Piccadilly Mac and Cheese Recipe: Copycat Creamy Casserole

There’s a reason Piccadilly’s mac and cheese has a cult following—its creamy, ultra-comforting texture is impossible to resist. This version recreates that signature richness with a velvety cheese sauce and perfectly cooked pasta.

I’ve tested countless methods, and the secret lies in a precise combination of cheeses and a slow, steady sauce-building process. The result is a casserole that bakes into golden, bubbling perfection every time.

This copycat delivers the same indulgent experience you’d expect from the restaurant, with tender noodles and a sauce so smooth it coats each bite. It’s the ultimate comfort food for gatherings or cozy nights in.

Bake until the top is golden and the edges are crisp. Serve hot for the best texture.

Ingredients for Piccadilly Mac and Cheese

Velvety cheese sauce meets perfectly cooked pasta in this indulgent casserole. Simple, rich, and irresistible.

The cheese is everything here. Sharp cheddar from a block shreds better than pre-shredded (no anti-caking agents). American cheese might seem old-school, but it melts like a dream—don’t skip it. Parmesan adds that salty depth. Whole Foods or Costco have great cheese selections. For the pasta, elbow macaroni is classic, but cavatappi holds sauce like tiny cups (worth seeking out).

No American cheese? Velveeta or Monterey Jack work in a pinch. Swap dry mustard for 1 tsp mustard powder if that’s what you’ve got. Whole milk is key for creaminess, but 2% in a bind won’t ruin it. For extra richness, replace 1 cup milk with heavy cream. The breadcrumbs can be regular if you’re out of panko—just toast them first for crunch.

Bake it, let it rest 10 minutes before serving—this lets the sauce thicken. Leftovers keep 4-5 days in the fridge (the sauce absorbs as it sits, so add a splash of milk when reheating). Freezes beautifully for 3 months.

Step-by-Step Instructions for Creamy Mac and Cheese Casserole

Here’s the method. Straightforward, tested, works every time.

Step 1: Cook the Elbow Macaroni Al Dente

Bring a large pot of salted water to a rolling boil. Add the 1 lb Elbow Macaroni and cook for 1 minute less than the package instructions suggest. You want it slightly underdone because it’ll finish cooking in the oven.

Drain the pasta in a colander and rinse it briefly under cold water to stop the cooking process. This prevents the noodles from turning mushy when baked. Shake off any excess water and set aside while you make the cheese sauce.

Step 2: Create a Velvety Cheese Sauce with Roux

In a large pot, melt the 0.5 cup Unsalted Butter over medium heat. Once melted and foaming, whisk in the 0.5 cup All-Purpose Flour to form a smooth roux. Cook for 2-3 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty.

Slowly pour in the 4 cups Whole Milk, whisking continuously to prevent lumps from forming. Add the 1.5 tsp Salt, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Dry Mustard, and 0.5 tsp Ground Black Pepper. Bring to a gentle simmer and cook for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.

Reduce the heat to low and stir in the 2 tsp Dijon Mustard, then gradually add the 3 cups Sharp Cheddar Cheese, 8 oz American Cheese, and 0.5 cup Parmesan Cheese. Stir until all the cheese is melted and the sauce is smooth. The American cheese ensures that creamy texture you’re after.

Step 3: Combine Pasta and Sauce

Add the cooked Elbow Macaroni to the cheese sauce and stir until every noodle is thoroughly coated. I like to let it sit for 2-3 minutes off the heat so the pasta can absorb some of that rich, cheesy flavor.

Taste and adjust seasoning if needed—sometimes different cheese brands need a little extra salt or pepper. The sauce should be thick but still pourable, clinging beautifully to the pasta without being gluey.

Step 4: Top with Panko and Bake to Perfection

Transfer the macaroni and cheese to a greased 9×13-inch baking dish. Sprinkle the 1 cup Panko Breadcrumbs evenly over the top, pressing down lightly so they adhere to the sauce. This creates that signature crispy crust that contrasts perfectly with the creamy interior.

Bake at 375°F for 20-25 minutes until the top is golden brown and the edges are bubbling. Let it rest for 5 minutes before serving—this allows the casserole to set slightly so it’s easier to serve neat portions.

Essential Equipment for piccadilly mac and cheese

The Right Pot

Start with a 5-6 quart heavy-bottomed pot for your cheese sauce—enamel-coated cast iron or stainless steel distributes heat evenly. I swear by my Le Creuset Dutch oven for this. Thin aluminum pots can scorch your roux, ruining the flavor. 🔥

Whisk Selection

A flat-bottomed silicone whisk is ideal for roux and sauce. It scrapes corners perfectly and won’t scratch your pot. I use the OXO Good Grips model—its soft handle stays cool. Avoid metal whisks on nonstick surfaces.

Cheese Grater Matters

Freshly shredded cheese melts better than pre-shredded. A box grater with multiple sides works for cheddar and Parmesan. For American cheese, I just tear it by hand. Microplane makes excellent fine graters for hard cheeses.

Baking Dish

A 9×13-inch glass or ceramic baking dish is perfect for even baking. I love my Pyrex—it’s durable and lets you see the bubbling edges. Metal pans work too but may require 5 minutes less baking time.

Measuring Tools

Precise measurements ensure consistent results. Use dry measuring cups for flour and liquid measures for milk. A kitchen scale (I use Escali) helps with cheese quantities. Eye-balling can lead to lumpy or thin sauce.

Optional Upgrades

An instant-read thermometer confirms when your sauce hits 165°F for safe cheese melting. A silicone spatula helps fold pasta into sauce without scratching. These aren’t essential but make the process smoother. 💡

Frequently Asked Questions