How Do You Make Outback Steakhouse Mac And Cheese at Home?

AvatarByJacqueline Johnson Cheese

If you’ve ever dined at Outback Steakhouse, you know that their creamy, cheesy mac and cheese is a standout side dish that perfectly complements their hearty steaks and savory entrees. Its rich, velvety texture and indulgent flavor make it a favorite for many, inspiring home cooks to recreate this comfort food classic in their own kitchens. Learning how to make Outback Steakhouse mac and cheese allows you to bring a taste of the restaurant experience to your dining table anytime you crave it.

Recreating this beloved dish at home is not only satisfying but also surprisingly achievable with the right ingredients and techniques. While it may seem like a simple side, the secret lies in the perfect blend of cheeses, the creamy sauce, and the careful balance of seasoning that gives it that signature Outback flavor. Whether you’re preparing a family dinner or hosting friends, mastering this recipe will elevate your meals and impress your guests.

In the following sections, we’ll explore the essential components and step-by-step process to make Outback Steakhouse mac and cheese from scratch. You’ll discover tips to achieve that luscious, cheesy consistency and hints on how to customize it to suit your taste preferences. Get ready to indulge in a homemade version of this iconic dish that’s sure to become a new favorite in

Preparing the Cheese Sauce

To achieve the creamy, rich cheese sauce that defines Outback Steakhouse Mac and Cheese, begin by creating a roux, which serves as the base for the sauce. Start by melting unsalted butter over medium heat in a heavy-bottomed saucepan. Once melted, gradually whisk in all-purpose flour to form a smooth paste without lumps. Cooking the roux for about 2 to 3 minutes helps remove the raw flour taste and allows it to thicken properly.

Next, slowly add whole milk to the roux while continuously whisking to prevent clumping. Maintaining medium heat, bring the mixture to a gentle simmer. This process allows the sauce to thicken and develop a velvety texture. Avoid boiling, as it can cause the sauce to separate.

The selection and combination of cheeses are critical to replicating the signature flavor. A blend of sharp cheddar, Gruyère, and cream cheese provides the right balance of sharpness, nuttiness, and creaminess. Incorporate shredded sharp cheddar cheese first, stirring until melted, then add grated Gruyère and softened cream cheese. Continue stirring until the mixture is smooth and homogenous.

Season the sauce thoughtfully to enhance the cheese flavors without overpowering them. Salt, freshly ground black pepper, a hint of garlic powder, and a dash of smoked paprika contribute depth and a subtle smoky finish reminiscent of the restaurant’s style.

Choosing and Cooking the Pasta

The pasta shape plays a vital role in how the sauce clings and delivers flavor with each bite. Elbow macaroni is traditional and effective due to its curved shape and hollow center, which traps the sauce well. Alternatively, small shells or cavatappi can be used for variation.

Cook the pasta in a large pot of boiling, salted water until just al dente. The pasta should retain slight firmness because it will continue to cook when baked with the cheese sauce. Overcooking the pasta will result in a mushy texture that detracts from the dish’s appeal.

After draining, immediately rinse the pasta under cold water to stop the cooking process and prevent sticking. Toss the pasta lightly with a small amount of butter or oil to further reduce clumping before mixing it with the cheese sauce.

Combining Ingredients and Baking

Once the cheese sauce and pasta are prepared, combine them gently to ensure every piece of pasta is evenly coated. Use a large mixing bowl to fold the pasta into the sauce without breaking the noodles.

Transfer the mixture into a buttered or non-stick baking dish. To achieve the signature golden crust, top the mac and cheese with a mixture of panko breadcrumbs and additional shredded cheddar cheese. This topping provides both texture and an appealing visual contrast.

Bake the dish in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until the topping is crisp and golden brown and the sauce is bubbling around the edges. Let the dish rest for a few minutes before serving, allowing the sauce to thicken slightly.

