Truffle Macaroni and Cheese

TRUFFLE MACARONI and CHEESE

Romano's Macaroni Grill Copycat Recipe

Serves 6 to 8

1 pound uncooked ditalini pasta
1/2 cup (1 stick) butter, divided
1/4 cup all purpose flour
4 cups whole milk
1 teaspoon salt
1/4 teaspoon ground nutmeg
8 ounces smoked mozzarella cheese, shredded
5 ounces fontina cheese, shredded
5 ounces Asiago cheese, shredded
4 ounces Cheddar cheese, shredded
1/2 cup Romano cheese
2 tablespoons truffle oil
1 clove garlic, minced
1/4 teaspoon Italian seasoning
4 cups cubed French bread (1/2 inch dice)

Romano's Macaroni Grill Family Meals Menu

Family style dishes, starting under $6/person, available for dine in or to go

Romano’s Macaroni Grill believes that families should dine together as often as possible, and it shouldn’t require taking out a second mortgage.

That’s why the nation’s leading Italian restaurant is offering its “Family Meals” menu, starting at less than $6 per person.

The Family Meals serve 4 to 5 people and include a loaf of freshly baked Rosemary Peasant Bread served with imported olive oil, Caesar Salad and a choice of the following five family sized entrees:

Spaghetti Pomodoro – Pomodoro, fresh basil and parmesan ($29)
Spaghetti Bolognese – Bolognese, parmesan, pomodoro and Mediterranean herbs ($32)
Eggplant Parmesan – Breaded eggplant, capellini pomodoro and mozzarella ($35)
Chicken Parmesan – Breaded Milanese-style chicken breast, capellini pomodoro and mozzarella ($39)
Penne Rustica – Roasted chicken, shrimp, prosciutto, rosemary cream and parmesan ($40)

For just $12 more, add an order of house-made Meatballs – made with pork, beef, veal and ricotta – served with pomodoro sauce, or add a shareable side – such as Crispy Parmesan Potatoes, Italian Creamed Corn or Signature Truffle Mac + Cheese – each only $7.50.

Seafood Linguine

SEAFOOD LINGUINE
Macaroni Grill Copycat Recipe

1 pound linguine
1 pound shrimp, peeled and deveined
1/2 pound bay scallop
2 tablespoons extra virgin olive oil
3 tablespoons garlic, minced
3/4 teaspoon crushed red pepper flakes
3 tablespoons butter
1 1/2 cups white wine
1 teaspoon lemon zest
sea salt (Tuscan Seasoned)
ground black pepper, to taste
fresh parsley, chopped, to garnish

Cook the linguine according to package directions. In a large skillet over medium heat, warm the olive oil. Add the garlic and crushed red pepper and cook for a couple minutes until fragrant. Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.

Add the white wine and bring to a boil. Reduce the heat and simmer for another 3 to 5 minutes until the wine reduces. Add the scallops, remaining 1 tablespoon of butter and lemon zest. Cook the sea scallops for another couple minutes until just warmed through. Season with salt and pepper to taste. When pasta is cooked , drain and add to a large serving bowl. Top the linguine with the seafood an white wine and sprinkle with the chopped parsley.


Notes:  Add grape tomatoes and chopped arugula to the sauce to make this a true restaurant copycat recipe.

Macaroni Grill Cocktail Recipes

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Espresso Martini 

1 and 1/2  oz Borghetti Esp. Liquer
1 oz Smirnoff Vodka
1/2 oz Vanilla Monin
1 and 1/2 oz Milk

Mixed in shaker cup, strained into chilled
martini glass, dash of cinnamon on top

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Sorrento Lemonade 

1 oz Lemonchello
1 oz Absolute Vodka
5 oz Lemonade
4 Lemon wheels

First 4 ingredients mixed in shaker cup, Sugar Rim,
Add Lemonade as needed, another lemon wheel on rim.

