There’s something magical about the first bite of Grand Lux Cafe’s famous macaroni and cheese skillet. The golden, bubbling cheese stretches as you lift your fork, and that crispy panko topping provides the perfect textural contrast to the creamy pasta beneath. This beloved restaurant side dish has earned a cult following, and for good reason. The secret lies in their perfectly balanced cheese sauce and the dramatic presentation in a sizzling cast iron skillet.
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Table of Contents
Why This Recipe Works
Grand Lux Cafe’s mac and cheese magic lies in three key elements: a properly made roux-based cheese sauce that won’t break, cooking the pasta slightly past al dente. Hence, it absorbs the sauce beautifully, and the dramatic finishing touch of broiling in cast iron for that restaurant-quality presentation.
Ingredients For Grand Lux Cafe Macaroni and Cheese
For the Cheese Sauce:
- Butter – Creates the foundation for a smooth roux that thickens the sauce
- All-purpose flour – Provides thickening power when combined with butter
- Milk – Forms the creamy base of the cheese sauce
- Heavy cream – Adds richness and helps create a silky texture
- Medium sharp cheddar cheese, shredded – The primary cheese flavor that melts beautifully
- Kosher salt – Enhances all the flavors in the sauce
For the Macaroni and Cheese:
- Elbow macaroni or other pasta – Holds the cheese sauce in every curve and hollow
- Medium sharp cheddar, shredded – Provides the melted cheese topping
- Monterey Jack, shredded – Adds creamy mildness and excellent melting properties
- Panko breadcrumbs – Creates the signature golden, crunchy topping
- Butter – Helps toast the breadcrumbs to perfection
Ingredient Notes
Use your favorite type of short pasta. Elbow pasta is traditional, but the chefs use Gemelli in the restaurant. Use whatever you prefer, but make sure it is good quality.
The cheese is the star of the show here. Choose something a little higher-end than the kind that comes pre-sliced. Not everyone likes sharp cheddar or Monterey Jack, so go ahead if you want and switch one or both types of cheese.
How to Make Skillet Mac and Cheese
Breaking this long recipe into several shorter processes makes things a lot easier. You can make the cheese sauce a day ahead and keep it in the fridge to get dinner on the table faster after work.
To make the cheese sauce:
- Melt the butter in a medium pan over medium-high heat.
- Once the butter stops foaming, whisk in the flour.
- Cook the flour until the roux turns pale blond, about 2 minutes.
- Whisk in the milk slowly to prevent lumps.
- Whisk in the heavy cream slowly.
- Continue to whisk until the milk comes to a simmer.
- Reduce the heat to low and whisk in the cheddar cheese.
- Turn off the heat and season to taste with salt.
To boil the pasta:
- Bring a large pot of salted water to a boil.
- Add the uncooked pasta and cook for the recommended amount of time.
- Check the pasta for doneness by biting one piece in half. You are looking for something softer than al dente. If your bite is resistant, continue cooking for another minute and retest.
- Drain and rinse the pasta under cold water to stop the cooking process. Set aside.
To bake the macaroni and cheese:
- Set the oven rack at the top and preheat the oven to broil.
- While the oven is heating up, melt the butter for the breadcrumb topping in a small saucepan over medium-high heat.
- Once the butter melts, stir in the bread crumbs and lightly toast. Set aside.
- Stir the cooked pasta into the cheese sauce. Transfer the mixture to a cast-iron skillet. For a classier presentation, you can use miniature skillets for individual servings. If you don’t have a cast-iron skillet, use ramekins or any other ovenproof container.
- Sprinkle the macaroni and cheese with the shredded cheddar and Monterey Jack, and cover with toasted breadcrumbs.
- Broil the mac ‘n cheese in the oven until the cheese melts and the breadcrumbs are golden brown.
- Remove from the oven. Allow the Grand Lux Cafe Macaroni and Cheese to cool slightly before serving.
