We’ve always been fans of the Capital Grille’s mac and cheese a dish that turns simple comfort food into a gourmet delight. Originating from their upscale steakhouses this creamy creation boasts rich cheeses and a hint of elegance that keeps us coming back for more.
In our kitchen we’ve recreated this iconic recipe to bring that restaurant magic home. It’s perfect for family dinners or special occasions and we’re confident you’ll love how easy it is to whip up.
Ingredients
In our recreation of the Capital Grille Mac and Cheese recipe, we select high-quality ingredients that elevate this comfort classic into a gourmet delight. Below, we list them in the order we use them during preparation, including precise measurements and any necessary prep notes for accuracy and ease.
- 1 pound elbow macaroni or cavatappi pasta: We start with this as the base—cook it al dente for the perfect texture.
- 4 tablespoons unsalted butter: Used first for the roux—ensure it’s at room temperature for smooth melting.
- 1/4 cup all-purpose flour: Added next to the butter to create a thick roux—sift it if clumpy for even blending.
- 4 cups whole milk: Incorporated gradually into the roux—warm it slightly to prevent lumps and enhance creaminess.
- 2 cups shredded Gruyere cheese: Melted into the sauce for its nutty flavor—grate it fresh for the best melt.
- 1 cup shredded sharp Cheddar cheese: Blended with Gruyere for added sharpness—shred it yourself to avoid additives in pre-shredded varieties.
- 1/2 cup grated Parmesan cheese: Sprinkled on top or stirred in last for a salty finish—use freshly grated for optimal flavor.
- 1 teaspoon salt: Season to taste—we add this during sauce-making to balance the cheeses.
- 1/2 teaspoon black pepper: Ground fresh for a subtle kick—adjust based on preference.
- 1/4 teaspoon ground nutmeg: A pinch for warmth and depth—optional but essential for that authentic Capital Grille touch.
- 1/2 cup panko breadcrumbs: For a crispy topping if desired—toast them lightly beforehand for extra crunch.
Required Equipment
Now that we’ve gathered our premium ingredients for this Capital Grille mac and cheese, let’s equip our kitchen with the essential tools to craft a creamy, gourmet dish with ease. We rely on these items to ensure precise preparation and that signature elegant finish.
To keep things organized, here’s a list of the key equipment we’ll need:
- Large Stock Pot: For boiling the pasta to achieve that perfect al dente texture, holding at least 4 quarts to accommodate the macaroni without overflow.
- Medium Saucepan: Essential for whisking together the roux and cheese sauce smoothly, preventing lumps and ensuring even heating.
- Whisk: A sturdy silicone or metal whisk to blend the flour, butter, and milk seamlessly, creating a velvety base for our cheese blend.
- Baking Dish: An 8×8-inch or 9×13-inch oven-safe dish (preferably ceramic or glass) to bake the mac and cheese to a golden, bubbly topping.
- Cheese Grater: For finely grating fresh Gruyere, Cheddar, and Parmesan cheeses, which enhances melting and flavor integration.
- Measuring Cups and Spoons: Accurate sets to measure liquids like whole milk and dry ingredients like flour, guaranteeing the recipe’s balance.
- Oven: Preheated to 375°F, this is crucial for baking the dish to achieve that irresistible crispy crust.
With these tools in hand, we’re set to transition smoothly into the preparation steps, making our mac and cheese assembly straightforward and foolproof.
Instructions
With our high-quality ingredients and essential tools prepared, we guide you through the simple yet precise steps to craft our irresistible Capital Grille Mac and Cheese. Let’s focus on technique to achieve that creamy texture and golden crust.
Prep
First, we preheat the oven to 375°F for a perfect crispy topping. In a large stock pot, we bring 4 quarts of salted water to a rolling boil then add 1 pound of elbow macaroni or cavatappi pasta cooking it for 7 to 8 minutes until al dente for that ideal firm bite.
While the pasta cooks, we grate 2 cups of Gruyere cheese, 2 cups of sharp Cheddar cheese, and 1 cup of Parmesan cheese using a cheese grater to ensure they melt smoothly and enhance the rich, nutty flavors.
