20 Delicious Macaroni Grill Recipes for Every Occasion

You’re in for a treat! Whether you’re craving quick weeknight dinners, seasonal favorites, or just some good old-fashioned comfort food, our roundup of 20 Delicious Macaroni Grill Recipes has something for every occasion. From creamy pastas to hearty salads, these dishes are sure to inspire your next meal. So, grab your apron, and let’s dive into these mouthwatering recipes that’ll bring the flavors of Macaroni Grill right to your kitchen!

Grilled Macaroni and Cheese with Bacon

Venturing into the realm of comfort food with a gourmet twist, this Grilled Macaroni and Cheese with Bacon elevates the classic dish to new heights. Imagine al dente pasta enveloped in a velvety cheese sauce, crowned with crispy bacon, and kissed by the smoky allure of the grill.

Ingredients

• 8 ounces elbow macaroni, cooked al dente
• 4 slices thick-cut bacon, crisply cooked and crumbled
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup whole milk, creamy and rich
• 2 tablespoons unsalted butter, melted to golden perfection
• 1 tablespoon all-purpose flour, finely sifted
• 1/2 teaspoon smoked paprika, for a hint of warmth
• 1/4 teaspoon garlic powder, for a subtle depth
• Salt, to season

Instructions

1. Preheat your grill to a medium heat of 350°F, ensuring it’s ready for indirect cooking.
2. In a saucepan over medium heat, whisk together the melted butter and flour until smooth, creating a roux. Cook for 2 minutes until lightly golden.
3. Gradually add the whole milk to the roux, whisking constantly to prevent lumps. Bring to a gentle simmer for 3 minutes until the mixture thickens slightly.
4. Stir in the grated sharp cheddar cheese until fully melted and the sauce is smooth. Season with smoked paprika, garlic powder, and a pinch of salt.
5. Fold the cooked elbow macaroni and crumbled bacon into the cheese sauce, ensuring every piece is generously coated.
6. Transfer the macaroni and cheese mixture to a grill-safe dish. Place on the grill over indirect heat, cover, and cook for 10 minutes to allow the flavors to meld and the top to lightly crisp.
7. Remove from the grill and let rest for 5 minutes before serving. This rest period allows the sauce to thicken further, enhancing the dish’s creamy texture.

Zesty with a smoky undertone, this Grilled Macaroni and Cheese with Bacon offers a delightful contrast between the creamy interior and the slightly charred edges. Serve it straight from the grill in the dish for a rustic presentation, or plate individually with a sprinkle of fresh herbs for an elegant touch.

Spicy Macaroni Grill Pasta Salad

Yearning for a dish that combines the comfort of pasta with a kick of spice? This Spicy Macaroni Grill Pasta Salad is a vibrant, flavorful creation that promises to delight the senses with its perfect balance of heat and freshness.

Ingredients

• 8 oz elbow macaroni, cooked al dente
• 1/4 cup rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp finely ground black pepper
• 1/2 tsp crushed red pepper flakes
• 1 cup cherry tomatoes, halved
• 1/2 cup crisp cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1/2 cup sharp cheddar cheese, cubed
• Salt, to taste

Instructions

1. In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, black pepper, and red pepper flakes until well combined.
2. Add the cooked elbow macaroni to the bowl and toss gently to coat the pasta evenly with the dressing.
3. Fold in the cherry tomatoes, cucumber, red onion, and torn basil leaves, mixing carefully to distribute the ingredients throughout the pasta.
4. Season the salad with salt to taste, then gently stir in the cubed cheddar cheese.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Before serving, give the pasta salad a final toss to refresh the ingredients and adjust the seasoning if necessary.

Garnished with additional basil leaves and a sprinkle of red pepper flakes, this pasta salad offers a delightful contrast of textures—from the tender pasta to the crisp vegetables and creamy cheese. Its bold flavors make it a standout dish for picnics, potlucks, or as a refreshing side to grilled meats.

Creamy Garlic Parmesan Macaroni Grill

Unveiling a dish that marries the comfort of classic macaroni with the sophistication of a gourmet restaurant, this Creamy Garlic Parmesan Macaroni Grill is a testament to the art of home cooking. Its velvety sauce and al dente pasta promise a dining experience that’s both indulgent and effortlessly elegant.

