Grand Lux Cafe Macaroni and Cheese Skillet (Easy Copycat Recipe)
This Grand Lux Cafe Macaroni and Cheese Skillet (Easy Copycat Recipe) is a creamy, cheesy, restaurant-style comfort dish that comes together on the stovetop and finishes with a crunchy breadcrumb topping. It’s the kind of recipe that makes everyone at the table smile: velvet cheese sauce clinging to perfectly cooked pasta, topped with a golden, buttery crumb for contrast. I tested this a few times to balance creaminess with structure and to recreate that familiar skillet texture you get at the restaurant. The result is rich, luscious, and quick enough for a weeknight dinner but indulgent enough for a casual weekend treat.
Why you’ll love this Grand Lux Cafe Macaroni and Cheese Skillet (Easy Copycat Recipe)
- Uses pantry-friendly ingredients and a short ingredient list.
- The cheese sauce is silky thanks to a simple roux and a blend of two cheeses.
- Breadcrumb topping adds a toasted crunch that keeps every bite interesting.
- Skillet method delivers fast, even cooking with minimal cleanup.
Ingredients
Make sure everything is ready before you start. The ingredient list below is the source of truth for amounts and names.
- 2tablespoonsbutter
- 2tablespoonsall-purpose flour
- 1cupwhole milk
- ¼cupheavy cream
- 2cupsgrated medium sharp cheddar cheese
- ¼teaspoonkosher salt
- 2tablespoonspanko breadcrumbs
- 2tablespoonsbuttermelted
- 8ouncesdry/uncooked macaroni pasta(or gemelli pasta, which is what they use in the restaurants)
- 1/2cupgrated medium-sharp cheddar cheese
- 1/2cupgrated Monterey jack cheese
Equipment
- Large skillet with a lid (or a medium saucepan and an ovenproof skillet if you prefer to finish under a broiler)
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
- Box grater (if grating cheese from blocks)
- Colander
Prep tips
- Grate your cheeses ahead of time and keep them cold; freshly grated cheese melts more smoothly than pre-shredded varieties.
- Measure the milk and cream together so you can add them steadily when making the sauce.
- Use gemelli or macaroni pasta as listed—both hold sauce well. The texture and bite will slightly vary, but either will work.
Flavor notes
This Grand Lux Cafe Macaroni and Cheese Skillet (Easy Copycat Recipe) relies on a straightforward cheese blend: sharp cheddar for bite and Monterey Jack for melting creaminess. The small amount of heavy cream gives a luxurious mouthfeel without weighing the dish down. A hint of kosher salt brightens the flavors. The buttery panko topping adds texture and a toasty finish that elevates every forkful.
Step-by-step instructions
Follow these rewritten directions carefully. They keep the original order and ingredient amounts while clarifying each step so your skillet comes out perfect.
- Bring a large pot of salted water to a boil. Add the 8ouncesdry/uncooked macaroni pasta (or gemelli pasta) and cook according to the package directions until just shy of al dente, about 1–2 minutes less than the full cook time. Drain the pasta in a colander and set aside while you make the sauce.
- In a large skillet over medium heat, melt the 2tablespoonsbutter. Once the butter is fully melted and foamy, sprinkle in the 2tablespoonsall-purpose flour. Whisk continuously for about 1 minute to form a smooth roux and to cook off the raw flour taste—do not let it brown.
- Gradually pour in the 1cupwhole milk while whisking to avoid lumps. Add the ¼cupheavy cream as well, stirring until the mixture is smooth and starts to thicken, about 2–3 minutes. Keep the heat at medium so the sauce thickens gently.
- Reduce the heat to low. Stir in the 2cupsgrated medium sharp cheddar cheese a handful at a time, stirring until each addition melts fully into the sauce. Next, add the 1/2cupgrated medium-sharp cheddar cheese and the 1/2cupgrated Monterey jack cheese, folding them in until the sauce is glossy and uniform. Maintain low heat to prevent the cheese from becoming grainy.
- Season the sauce with the ¼teaspoonkosher salt. Taste and adjust if needed, but remember that the cheeses carry a fair amount of flavor already.
- Add the drained pasta to the cheese sauce in the skillet. Stir gently with a wooden spoon or spatula until the pasta is completely coated in the creamy sauce and the mixture is evenly combined. If the sauce is thicker than you like, add a splash of milk to loosen it while keeping the skillet on low heat.
- In a small bowl, combine the 2tablespoonspanko breadcrumbs and the 2tablespoonsbuttermelted. Stir so the crumbs are evenly moistened with the melted butter. Sprinkle this breadcrumb mixture evenly over the top of the pasta and cheese in the skillet to create the crunchy topping.
- Transfer the skillet to a warm oven (if your skillet is ovenproof) and bake at 375°F for 8–10 minutes to heat through and toast the topping, or place the skillet under a broiler for 1–3 minutes watching carefully until the breadcrumbs are golden brown. If you don’t have an ovenproof skillet, spoon the mac and cheese into an ovenproof dish before adding the breadcrumb topping and baking as instructed.
