How to Make Outback Mac and Cheese

Outback Steakhouse mac and cheese stands out for its creamy, cheesy texture and bold flavors. Fans love its rich blend of cheeses and subtle smoky notes. You can recreate this dish at home with simple ingredients. This recipe serves 6-8 people. It takes about 45 minutes total.

Ingredients You’ll Need

Gather these pantry staples and dairy items first. Use high-quality cheeses for the best melt.

For the pasta and cheese sauce:

• 1 pound elbow macaroni or cavatappi pasta
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk, warmed
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded smoked Gouda cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon mustard powder
• Salt and black pepper to taste
• 1/4 teaspoon cayenne pepper (optional, for a kick)

For the breadcrumb topping:

• 1 cup panko breadcrumbs
• 2 tablespoons melted butter
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon smoked paprika

These amounts mimic Outback’s signature creamy sauce with a crunchy top.

Step-by-Step Instructions

Follow these steps precisely for restaurant-quality results. Prep all ingredients before starting.

1. Step 1: Cook the Pasta

   Boil a large pot of salted water. Add the pasta. Cook until al dente, about 7-8 minutes. Drain well. Rinse under cold water to stop cooking. Set aside. This keeps the pasta firm.

2. Step 2: Make the Roux

   Melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour. Cook for 1-2 minutes until bubbly and golden. Stir constantly. This builds the base for a smooth sauce.

3. Step 3: Create the Cheese Sauce

   Slowly pour in the warmed milk while whisking. Keep whisking to avoid lumps. Bring to a simmer. Cook until thickened, about 5-7 minutes. The sauce should coat the back of a spoon.

   Reduce heat to low. Add shredded cheddar, Monterey Jack, and smoked Gouda in batches. Stir until fully melted. Mix in garlic powder, onion powder, mustard powder, salt, pepper, and cayenne if using. Taste and adjust seasoning. The sauce turns velvety and flavorful.

4. Step 4: Combine Pasta and Sauce

   Add drained pasta to the cheese sauce. Stir gently to coat every piece. Remove from heat. Let it sit for 2 minutes. This allows flavors to meld.

5. Step 5: Prepare the Topping

   Mix panko breadcrumbs, melted butter, Parmesan, and smoked paprika in a bowl. The mixture should look crumbly and golden.

6. Step 6: Assemble and Bake

   Preheat oven to 375°F (190°C). Transfer mac and cheese to a greased 9×13-inch baking dish. Sprinkle breadcrumb topping evenly over the top.

   Bake for 15-20 minutes. The top turns golden brown and crispy. Broil for 1-2 minutes if needed for extra crunch. Watch closely to avoid burning.

   Let it rest for 5 minutes before serving. This helps the sauce set.

Tips for Perfect Outback-Style Mac and Cheese

Success comes from technique. Use these pro tips.

• Cheese matters. Freshly shredded cheese melts better than pre-shredded. It lacks anti-caking agents.
• Warm the milk. This prevents lumps in the sauce.
• Don’t overcook pasta. Al dente texture holds up in the oven.
• Smoked Gouda secret. It adds Outback’s signature smokiness. Substitute with regular Gouda if unavailable.
• Make ahead. Assemble up to 24 hours ahead. Bake when ready. Refrigerate covered.
• Variations. Add cooked bacon or lobster for a twist. Keep it classic first.
• Freezing. Portion leftovers into airtight containers. Freeze up to 2 months. Thaw and reheat in oven at 350°F.

This dish reheats well. Add a splash of milk to loosen the sauce.

Why This Recipe Works

Outback’s mac and cheese shines with its cheese blend. Cheddar provides sharpness. Monterey Jack adds creaminess. Smoked Gouda brings depth. The roux ensures a thick, clingy sauce.

Panko topping contrasts the softness below. It crisps up perfectly. Spices like mustard powder enhance without overpowering.

Home cooks rave about this copycat. It tastes just like the restaurant version. Serve with steak or veggies for a full meal.

Nutrition Information (Per Serving)

Approximate values for 1/8th of the recipe.

• Calories 550
• Fat 28g
• Carbohydrates 48g
• Protein 22g
• Sodium 650mg

Values vary by ingredients. Use full-fat dairy for authenticity.

Common Mistakes to Avoid

Skip these pitfalls for flawless results.

• Rushing the roux. Patience prevents grainy sauce.
• High heat for melting cheese. Low and slow avoids separation.
• Skipping the bake. It sets the dish and crisps the top.
• Soggy topping. Use panko, not regular breadcrumbs.

Practice once, and it becomes easy.

Serving Suggestions

Pair with Outback-inspired sides. Grilled shrimp or bloomin’ onion work great. A crisp salad balances the richness.

• Portion into ramekins for individual servings. Perfect for parties.

FAQs

1. Can I use different pasta shapes?
   Yes. Cavatappi or shells hold sauce well. Avoid long noodles like spaghetti.

2. Is this recipe gluten-free?
   Not as written. Use gluten-free pasta and flour. Check cheese labels.

3. How do I make it vegan?
   Swap dairy with plant-based milk, vegan butter, and cheese. Nutritional yeast adds cheesiness.

4. Why is my sauce separating?
   You cooked on high heat or added cold milk. Follow steps exactly next time.

5. Can I make this stovetop only?
   Yes. Skip baking. Toast topping separately and stir in at the end for crunch.