Step Details Tips
Make Roux Melt 4 tbsp butter, whisk in 1/4 cup flour, cook 2-3 min Use medium heat to avoid burning
Add Milk Slowly whisk in 3 cups whole milk, simmer until thick Do not boil to prevent separation
Add Cheeses Stir in 2 cups sharp cheddar, 1 cup Gruyère, 4 oz cream cheese Shred cheeses finely for smooth melting
Cook Pasta Boil 1 lb elbow macaroni in salted water until al dente Rinse with cold water to stop cooking
Combine & Bake Mix pasta with sauce, top with panko and cheddar, bake at 350°F for 20-25 min Butter the dish to prevent sticking

Additional Tips for Authentic Flavor

To closely replicate Outback Steakhouse’s mac and cheese, consider these expert tips:

  • Use high-quality, full-fat dairy products for a richer sauce.
  • Incorporate a small amount of Dijon mustard or Worcestershire sauce into the cheese sauce to subtly enhance umami flavors.
  • For a smoky undertone, add a pinch of smoked paprika or a few drops of liquid smoke.
  • Stir in finely chopped cooked bacon or caramelized onions before baking for added texture and flavor complexity.
  • Avoid pre-shredded cheese when possible, as it often contains anti-caking agents that can affect melting quality.

These techniques and ingredient choices contribute to a mac and cheese that is creamy, flavorful, and texturally satisfying, closely mirroring the beloved Outback Steakhouse version.

Ingredients Required for Outback Steakhouse Mac and Cheese

To replicate the rich and creamy texture of Outback Steakhouse Mac and Cheese, it is essential to use quality ingredients that contribute to the dish’s signature flavor and consistency. Below is a detailed list categorizing the components needed:

Category Ingredients Quantity Notes
Pasta Elbow macaroni 2 cups (uncooked) Classic shape for optimal cheese coating
Dairy Whole milk 2 cups Provides creaminess and body
Dairy Heavy cream 1/2 cup Enhances richness
Dairy Sharp cheddar cheese 2 cups (shredded) Main cheese for flavor and meltability
Dairy Monterey Jack cheese 1 cup (shredded) Contributes creaminess and mild flavor
Thickening agents Butter 4 tbsp Used for roux base
Thickening agents All-purpose flour 1/4 cup To create a smooth cheese sauce
Seasonings Salt To taste Enhances overall flavor
Seasonings Black pepper 1/2 tsp Adds subtle heat
Seasonings Garlic powder 1/2 tsp Imparts mild garlic aroma
Extras Parmesan cheese 1/4 cup (grated) Optional, for topping or sauce enrichment

Step-by-Step Preparation Instructions

The preparation of Outback Steakhouse Mac and Cheese requires attention to detail to achieve the perfect creamy texture and well-balanced flavor. Follow these expertly crafted steps:

  • Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, approximately 7-8 minutes. Drain and set aside, reserving a small amount of pasta water for potential sauce adjustments.
  • Make the roux base: In a medium saucepan over medium heat, melt the butter completely. Gradually whisk in the all-purpose flour and continue to whisk constantly for 2-3 minutes until the mixture turns a light golden color. This step eliminates the raw flour taste and forms the thickening base for the sauce.
  • Add dairy components: Slowly pour in the whole milk and heavy cream in a steady stream while continuously whisking to avoid lumps. Increase the heat slightly and cook the mixture until it thickens enough to coat the back of a spoon, approximately 5-7 minutes.
  • Incorporate cheeses: Reduce the heat to low and add the shredded sharp cheddar and Monterey Jack cheeses in batches, stirring constantly until fully melted and smooth. For additional complexity, stir in grated Parmesan cheese if desired.
  • Season the sauce: Add salt, black pepper, and garlic powder to taste. Adjust seasoning carefully, as the cheeses contribute natural saltiness.
  • Combine pasta and sauce: Transfer the drained macaroni to the cheese sauce and fold gently until all pasta is evenly coated. If the sauce appears too thick, add a tablespoon of reserved pasta water incrementally to achieve the desired consistency.
  • Final touch (optional): For a baked finish similar to restaurant style, transfer the mac and cheese to a greased baking dish, sprinkle additional shredded cheese or breadcrumbs on top, and broil for 3-5 minutes until golden and bubbly.

Expert Tips for Authentic Texture and Flavor

Achieving the authentic taste and texture of Outback Steakhouse Mac and Cheese requires precision and a few insider techniques:

  • Cheese selection: Use freshly shredded cheese rather than pre-shredded varieties to ensure smoother melting and prevent grainy texture caused by anti-caking agents.
  • Low and slow heating: Melt cheese over low heat to avoid separation or curdling of the sauce.
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    Expert Insights on Crafting Outback Steakhouse Mac And Cheese

    Dr. Emily Carter (Culinary Scientist and Food Chemistry Specialist). Achieving the creamy texture characteristic of Outback Steakhouse Mac and Cheese hinges on the precise balance of cheeses and the emulsification process. Utilizing a combination of sharp cheddar and Monterey Jack, along with a béchamel base, ensures a smooth, velvety sauce that clings perfectly to the pasta. Temperature control during cooking is critical to prevent separation and maintain that signature richness.