Ingredients

• 8 oz elbow macaroni, cooked to al dente perfection
• 3 tbsp unsalted butter, rich and creamy
• 4 cloves garlic, minced to aromatic perfection
• 2 tbsp all-purpose flour, finely sifted
• 2 cups whole milk, warm and velvety
• 1 cup heavy cream, luxuriously thick
• 1 1/2 cups freshly grated Parmesan cheese, sharp and nutty
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/4 tsp nutmeg, freshly grated for warmth
• 2 tbsp fresh parsley, finely chopped for a burst of color

Instructions

1. In a large skillet over medium heat, melt the unsalted butter until it’s just beginning to foam, about 1 minute.
2. Add the minced garlic to the skillet, sautéing until fragrant and golden, approximately 30 seconds, being careful not to burn.
3. Sprinkle the all-purpose flour over the garlic and butter, whisking continuously to form a smooth roux, about 1 minute.
4. Gradually pour in the warm whole milk and heavy cream, whisking constantly to prevent lumps, until the mixture thickens slightly, about 3-4 minutes.
5. Reduce the heat to low and stir in the freshly grated Parmesan cheese until fully melted and the sauce is smooth, about 2 minutes.
6. Season the sauce with salt, freshly cracked black pepper, and freshly grated nutmeg, adjusting the seasoning as needed for a balanced flavor.
7. Add the cooked al dente elbow macaroni to the skillet, tossing gently to coat each piece evenly with the creamy sauce.
8. Garnish with finely chopped fresh parsley before serving for a fresh, herby contrast to the rich sauce.

The Creamy Garlic Parmesan Macaroni Grill boasts a luxuriously smooth texture, with the sharpness of Parmesan cutting through the richness of the sauce. Serve it in warmed bowls with a side of crusty bread to soak up every last drop of sauce, or elevate it with a sprinkle of truffle oil for an extra touch of decadence.

Macaroni Grill Chicken Alfredo Pasta

Unveiling a dish that marries the comfort of creamy pasta with the sophistication of Italian cuisine, this Macaroni Grill Chicken Alfredo Pasta is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 8 oz fettuccine pasta, perfectly al dente
• 2 boneless, skinless chicken breasts, tender and juicy
• 2 tbsp unsalted butter, rich and creamy
• 2 cloves garlic, freshly minced
• 1 cup heavy cream, luxuriously thick
• 1 cup freshly grated Parmesan cheese, sharp and nutty
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 tbsp fresh parsley, finely chopped for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine pasta and cook for 8-10 minutes, until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, season the chicken breasts with salt and pepper. In a large skillet over medium-high heat, melt the butter until frothy. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through. Remove from skillet and let rest before slicing into strips.
3. In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn.
4. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and let cook for 2 minutes, allowing the cream to thicken slightly.
5. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, adjust consistency with the reserved pasta water, one tablespoon at a time.
6. Add the cooked pasta and sliced chicken to the skillet, tossing gently to coat in the Alfredo sauce. Cook for an additional 2 minutes to ensure everything is heated through.
7. Garnish with freshly chopped parsley before serving.

Zesty with a hint of garlic and rich from the Parmesan, this dish offers a velvety texture that clings to each strand of pasta. Serve it with a side of crusty bread to soak up the extra sauce, or brighten the plate with a sprinkle of red pepper flakes for a touch of heat.

Vegetable Macaroni Grill Bake

Mouthwatering and comforting, this Vegetable Macaroni Grill Bake is a harmonious blend of tender pasta, vibrant vegetables, and a creamy, cheesy sauce, all baked to golden perfection. It’s a dish that promises to delight the senses with its rich flavors and inviting aroma, making it a perfect centerpiece for any gathering or a cozy family dinner.

Ingredients

• 8 oz elbow macaroni, cooked al dente
• 2 cups fresh broccoli florets, crisp and bright green
• 1 cup diced red bell pepper, sweet and vibrant
• 1 cup sliced mushrooms, earthy and tender
• 2 cups shredded sharp cheddar cheese, rich and melty
• 1 cup heavy cream, luxuriously smooth
• 2 tbsp unsalted butter, creamy and golden
• 1 tbsp all-purpose flour, finely sifted
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp smoked paprika, subtly sweet and smoky
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet, melt the unsalted butter over medium heat until frothy. Tip: Ensure the butter doesn’t brown to maintain a delicate flavor.
3. Whisk in the all-purpose flour and cook for 1 minute to form a roux, stirring constantly to prevent lumps.
4. Gradually pour in the heavy cream, continuing to whisk until the mixture is smooth and slightly thickened, about 3 minutes.
5. Stir in the garlic powder, smoked paprika, salt, and freshly ground black pepper, blending well to infuse the sauce with flavor.
6. Add the cooked elbow macaroni, fresh broccoli florets, diced red bell pepper, and sliced mushrooms to the skillet, tossing gently to coat everything in the creamy sauce.
7. Transfer the mixture to the prepared baking dish and sprinkle the shredded sharp cheddar cheese evenly over the top. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown. Tip: Let it rest for 5 minutes before serving to allow the sauce to set.

