Red Robin Mac and Cheese: The Ultimate Comfort Food? We Find Out!

Okay, so today, I wanna talk about something that’s close to my heart – comfort food. And what screams comfort more than a big bowl of mac and cheese? Specifically, I’ve been on a mission to recreate that Red Robin mac and cheese. You know the one – it’s creamy, it’s cheesy, and it just hits the spot every time.

I started my quest, because I realized that buying it from the store was not an option, and it was only available in large quantities – like, who needs 5 pounds of mac and cheese at once? Well, I do now. I dove into the internet, reading forums, blogs, and anything I could find. It became clear pretty quickly that getting the exact replica wasn’t going to be straightforward. A lot of folks were saying it’s a Nestle brand, but no one had a clear recipe.

So, I decided to take matters into my own hands. I grabbed some elbow macaroni, because that’s the classic shape, right? Then came the cheese. I knew cheddar was a must, especially sharp cheddar for that strong, cheesy flavor. But I also figured a bit of Parmesan wouldn’t hurt, just to add a little extra somethin’ somethin’.

The Experiment Begins

I cooked the macaroni as usual, and while that was going, I started working on the cheese sauce. I made a basic roux with butter and flour, then slowly whisked in some milk until it got nice and thick. The real fun began when I started melting in the cheeses. I threw in a generous amount of sharp cheddar and a good sprinkle of Parmesan. I kept stirring until it was all melted and gooey and looked just about right.

Once the macaroni was done, I drained it and poured it straight into the cheese sauce. I mixed it all up, making sure every piece of macaroni was coated in that cheesy goodness. It smelled amazing, I gotta say. I was getting pretty excited at this point.

The Taste Test

I scooped myself a big bowl and took a bite. It was good, really good. Creamy, cheesy, and definitely hit that comfort food craving. But, was it exactly like Red Robin’s? Hmm, not quite. It was close, but I felt like it was missing a little something. Maybe it needed a different kind of cheese, or maybe the proportions were off. Either way, I knew I wasn’t done yet.

I made a few more batches, trying different things each time. I used different types of cheddar, played around with the amount of Parmesan, and even tried adding a little bit of cream cheese for extra creaminess. Each batch was a little different, but each one was delicious in its own way.

The Journey Continues

• Batch 1: Used only sharp cheddar. Tasty, but lacked depth.
• Batch 2: Added Parmesan. Better, but still not quite there.
• Batch 3: Mixed in some cream cheese. Super creamy, but maybe too rich.
• Batch 4: Went back to cheddar and Parmesan, but adjusted the ratios. Getting closer!

I’m still working on it, to be honest. I’m not giving up until I crack the code. It’s become a bit of an obsession, but a delicious one. And hey, even if I never get it exactly right, I’ve discovered some pretty awesome mac and cheese recipes along the way. Plus, who can complain about having to eat lots of mac and cheese, right? It’s a tough job, but someone’s gotta do it. If you have any tips or suggestions, hit me up. I’m always open to new ideas. Until then, I’ll be here, in my kitchen, covered in cheese, living my best life.