Zingerman's Roadhouse Mac and Cheese Recipe

Zingerman's Roadhouse mac and cheese earned Food Network's America's Best Comfort Food award using bronze-cut pasta, sharp cheddar, Monterey Jack, and pimento cheese in a roux-based sauce. Bake at 375°F for 25-30 minutes or skillet-fry for a golden crust. Chef Alex Young published the technique in "Zingerman's Guide to Good Eating" (2003).

Zingerman's Roadhouse mac and cheese features artisan pasta and premium cheeses for award-winning flavor.

Zingerman's Roadhouse in Ann Arbor, Michigan, built its reputation on full-flavored, from-scratch macaroni and cheese.

Food Network's Alton Brown named it America's Best Comfort Food.

The restaurant offers at least six varieties daily.

Chef Alex Young developed the recipe using artisan pasta and high-quality cheeses.

The basic recipe appears in "Zingerman's Guide to Good Eating" (2003).

Award-Winning Recognition

Food Network featured Zingerman's mac and cheese on "America's Best: Top 10 Comfort Foods."

Alton Brown praised the dish for its creamy texture and bold cheese flavor.

The restaurant's commitment to premium ingredients sets it apart from standard recipes.

Premium Ingredients

Artisan elbow macaroni provides better sauce adhesion than standard pasta.

Sharp cheddar cheese creates the signature tangy base.

Monterey Jack adds meltability and smooth texture.

Pimento cheese delivers a distinctive Southern twist.

Smoked chicken, sweet corn, and green chilies appear in specialty versions.

Menu Varieties

The Roadhouse rotates mac and cheese options regularly.

Each variety starts with the same base technique.

The skillet-frying method creates a delicate crust without breading.

This approach keeps the focus on cheese and pasta quality.

Home cooks can replicate the method using a cast-iron pan.

The result is a restaurant-quality dish with minimal equipment.

Check out this easy oven mac and cheese recipe for similar baked results.

Gather elbow macaroni, sharp cheddar, pimento cheese, and butter for the base recipe.

Core Ingredient List

Pick up one pound of artisan elbow macaroni.

Bronze-cut pasta grabs more sauce.

Buy 8 ounces sharp white cheddar.

Grab 4 ounces Monterey Jack cheese.

Add 4 ounces quality pimento cheese.

Get 4 tablespoons unsalted butter.

Pick up 4 tablespoons all-purpose flour.

Pour 2 cups whole milk.

Add 1/2 cup heavy cream.

Cheese Selection Strategy

Grate cheese fresh from blocks.

Pre-shredded cheese contains cellulose powder.

This powder prevents smooth melting.

Sharp cheddar provides dominant flavor.

Monterey Jack creates creamy texture.

Pimento cheese adds tangy Southern twist.

Premium Add-In Options

Thick-cut bacon adds smoky crunch.

Smoked chicken adds protein and depth.

Sweet corn kernels add subtle sweetness.

Green chilies provide mild heat.

• 6 slices thick-cut bacon, cooked crisp
• 1 cup smoked chicken, shredded
• 1/2 cup sweet corn, fresh or frozen
• 2 tbsp green chilies, diced
• 1 tsp truffle oil (optional)
• 1 cup lobster meat (optional)

Seasoning Essentials

Kosher salt and black pepper.

Cayenne pepper for subtle heat.

Garlic powder enhances cheese.

Panko breadcrumbs create crunchy topping.

Grated Parmesan adds savory depth.

See easy mac and cheese ingredients for similar setups.

Create a roux-based cheese sauce then bake until the top turns golden brown.

Roux Construction

Melt 4 tbsp butter in heavy saucepan over medium heat.

Whisk in 4 tbsp flour until smooth paste forms.

Cook 2-3 minutes, stirring constantly.

Do not brown the roux.

This technique comes from Chef Alex Young's recipe in "Zingerman's Guide to Good Eating" (2003).

Béchamel Base

Slowly add warm milk and cream to roux.

Whisk continuously to prevent lumps.

Simmer 5-7 minutes until thickened.

Sauce should coat spoon.

Cheese Integration

Remove from heat.

Add 8 oz grated cheddar and 4 oz Monterey Jack gradually.

Stir until melted and smooth.

Fold in 4 oz pimento cheese for signature flavor.

Assembly and Baking

Cook 1 lb pasta al dente, drain well.

Mix hot pasta with cheese sauce.

Transfer to buttered 9x13 dish.

Bake at 375°F for 25-30 minutes until golden.

Skillet-Fried Method

Heat cast-iron skillet medium-high.

Add 2 tbsp butter.

Spread mac and cheese in even layer.

Cook 4-5 minutes undisturbed.

Creates golden crust without breading.

Featured in Serious Eats adaptation.

See easy oven mac and cheese recipe for similar technique.

Enhance the dish with bacon, smoked chicken, or truffle oil variations.

Pimento Cheese and Bacon Macaroni

Cook 6 slices thick-cut bacon until crisp.

Crumble the cooked bacon.

Stir half the bacon into the mac and cheese before baking.

Sprinkle the remaining bacon on top for a crunchy finish.

This is a signature combination at Zingerman's Roadhouse.

The smoky pork flavor pairs well with tangy pimento cheese.

Smoked Chicken Variation

Use 1 to 1.5 cups of shredded smoked chicken.

Fold the chicken into the cheese sauce with the cooked pasta.

The restaurant often adds 1/2 cup sweet corn and 2 tbsp green chilies to this version.

This creates a hearty, Southwestern-style dish.

Truffle Oil Enhancement

Use high-quality truffle oil for best results.

Drizzle 1-2 teaspoons over the finished mac and cheese just before serving.

Do not add the oil during cooking.

Heat diminishes its potent aroma and flavor.

Toss gently to incorporate the earthy notes.

Other Customizations

You can customize the base recipe with various ingredients.

These additions transform the classic comfort food.

Explore more ideas with this bacon mac and cheese recipe.

Serve hot immediately to enjoy the signature creamy texture.

Remove from oven when top bubbles and browns.

Rest 5 minutes for structure to set.

Serve at 140-160°F internal temperature for peak creaminess.

Creaminess degrades below 120°F.

Portion 9x13 pan into 6-8 squares using large serving spoon.

Skillet-fried version serves 4-6 portions directly from pan.

Garnish Options

• Fresh parsley, chopped fine
• Extra bacon crumbles for crunch
• Toasted panko breadcrumbs
• Paprika dusting for color
• Grated Parmesan for umami

Side Pairings

Arugula salad with lemon vinaigrette cuts richness.

Roasted broccoli adds texture contrast.

Grilled asparagus provides fresh element.

Buttered cornbread complements Southern flavors.

Simple tomato soup creates classic combo.

Storage Guidelines

Cool to room temperature within 2 hours.

Refrigerate in airtight container.

Keeps 3-4 days maximum.

Freeze up to 3 months in freezer bags.

Reheating Instructions

Add milk to restore creaminess.

2-3 tablespoons per cup of mac and cheese.

Skillet-Fried Service

Slide thin spatula under entire crust.

Lift portion in one intact piece.

Serve on pre-warmed plates immediately.

Crust stays crisp for 10 minutes maximum.

Do not cover or crust softens.

Check this easy oven mac and cheese recipe for similar serving tips.