Outback Steakhouse mac and cheese stands out for its creamy texture and bold cheese flavor. Fans love its rich, gooey consistency. This copycat recipe lets you recreate it at home. You get the same comfort food taste without leaving your kitchen.
This dish uses simple ingredients. It features cavatappi pasta for the perfect bite. A blend of cheeses creates the signature sauce. The result tastes just like the restaurant version. Follow these steps for success.
Ingredients
Gather these items for four servings. Adjust as needed for larger groups.
- Pasta and Basics:
- 1 pound cavatappi pasta (or cellentani spirals)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- Cheese Blend:
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
- Seasonings and Toppings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- Salt and black pepper to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter (for topping)
These ingredients mimic Outback’s recipe. The cheese mix provides depth. Cavatappi holds sauce well. It gives that restaurant-quality cling.
Step-by-Step Instructions
Making this mac and cheese takes about 45 minutes. Prep time is 15 minutes. Cook time is 30 minutes.
-
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add cavatappi pasta. Cook until al dente, about 8-10 minutes. Stir occasionally. Drain pasta well. Do not rinse. Set aside.
Al dente pasta prevents sogginess. It absorbs sauce better later.
-
Step 2: Make the Cheese Sauce
Melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in flour. Cook for 1-2 minutes. This forms a roux. It thickens the sauce.
Slowly pour in milk. Whisk constantly to avoid lumps. Add heavy cream next. Bring to a simmer. Cook for 5-7 minutes. Sauce should thicken.
-
Step 3: Add Cheeses and Seasonings
Remove pan from heat. Stir in cheddar, Monterey Jack, Swiss, and Parmesan. Mix until fully melted. Add garlic powder, onion powder, mustard powder, salt, and pepper. Taste and adjust.
The sauce turns smooth and glossy. This blend matches Outback’s creamy profile.
-
Step 4: Combine Pasta and Sauce
Add drained pasta to the sauce. Stir gently to coat evenly. Let sit for 2 minutes. Pasta soaks up flavors.
-
Step 5: Prepare the Topping
Preheat oven to 350°F (175°C). Mix panko breadcrumbs with 2 tablespoons melted butter.
-
Step 6: Bake for Perfection
Transfer mac and cheese to a greased 9×13-inch baking dish. Sprinkle breadcrumb topping evenly. Bake for 15-20 minutes. Top turns golden brown.
Let rest 5 minutes before serving. This sets the dish.
Tips for the Best Results
- Use freshly shredded cheese. Pre-shredded packs have anti-caking agents. They affect meltability.
- Heat milk before adding. This prevents a grainy sauce.
- For extra cheesiness, add 1/2 cup more cheddar.
- Make ahead: Assemble and refrigerate up to 24 hours. Bake when ready. Add 5-10 minutes to bake time.
- Vegetarian friendly. No meat needed.
- Store leftovers in an airtight container. Refrigerate up to 3 days. Reheat in oven at 350°F with milk splash.
- Freeze unbaked portions. Thaw overnight before baking.
Why This Tastes Like Outback’s
- Outback uses cavatappi for its ridges. They trap cheese sauce perfectly.
- The four-cheese blend delivers sharpness from cheddar, creaminess from Jack, nuttiness from Swiss, and umami from Parmesan.
- Breadcrumb topping adds crunch. It contrasts the creamy base.
- This recipe draws from copycat sources and home tests. It nails the restaurant vibe.
Variations to Try
- Spicy kick: Add 1/2 teaspoon cayenne to sauce.
- Bacon lover: Mix in 1/2 cup cooked, crumbled bacon.
- Veggie boost: Stir in steamed broccoli or peas.
- Gluten-free: Swap pasta and use GF flour.
- Lighten up: Use 2% milk and skip heavy cream. Reduce cheese by 1/2 cup.
These tweaks keep it versatile.
Nutrition Information (Per Serving)
Approximate values for one of four servings:
- Calories: 850
- Protein: 32g
- Fat: 52g
- Carbs: 68g
- Fiber: 3g
- Sugar: 8g
Portions control indulgence. Pair with salad for balance.
Serving Suggestions
- Serve as a side to steak or grilled chicken. It complements Outback-inspired meals.
- Kids love it standalone. Adults pair with Bloomin’ Onion copycat.
- Holiday potluck star. Feeds a crowd easily.
- Double recipe for parties. Use disposable pans.
Common Mistakes to Avoid
- Overcooking pasta leads to mush. Stick to al dente.
- Rushing the roux burns it. Cook slowly.
- High heat curdles cheese. Use low-medium.
- Skipping salt dulls flavors. Season generously.
- Not greasing dish causes sticking. Use butter or spray.
Follow these to succeed every time.
This recipe brings Outback magic home. Enjoy the cheesy goodness.
Frequently Asked Questions (FAQs)
-
Can I use different pasta shapes?
Yes, but cavatappi is best. Penne or rotini work too. They hold sauce well. Avoid long noodles like spaghetti.
-
Is this recipe gluten-free?
Not as is. Use gluten-free pasta and flour. Check cheese labels for additives. It adapts easily.
-
How do I make it vegan?
Swap dairy with plant-based milk, cream, and cheese shreds. Use vegan butter. Nutritional yeast boosts cheesiness.
-
Why is my sauce grainy?
Likely from high heat or old cheese. Whisk smoothly and use fresh shreds. Warm milk helps.
-
Can I cook it on the stovetop only?
Yes. Skip baking. Cook pasta in sauce until thick. Top with breadcrumbs in a skillet. Brown under broiler for 2 minutes.