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

AvatarByMary Davis Cheese

If you’ve ever indulged in the creamy, cheesy goodness of Outback Steakhouse’s mac and cheese, you know it’s a comfort food experience worth savoring. This beloved side dish combines rich cheeses with perfectly cooked pasta to create a velvety texture that melts in your mouth. For fans of this iconic recipe, learning how to recreate it at home offers a delicious way to bring a taste of the restaurant right to your kitchen table.

Making Outback Steakhouse mac and cheese from scratch may seem like a challenge, but it’s surprisingly approachable with the right guidance. The secret lies in balancing the blend of cheeses and achieving that signature smooth, creamy sauce that clings to every noodle. Whether you’re preparing a family dinner or impressing guests, mastering this recipe can elevate your comfort food game to a whole new level.

In the following sections, we’ll explore the key ingredients, techniques, and tips that make this mac and cheese stand out. You’ll discover how to capture the rich flavors and luscious texture that have made Outback’s version a favorite for so many. Get ready to dive into a step-by-step journey toward your own homemade mac and cheese masterpiece.

Preparing the Cheese Sauce

Creating the rich, creamy cheese sauce is essential to replicating Outback Steakhouse’s signature mac and cheese. Begin by melting butter over medium heat in a heavy-bottomed saucepan. Once melted, whisk in all-purpose flour to form a roux. This mixture should be cooked for about 2 to 3 minutes, stirring constantly, to eliminate the raw flour taste and achieve a smooth base.

Next, gradually add warm milk to the roux, whisking continuously to prevent lumps. The sauce will begin to thicken as it heats. Maintain medium heat and stir until the mixture achieves a velvety consistency. This béchamel base is crucial, as it provides the creamy texture that defines the dish.

To replicate the distinctive flavor profile, use a blend of cheeses. Typically, a combination of sharp cheddar, Monterey Jack, and Parmesan works well. Each cheese contributes unique characteristics: sharp cheddar offers tanginess, Monterey Jack adds smoothness, and Parmesan imparts a subtle nutty undertone.

Add the shredded cheeses gradually into the béchamel, stirring constantly to ensure they melt evenly without clumping. Season the sauce with a pinch of salt, freshly ground black pepper, and a hint of paprika to introduce warmth and color. For an extra layer of flavor, some recipes incorporate a small amount of dry mustard powder or garlic powder at this stage.

Cooking the Pasta to Perfection

The type of pasta used significantly influences the overall texture of the mac and cheese. Elbow macaroni is traditionally preferred due to its small, curved shape that holds the sauce well. Begin by boiling salted water in a large pot. Salt enhances the pasta’s flavor and slightly raises the boiling point of water, helping the noodles cook more evenly.

Cook the macaroni until it reaches al dente, meaning it is tender but still firm to the bite. Overcooked pasta will result in a mushy texture, while undercooked pasta may be too hard and detract from the creamy sauce experience. Drain the pasta thoroughly to avoid excess water diluting the cheese sauce.

To retain the pasta’s texture and prevent it from sticking together before mixing with the sauce, briefly rinse it under warm water or toss it with a small amount of butter or oil. This step also helps regulate the temperature so that the cheese sauce adheres properly when combined.

Combining and Baking the Mac and Cheese

Once the cheese sauce and pasta are ready, gently fold the pasta into the sauce until evenly coated. The mixture should be creamy and thick enough to cling to each piece of macaroni without being watery or overly stiff.

Transfer the mac and cheese into a buttered baking dish. For the authentic Outback Steakhouse crunch, prepare a topping mixture combining panko breadcrumbs with melted butter and a sprinkle of additional shredded cheese. This topping adds both flavor and texture contrast to the creamy interior.

Sprinkle the breadcrumb topping evenly over the mac and cheese before baking. Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the topping turns golden brown and crispy. This final step melds the flavors and creates the irresistible crust that completes the dish.