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White Sangria 

1 Orange Wheel, Lemon Wheel, Lime
Wheel and 1/2 a strawberry
4  oz House White
3/4 oz  Trip. Sec
3/4 oz  Brandi
Pellegrino Aranciata as needed

Build in wine glass, ice, strawberry on top

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Red Sangria 

1 Orange Wheel, Lemon Wheel, Lime
Whee1 and 1/2 Strawberry
4 oz House Red
3/4 oz Trip. Sec
3/4 oz Brandi
Splash of Apple Juice Pellegrino Aranciata as needed

build in wine glass, ice, strawberry on top

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Blood Orange Cosmo 

1 Orange peel twist
1 & 1/2 oz Orananje Kettle
3/4 oz  Trip Sec
1 &1/2 oz Blood Orange Juice
1/4 Lime Juice
Ice as needed
combine in shaker glass, strain into Martini glass

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Long Island 

1/2 oz Tequila
1/2 oz Vodka
1/2 oz Tip. Sec
1/2 oz Gin
1/2 oz Light Rum
1/2 oz  agave
1 oz Sour Mix
Splash of Cola

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Cranberry Orange Spritz 

3 & 1/2 oz Cranberry juice
1/2 oz Orange juice
Pellegrino Aranciata as needed
1 Orange wheel

Pour C.berry and O.J. in shaker with ice, shake,
pour in pint glass, add Pellegrino as needed
and garnish with orange wheel.

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Italian Mojito 

10 Mint Leaves
2 Lime Wheels
3/4 oz Agave Nectar
1&1/2 oz  Bacardi Light Rum
1/2 oz Campari
2 oz Prosecco

Muddle agave/mint/lime, add bacardi, add ice
and shake. Pour into chilled glass.

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Margarita Prima

1 & 1/4 oz Milegro Tequila
1/2 oz Trip. Sec
1/2 oz Tuaca
2.5 oz Sour Lime Mix
1/2 oz Agave Nectar
1 Juice of Lemon Wedge
Rimming Salt if Needed
1 Lemon Wheel

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Perfect Martini 

2 & 1/2 oz Tanqueray Gin
Splash Dry Vermouth
2 Olives

Pour gin/splash of dry vermouth/ice in shaker cup, shake,
then strain into Martini glass. Top off with 2 olives on stick.

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Caprese Bloody Mary

6 Basil Leaves
1/4 oz Lemon Juice
2 oz Grey Goose
3 oz Blood Mary Mix
1/8 oz Dry Vermouth
Ice as needed
Salt rim
1 Cheese Square
2 Grape Tomatoes

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Italian Greyhound 

2 oz Smirnoff Vodka
2 oz Grape Fruit Juice
1/2 oz Aperol

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House Margarita

2 oz Sauza Blue
1 oz Trip Sec
2 oz Lime Juice
1/2 oz Agave
Salt as needed on rim
1 Lime Wheel

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Old Fashioned 

1 cherry
1 orange slice
1/2 oz agave
1&1/2 oz Makers
1/2 oz Aperol
Fill with Orange Pellegrino

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Makers Manhattan

1&1/2 oz Makers
1/2 oz Sweet Vermouth
1/2 oz Desaronno
1/4 oz Grenadine

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Ultimate Bellini

1/2 oz Razzmatazz
3 oz Bellini mix
1 oz Bacardi Rum
1 oz Villaroso white
 Ice
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Weekend Brunch

Romano's Macaroni Grill to Introduce Weekend Brunch

Romano’s Macaroni Grill is rolling out brunch on weekends at its 141 locations in an effort to drive more midday traffic. Starting Aug. 15, 2015 and available from 11 a.m. to 4 p.m. on Saturday and Sunday, the brunch menu will feature egg dishes, skillets, and mimosas and Bloody Marys priced at $2.

On the brunch menu are:

Milanese Steak & Eggs: Breaded sirloin, pan seared Parmesan eggs, Calabrian pesto, crispy Parmesan potatoes and ciabatta crostino

Nutella French Toast: Nutella, brioche French toast, berries and orange whipped mascarpone

Chicken Parmesan Eggs Benedict: Milanese style chicken, poached eggs, mozzarella, arrabbiata sauce, Roma tomatoes, crispy Parmesan potatoes and ciabatta crostino

Breakfast Americano: Two scrambled eggs, three bacon slices, crispy Parmesan potatoes and Parmesan crostino

Farmhouse Skillet: three eggs, fonduta, thick bacon, Italian sausage, peppers, onions, arrabbiata sauce, crispy Parmesan potatoes and ciabatta crostino

