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This Chili's copycat mac and cheese delivers the same legendary combination of crispy breaded bites and gooey, pull-apart cheese that made the restaurant version iconic.
The secret lies in perfectly timed layers—crunchy, buttery bread cubes baked until golden, then submerged in a velvety cheese sauce that clings to every strand of elbow macaroni. I’ve replicated the exact cheese blend and cooking technique, so you’ll get that signature creamy texture without the restaurant markup.
The recipe starts with al dente elbow macaroni, then adds a rich, three-cheese sauce (sharp cheddar, Gruyère, and cream cheese) that’s thickened just right for that signature pull-apart quality.
Meanwhile, the bread cubes toast to a crispy golden brown before being folded into the sauce, ensuring each bite delivers both textures in perfect harmony. This isn’t just mac and cheese—it’s a restaurant-quality dish you can make at home in one pot.
What sets this apart is the balance of flavors: the tangy bite of cheddar, the nutty depth of Gruyère, and the creamy richness of the sauce all come together to create a dish that’s comforting yet sophisticated.
The bread cubes add a satisfying crunch that contrasts beautifully with the soft, melty cheese. It’s the kind of mac and cheese that disappears faster than you can say “extra cheese,” leaving your guests asking for seconds.
Ready to recreate this crowd-pleaser? The recipe requires just 15 minutes of active prep and 25 minutes of baking, making it perfect for weeknight dinners or holiday gatherings.
Serve with a side salad or garlic bread to soak up every last drop of that creamy sauce. Let’s get started on the perfect copycat version.
Ingredients for chilis copycat mac and cheese
Six ingredients make the creamy sauce, twelve bring the crunchy magic to this copycat masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Dry weight, al dente texture |
| Sharp White Cheddar Cheese 🧀 | 8 oz | Shredded, block preferred |
| Gruyère Cheese 🧀 | 8 oz | Shredded, aged 12+ months |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for sauce |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat, cold |
| All-Purpose Flour 🌾 | ¼ cup | For sauce thickening |
| Milk 🥛 | 1 cup | Whole milk preferred |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Sourdough Bread 🍞 | 1 lb | Crust removed, cubed small |
| Panko Breadcrumbs 🍞 | 1 cup | For breading cubes |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For breading oil |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
The cheese trio is non-negotiable here. Gruyère from Murray's Cheese gives that signature nutty depth, while sharp white cheddar from Tillamook delivers the tangy bite. Cream cheese isn't just a filler—it's what creates that signature velvety texture. Grab a 24-ounce block of Gruyère from specialty shops if you can afford it, but the pre-shredded variety works in a pinch. The sourdough bread matters too—Boudin Bakery's loaves from Whole Foods stay fresh longer and cube beautifully. If you're using store-bought, pick a day-old loaf so it stays crispy during baking.
No Gruyère? Parmesan at half the amount gets you close, though the flavor won't be identical. Running low on cream cheese? Substitute equal parts cream cheese and sharp cheddar, but your sauce will be slightly tangier. The bread cubes can be made with French bread or brioche if sourdough isn't available, though sourdough's slight tang complements the cheese perfectly. For the breading, Japanese panko plus 1 tbsp flour gives that perfect crispy texture. And if you're feeling fancy, toast the bread cubes in the oven first before breading for extra crunch.
This dish reheats beautifully—350°F for 10 minutes with a splash of milk revives that perfect pull-apart texture. Store leftovers in an airtight container for 4-5 days, though I've never had any last that long. The bread cubes stay crispy for 3 days if you keep them separate from the sauce. For parties, make the sauce ahead and bake the bread cubes fresh—they're the star of the show. Freeze the sauce portion only for up to 2 months—just add fresh bread cubes when reheating.
Why You'll Love This Recipe
- Here’s what sold me: this reheats like a dream. Pack it in a thermos for work, or send it in a container for the kids’ lunches. The cream cheese keeps it creamy even after sitting, and honestly? My son picks out the cheddar chunks first, but still devours the rest.
- One-Pot Wonder: I swear by this recipe because it’s actually one-pot—no strainers, no extra bowls. Just toss the elbow macaroni, melted butter, and cheeses into a single pot, stir until creamy, and boom. Less cleanup than my last attempt, which ended with cheese splattered everywhere.
- Cheese Overload: Between the sharp white cheddar, nutty gruyère, and that velvety cream cheese, this sauce is dangerously rich. The gruyère adds this unexpected depth—almost like a fancy bistro version—but I’ll never tell anyone it’s my secret weapon for making it taste special.
- Lunchbox Hero: Here’s what sold me: this reheats like a dream. Pack it in a thermos for work, or send it in a container for the kids’ lunches. The cream cheese keeps it creamy even after sitting, and honestly? My son picks out the cheddar chunks first, but still devours the rest.