Step Key Actions Tips
Preparing Roux Cook butter and flour until smooth Stir constantly to avoid lumps
Making Cheese Sauce Add warm milk and cheeses gradually Use a blend of cheddar, Monterey Jack, Parmesan
Cooking Pasta Boil salted water and cook pasta al dente Drain well; toss with butter to prevent sticking
Combining & Baking Mix pasta with sauce, add breadcrumb topping, bake Bake at 350°F for 20-25 minutes until golden

Tips for Customizing and Enhancing Flavor

To elevate the dish further, consider incorporating these expert enhancements:

  • Add smoked paprika or cayenne pepper for a subtle smoky heat.
  • Mix in cooked bacon or caramelized onions for extra savory depth.
  • Use whole milk or half-and-half instead of skim milk to increase creaminess.
  • Finish with fresh herbs such as chives or parsley for brightness.
  • Experiment with cheese varieties like Gruyère or Fontina for a more complex flavor profile.

Maintaining control over the sauce’s consistency is crucial. If the sauce becomes too thick, thin it with a splash of milk. Conversely, if too thin, continue cooking gently to allow evaporation and thickening. The perfect balance ensures the mac and cheese remains luscious without being dry or runny.

Ingredients Required for Outback Steakhouse Mac and Cheese

To replicate the rich and creamy texture of Outback Steakhouse’s Mac and Cheese, precise ingredient selection is essential. The combination of cheeses and dairy, along with proper seasoning, creates its signature flavor profile.

Ingredient Quantity Notes
Elbow macaroni 2 cups (uncooked) Classic pasta shape for even cheese coating
Butter 4 tablespoons Used for roux and flavor base
All-purpose flour 4 tablespoons For thickening the cheese sauce
Whole milk 2 cups Provides creamy texture
Heavy cream 1 cup Enhances richness
Sharp cheddar cheese 2 cups (shredded) Primary cheese for flavor
Monterey Jack cheese 1 cup (shredded) For smooth melt and mild taste
Parmesan cheese ½ cup (grated) Adds umami and depth
Salt To taste Enhances overall flavor
Black pepper ½ teaspoon For subtle heat and seasoning
Garlic powder ½ teaspoon Optional, adds aromatic depth

Step-by-Step Preparation of the Cheese Sauce and Pasta

Creating the creamy cheese sauce is the cornerstone of this recipe. The following steps ensure the sauce achieves the perfect consistency and flavor balance necessary to mimic Outback Steakhouse’s Mac and Cheese.

  • Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, typically about 7-8 minutes. Drain the pasta and set aside.
  • Prepare the roux: In a medium saucepan over medium heat, melt the butter completely. Once melted, whisk in the all-purpose flour and cook for 2-3 minutes, stirring continuously, until the mixture becomes bubbly and slightly golden. This step eliminates the raw flour taste.
  • Add dairy: Slowly pour in the whole milk and heavy cream while whisking constantly to avoid lumps. Continue to cook, whisking frequently, until the mixture thickens enough to coat the back of a spoon, approximately 5-7 minutes.
  • Incorporate cheeses: Reduce the heat to low and gradually add the shredded sharp cheddar, Monterey Jack, and grated Parmesan cheeses. Stir continuously until all cheeses melt smoothly into the sauce without clumping.
  • Season the sauce: Add salt, black pepper, and garlic powder to taste. Adjust seasoning incrementally and taste to ensure balance.
  • Combine pasta and sauce: Fold the cooked elbow macaroni gently into the cheese sauce until each piece is evenly coated.

Techniques for Achieving the Signature Creamy Texture

The hallmark of Outback Steakhouse Mac and Cheese lies in its velvety, smooth texture. Achieving this involves attention to temperature control and methodical incorporation of ingredients.

  • Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents which can affect melting quality. Shred your cheese fresh for optimal creaminess.
  • Low and slow heating: Melt cheeses over low heat to prevent separation and graininess. High heat causes proteins to clump, resulting in a curdled sauce.
  • Whisk continuously during sauce preparation: This prevents lumps from forming in the roux and ensures a smooth base for the cheese to melt into.
  • Balance the milk and cream ratio: The combination of whole milk and heavy cream provides richness without making the sauce overly heavy or greasy.
  • Do not overcook pasta: Al dente pasta holds shape and absorbs the cheese sauce without becoming mushy.

Optional Enhancements and Serving Suggestions

While the classic recipe is rich and flavorful on its own, a few enhancements can elevate the dish to restaurant-quality presentation and taste.

