McAlister’s Mac and Cheese Recipe

If you’ve ever craved the creamy, indulgent comfort food from McAlister’s Deli, this McAlister’s mac and cheese recipe is exactly what you need. Inspired by the restaurant favorite, it brings that rich, velvety texture and signature cheesy flavor straight to your home kitchen without losing the essence you love.

This copycat McAlister’s mac and cheese recipe, also known as a McAlister’s mac and cheese copycat recipe, uses a flavorful blend of sharp cheddar, mozzarella, and pepper jack cheeses. The result is a smooth, satisfying sauce that perfectly mimics the original, making it a reliable recipe for McAlister’s mac and cheese that tastes just like the deli version.

What makes this McAlister deli mac and cheese recipe even better is that it’s a mac and cheese no heavy cream option, keeping it creamy without being overly rich. It’s ideal for easy weeknight meals, family dinners, or a comforting side dish everyone will enjoy.

What is McAlister’s Mac and Cheese and How Does It Taste?

McAlister’s mac and cheese is a beloved menu item from McAlister’s Deli, known for its exceptionally creamy texture and rich cheese flavor. This recipe for McAlister’s mac and cheese features a luxurious three-cheese blend combining sharp cheddar for tang, mozzarella for stretch and smoothness, and pepper jack for a subtle kick.

The taste is incredibly rich and comforting with a perfect balance of savory cheese flavors, mild spices like garlic and onion powder, and a hint of mustard that adds depth without overpowering.

What makes this McAlister deli mac and cheese recipe special is its velvety, pourable consistency achieved through a classic roux-based cheese sauce made without heavy cream, relying instead on whole milk and quality cheeses for that restaurant-style creaminess that coats every elbow macaroni perfectly.

McAlister’s Mac and Cheese Recipe Ingredients and Kitchen Utensils

Ingredients

For the pasta:

• 8 oz (about 2 cups dry) elbow macaroni noodles
• Salt (for boiling water)

For the cheese sauce:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2–2½ cups whole milk (warmed; start with 2 cups and add more if needed for desired creaminess)
• ½ teaspoon salt (or to taste)
• ½ teaspoon ground black pepper (or to taste)
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon ground mustard (dry mustard powder)
• 3 cups shredded cheese total, divided into:
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded pepper jack cheese

Kitchen Utensils

1. Large pot for boiling pasta
2. Dutch oven or large pot for cheese sauce
3. Whisk
4. Wooden spoon or silicone spatula
5. Colander for draining pasta
6. Measuring cups and spoons
7. Box grater or food processor (if shredding cheese yourself)
8. Microwave-safe container (for warming milk)

Preparation and Cooking Time

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6-8 servings

Copycat McAlister’s Mac and Cheese Recipe

Step 1: Prepare the Cheese

Shred your sharp cheddar, mozzarella, and pepper jack cheeses (about 1 cup each, for a total of 3 cups). Set aside. Pre-shredded cheese can be used, but freshly shredded melts more smoothly in this copycat McAlister’s mac and cheese recipe.

Step 2: Cook the Macaroni

Bring a large pot of lightly salted water to a boil. Add the elbow macaroni and cook until al dente (firm to the bite, usually 7–8 minutes). Drain well and set aside. Don’t overcook the pasta as it will continue to soften slightly when mixed with the hot cheese sauce.

Step 3: Make the Roux

In a large pot or Dutch oven over medium heat, add the 3 tablespoons of unsalted butter. Melt completely. Stir in the 3 tablespoons of flour. Whisk constantly for 1–2 minutes until the mixture turns a light golden brown. This step cooks out the raw flour taste and creates the foundation for your creamy mac and cheese no heavy cream sauce.

Step 4: Add the Milk Gradually

Warm the milk in the microwave for 1–2 minutes (it should be warm, not hot). Gradually pour the milk into the roux a little at a time (about ½ cup each addition), whisking vigorously after each pour until smooth and lump-free. Continue until all milk is incorporated. This gradual addition helps create an ultra-creamy sauce that rivals any restaurant version.