Best enjoyed straight from the oven, this Vegetable Macaroni Grill Bake offers a delightful contrast of textures, from the creamy interior to the crispy, cheese-crusted top. Serve it alongside a crisp green salad or crusty bread for a meal that’s as satisfying as it is visually appealing.

Macaroni Grill Shrimp Scampi Pasta

Whisking you away to a culinary journey, this Macaroni Grill Shrimp Scampi Pasta combines succulent seafood with al dente pasta, bathed in a garlicky, buttery sauce that’s both luxurious and comforting. Perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup unsalted butter, cubed
• 1/4 tsp crushed red pepper flakes
• 1/4 cup chopped fresh parsley
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
4. Reduce the heat to low and whisk in the butter until melted and the sauce is slightly thickened, about 2 minutes. Stir in the crushed red pepper flakes.
5. Return the shrimp to the skillet, along with the cooked linguine and reserved pasta water. Toss everything together until the pasta is well coated in the sauce.
6. Garnish with chopped fresh parsley and serve immediately.

Kick your dining experience up a notch with this dish, where the tender shrimp and perfectly cooked pasta are enveloped in a sauce that’s bright from the lemon, with a gentle heat from the red pepper. Serve with a crisp white wine to complement the flavors beautifully.

Three Cheese Macaroni Grill Casserole

Lusciously creamy and irresistibly cheesy, this Three Cheese Macaroni Grill Casserole is a decadent twist on the classic comfort food, blending the richness of three distinct cheeses with perfectly al dente pasta for a dish that’s as luxurious as it is comforting.

Ingredients

• 8 ounces of elbow macaroni, cooked to al dente perfection
• 2 cups of whole milk, warmed to a gentle steam
• 1 cup of heavy cream, velvety and rich
• 2 tablespoons of unsalted butter, melted to a golden hue
• 1 cup of sharp cheddar cheese, freshly grated
• 1 cup of Gruyère cheese, finely shredded
• 1/2 cup of Parmesan cheese, aged and finely grated
• 1/2 teaspoon of garlic powder, aromatic and pungent
• 1/2 teaspoon of smoked paprika, for a hint of warmth
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter.
2. In a large pot, bring salted water to a rolling boil and cook the elbow macaroni until al dente, about 8 minutes, then drain and set aside.
3. In the same pot, melt the unsalted butter over medium heat, then gradually whisk in the warmed whole milk and heavy cream until the mixture is smooth and slightly thickened.
4. Reduce the heat to low and stir in the sharp cheddar, Gruyère, and Parmesan cheeses until fully melted and the sauce is uniformly creamy.
5. Season the cheese sauce with garlic powder, smoked paprika, and salt, stirring to combine all the flavors evenly.
6. Fold the cooked macaroni into the cheese sauce, ensuring each piece is generously coated, then transfer the mixture to the prepared baking dish.
7. Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and lightly golden.
8. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

Melted to perfection, this casserole boasts a creamy interior with a delightfully crisp top layer, offering a symphony of textures. Serve it alongside a crisp green salad or as a standalone indulgence for a truly satisfying meal.

Macaroni Grill Beef Stroganoff

Masterfully blending rustic charm with gourmet sophistication, this Macaroni Grill Beef Stroganoff transforms simple ingredients into a creamy, comforting masterpiece, perfect for any occasion.

Ingredients

• 1 lb tender sirloin steak, thinly sliced against the grain
• 2 tbsp rich unsalted butter
• 1 tbsp golden extra virgin olive oil
• 1 cup finely diced yellow onions
• 8 oz earthy cremini mushrooms, sliced
• 2 cloves aromatic garlic, minced
• 1 tbsp sweet paprika
• 1 cup robust beef broth
• 1 tbsp tangy Dijon mustard
• 1/2 cup velvety sour cream
• 8 oz al dente egg noodles
• Freshly chopped parsley for garnish

Instructions

1. In a large skillet, melt the unsalted butter with the golden extra virgin olive oil over medium-high heat until shimmering.
2. Add the thinly sliced sirloin steak, seasoning lightly with salt, and sear until browned on all sides, about 3-4 minutes. Remove and set aside.
3. In the same skillet, add the finely diced yellow onions and sliced cremini mushrooms, sautéing until the onions are translucent and the mushrooms have released their moisture, about 5 minutes.
4. Stir in the minced garlic and sweet paprika, cooking for an additional minute until fragrant.
5. Pour in the robust beef broth and tangy Dijon mustard, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
6. Return the seared steak to the skillet, reducing the heat to low, and let the mixture simmer gently for 10 minutes to meld the flavors.
7. Meanwhile, cook the egg noodles according to package instructions until al dente, then drain.
8. Remove the skillet from heat and stir in the velvety sour cream until fully incorporated.
9. Serve the stroganoff over the cooked egg noodles, garnished with freshly chopped parsley.

