california pizza kitchen macaroni and cheese recipe

The Best california pizza kitchen macaroni and cheese recipe

I started making macaroni and cheese at home because my kids ordered it every time we sat down at California Pizza Kitchen, and I could not keep paying restaurant prices for pasta. My first attempt was close but not quite right, so I adjusted the cheese blend and the amount of milk until the sauce came together the way theirs does. Now it is the version my family requests regularly, and I make it more often than I probably should.

The reason I make it so often is that it fits almost any night. Once the sauce is going, it takes about as long as the boxed kind, and I usually have the ingredients in the fridge already. It also works for a birthday dinner or a potluck because you bake it in one dish, set it on the table, and it stays creamy instead of turning thick and pasty.

I am not going to pretend macaroni and cheese is a green vegetable. What I will say is that this version uses real block cheese and milk instead of a powdered packet, so I know exactly what is going into it. It brings protein and calcium to the plate, and I serve it with a salad or steamed broccoli so dinner is not just pasta. My kids actually eat the broccoli when it sits next to this dish, which is more than I can say for most nights.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How California Pizza Kitchen Macaroni and Cheese (Copycat Recipe) Works

I make this macaroni and cheese whenever I need a dish that everyone at the table will actually eat, and it never disappoints. It comes together with basic pantry ingredients, feeds a crowd, and travels well to potlucks and family gatherings. If you need something reliable for a holiday dinner or a casual weekend meal, this is the one I reach for.

❓ Frequently Asked Questions About California Pizza Kitchen Macaroni and Cheese (Copycat )

1. What kind of pasta works best for this macaroni and cheese?

Cavatappi is the closest match to the restaurant version because its ridges and hollow center hold onto a thick cheese sauce. Elbow macaroni, penne, or cellentani all work well if that is what you have on hand. Cook the pasta just shy of al dente, since it will keep softening as it sits in the warm sauce.

2. Which cheeses give the sauce that rich, sharp flavor?

A blend works better than a single cheese. A sharp cheddar brings the bold flavor, while a melting cheese such as Monterey Jack, fontina, or Gruyère smooths out the sauce so it stays creamy instead of stringy. Avoid using only aged cheeses, which can break and turn greasy over heat.

3. How do I keep the cheese sauce from turning grainy?

Start with a smooth roux of butter and flour, then add the milk gradually and whisk constantly until it thickens. Pull the pan off the heat before stirring in the shredded cheese, and add it a handful at a time. High heat is the usual culprit behind a sauce that splits or feels sandy.

4. Can I make this macaroni and cheese ahead of time?

Yes. Assemble the dish up to a day in advance, cover it, and refrigerate before baking. Let it sit at room temperature for about 20 minutes before it goes in the oven, and add 10 to 15 minutes to the bake time since it starts cold. If you add a breadcrumb topping, scatter it on just before baking so it stays crisp.

5. How should I reheat leftovers without drying them out?

Reheat individual portions in a saucepan over low heat with a splash of milk, stirring until the sauce loosens again. For a larger batch, cover the baking dish with foil and warm it in a 350°F oven for 15 to 20 minutes. A microwave works in a pinch, but use a lower power setting and stir halfway through.