We can’t resist the allure of a perfectly creamy macaroni and cheese, and Fleming’s version stands out as a decadent favorite from the renowned steakhouse. Drawing on rich cheeses and a touch of elegance, this dish elevates comfort food to restaurant-quality heights that we’ll recreate in our own kitchens.
It’s no secret that homemade versions often fall short, but we’ve nailed the essentials of Fleming’s Macaroni and Cheese recipe. Join us as we guide you through simple steps to achieve that irresistible gooey texture and bold flavors right at home.
Ingredients
To recreate our version of Fleming’s Macaroni and Cheese at home, we gather high-quality ingredients that deliver its signature creamy texture and bold, cheesy flavors. Below, we list them in the order they’ll be used, with precise measurements and any necessary prep notes to ensure accuracy and ease.
- Pasta: 1 pound elbow macaroni or cavatappi – cook al dente for the perfect bite that holds up to the rich sauce.
- Butter: 4 tablespoons unsalted butter – melted to start the roux, ensuring a smooth base for the cheese sauce.
- All-purpose flour: ¼ cup – sifted for even mixing, which helps thicken the sauce without lumps.
- Whole milk: 4 cups – warmed to room temperature to prevent curdling when added to the roux.
- Heavy cream: 1 cup – chilled for a richer consistency that mimics Fleming’s decadent creaminess.
- Cheddar cheese: 2 cups shredded sharp cheddar – freshly grated for maximum meltability and flavor intensity.
- Gruyère cheese: 1 cup shredded Gruyère – aged for at least 6 months to add that nutty depth characteristic of Fleming’s recipe.
- Parmesan cheese: ½ cup grated Parmesan – finely grated just before use to enhance the topping’s crispiness.
- Salt: 1 teaspoon kosher salt – adjust to taste based on cheese saltiness for balanced seasoning.
- Black pepper: ½ teaspoon freshly ground black pepper – freshly ground for a sharper, more vibrant kick.
- Garlic powder: ½ teaspoon – optional but recommended for a subtle aromatic layer that elevates the dish.
- Dijon mustard: 1 tablespoon – whisked in at the end for a tangy contrast that ties the flavors together.
- Panko breadcrumbs: ½ cup – toasted lightly for a golden, crunchy topping that adds texture.
These ingredients form the foundation of our Fleming’s Macaroni and Cheese recreation, allowing us to achieve that restaurant-quality gooeyness and depth in every bite.
Tools and Equipment
To bring our homemade version of Fleming’s Macaroni and Cheese to life, we rely on the right tools and equipment. These essentials ensure precise preparation and help achieve that signature creamy texture and golden bake. Building on our ingredient list, where we detailed the key components like elbow macaroni and cheeses, let’s now equip you with the must-have items for seamless cooking.
Here’s a curated list of tools we recommend, organized by their role in the process:
- Large Stock Pot: Essential for boiling the elbow macaroni to al dente perfection. We suggest a 6-quart pot to handle the pasta without overflow, allowing even cooking that prevents sticking and ensures the noodles absorb flavors optimally.
- Colander or Fine-Mesh Strainer: Used for draining the cooked macaroni efficiently. This tool helps remove excess water quickly, which is crucial for maintaining the dish’s creamy consistency and preventing a watery sauce.
- Medium Saucepan: Ideal for creating the roux and cheese sauce with unsalted butter and all-purpose flour. A 2- to 3-quart size works best to control heat and avoid scorching, ensuring a smooth base for our Fleming’s Macaroni and Cheese.
- Whisk: Our go-to for blending the flour into the butter and incorporating whole milk and heavy cream without lumps. Opt for a sturdy silicone whisk to achieve that velvety sauce texture that elevates the dish’s richness.
- Wooden Spoon or Heat-Resistant Spatula: Perfect for stirring the cheese mixture as it melts and thickens. This tool prevents the sauce from sticking to the pan, helping us lock in the bold flavors from sharp cheddar, Gruyère, and Parmesan.
- Box Grater or Food Processor: Necessary for grating cheeses finely. We prefer a box grater for its ease in producing even shreds, which melt uniformly and contribute to the gooey, indulgent mouthfeel of Fleming’s Macaroni and Cheese.
- 9×13-Inch Baking Dish: If baking the dish for a crispy top, this size ensures even heat distribution. Made of glass or ceramic, it helps create that golden crust while keeping the interior creamy and flavorful.
- Measuring Cups and Spoons: Accuracy is key in our recipe, so use a set of dry and liquid measuring tools to portion ingredients like whole milk and seasonings precisely, avoiding imbalances that could affect the final taste.