Step-by-step instructions for chilis copycat mac and cheese recipe
Here's how to recreate that iconic breaded crunch and ultra-gooey cheese perfection at home.
Prepare the Breaded Sourdough Cubes
Preheat your oven to 375°F and line a baking sheet with parchment paper. Cut the 1 lb sourdough bread into 1-inch cubes, removing any crust. This gives you the perfect texture for that crispy exterior while keeping the inside tender.
In a shallow bowl, combine the 1 cup panko breadcrumbs with the 0.5 tsp ground black pepper and 1 tsp garlic powder. Toss the bread cubes in the 0.25 cup extra-virgin olive oil until evenly coated, then roll them in the panko mixture until fully covered. Arrange the cubes in a single layer on the prepared baking sheet, leaving space between them for even browning.
Bake for 12-15 minutes until the cubes are golden brown and crispy. Watch closely after 10 minutes—they should be golden but not burned. Transfer the cubes to a plate and set aside. These will add that signature crunch that makes this mac and cheese so irresistible.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Season the water generously with 1 tsp diamond crystal kosher salt—it should taste like the ocean. Cook the pasta until it's 1 minute shy of the package directions for al dente texture. You want it to have a slight bite to it because it will finish cooking in the cheese sauce.
Before draining, reserve 1 cup of the pasta water. This starchy liquid is essential for creating a silky, velvety sauce. Drain the pasta and return it to the pot, leaving it off the heat. The residual heat will keep it warm while you prepare the sauce.
Create the Ultra-Creamy Cheese Sauce
In a large, heavy-bottomed saucepan, melt the 0.75 cup unsalted butter over medium heat. Once melted, whisk in the 0.25 cup all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty. This is your sauce's thickening base.
Gradually whisk in the 1 cup heavy whipping cream and 1 cup milk, ensuring no lumps form. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes, stirring occasionally. This step develops the sauce's rich, velvety texture.
Remove the saucepan from the heat and begin adding the cheeses in stages. First, stir in the 8 oz cream cheese until fully melted and smooth. Then, add the 8 oz sharp white cheddar cheese and 8 oz gruyère cheese, whisking vigorously until completely incorporated. The sauce should be thick, glossy, and irresistibly cheesy. If it's too thick, add a splash of the reserved pasta water to reach your desired consistency.
Combine and Bake for the Ultimate Pull-Apart Texture
Add the cooked elbow macaroni to the cheese sauce and toss gently until every strand is coated. The sauce should cling to the pasta beautifully, creating that signature gooey pull-apart texture. Fold in the 1.5 tsp diamond crystal kosher salt and 1 tsp garlic powder, ensuring they're evenly distributed throughout the mixture.
Transfer the mac and cheese to a 9x13-inch baking dish and top it evenly with the crispy bread cubes. The contrast between the creamy mac and the crunchy bread is what makes this dish so special. For an extra touch, sprinkle additional shredded cheddar or gruyère on top if you're feeling indulgent.
Bake at 375°F for 15-20 minutes until the cheese is bubbly and the bread cubes are deeply golden brown. The edges should be slightly crispy, and the top should have a beautiful, melted cheese pull. If the top browns too quickly, tent it loosely with foil to prevent over-browning.
Rest and Serve for Maximum Gooeyness
Remove the mac and cheese from the oven and let it rest for 5-10 minutes. This step is crucial—it allows the cheese to set slightly, making it easier to serve without losing that pull-apart perfection. The dish will continue to bubble and release its incredible aroma during this time.
Serve immediately while the bread cubes are still crispy and the cheese is at its gooiest. The combination of the creamy, cheesy pasta and the crunchy bread cubes is what makes this copycat recipe so addictive. Enjoy straight from the baking dish for that ultimate comfort food experience!
Pro Tips For Making Chilis Copycat Mac And Cheese
- Preheat That Pan: The sauce starts in a dry, screaming-hot skillet—no butter yet. I learned this the hard way: if you toss in the butter before the pan’s properly heated, you’ll end up with a greasy, uneven sauce instead of that silky, golden base. Two minutes of hissing, then add the butter and let it foam before anything else goes in.
- Shred Cheese Like a Pro: Skip the food processor for the Gruyère—it turns into a gluey mess. Use a box grater and stop when you hit the waxy white part (yes, it’s there). Sharp White Cheddar? Pulse it in short bursts in the food processor, then finish by hand for that perfect mix of chunky and smooth. Your sauce will thank you.
- Don’t Drain the Pasta Cold: Rinse the cooked macaroni under warm water, not ice-cold. The shock makes the pasta gummy and soaks up the sauce like a sponge. Drain it al dente, give it a quick shake in the colander, then toss with a splash of pasta water to keep it tender while you build the sauce.