Step 5: Season the Sauce

Add the salt, pepper, onion powder, garlic powder, and ground mustard. Stir to combine. Cook over medium-high heat, stirring regularly, for 5–6 minutes until the sauce thickens and starts to bubble gently. The sauce should coat the back of a spoon when ready.

Step 6: Melt the Cheese

Reduce heat to low. Add the shredded cheeses one handful at a time (or one type at a time), whisking until fully melted and smooth before adding more. Continue until all cheese is incorporated and the sauce is velvety. Patience during this step ensures a silky texture in your McAlister’s mac and cheese copycat recipe.

Step 7: Combine and Serve

Turn off the heat. Add the drained macaroni to the cheese sauce. Stir gently until the noodles are evenly coated. Enjoy immediately while hot and creamy! Optional: For a baked version, transfer to a baking dish, top with extra cheese, and broil for 2–3 minutes until bubbly.

Customization and Pairing Ideas for Serving

1. Spicy Kick Variation: Enhance your McAlister deli mac and cheese recipe by increasing the pepper jack ratio to 1½ cups and adding ¼ teaspoon cayenne pepper or a few dashes of hot sauce to the cheese sauce. This creates a spicier version that pairs beautifully with barbecue dishes or fried chicken.

2. Ultimate Comfort Bowl: Serve this copycat McAlister’s mac and cheese recipe as a base and top it with crispy bacon bits, diced tomatoes, and green onions for a loaded mac and cheese bowl. This transforms it from a side dish into a complete meal that’s perfect for lunch or dinner.

3. Protein-Packed Main Dish: Fold in 2 cups of shredded rotisserie chicken, diced ham, or cooked ground beef during the final step to create a hearty one-pot meal. The creamy cheese sauce coats the protein beautifully, making this mac and cheese no heavy cream recipe even more satisfying.

4. Vegetable-Enhanced Version: Stir in steamed broccoli florets, roasted cauliflower, or sautéed mushrooms for added nutrition and texture. The vegetables complement the rich cheese sauce while adding color and nutritional value to your recipe for McAlister’s mac and cheese.

5. Baked Casserole Style: Transfer the prepared mac and cheese to a greased 9×13 baking dish, top with panko breadcrumbs mixed with melted butter and an extra ½ cup shredded cheese, then bake at 375°F for 15-20 minutes until golden and bubbly. This creates a crispy-topped casserole perfect for potlucks.

6. Perfect Side Dish Pairings: This McAlister’s mac and cheese pairs exceptionally well with smoked brisket, pulled pork sandwiches, grilled chicken, or meatloaf. It also complements lighter mains like grilled fish or roasted turkey, providing the comfort element to balance the meal.

7. Cheese Blend Customization: Experiment with different cheese combinations such as adding Gruyère for nuttiness, fontina for extra creaminess, or smoked gouda for depth. You can also use all sharp cheddar for a more traditional approach, or add cream cheese (2-3 oz) in step 6 for extra richness in your copycat McAlister’s mac and cheese recipe.

Essential Tips for Perfect Mac and Cheese

1. Always Shred Your Own Cheese: While convenient, pre-shredded cheese contains anti-caking agents that can prevent smooth melting and create a grainy texture. Freshly shredded cheese melts more evenly and produces the silky, restaurant-quality sauce that makes this McAlister’s mac and cheese recipe so special. The extra five minutes of grating is absolutely worth it.

2. Warm Your Milk First: Cold milk added to a hot roux can cause the mixture to seize up and create lumps in your cheese sauce. Warming the milk to room temperature or slightly above helps it incorporate smoothly and prevents temperature shock. This simple step is crucial for achieving that creamy mac and cheese no heavy cream consistency.

3. Master the Gradual Addition Technique: Adding milk slowly to the roux while whisking constantly is the secret to a lump-free sauce. Pour about ½ cup at a time, whisk thoroughly until smooth, then add the next portion. Rushing this process can result in a lumpy, separated sauce that won’t coat your pasta properly in this copycat McAlister’s mac and cheese recipe.

4. Cook Pasta to Al Dente: Slightly undercooking your elbow macaroni ensures it maintains structure when mixed with the hot cheese sauce. Overcooked pasta will become mushy and can break down, absorbing too much sauce. Aim for pasta that still has a slight firmness in the center when you drain it.