What Goes With Mac and Cheese
Cast iron mac and cheese works as both an entrée and a side dish. If you plan on serving it as a main course, choose something light and a little on the sour side to help balance the flavors. Sweet and Sour Coleslaw, or a Cucumber Tomato and Onion Salad would be perfect. A simple green or Caesar salad is also a good choice.
Skillet Mac and Cheese makes a great side dish for mains like baby back ribs, spicy meatballs, roast beef, and smothered pork chops.
Storage & Reheating Instructions
- Refrigerator Storage: Store in airtight containers for up to 5 days. The cheese sauce may thicken when chilled.
- Reheating Method: Preheat the oven to 350°F. Place the mac and cheese in an oven-safe container, add a splash of milk if needed, cover with foil, and heat for 15-20 minutes until warmed through.
- Freezing: Divide the mixture into individual servings, wrap in plastic, and freeze for up to 2 months. Thaw in the refrigerator before reheating.
More Grand Lux Cafe Copycat Recipes
- Buffalo Chicken Spring Rolls
- Chicken and Waffles
- Double Stuffed Potato Spring Rolls
- Strawberry Bellini
Popular Mac and Cheese Recipes
Favorite Side Dish Recipes
- Asparagus Casserole
- Broccoli Rice and Cheese Casserole
- Crispy Brussels Sprouts
- Green Bean Casserole with Cheese
- Potatoes Lyonnaise
- Squash Casserole
Check out my easy side dish recipes and the best copycat restaurant recipes here on CopyKat!
Grand Lux Cafe Mac and Cheese Skillet Recipe
Ingredients
Cheddar Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ¼ cup heavy cream
- 2 cups grated medium sharp cheddar cheese
- ¼ teaspoon kosher salt
Butter Breadcrumb Mix
- 2 tablespoons panko breadcrumbs
- 2 tablespoons butter melted
Macaroni and Cheese
- 8 ounces dry/uncooked macaroni pasta (or gemelli pasta, which is what they use in the restaurants)
- 1/2 cup grated medium-sharp cheddar cheese
- 1/2 cup grated Monterey jack cheese
Instructions
Cheddar Cheese Sauce
- Heat the butter in a small saucepan over medium-high heat until it is completely melted.
- Add the flour and whisk to incorporate. Cook until the raw flour taste has been cooked away (about 1 1/2 minutes). Do not allow it to turn brown; it should remain very light blond in color.
- Slowly add the milk, 1/4 cup at a time, whisking to prevent lumps.
- Add the heavy cream, continuing to whisk.
- Allow the sauce to come to a gentle boil, and then lower the heat to a simmer, stirring occasionally to avoid burning (about 1 to 2 minutes).
- Add the grated cheddar and stir with a wire whisk to incorporate until completely melted. 3. Season with salt, and remove from the heat.
Butter Breadcrumb Mix
- Combine the panko breadcrumbs and melted butter in a small mixing bowl. Set aside.
Macaroni and Cheese
- Preheat the oven to the “broil” setting. (If you do not have a broiler, set your oven to 500°F and leave your oven door slightly cracked open.)
- Cook the macaroni according to the package directions. Drain.
- Transfer the pasta to the saucepan with the cheddar cheese sauce. Using a rubber spatula, fold to incorporate.
- Place the macaroni and cheese into a small cast-iron skillet or other oven-safe ramekin or small casserole dish.
- Sprinkle the butter-breadcrumb mix evenly over the macaroni and cheese.
- Broil until the cheese is melted and the breadcrumbs turn golden brown. Be careful not to burn the breadcrumbs.
- Remove the macaroni and cheese from the oven. Serve and enjoy!
Hi! I’m giving it 5 stars since it looks delicious but I haven’t made it yet. I have what is probably a dumb question. Is what is labeled sharp cheddar cheese what is considered medium? I have never seen anything but sharp cheddar or extra sharp cheddar.at our groceries but I am in a rural area.
A regular sharp cheese would be fine. Let me know if you have any other questions.