- Stir Constantly After Cream Cheese: Once the cream cheese hits the pot, it’s a race against clumping. Lower the heat to medium-low and stir like you’re stirring a pot of soup on a first date—no breaks. If it seizes up, splash in a tablespoon of milk or pasta water and keep moving. Smooth sauce or scrambled cheese: your call.
Pro cooking tips for this recipe
Cheese Melting Mastery
The key to that signature gooey, pull-apart texture is low-and-slow melting. After combining your cheeses with the sauce, place the pan over low heat and stir constantly for 5-7 minutes. This gradual warming prevents scorching while ensuring the cream cheese and Gruyère melt completely into a velvety consistency.
I like to use a heat diffuser or a double boiler for even gentler heat if my stove runs hot. 🌡️
Never rush this step—high heat causes the cheese to separate and creates a grainy texture. If your sauce starts to thicken too much before the cheeses melt, remove it from heat and whisk in 1-2 tablespoons of reserved pasta water to restore silkiness.
The goal is smooth, glossy sauce that clings to every noodle.
Bread Cube Perfection
For maximum crunch, bake the bread cubes at 375°F until they're golden brown with deep caramelization—this takes 12-15 minutes. The secret is even spacing on the baking sheet so hot air circulates freely.
I use a wire cooling rack under the cubes for the last 2 minutes of baking to crisp the bottoms even more. 🍞
Pro tip: Toss the baked cubes with ½ teaspoon smoked paprika before folding them into the mac and cheese. This adds a subtle smokiness that mimics Chili's signature flavor profile.
Store any extras in an airtight container at room temperature for up to 3 days—they stay crispy if kept separate from the sauce.
Sauce Thickening Hacks
The roux (butter + flour) is your sauce's backbone, but timing is everything. Cook it until it's light golden (not brown) for 1-2 minutes—this prevents a floury taste.
For extra richness, I like to add 1 tablespoon of Dijon mustard to the roux before adding liquids. This balances the cheese's heaviness with a bright, tangy note. 🧈
If your sauce still feels too thin after baking, broil it for 1-2 minutes at the end to thicken the surface. Just watch closely—cheese burns faster than you think! For a restaurant-style finish, sprinkle toasted breadcrumbs on top before broiling to create a crispy crust.
One-Pot Shortcut
Skip the baking step entirely for a stovetop version that's just as creamy. After combining everything in a large, deep skillet, cover with a lid and cook on low heat for 10-12 minutes.
The trapped steam creates that pull-apart effect without an oven. I add ½ cup of the crispy bread cubes at the end to maintain texture contrast. 🔥
For extra decadence, stir in 2 ounces of sharp cheddar and 1 ounce of Gruyère during the final 2 minutes of cooking. This melts into a luxurious top layer that looks (and tastes) like it came straight from Chili's kitchen. Serve with chopped chives for a fresh finish.
Nutrition facts
Frequently asked questions
Why does Chili's mac and cheese have that signature crunchy bread topping?
The bread cubes aren't just for decoration—they're the secret to the dish's addictive texture contrast. The crispy exterior provides a satisfying crunch that cuts through the ultra-creamy cheese sauce, while the soft interior keeps it tender. The breading technique (panko + olive oil) creates that perfect golden-brown crust that stays crispy even after baking.
Can I make this mac and cheese ahead of time?
The sauce can be prepared 24 hours ahead and refrigerated in an airtight container. Just reheat it gently on the stove with a splash of milk before adding the bread cubes. For best results, bake the bread cubes fresh before serving—this ensures maximum crunch. The sauce reheats beautifully, while the bread cubes stay crispy if kept separate until the last minute.
What's the best way to fix grainy cheese sauce?
If your cheese sauce turns grainy, it's usually from overheating or adding cold cheese too quickly. Remove the pan from heat immediately and whisk in 1-2 tablespoons of reserved pasta water to restore silkiness. For prevention, melt cheeses gradually over low heat and stir constantly. The key is patience—rushing this step is what causes separation.
Can I substitute the Gruyère cheese?
Gruyère is crucial for that signature nutty depth, but you can make do with substitutes. Use Parmesan at half the amount (4 oz) for a similar umami punch, though the flavor won't be identical. Another option is Jarlsberg cheese, which has a milder taste but similar melting properties. If you're in a pinch, add an extra ½ teaspoon of garlic powder to compensate for the lost flavor complexity.
How do I keep the bread cubes crispy when serving?
Bake the bread cubes fresh before serving—they lose crispness quickly when mixed with the warm sauce. For parties, make the sauce ahead and keep the bread cubes separate in an airtight container. Add them to individual portions right before serving, or sprinkle extra cubes on top of the baked mac and cheese just before eating. The contrast of warm, gooey cheese with crispy bread is what makes this dish irresistible!