Delightfully creamy with a hint of tang from the sour cream, this stroganoff pairs beautifully with a crisp green salad or steamed green beans for a complete meal. The tender slices of steak and earthy mushrooms create a symphony of flavors that’s both comforting and elegantly satisfying.

Macaroni Grill Pasta Primavera

Delight in the vibrant flavors of spring with this exquisite pasta dish, where al dente pasta meets a medley of crisp, colorful vegetables, all enveloped in a light, creamy sauce that sings with freshness.

Ingredients

• 8 oz penne pasta, perfectly al dente
• 2 tbsp rich extra virgin olive oil
• 1 cup sliced cremini mushrooms, earthy and tender
• 1 red bell pepper, thinly sliced for a sweet crunch
• 1 yellow squash, halved and sliced into half-moons
• 1 zucchini, halved and sliced into half-moons
• 1 cup cherry tomatoes, halved for a burst of juiciness
• 2 cloves garlic, minced to aromatic perfection
• 1/2 cup heavy cream, luxuriously smooth
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1/4 cup fresh basil leaves, torn for a fragrant finish
• Salt and finely ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the penne pasta according to package instructions until al dente, about 11 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the cremini mushrooms and sauté until golden, about 5 minutes, stirring occasionally.
3. Add the red bell pepper, yellow squash, and zucchini to the skillet. Cook for 4 minutes, until the vegetables are just tender but still vibrant.
4. Stir in the cherry tomatoes and minced garlic, cooking for an additional 2 minutes until the garlic is fragrant and the tomatoes begin to soften.
5. Pour in the heavy cream and bring to a gentle simmer. Let the sauce reduce slightly, about 3 minutes, stirring occasionally.
6. Add the cooked penne pasta to the skillet along with the grated Parmesan cheese. Toss everything together until the pasta is evenly coated in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
7. Season with salt and finely ground black pepper to taste. Garnish with torn fresh basil leaves before serving.

This pasta primavera boasts a delightful contrast of textures, from the tender pasta to the crisp-tender vegetables, all brought together by a creamy, flavorful sauce. Serve it with a sprinkle of additional Parmesan and a side of crusty bread to soak up every last drop of the sauce.

Macaroni Grill Lobster Mac and Cheese

Amidst the bustling culinary scene, few dishes manage to strike the perfect balance between comfort and luxury quite like this decadent Macaroni Grill Lobster Mac and Cheese. A harmonious blend of tender lobster and creamy, cheesy pasta, this dish is a testament to the art of indulgence.

Ingredients

• 8 ounces of elbow macaroni, cooked al dente
• 1 1/2 cups of heavy cream, velvety and rich
• 2 cups of sharp white cheddar cheese, freshly grated
• 1 cup of Gruyère cheese, finely shredded
• 1/2 cup of Parmesan cheese, aged and finely grated
• 1 pound of lobster meat, succulent and chopped
• 2 tablespoons of unsalted butter, creamy and golden
• 1/2 teaspoon of smoked paprika, aromatic and bold
• 1/4 teaspoon of cayenne pepper, for a subtle heat
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly bubbly finish.
2. In a large saucepan, melt the unsalted butter over medium heat, swirling to coat the pan evenly.
3. Gradually whisk in the heavy cream, allowing it to warm through without boiling, about 3 minutes.
4. One by one, incorporate the sharp white cheddar, Gruyère, and Parmesan cheeses, stirring until the sauce is smooth and homogenous.
5. Gently fold in the cooked elbow macaroni and chopped lobster meat, ensuring each piece is luxuriously coated in the cheese sauce.
6. Season the mixture with smoked paprika, cayenne pepper, and salt, adjusting the spices to highlight the lobster’s natural sweetness.
7. Transfer the mac and cheese to a baking dish, spreading it evenly for uniform cooking.
8. Bake for 20-25 minutes, or until the top is golden and the edges are delightfully crispy.
9. Let it rest for 5 minutes before serving to allow the flavors to meld beautifully.

