Creamy cheese sauce, a noticeable smoky edge and a golden breadcrumb topping make Saltgrass Steak House Smoked Macaroni & Cheese a side that can easily compete with the steak.
Photo by SCRR
Copycat Saltgrass Steak House Smoked Macaroni & Cheese
Saltgrass Steak House Smoked Macaroni & Cheese is a rich, creamy steakhouse mac and cheese with smoky flavor and a lightly browned, crunchy topping. It remains a current Saltgrass menu item, offered as a premium side at many locations.
Smoked Gouda gives the sauce plenty of smoke without requiring an actual smoker. Freshly shred the cheeses so they melt smoothly, then finish the mac under the broiler just long enough to brown the buttery breadcrumb topping.
Quick Recipe Overview
- Best For: Steak dinners, barbecue meals, holidays and Saltgrass fans
- Flavor Profile: Creamy cheddar, smoky Gouda, buttery pasta and crisp savory breadcrumbs
- Skill Level: Easy
- What Makes It Like the Restaurant: Extra-creamy macaroni with pronounced smoky cheese flavor and a golden breadcrumb finish
Saltgrass Steak House
Saltgrass Steak House takes its identity from the old Salt Grass Trail, where Texas Longhorns were driven to graze on the rich coastal grasses before heading to market.
The restaurant carries that Texas heritage into a menu centered on chargrilled Certified Angus Beef steaks, chicken, seafood and down-home sides. Saltgrass also emphasizes scratch-made breads, soups, dressings and desserts, with its Shiner Bock Beer Bread becoming one of the chain’s signatures.
The first Saltgrass still stands along the historic trail, while the annual Salt Grass Trail Ride continues as part of Houston’s rodeo tradition.
Mac & Cheese with a Campfire Streak
Saltgrass Smoked Macaroni & Cheese takes an already rich steakhouse side and adds enough smoke to keep it from tasting like ordinary stovetop mac. The best versions balance that smokiness rather than letting it overpower the cheese, with a creamy interior and a toasted breadcrumb layer supplying contrast on top. Current restaurant photos show the mac served in a small black skillet with that lightly browned crumb finish, making it feel right at home next to a chargrilled steak.
Saltgrass does not publish the cheese blend or smoking method, so this copycat uses smoked Gouda alongside sharp cheddar and Parmesan to recreate the character without asking home cooks to fire up a smoker for a side dish. It is especially good with steak, ribs, brisket or grilled chicken, but a bowl of it with leftover barbecue piled on top could very easily become dinner.
Saltgrass Steak House Smoked Macaroni & Cheese Recipe
Saltgrass Steak House Smoked Macaroni & Cheese combines tender pasta with a rich cheddar and smoked Gouda sauce, then finishes it with buttery Parmesan breadcrumbs for a creamy, smoky steakhouse side. Saltgrass currently serves Smoked Macaroni & Cheese but does not publish the cheese blend, smoking method or recipe. This home reconstruction is based on the restaurant dish and its creamy, smoky, crumb-topped presentation.
Yield: 6 Side Servings
Ingredients
Macaroni and Cheese
- 12 ounces Elbow Macaroni or Cavatappi
- Salt for pasta water
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 2 cups freshly shredded Sharp Cheddar Cheese
- 1 cup freshly shredded Smoked Gouda Cheese
- 1/2 cup freshly grated Parmesan Cheese
- 1/2 teaspoon Kosher Salt plus more to taste
- 1/4 teaspoon freshly ground Black Pepper
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika
Breadcrumb Topping
- 3/4 cup Panko Breadcrumbs
- 2 tablespoons Unsalted Butter melted
- 1/4 cup freshly grated Parmesan Cheese
- 1/4 teaspoon Smoked Paprika
Instructions
Prepare the Pasta
- Bring a large pot of generously salted water to a boil.
- Add macaroni.
- Cook until just shy of al dente according to package directions.
- Drain well.
- Set aside.
Prepare the Cheese Sauce
- Melt butter in a large saucepan over medium heat.
- Add flour.
- Whisk for about 1 minute.
- Slowly whisk in milk and heavy cream.
- Cook for 4 to 5 minutes, whisking frequently, until slightly thickened.
- Reduce heat to low.
- Add cheddar and smoked Gouda a handful at a time, stirring until completely melted before adding more.
- Stir in Parmesan, salt, black pepper, garlic powder and smoked paprika.
- Remove from heat.
Assemble the Macaroni and Cheese
- Add drained macaroni to the cheese sauce.
- Stir gently until thoroughly coated.
- Transfer to a lightly buttered baking dish or individual oven-safe skillets.
Prepare the Breadcrumb Topping
- Add panko, melted butter, Parmesan and smoked paprika to a small bowl.
- Stir until evenly combined.
- Sprinkle over the macaroni and cheese.
- Bake and Serve
- Preheat oven to 400°F.
- Bake for 10 to 12 minutes, until hot and bubbling around the edges.
- Broil for 1 to 2 minutes, until the breadcrumb topping is golden brown.
- Watch carefully so it does not burn.
- Serve immediately.
Notes
- For the easiest version, skip the breadcrumb mixture and sprinkle the top with seasoned panko or crushed buttery crackers before baking.
- Saltgrass does not disclose what creates the smoke flavor in its restaurant version. Smoked Gouda provides a strong restaurant-style result without requiring a smoker or liquid smoke, and keeps this recipe practical for an ordinary home kitchen.
Related Copycat Recipes
- KFC Mac and Cheese – Ultra-creamy, cheesy side dish that pairs perfectly with crispy fried chicken
- Hwy 61 Roadhouse Mac & Cheese – Creamy cheese sauce coats tender pasta in this rich, comforting side with hearty roadhouse flavor.
- Emeril Kicked-Up Mac and Cheese – A comfort classic taken up a notch with richer flavor and a confident spice edge.
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Questions People Ask
Is Smoked Macaroni & Cheese still on the Saltgrass menu?
Yes. Saltgrass currently lists Smoked Macaroni & Cheese as a side or premium side at many locations.
What makes the macaroni and cheese smoky?
Saltgrass does not publish its formula or smoking method. This home version uses smoked Gouda to create the smoky flavor without special equipment.
What cheese works best for smoked mac and cheese?
A combination of sharp cheddar and smoked Gouda gives you both classic mac and cheese flavor and a noticeable but balanced smoky finish.
Can I make this ahead?
Yes. Assemble the macaroni and cheese, refrigerate it covered and add the breadcrumb topping just before reheating and browning.
Can I add meat?
Absolutely. Chopped brisket, pulled pork, bacon or grilled chicken all work well, although Saltgrass serves its Smoked Macaroni & Cheese as a side without meat.
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Photo of “Saltgrass Steak House Smoked Macaroni & Cheese” created by Secret Copycat Restaurant Recipes. Photos may be representative of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is original to Secret Copycat Restaurant Recipes. Recipe created by Secret Copycat Restaurant Recipes based on information from the restaurant and other sources on the internet – many courtesy of the Wayback Machine. Additional Information is from original research done by Secret Copycat Restaurant Recipes and/or courtesy of Wikipedia and is used by permission.
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It takes 10 seconds and helps another steakhouse fan discover that the side dish with smoky cheese and crispy breadcrumbs may be almost as memorable as the steak.