. Everyone I have served it to has loved it, one person saying it was so good he just wanted to go into it head first and eat it all. And, he is a real lover of mac & cheese. Just be sure to not over cook it.
July 22, 2007
The final dish tasted fine, but was really just like plain old mac and cheese. Not worth all the extra effort and definitely not 'ultimate.'
January 9, 2007
Just wasn't a hit with my family, much too creamy and "smooshy" for our tastes.