Next, we measure and set aside 4 tablespoons of unsalted butter, 1/4 cup of all-purpose flour, and 4 cups of whole milk at room temperature to avoid lumps in the sauce. For the topping, we toast 1 cup of panko breadcrumbs in a dry skillet over medium heat for 2 to 3 minutes until golden delivering a crunchy contrast to the creamy interior.
Cook
Once prepped, we melt the 4 tablespoons of unsalted butter in a medium saucepan over medium heat then whisk in the 1/4 cup of all-purpose flour to form a roux cooking it for 1 to 2 minutes until fragrant building a base for that velvety sauce.
Gradually, we pour in the 4 cups of whole milk while whisking continuously to prevent clumps creating a smooth béchamel that thickens in 3 to 4 minutes. We reduce the heat to low and stir in the grated cheeses—starting with Gruyere and Cheddar then finishing with Parmesan—until fully melted and the sauce turns glossy and rich evoking a luxurious, savory aroma that fills the kitchen.
Assemble
After draining the pasta, we gently toss it with the cheese sauce in a large bowl ensuring every piece is coated for an even, creamy distribution. We transfer the mixture to a greased oven-safe baking dish spreading it evenly then sprinkle the toasted panko breadcrumbs on top for added crunch.
Finally, we bake the assembled dish in the preheated oven for 20 to 25 minutes until the top is bubbly and golden brown releasing an enticing, cheesy scent that promises a comforting yet gourmet experience.
Conclusion
We’ve truly enjoyed sharing our spin on the Capital Grille mac and cheese
It brings a gourmet flair to everyday meals and creates lasting memories
Give it your personal touch and savor the results
We’re confident it’ll become a favorite in your kitchen too
Frequently Asked Questions
What is Capital Grille’s mac and cheese?
Capital Grille’s mac and cheese elevates a classic comfort food into a gourmet delight. It features creamy cheese sauce made with Gruyere, sharp Cheddar, and Parmesan, combined with al dente pasta and a crispy panko topping. This recipe transforms simple ingredients into an elegant dish perfect for family meals or special occasions.
How can I make Capital Grille’s mac and cheese at home?
To recreate it at home, preheat your oven to 375°F, cook pasta al dente, make a béchamel sauce with butter, flour, and milk, then mix in grated cheeses. Combine with pasta, top with toasted panko, and bake until golden and bubbly. It’s straightforward and ready in under an hour with basic kitchen tools.
What ingredients are needed for this recipe?
You’ll need elbow macaroni or cavatappi pasta, unsalted butter, all-purpose flour, whole milk, Gruyere, sharp Cheddar, and Parmesan cheeses. Freshly grate the cheeses for the best melt. Add panko breadcrumbs for the topping. These high-quality ingredients ensure a rich, flavorful dish without complicated extras.
What equipment is required to prepare this mac and cheese?
Essential tools include a large stock pot for boiling pasta, a medium saucepan for the cheese sauce, a whisk for blending, and an oven-safe baking dish. Don’t forget a cheese grater, measuring cups, and spoons for accuracy. Preheat your oven to 375°F for that perfect crispy crust.
How do I get the best flavor and texture?
Use freshly grated cheeses to avoid additives that affect melting. Cook pasta to al dente for the right bite, and toast panko breadcrumbs for a crunchy topping. Stir the sauce gently to prevent lumps, and bake until bubbly and golden. These tips make your homemade version taste just like the restaurant’s.
Can I substitute ingredients in the recipe?
Yes, you can swap Gruyere for Swiss or add spices like nutmeg for extra flavor, but stick to sharp Cheddar and Parmesan for the authentic taste. Use whole milk for creaminess; low-fat might make it thinner. Always test small changes to maintain the gourmet texture and richness.
How long does it take to prepare and serve?
The entire process takes about 45-60 minutes: 15 minutes for prep, 10 minutes to cook pasta and sauce, and 20-30 minutes baking. It’s ideal for weeknights or gatherings, serving 4-6 people with minimal effort for a delicious, homemade gourmet meal.