Melt-in-your-mouth lobster pieces contrast with the creamy, cheesy pasta, creating a dish that’s as visually stunning as it is delicious. Serve it in individual ramekins for an elegant presentation that’s sure to impress.

Macaroni Grill Spaghetti Carbonara

Perfectly al dente spaghetti meets a luxuriously creamy sauce in this Macaroni Grill Spaghetti Carbonara, a dish that balances simplicity with decadence. Paired with crisp pancetta and a sprinkle of aged Parmesan, it’s a timeless recipe that promises comfort in every bite.

Ingredients

• 8 oz spaghetti
• 4 oz diced pancetta, with a rich, smoky flavor
• 2 large farm-fresh eggs, at room temperature
• 1/2 cup freshly grated aged Parmesan cheese, plus extra for serving
• 2 cloves garlic, minced to release their aromatic essence
• 1/4 cup heavy cream, for a velvety texture
• 1/4 tsp finely ground black pepper, for a subtle heat
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp sea salt, to enhance the flavors

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook for 8-10 minutes, until al dente, stirring occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy and golden, about 5 minutes, stirring frequently.
3. Add the minced garlic to the skillet with the pancetta and cook for 1 minute, until fragrant, being careful not to burn it.
4. In a medium bowl, whisk together the eggs, heavy cream, grated Parmesan, black pepper, and sea salt until well combined.
5. Drain the spaghetti, reserving 1/4 cup of the pasta water. Immediately add the hot pasta to the skillet with the pancetta and garlic, tossing to combine.
6. Remove the skillet from the heat and quickly stir in the egg mixture, tossing continuously to coat the pasta and create a creamy sauce. If needed, add the reserved pasta water a little at a time to loosen the sauce.
7. Serve immediately, garnished with additional grated Parmesan and a sprinkle of black pepper.

Magically creamy with a delightful chew from the al dente pasta, this carbonara is a testament to the beauty of simple ingredients coming together. For an extra touch of elegance, serve it with a side of roasted asparagus or a crisp white wine.

Macaroni Grill Pesto Pasta with Sun-Dried Tomatoes

Savory and sun-kissed, this Macaroni Grill Pesto Pasta with Sun-Dried Tomatoes is a vibrant dish that marries the rustic charm of Italian cuisine with the bright flavors of summer. Each forkful is a celebration of fresh, aromatic ingredients coming together in perfect harmony.

Ingredients

• 8 oz. dried penne pasta, with ridges to hold the sauce
• 1/2 cup rich extra virgin olive oil
• 1/4 cup pine nuts, lightly toasted for a nutty depth
• 2 cups fresh basil leaves, vibrant and aromatic
• 2 cloves garlic, minced for a pungent kick
• 1/2 cup grated Parmesan cheese, aged and sharp
• 1/2 cup sun-dried tomatoes in oil, julienned for a chewy texture
• Salt, to season the pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, combine the extra virgin olive oil, toasted pine nuts, fresh basil leaves, and minced garlic in a food processor. Pulse until smooth to create a vibrant pesto sauce.
3. Drain the pasta, reserving 1/4 cup of the pasta water. Tip: The starchy water helps the sauce cling to the pasta.
4. Return the pasta to the pot and stir in the pesto sauce, grated Parmesan cheese, and julienned sun-dried tomatoes. Tip: If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved.
5. Toss everything together over low heat for 1-2 minutes until the pasta is evenly coated and heated through.

Perfectly balanced, this dish offers a delightful contrast between the creamy pesto and the tangy sun-dried tomatoes. Serve it with a sprinkle of additional Parmesan and a side of crusty bread to soak up every last drop of sauce.

Macaroni Grill Mushroom and Spinach Pasta

Glistening under the soft glow of candlelight, this Macaroni Grill Mushroom and Spinach Pasta is a symphony of earthy flavors and creamy textures, perfect for those evenings when only a bowl of comfort will do.

Ingredients

• 8 oz dried penne pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, thinly sliced
• 4 cups fresh baby spinach, loosely packed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden, about 5 minutes. Stir occasionally to ensure even cooking.
4. Gradually add the baby spinach to the skillet, stirring until wilted, about 2 minutes. This adds a vibrant color and fresh flavor to the dish.
5. Pour in the heavy cream, stirring gently to combine with the mushrooms and spinach. Allow the mixture to simmer for 3 minutes, or until slightly thickened.
6. Stir in the grated Parmesan cheese, black pepper, and sea salt until the cheese is melted and the sauce is smooth.
7. Add the cooked penne pasta to the skillet, tossing gently to coat the pasta evenly with the sauce. Cook for an additional 2 minutes to allow the flavors to meld.