- Remove from the oven or broiler and let the Grand Lux Cafe Macaroni and Cheese Skillet (Easy Copycat Recipe) rest for 3–5 minutes to set slightly. Serve hot, scooping generous portions of the creamy macaroni with a crisp, buttery crumb on top.
Serving suggestions
This skillet is a complete comfort meal on its own, but here are a few ideas to round it out:
- Serve alongside a simple green salad dressed with a bright vinaigrette to cut through the richness.
- Add roasted or steamed vegetables—broccoli, Brussels sprouts, or roasted carrots pair beautifully.
- Top with a sprinkle of chopped fresh herbs like parsley for color and freshness.
Make-ahead and storage
To make ahead, prepare the pasta and cheese sauce up through step 6, then transfer to an ovenproof dish, cover, and refrigerate for up to 24 hours. When ready to serve, bring it to room temperature while preheating the oven, add the breadcrumb topping, and bake as directed. Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop with a splash of milk or in the oven at 350°F until warmed through to preserve creaminess.
Variations and add-ins
Want to customize? Try one of these simple tweaks without changing the core recipe amounts:
- Add cooked vegetables like peas or roasted butternut squash to the sauce before topping with breadcrumbs.
- Stir in cooked, shredded chicken or diced, cooked ham for extra protein.
- For a smoky note, mix in a small amount of smoked paprika or a few drops of hot sauce into the cheese sauce to taste.
Troubleshooting
- If the sauce is too thick: Stir in a tablespoon or two of milk until you reach the desired consistency. Warm gently to avoid seizing the cheese.
- If the sauce is grainy: This can happen when cheese gets too hot. Remove from the heat and stir in a little milk; a quick whisk over low heat usually helps bring it back to smoothness.
- If the topping isn’t browning evenly: Finish briefly under a hot broiler and rotate the skillet to get an even golden color—watch closely to prevent burning.
Final thoughts
This Grand Lux Cafe Macaroni and Cheese Skillet (Easy Copycat Recipe) is simple enough for a weeknight and decadent enough for company. The combination of two cheddar portions plus Monterey Jack creates a balanced, melty sauce that clings to pasta, while the panko topping adds a welcome crunch. Follow the step-by-step directions carefully for consistent results—this skillet is one of those dishes that rewards attention to detail. Enjoy it hot, with a crisp side salad or your favorite steamed greens.
Nutrition estimate (per serving)
Estimated values will vary depending on specifics, but this dish is rich and satisfying—perfect for an occasional indulgent meal.
Recipe checklist
- Gather ingredients: 2tablespoonsbutter, 2tablespoonsall-purpose flour, 1cupwhole milk, ¼cupheavy cream, 2cupsgrated medium sharp cheddar cheese, ¼teaspoonkosher salt, 2tablespoonspanko breadcrumbs, 2tablespoonsbuttermelted, 8ouncesdry/uncooked macaroni pasta(or gemelli pasta, which is what they use in the restaurants), 1/2cupgrated medium-sharp cheddar cheese, 1/2cupgrated Monterey jack cheese.
- Cook pasta, make roux, add milk and cream to thicken.
- Melt cheeses into sauce, season with kosher salt.
- Stir in pasta, top with buttered panko, and bake or broil to brown.
- Rest 3–5 minutes, then serve hot.
Enjoy this cozy, creamy Grand Lux Cafe Macaroni and Cheese Skillet (Easy Copycat Recipe) with friends and family—there’s a reason it’s a crowd favorite. The balance of silky cheese and crunchy topping transforms simple pantry ingredients into something indulgent and memorable.
Grand Lux Cafe Macaroni and Cheese Skillet (Easy Copycat Recipe)
Ingredients
Equipment
Method
- Melt 2 tablespoons butter in a small saucepan over medium-high heat.
- Whisk in 2 tablespoons flour and cook, whisking, about 1½ minutes until the raw flour taste is gone and the roux is very light blond; do not brown.
- Slowly add 1 cup whole milk, about 1/4 cup at a time, whisking after each addition to prevent lumps.
- Add 1/4 cup heavy cream and continue whisking until the sauce comes to a gentle boil, then reduce to a simmer for 1–2 minutes, stirring occasionally.
- Remove the pan from the heat and whisk in 2 cups grated medium-sharp cheddar until fully melted, then season with 1/4 teaspoon kosher salt.
- Meanwhile, combine 2 tablespoons panko breadcrumbs with 2 tablespoons melted butter in a small bowl and set aside.
- Preheat the oven to the broil setting (or 500°F if no broiler) and position a rack so the top of the skillet will be 4–6 inches from the heat source.
- Cook 8 ounces dry macaroni according to package directions until al dente, then drain well in a colander.
- Return the drained pasta to the saucepan with the cheese sauce and fold gently with a rubber spatula to combine.
- Stir in the additional 1/2 cup grated cheddar and 1/2 cup grated Monterey Jack until incorporated.
- Transfer the macaroni and cheese to a small cast-iron skillet or oven-safe ramekin.
- Evenly sprinkle the buttered panko over the top.
- Broil until the cheese is melted and the breadcrumbs turn golden brown, watching carefully to avoid burning (a minute or two).
- Remove from the oven and serve immediately.
Notes
- Cheddar cheese sauce can be made ahead and reheated.