For quick reference, here’s a breakdown of recommended tool specifications in the table below:
| Tool | Recommended Size/Type | Why It’s Important |
|---|---|---|
| Large Stock Pot | 6 quarts | Prevents overflow and ensures even boiling for perfect pasta texture. |
| Medium Saucepan | 2-3 quarts | Allows controlled heating to avoid burning the roux and sauce. |
| Whisk | Silicone, 10-12 inches | Provides smooth blending for a lump-free, creamy sauce. |
| Baking Dish | 9×13 inches | Promotes uniform baking for a crispy top and tender interior. |
With these tools in hand, we’re set to transition smoothly into the preparation steps, making our Fleming’s Macaroni and Cheese recipe not only achievable but truly exceptional.
Instructions
We walk you through the precise steps to recreate our decadent Fleming’s Macaroni and Cheese at home using the ingredients and tools we’ve outlined. With these instructions you’ll achieve that signature creamy texture and bold flavors that make this dish irresistible.
Prep
First prepare your ingredients to ensure smooth cooking. Begin by boiling 8 ounces of elbow macaroni in a large stock pot with 4 quarts of salted water until al dente—about 7 to 9 minutes—then drain using a colander and set aside to cool slightly. This step ensures the pasta holds its shape without becoming mushy when baked.
Next grate 2 cups of sharp cheddar cheese, 1 cup of Gruyère cheese, and ½ cup of Parmesan cheese using a box grater or food processor for even melting. Measure out 4 tablespoons of unsalted butter, ¼ cup of all-purpose flour, 2 cups of whole milk, 1 cup of heavy cream, 1 teaspoon of salt, ½ teaspoon of black pepper, and ¼ teaspoon of nutmeg to have them ready. These preparations allow for a seamless transition into cooking and help build the rich depth of flavor in our Fleming’s-inspired dish.
Cook
In a medium saucepan over medium heat melt the 4 tablespoons of unsalted butter then whisk in the ¼ cup of all-purpose flour to form a roux—cook for 1 to 2 minutes until bubbly but not browned. Gradually pour in the 2 cups of whole milk and 1 cup of heavy cream while whisking continuously to avoid lumps creating a smooth sauce base.
Once the mixture thickens—about 3 to 5 minutes—stir in the grated sharp cheddar, Gruyère, and Parmesan cheeses along with the 1 teaspoon of salt, ½ teaspoon of black pepper, and ¼ teaspoon of nutmeg. Cook for another 2 to 3 minutes stirring constantly until the sauce becomes velvety and gooey with a fragrant aroma that hints at the indulgent creaminess ahead. Remove from heat and fold in the cooked elbow macaroni ensuring every piece is evenly coated in the cheese sauce for that perfect restaurant-quality blend.
Assemble
Transfer the macaroni and cheese mixture into a greased 9×13-inch baking dish spreading it evenly with a wooden spoon or heat-resistant spatula. For added crispiness sprinkle an extra ½ cup of grated Parmesan cheese on top then bake in a preheated oven at 375°F for 20 to 25 minutes until the top is golden and bubbly.
Let the dish rest for 5 minutes before serving to allow the gooey cheese to set slightly enhancing its comforting texture and flavor. This final step ensures our Fleming’s Macaroni and Cheese delivers a crispy exterior with a luxuriously creamy interior that will impress every time.
Make-Ahead Instructions
One of the beauties of our Fleming’s Macaroni and Cheese recipe is its flexibility for make-ahead preparation, allowing us to enjoy that irresistible creamy texture and bold, cheesy flavors without last-minute rushes. By planning ahead, we can maintain the dish’s signature gooey interior and golden, bubbly crust, making it perfect for gatherings or busy weeknights.
Preparing Components in Advance
We recommend breaking down the process into manageable steps to preserve the dish’s rich, velvety sauce and tender pasta:
- Cook the Macaroni Early: Boil the elbow macaroni as outlined in our main instructions, but undercook it by 1-2 minutes so it remains al dente. This prevents it from becoming mushy when reheated. Once drained, toss the pasta with a tablespoon of unsalted butter to stop sticking, then let it cool completely before storing in an airtight container in the refrigerator for up to 24 hours.