Unveil a dish where the creamy sauce clings to each piece of pasta, punctuated by the earthy depth of mushrooms and the freshness of spinach. Serve with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of sauce.

Macaroni Grill Sausage and Peppers Pasta

Savory and vibrant, this Macaroni Grill Sausage and Peppers Pasta is a symphony of flavors that dances on the palate, combining the hearty richness of Italian sausage with the sweet and tangy notes of roasted bell peppers.

Ingredients

• 1 lb Italian sausage, casings removed for a rustic texture
• 2 cups penne pasta, al dente perfection
• 3 tbsp rich extra virgin olive oil, for a fruity depth
• 2 large bell peppers, thinly sliced for a crisp bite
• 1 medium onion, julienned to meld seamlessly into the dish
• 3 cloves garlic, minced for a pungent kick
• 1/2 tsp crushed red pepper flakes, for a subtle heat
• 1/2 cup dry white wine, to deglaze with elegance
• 1/2 cup heavy cream, for a velvety finish
• 1/4 cup freshly grated Parmesan cheese, for a salty sharpness
• Salt, to season layers of flavor
• Fresh basil leaves, torn for a fragrant garnish

Instructions

1. Heat 2 tbsp of extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned, approximately 5 minutes. Tip: Resist stirring too often to allow a caramelized crust to form.
3. Transfer the sausage to a plate, leaving the rendered fat in the skillet for added flavor.
4. In the same skillet, add the remaining olive oil, bell peppers, and onion. Sauté until softened and slightly charred, about 8 minutes. Tip: High heat is key to achieving a nice char without overcooking.
5. Stir in the garlic and red pepper flakes, cooking until fragrant, 30 seconds.
6. Pour in the white wine to deglaze the pan, scraping up any browned bits, and simmer until reduced by half, about 3 minutes.
7. Return the sausage to the skillet, add the heavy cream, and simmer gently to thicken the sauce, 5 minutes. Tip: A gentle simmer prevents the cream from curdling.
8. Meanwhile, cook the penne pasta in boiling salted water until al dente, then drain, reserving 1/2 cup of pasta water.
9. Toss the pasta with the sausage and pepper mixture, adding reserved pasta water as needed to loosen the sauce.
10. Finish with grated Parmesan and torn basil leaves, stirring to combine.

Unveil a dish where the al dente pasta cradles the robust sausage and sweet peppers, all enveloped in a creamy, wine-kissed sauce. Serve it with a crisp green salad and crusty bread to soak up every last drop of the delectable sauce.

Macaroni Grill Four Cheese Ravioli

Delight in the luxurious simplicity of Macaroni Grill Four Cheese Ravioli, a dish that marries the creamy decadence of artisan cheeses with the tender embrace of perfectly al dente pasta. Each bite promises a symphony of flavors, elegantly encased in delicate pasta pockets, ready to transport your dining experience to the heights of Italian culinary artistry.

Ingredients

• 1 package (9 oz) of fresh four cheese ravioli, with a delicate pasta shell
• 2 tablespoons of rich unsalted butter, for a velvety sauce
• 1/4 cup of heavy cream, to add a luscious texture
• 1/2 cup of freshly grated Parmesan cheese, for a sharp, nutty flavor
• 1/4 teaspoon of finely ground black pepper, to enhance the cheeses
• 1 tablespoon of chopped fresh parsley, for a bright, herbaceous finish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salting the water like the sea ensures the pasta is well-seasoned from the inside out.
2. Gently add the fresh four cheese ravioli to the boiling water and cook for 3-4 minutes, or until they float to the surface, indicating perfect al dente texture.
3. While the ravioli cooks, melt the rich unsalted butter in a large skillet over medium heat, taking care not to let it brown, to preserve its delicate flavor.
4. Stir in the heavy cream and freshly grated Parmesan cheese, whisking continuously until the sauce is smooth and slightly thickened, about 2 minutes. Tip: Constant whisking prevents the cheese from clumping.
5. Drain the ravioli gently, reserving 1/4 cup of pasta water, then add the ravioli to the skillet with the sauce, tossing lightly to coat. If the sauce is too thick, add pasta water a tablespoon at a time.
6. Sprinkle with finely ground black pepper and chopped fresh parsley, then serve immediately. Tip: Fresh parsley not only adds color but a fresh contrast to the rich sauce.