Brisket Skillet: Three eggs, fonduta, pulled brisket, caramelized onions, roasted mushrooms, crispy Parmesan potatoes and ciabatta crostino

Bruschetta Skillet: Three eggs, fonduta, fresh mozzarella, tomatoes, Parmesan, crispy Parmesan potatoes and ciabatta crostino

Pesto Chicken Farfalle

PESTO CHICKEN FARFALLE
Romano's Macaroni Grill Copycat Recipe

16 oz farfalle pasta
1 cup pesto
1/3 cup heavy cream
1 teaspoon red chili flakes
1/2 cup pasta water,from cooking pasta
3 boneless skinless chicken thighs
salt & pepper
3 tablespoon sundried tomatoes,in oil
a small handful of parsley,chopped

Bring a large pot of water to a rolling boil and salt it generously. Add the pasta into it and cook according to the package directions. I always do an extra minute because I like a little more softer pasta.

Meanwhile, salt and pepper the chicken on both sides and grill it on an indoor pan until done, about 3 minutes per side.Cut them up and keep aside.

In a large saute pan, heat the pesto,red chili flakes and cream until hot but not boiling. Add the pasta and toss well. Add the 1/2 cup of reserved pasta water and mix well to form a nice thick sauce. Add chopped sundried tomatoes,chopped grilled chicken, parsley and serve hot!Adjust seasonings if needed.

Romano’s Macaroni Grill Ranked Among Top Chains

2015 Consumer Picks survey ranks chain 7th overall for customer preference and brand strength

Nation’s Restaurant News announced that Romano’s Macaroni Grill earned an overall ranking of No. 7 among casual dining chains in its 2015 Consumer Picks survey. This is an improvement from its No. 9 ranking in 2014.

The annual survey is a comprehensive look at customer preference and restaurant brand strength. Survey respondents rated 40 casual dining chains on 10 attributes, including Food Quality, Cleanliness, Service, Value and Atmosphere. Those ratings created an Overall Score, which was weighted by the importance customers placed on each attribute.

Romano’s Kitchen Counter is a fast casual service offered in nearly every Macaroni Grill location that allows guests to enjoy a handcrafted, scratch made lunch for $7 in seven minutes and dinner for $9 in nine minutes or the meal is free. Each of the dishes is drawn from signature classics found on the Macaroni Grill menu.

Pork Chop Vesuvio

PORK CHOP VESUVIO
Romano's Macaroni Grill Recipe

Pork Chops:
1 ounce canola oil
1 roasted pork chop
1 ounce white wine
2 ounces peppers & onions
1 ounce mediterranean olive mix, drained
1/2 teaspoon capers
4 ounces cacciatore sauce
2 ounces chicken stock
2 basil leaves, torn

Calibrian Potatoes:
1/2 ounce extra virgin olive oil
5 ounces roasted rosemary potatoes
1 teaspoon garlic, shaved
1 rosemary sprig
1 ounce grape tomatoes, cut in 1/2
1/4 ounce calibrian peppers, sliced
1/8 teaspoon sea salt
1/8 teaspoon black pepper, table grind

In a hot saute over medium heat add 1 ounce canola oil and pork chop. Sear pork chop for two minutes then turn over to other side and cook for an additional two minutes to create a golden brown crust.

Once seared, drain oil from pan and add 1 ounce house white wine away from flame. Add 2 ounces peppers and onions, 1 ounce olives, 1/2 teaspoon capers, 4 ounces cacciatore sauce, and 2 ounces chicken stock. Return to flame, cover with an inverted sauté pan and cook over medium heat for approximately two minutes. Turn pork chop over, cover and cook for an additional 2 1/2 to 3 minutes

While pork is cooking add 1/2 ounce extra virgin olive oil to a hot sauté pan over medium heat. Add potatoes, cut side down, and rosemary sprig and sauté for two minutes. Add 1 teaspoon shaved garlic, 1 ounce grape tomatoes, 1/4 ounce Calibrian peppers, 1/8 teaspoon pepper, and saute for an additional 2 to 3 minutes. Land potatoes on left side of an oval plate, pulling rosemary on the top. Place pork chop to the right of potatoes. Pour sauce over the bottom portion of pork chop, allowing it to spill onto the place. Top pork chop with torn basil