Dining out at your favorite restaurant is a delightful experience, but sometimes, the comfort of home calls for a special kind of meal. Whether it’s the cozy ambiance or the joy of cooking together, recreating restaurant classics in your own kitchen can be both satisfying and fun. Here’s a list of our all-time favorite at-home restaurant dupes, complete with quick and easy recipes that promise to bring a taste of dining out right to your dining table.

Panera’s Mac and Cheese Recipe

Ingredients

3-1/2 cups pipette pasta or medium pasta shells, uncooked
1/4 cup butter, cubed

1/4 cup all-purpose flour
2-1/2 cups 2% milk
1/4 teaspoon pepper

2 cups shredded white cheddar cheese
4 slices white American cheese, chopped
1/4 cup grated Parmesan cheese

Optional: Bread bowls for serving

Directions

Boil the pasta as per the instructions on the package. Remember to add a pinch of salt to the boiling water for flavor enhancement.
On low heat, melt the cubed butter in a large saucepan. Cubing the butter aids in even melting.

Whisk the flour into the melted butter until you achieve a smooth consistency. This mixture, known as a roux, will help thicken your mac and cheese sauce.
Gradually add the milk and pepper to the roux. Bring the mixture to a boil, stirring constantly. Continue to cook and stir for about 2 minutes, or until the sauce thickens.
Add the shredded white cheddar, chopped white American cheese, and grated Parmesan to the saucepan. Stir continuously until the cheese is completely melted and integrated into a creamy sauce.

Add the cooked pasta to the cheese sauce, ensuring each noodle is evenly coated.
For an authentic Panera touch, serve the mac and cheese in bread bowls. Alternatively, enjoy it in your favorite bowl and savor the creamy goodness.

Olive Garden’s Garlic-Lemon Shrimp Linguine

Ingredients

8 ounces linguine, uncooked

2 tablespoons olive oil
1 tablespoon butter
1 pound shrimp (26-30 count), peeled and deveined

3 garlic cloves, minced
1 tablespoon lemon zest, grated
1 tablespoon lemon juice

1 teaspoon lemon-pepper seasoning
2 tablespoons parsley, minced

Directions

Cook the linguine al dente following the instructions on the package.

While the linguine cooks, warm the olive oil and butter in a large skillet over medium-high heat. Add the shrimp and sauté for about 3 minutes.
Incorporate the minced garlic, grated lemon zest, lemon juice, and lemon-pepper seasoning into the skillet. Continue cooking, stirring frequently, until the shrimp are pink and fully cooked, approximately 2-3 minutes more. Mix in the minced parsley for a fresh touch.
After draining the linguine, reserve about 1/3 cup of the pasta water. Add just enough of this reserved water to the shrimp mixture to reach your desired sauce consistency. Toss the linguine with the shrimp sauce and serve immediately.

P.F. Chang’s Mongolian Beef Recipe

Ingredients

For the Beef:

1-1/2 pounds flank steak (or skirt steak), thinly sliced against the grain and cut into bite-sized pieces
2 tablespoons brown sugar

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil

1 tablespoon cornstarch
1 teaspoon baking soda
2 cloves garlic, minced

6-8 green onions, cut into 2-inch pieces
Steamed white or brown rice, for serving

For the Mongolian Beef Sauce:

1 tablespoon sesame oil
1/4 teaspoon ground ginger
6 cloves garlic, minced

1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar

2 teaspoons cornstarch (mixed with 1 tablespoon of water)

Directions

Thinly slice the flank or skirt steak against the grain at a 45-degree angle and place it in a shallow dish.

Mix the brown sugar, soy sauce, rice vinegar, sesame oil, garlic, cornstarch, and baking soda in a small bowl to make the marinade.
Pour the marinade over the steak, ensuring all pieces are evenly coated. Allow to marinate for 20 to 30 minutes at room temperature.
For the sauce, combine sesame oil, ground ginger, minced garlic, soy sauce, water, and brown sugar in a saucepan over medium-high heat. Once the sugar dissolves, bring to a boil.

Stir in the cornstarch and water mixture to thicken the sauce, then reduce heat and simmer until slightly reduced. Set aside.
Heat a skillet or wok over medium-high heat and cook the marinated beef until seared and browned on all sides.
Add green onions to the skillet and pour in the prepared sauce, adjusting the amount to achieve the desired consistency.

Stir everything together and cook for an additional 2-3 minutes until the beef is well-coated and the sauce is fragrant.
Serve the Mongolian beef over a bed of steamed rice for a delightful meal, and consider pairing it with appetizers like crispy crab rangoon or homemade egg rolls for a full dining experience.

Disney’s Dole Whip

Ingredients

2 cups frozen pineapple chunks

1 cup vanilla ice cream
1/2 cup unsweetened pineapple juice

Directions

Combine the frozen pineapple chunks, vanilla ice cream, and unsweetened pineapple juice in a blender.

Cover the blender and blend until the mixture is thick and smooth, pausing to scrape down the sides if necessary.
Divide the smoothie mixture into two bowls or glasses. Garnish each serving with a decorative swirl on top.

Nothing Bundt Cake Recipe

Ingredients

1 box devil’s food cake mix

1 (3.9 oz) box instant chocolate pudding mix
1 cup sour cream
1/2 cup canola oil

1/2 cup water
4 large eggs (room temperature)
3 tsp vanilla extract

1 cup semisweet chocolate chips
1 (8 oz) package cream cheese (softened)
1/4 cup butter (softened)

1 1/2 tsp vanilla extract
3 cups confectioners’ sugar

Directions

1. Ensure your Bundt pan is ready for baking. Grease it thoroughly with shortening, then dust with flour and tap out the excess. This step is crucial for an intricately designed pan.

2. In a large bowl, combine the cake mix, pudding mix, sour cream, oil, water, eggs, and vanilla. Start mixing on low speed for 30 seconds, then increase to medium speed and continue for 2 minutes. Gently fold in the chocolate chips to evenly distribute them.

3. Pour the batter into your prepared pan. Bake at 350°F for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

4. For the frosting, beat the cream cheese, butter, and vanilla in a large bowl until smooth. Gradually add in the confectioners’ sugar and beat until creamy. For an elegant presentation, use a piping bag to apply the frosting in thick stripes down the cake, mimicking the style of Nothing Bundt Cakes.