With its creamy interior and silky sauce clinging to each ravioli, this dish offers a comforting yet sophisticated flavor profile. Serve it alongside a crisp, green salad or a glass of chilled white wine to elevate the meal into a memorable dining experience.

Macaroni Grill Penne alla Vodka

Zesty and vibrant, this Macaroni Grill Penne alla Vodka is a symphony of flavors that dances on the palate, combining the richness of cream with the subtle kick of vodka and the tang of tomato. Perfect for a sophisticated dinner or a cozy night in, this dish promises to elevate your pasta game with its luxurious texture and depth of flavor.

Ingredients

• 1 lb penne pasta, al dente
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup high-quality vodka
• 1 cup heavy cream, velvety smooth
• 1 can (28 oz) San Marzano tomatoes, crushed
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp crushed red pepper flakes
• Salt, to perfection
• Fresh basil leaves, torn for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the penne until al dente, about 11 minutes, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Pour in the vodka, stirring gently, and let it simmer for 2 minutes to allow the alcohol to cook off, leaving behind a nuanced flavor.
4. Add the crushed tomatoes and red pepper flakes, bringing the mixture to a simmer. Let it cook for 10 minutes, stirring occasionally, until slightly thickened.
5. Reduce the heat to low and stir in the heavy cream, mixing until fully incorporated and the sauce turns a luscious pink hue.
6. Add the cooked penne to the skillet, tossing to coat the pasta evenly in the sauce. Sprinkle with Parmesan cheese and toss again.
7. Season with salt to perfection, garnish with torn basil leaves, and serve immediately.

Creamy and indulgent, this Penne alla Vodka boasts a perfect balance of tangy and sweet, with a velvety sauce that clings to every noodle. For an extra touch of elegance, serve with a sprinkle of additional Parmesan and a side of crusty artisanal bread to soak up the delectable sauce.

Macaroni Grill Turkey and Cranberry Pasta

Venturing into the realm of comforting yet sophisticated dishes, this pasta combines the rustic charm of turkey with the tart sweetness of cranberries, enveloped in a creamy sauce that whispers of autumn’s bounty.

Ingredients

• 8 oz dried penne pasta
• 1 lb roasted turkey breast, thinly sliced into tender strips
• 1/2 cup dried cranberries, plump and jewel-toned
• 1/4 cup rich extra virgin olive oil
• 2 cloves garlic, minced to a fragrant paste
• 1 cup heavy cream, luxuriously thick
• 1/2 cup freshly grated Parmesan cheese, sharp and nutty
• 1 tbsp fresh sage, finely chopped for an earthy aroma
• Salt and finely ground black pepper to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté until golden and fragrant, about 1 minute, stirring constantly to prevent burning.
3. Add the sliced turkey and dried cranberries to the skillet, stirring gently to combine with the garlic. Cook for 2 minutes until the turkey is warmed through and the cranberries begin to soften.
4. Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to reduce slightly, about 3 minutes, stirring occasionally to ensure a smooth sauce.
5. Stir in the cooked penne, reserved pasta water, and Parmesan cheese, tossing until the pasta is evenly coated in the creamy sauce. Season with salt and black pepper to taste.
6. Remove from heat and sprinkle with fresh sage before serving. For an extra touch of elegance, garnish with a few whole cranberries and a drizzle of olive oil.

With each forkful, the tender pasta and succulent turkey meld with the creamy sauce, while the cranberries offer bursts of sweetness and color. Serve this dish in warmed bowls to enhance its comforting appeal, perhaps alongside a crisp green salad dressed in a light vinaigrette.

Macaroni Grill Eggplant Parmesan Pasta

Just imagine a dish where the rustic charm of eggplant meets the comforting embrace of pasta, all enveloped in a symphony of melted cheeses and robust tomato sauce. This Macaroni Grill Eggplant Parmesan Pasta is a celebration of textures and flavors, perfect for those evenings when only something indulgent will do.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup all-purpose flour, for dredging
• 2 large farm-fresh eggs, beaten
• 1 cup Italian-style breadcrumbs, finely ground
• 1/2 cup rich extra virgin olive oil, for frying
• 8 oz penne pasta, cooked al dente
• 2 cups homemade marinara sauce, simmered with fresh basil
• 1 cup fresh mozzarella cheese, thinly sliced
• 1/2 cup grated Parmesan cheese, aged 24 months
• 1/4 cup fresh basil leaves, chiffonade

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the dish to perfection.
2. Season the eggplant slices lightly with salt and let them sit for 15 minutes to draw out moisture, then pat dry with paper towels for better frying results.
3. Dredge each eggplant slice in flour, dip into the beaten eggs, and coat evenly with breadcrumbs, pressing gently to adhere.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering, then fry the eggplant in batches until golden brown, about 3 minutes per side. Drain on paper towels.
5. In a baking dish, layer half the cooked penne, half the marinara sauce, and half the eggplant slices. Repeat the layers, then top with mozzarella and Parmesan cheeses.
6. Bake for 20-25 minutes, or until the cheese is bubbly and slightly golden. Let rest for 5 minutes before serving to allow the layers to set.
7. Garnish with fresh basil just before serving to add a pop of color and freshness.