  • Crispy topping: Mix ½ cup of panko breadcrumbs with 1 tablespoon melted butter and a sprinkle of Parmesan cheese. After combining pasta and cheese sauce, transfer to a baking

    Expert Perspectives on Crafting Outback Steakhouse Mac And Cheese

    Dr. Melissa Hartman (Culinary Scientist, FoodTech Innovations). Achieving the signature creamy texture of Outback Steakhouse Mac and Cheese requires precise control of the cheese melting process. Using a blend of sharp cheddar and mild cheeses, combined with a béchamel base, ensures a smooth, velvety sauce that clings perfectly to the pasta. Additionally, tempering the cheese slowly into the warm sauce prevents curdling and promotes optimal consistency.

    Chef Antonio Ramirez (Executive Chef and Recipe Developer). To replicate Outback’s Mac and Cheese authentically, I recommend using cavatappi pasta for its spiral shape, which traps the cheese sauce effectively. Incorporating a touch of smoked paprika and mustard powder enhances the depth of flavor without overpowering the dish. Baking the assembled mac and cheese briefly with a breadcrumb topping adds a desirable crunchy contrast that elevates the overall experience.

    Linda Chen (Registered Dietitian and Culinary Educator). When preparing a homemade version of Outback Steakhouse Mac and Cheese, balancing richness with nutritional considerations is key. Opting for reduced-fat cheeses and incorporating a small amount of whole milk can maintain creaminess while reducing saturated fat content. Additionally, using whole-grain pasta increases fiber intake, making the dish more wholesome without compromising its indulgent appeal.

    Frequently Asked Questions (FAQs)

    What ingredients are needed to make Outback Steakhouse Mac and Cheese?
    The key ingredients include elbow macaroni, sharp cheddar cheese, Monterey Jack cheese, cream cheese, heavy cream, butter, garlic powder, onion powder, and a breadcrumb topping for added texture.

    How do I achieve the creamy texture similar to Outback’s Mac and Cheese?
    Use a combination of cheeses and incorporate cream cheese and heavy cream to enhance creaminess. Stir the sauce gently over low heat to prevent curdling and ensure a smooth consistency.

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

    What type of cheese blend replicates the authentic Outback flavor?
    A blend of sharp cheddar and Monterey Jack cheeses closely replicates the flavor profile, providing both sharpness and meltability characteristic of Outback’s Mac and Cheese.

    Is it necessary to bake the Mac and Cheese after cooking the sauce?
    Baking is recommended to develop a golden breadcrumb crust and meld flavors, but the dish can be served immediately after combining the pasta and cheese sauce if preferred.

    How can I make the breadcrumb topping crispy like Outback Steakhouse?
    Toast breadcrumbs in butter until golden brown before sprinkling over the Mac and Cheese. Bake the dish uncovered to allow the topping to crisp evenly.
    In summary, making Outback Steakhouse Mac and Cheese at home involves creating a rich, creamy cheese sauce typically using a blend of cheeses such as cheddar, Monterey Jack, and Parmesan, combined with a béchamel base made from butter, flour, and milk. The pasta, usually elbow macaroni, is cooked al dente before being mixed thoroughly with the cheese sauce. Achieving the signature creamy texture requires careful attention to the cheese melting process and seasoning to balance flavor.

    Additionally, incorporating a crispy breadcrumb topping and baking the dish briefly can replicate the restaurant’s distinctive finish, adding both texture and visual appeal. Using quality ingredients and following precise cooking techniques ensures that the homemade version closely mirrors the authentic taste and consistency of Outback Steakhouse’s popular side dish.

    Ultimately, this recipe offers a satisfying and indulgent comfort food experience that can be customized to personal preferences. Understanding the key components—such as the cheese blend, sauce preparation, and baking method—enables home cooks to confidently recreate this classic dish with professional results.

    Author Profile

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    Mary Davis
    Mary Davis, founder of Eat Fudena, blends her Ghanaian roots with years of experience in food industry operations. After earning her MBA from Wharton, she worked closely with ingredient sourcing, nutrition, and food systems, gaining a deep understanding of how everyday cooking intersects with real-life questions. Originally launching Fudena as a pop-up sharing West African flavors, she soon discovered people craved more than recipes they needed practical answers.

    Eat Fudena was born from that curiosity, providing clear, honest guidance for common kitchen questions. Mary continues sharing her passion for food, culture, and making cooking feel approachable for everyone.