5. Low Heat for Melting Cheese: Once you’ve added your cheese, keep the heat low and be patient. High heat can cause the cheese proteins to separate, creating an oily, grainy texture instead of the smooth, velvety consistency you want. Stir gently and allow each addition to melt completely before adding more cheese to your McAlister deli mac and cheese recipe.

6. Season Throughout the Process: Don’t wait until the end to taste and adjust seasonings. Salt your pasta water, season your béchamel sauce base, and taste before adding all the cheese. The cheese adds saltiness, so slightly under-season the sauce initially. You can always adjust at the end, but you can’t remove excess salt from your recipe for McAlister’s mac and cheese.

7. Serve Immediately for Best Results: This stovetop mac and cheese is at its peak creaminess right after preparation. The sauce thickens as it cools, so if you need to hold it, keep it warm over very low heat and add a splash of milk to maintain the pourable consistency. For meal prep, slightly under-thicken the sauce initially, knowing it will firm up during storage and reheating.

Storage and Reheating Guidance

Store leftover McAlister’s mac and cheese in an airtight container in the refrigerator for up to 3-4 days. To reheat, add 2-3 tablespoons of milk per serving and warm gently on the stovetop over low heat, stirring frequently, or microwave in 30-second intervals, stirring between each, until heated through and creamy.

Common Queries and FAQs

Q: Can I make this McAlister’s mac and cheese recipe without pepper jack cheese?

A: Yes! You can substitute the pepper jack with additional sharp cheddar, mild cheddar, or Colby cheese. The pepper jack adds a subtle kick, but the recipe works beautifully with any three-cheese combination totaling 3 cups.

Q: Why is my cheese sauce grainy instead of smooth?

A: Grainy sauce typically results from overheating the cheese or using pre-shredded cheese with anti-caking additives. Always melt cheese over low heat and use freshly shredded cheese for the smoothest results in your copycat McAlister’s mac and cheese recipe.

Q: Can I make this mac and cheese no heavy cream recipe ahead of time?

A: Yes, but the texture is best when served fresh. If making ahead, slightly under-thicken the sauce, cool completely, and refrigerate. Reheat gently with additional milk to restore creaminess before serving.

Q: How do I prevent my roux from burning?

A: Keep the heat at medium, whisk constantly during the 1-2 minute cooking time, and watch for a light golden color. If it starts to darken too quickly or smell nutty-burnt, reduce heat immediately. A properly cooked roux is essential for this McAlister deli mac and cheese recipe.

Q: Can I freeze this mac and cheese?

A: While possible, cream-based sauces can separate when frozen and thawed. If you must freeze it, store in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat gently with extra milk, whisking to recombine.

Q: What can I substitute for whole milk in this recipe?

A: You can use 2% milk, though the sauce will be slightly less rich. For a creamier version without heavy cream, try half-and-half. Avoid skim milk as it won’t provide enough fat for a proper cheese sauce in this recipe for McAlister’s mac and cheese.

Q: How do I make this mac and cheese spicier?

A: Increase the pepper jack cheese ratio, add diced jalapeños, include ¼ teaspoon cayenne pepper to the seasonings, or stir in your favorite hot sauce. You can also top with crushed red pepper flakes before serving your copycat McAlister’s mac and cheese recipe.

Q: Can I use different pasta shapes?

A: Absolutely! While elbow macaroni is traditional, cavatappi, shells, penne, or rotini work wonderfully. Choose shapes with ridges or hollows that catch and hold the creamy cheese sauce for the best results.

This McAlister’s mac and cheese recipe brings restaurant-quality comfort food right to your kitchen with simple ingredients and straightforward techniques. The combination of three cheeses in a perfectly seasoned roux-based sauce creates that signature creamy texture without needing heavy cream.

Whether you’re serving it as a satisfying side dish or making it the star of your meal with added proteins and toppings, this copycat McAlister’s mac and cheese delivers every time. Master this recipe once, and it’ll become your go-to for family dinners, potlucks, and any occasion that calls for ultimate cheesy comfort.

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