- Make the Cheese Sauce Ahead: Prepare the roux and cheese sauce up to the point of combining it with the macaroni. In a medium saucepan, whisk together the all-purpose flour, unsalted butter, whole milk, and heavy cream until smooth and thickened. Stir in the sharp cheddar, Gruyère, and Parmesan cheeses along with seasonings until you achieve that luxurious, melted consistency we love in Fleming’s Macaroni and Cheese. Cool the sauce quickly by transferring it to a shallow dish, then cover and refrigerate for up to 2 days. This step ensures the flavors meld beautifully, enhancing the depth that makes this dish stand out.
Assembling and Storing the Dish
Once our components are ready, we can assemble the full dish for effortless baking later:
- Combine and Layer: In a 9×13-inch baking dish, mix the cooled macaroni with the prepared cheese sauce until every noodle is coated in that creamy goodness. Top with extra grated cheeses for that signature crispy finish, then cover the dish tightly with plastic wrap or aluminum foil.
- Refrigerate or Freeze: For short-term storage, refrigerate the assembled dish for up to 48 hours. If we want to plan further ahead, freeze it for up to 2 months—simply wrap it securely to prevent freezer burn, preserving the fresh, indulgent taste of Fleming’s Macaroni and Cheese.
Reheating for Optimal Results
To bring back that fresh-from-the-oven allure:
- From the Refrigerator: Preheat the oven to 350°F (175°C). Remove the covering and bake the dish for 20-25 minutes, or until it’s hot throughout and the top is golden and bubbling. Let it rest for 5-10 minutes to set, ensuring a perfectly creamy interior that delights the senses.
- From the Frozen State: Thaw the dish overnight in the refrigerator first, then follow the same baking instructions, adding 5-10 minutes to the cooking time. This method keeps the textures intact, delivering the rich, comforting flavors we crave in every bite.
By following these make-ahead steps, we unlock the full potential of our Fleming’s Macaroni and Cheese, making it easier than ever to serve up restaurant-quality comfort anytime.
Conclusion
We’ve crafted this guide to bring Fleming’s Macaroni and Cheese right into your kitchen, turning everyday meals into memorable feasts.
With our tips, you’ll nail that creamy indulgence every time, impressing family and friends effortlessly.
Let’s savor these homemade delights and make every gathering special—it’s easier than you think!
Frequently Asked Questions
What makes Fleming’s Macaroni and Cheese special?
Fleming’s Macaroni and Cheese stands out for its rich, creamy texture and bold flavors from a blend of sharp cheddar, Gruyère, and Parmesan cheeses. This restaurant-quality dish uses a velvety sauce made with a roux, whole milk, and heavy cream, resulting in a gooey interior and crispy top when baked. It’s elevated with precise seasonings for depth, making it a decadent homemade favorite.
What ingredients are needed for this recipe?
You’ll need elbow macaroni, unsalted butter, all-purpose flour, whole milk, heavy cream, sharp cheddar, Gruyère, Parmesan cheeses, and seasonings like salt, pepper, and garlic powder. Precise measurements include 1 pound of macaroni and about 4 cups of grated cheese total. These high-quality ingredients ensure a creamy texture and rich flavor profile reminiscent of Fleming’s.
What tools are required to make Fleming’s Macaroni and Cheese?
Essential tools include a large stock pot for boiling pasta, a colander for draining, a medium saucepan for the sauce, a whisk for mixing, a wooden spoon for stirring, a box grater for cheese, and a 9×13-inch baking dish for assembly and baking. These items help achieve the perfect creamy consistency and golden finish.
How do I prepare Fleming’s Macaroni and Cheese?
Start by boiling macaroni until al dente, then make a roux with butter and flour. Add milk, cream, and cheeses to create a smooth sauce, mix in the pasta, and transfer to a baking dish. Top with extra cheese and bake at 350°F for 20-25 minutes until bubbly. Let it rest for 10 minutes before serving for the best texture.
Can I make this recipe ahead of time?
Yes, prepare the macaroni slightly undercooked and make the cheese sauce in advance. Assemble the dish, then refrigerate for up to 48 hours or freeze for up to 2 months. This allows for easy meal prep. When ready, bake from refrigerated (add 10 minutes) or thaw frozen overnight before baking to maintain creamy texture.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, warm in a 350°F oven for 15-20 minutes until heated through, or use the microwave for smaller portions, adding a splash of milk to restore creaminess and prevent drying out.
Are there any tips for the best results?
Use freshly grated cheese for smoother melting, cook pasta al dente to avoid mushiness, and let the dish rest after baking for a firmer texture. Experiment with seasonings, but stick to full-fat dairy for creaminess. For variations, try adding bacon or vegetables, but measure ingredients precisely to mimic Fleming’s signature flavors.