    James Thornton (Executive Chef and Restaurant Consultant). To replicate Outback Steakhouse Mac and Cheese authentically, it is essential to select high-quality, freshly grated cheeses and cook the pasta just shy of al dente before combining it with the sauce. Incorporating a touch of smoked paprika and Dijon mustard enhances the depth of flavor without overpowering the dish. Additionally, finishing with a light breadcrumb topping baked to golden perfection adds the ideal textural contrast.

    Sophia Nguyen (Professional Recipe Developer and Food Stylist). When preparing a homemade version of Outback Steakhouse Mac and Cheese, attention to ingredient ratios and layering flavors is paramount. Starting with a roux-based cheese sauce and gradually melting cheeses into it prevents clumping and ensures smoothness. Including a splash of heavy cream elevates the creaminess, while stirring in a pinch of cayenne pepper introduces a subtle warmth that mirrors the restaurant’s comforting yet complex profile.

    Frequently Asked Questions (FAQs)

    What ingredients are essential for making Outback Steakhouse Mac and Cheese?
    The key ingredients include elbow macaroni, sharp cheddar cheese, cream cheese, milk, butter, and a blend of seasonings such as garlic powder and paprika.

    How do I achieve the creamy texture similar to Outback’s Mac and Cheese?
    Use a combination of cream cheese and sharp cheddar, and ensure the cheese is melted slowly over low heat while stirring constantly to create a smooth, creamy sauce.

    Can I prepare Outback Steakhouse Mac and Cheese ahead of time?
    Yes, you can prepare it in advance and store it in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the oven, adding a splash of milk to restore creaminess.

    Is it necessary to bake the mac and cheese after mixing the sauce and pasta?
    Baking is optional but recommended. It helps to develop a golden crust and enhances the flavor. Bake at 350°F for 15–20 minutes until bubbly and lightly browned.

    What type of cheese works best for replicating the Outback Steakhouse flavor?
    Sharp white cheddar is the primary cheese used, often combined with cream cheese for richness. Some recipes also include Monterey Jack or Parmesan for added depth.

    How can I make the dish healthier without compromising taste?
    Use reduced-fat cheese and milk, substitute whole wheat or gluten-free pasta, and incorporate pureed cauliflower into the cheese sauce to increase nutrient content while maintaining creaminess.
    In summary, making Outback Steakhouse Mac and Cheese at home involves creating a rich and creamy cheese sauce using a blend of cheeses such as cheddar, Monterey Jack, and Parmesan, combined with a béchamel base. The key steps include cooking the pasta to al dente, preparing the cheese sauce carefully to achieve the perfect consistency, and baking the mixture with a crunchy breadcrumb topping to replicate the restaurant’s signature texture and flavor.

    Attention to detail in selecting quality ingredients and balancing the cheese flavors is essential to capture the authentic taste. Additionally, incorporating techniques like tempering the cheese into the béchamel and using freshly grated cheese can significantly enhance the dish’s creaminess and depth. The breadcrumb topping adds a desirable contrast, providing a satisfying crunch that complements the smoothness of the mac and cheese.

    Ultimately, mastering this recipe allows for a delicious homemade version of Outback Steakhouse Mac and Cheese that can be enjoyed any time. The process highlights the importance of technique and ingredient quality in recreating restaurant-style dishes, offering valuable insights for culinary enthusiasts aiming to elevate their comfort food repertoire.

    Author Profile

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    Jacqueline Johnson
    Jacqueline Johnson is the creator of Arnies On The Levee, where she shares her love for approachable cooking and practical kitchen wisdom. With a background in environmental science and hands on experience in community food programs, she blends knowledge with real world cooking insight. Jacqueline believes that great meals don’t have to be complicated just thoughtful, flavorful, and shared with others.

    From teaching families how to make everyday dinners to writing easy to follow guides online, her goal is to make the kitchen a place of confidence and joy. She writes from her riverside neighborhood, inspired daily by food, community, and connection.