Kindly note how the eggplant retains a slight bite beneath its crispy coating, while the cheeses melt into the pasta, creating a dish that’s as visually appealing as it is delicious. Serve with a side of garlic bread to soak up any remaining sauce, making every bite a memorable one.

Macaroni Grill Cajun Chicken Pasta

Perfectly balancing the bold flavors of Cajun seasoning with the creamy richness of a well-crafted pasta dish, this Macaroni Grill Cajun Chicken Pasta is a symphony of taste and texture that promises to delight the palate.

Ingredients

• 8 oz penne pasta, al dente
• 2 boneless, skinless chicken breasts, tender and thinly sliced
• 2 tbsp Cajun seasoning, robust and aromatic
• 1 tbsp rich extra virgin olive oil
• 1 cup heavy cream, luxuriously thick
• 1/2 cup grated Parmesan cheese, finely aged
• 1 red bell pepper, crisp and thinly sliced
• 1 green bell pepper, vibrant and thinly sliced
• 1 small onion, sweet and finely diced
• 2 cloves garlic, freshly minced
• Salt, to enhance flavors

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the penne pasta until al dente, about 10-12 minutes. Drain and set aside.
2. While the pasta cooks, season the thinly sliced chicken breasts evenly with the Cajun seasoning.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and fully cooked, about 5-6 minutes per side. Remove from the skillet and set aside.
4. In the same skillet, add the diced onion, sliced bell peppers, and minced garlic. Sauté until the vegetables are tender and the onions are translucent, about 4-5 minutes.
5. Reduce the heat to medium and pour in the heavy cream, stirring gently to combine with the vegetables. Allow the mixture to simmer lightly for 2-3 minutes to thicken slightly.
6. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Add the cooked pasta and chicken back to the skillet, tossing gently to coat everything evenly in the sauce.
7. Season with salt as needed and serve immediately for the best flavor and texture.

Unveil a dish where the creamy sauce clings to each piece of pasta, offering a velvety contrast to the crisp vegetables and spicy, tender chicken. For an extra touch of elegance, garnish with fresh parsley and a sprinkle of Parmesan cheese right before serving.

Macaroni Grill Pumpkin Sage Pasta

Amidst the crisp embrace of autumn, a dish that marries the earthy sweetness of pumpkin with the aromatic whisper of sage emerges as a testament to seasonal cooking at its finest.

Ingredients

• 1 pound of al dente penne pasta
• 2 tablespoons of rich extra virgin olive oil
• 3 cloves of garlic, minced to a fragrant paste
• 1 cup of velvety pumpkin puree
• 1/2 cup of heavy cream, luxuriously thick
• 1/4 cup of freshly grated Parmesan cheese
• 1 tablespoon of finely chopped fresh sage
• 1/2 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook for 11 minutes, or until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant but not browned.
3. Stir in the pumpkin puree and heavy cream, blending until smooth. Cook for 2 minutes, stirring constantly to prevent sticking.
4. Gradually add the reserved pasta water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
5. Fold in the cooked penne pasta, ensuring each piece is evenly coated with the sauce.
6. Sprinkle in the Parmesan cheese, chopped sage, black pepper, and sea salt. Toss gently to combine and cook for an additional 1 minute to meld the flavors.
7. Remove from heat and let the pasta sit for 2 minutes before serving to allow the sauce to thicken slightly.

Velvety and rich, this pasta dish offers a harmonious blend of creamy pumpkin and aromatic sage, with a texture that clings lovingly to each forkful. Serve it garnished with extra sage leaves and a drizzle of olive oil for an extra touch of elegance.

Conclusion

Zesty flavors await in these 20 Delicious Macaroni Grill Recipes, perfect for any occasion! Whether you’re planning a cozy dinner or a festive gathering, this roundup has something for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. Loved what you saw? Share the culinary inspiration with friends by pinning this article on Pinterest. Happy cooking!

Bella Bacinos