How Do You Make Outback Mac N Cheese at Home?

AvatarByTonya Taylor Dairy Recipes & Swaps

If you’ve ever dined at Outback Steakhouse, you know their Mac N Cheese isn’t just any side dish—it’s a creamy, cheesy comfort food that perfectly complements their hearty meals. The rich, velvety texture combined with a blend of cheeses makes it a fan favorite and a must-try for anyone craving a decadent twist on a classic dish. For those who wish to recreate this indulgent experience at home, learning how to make Outback Mac N Cheese opens the door to a deliciously satisfying culinary adventure.

Mastering this recipe means more than just boiling pasta and melting cheese; it’s about capturing the signature flavors and creamy consistency that set Outback’s version apart from your typical mac and cheese. Whether you’re preparing a cozy family dinner or impressing guests with a restaurant-quality side, understanding the key elements behind this dish will elevate your cooking game. From the choice of cheeses to the perfect balance of seasoning, each component plays a vital role in delivering that authentic taste.

In the following sections, you’ll discover the essential tips and techniques to bring this beloved dish to life in your own kitchen. Prepare to dive into a world of rich flavors and creamy goodness that will have everyone asking for seconds. Get ready to transform simple ingredients into a mouthwatering masterpiece that

Preparing the Cheese Sauce

Creating the signature creamy cheese sauce is a crucial step in replicating Outback’s Mac N Cheese. Begin by melting butter in a medium saucepan over medium heat. Once fully melted, whisk in all-purpose flour to create a roux. This mixture should cook for about 1 to 2 minutes, stirring constantly to eliminate any raw flour taste and to develop a smooth base.

Next, gradually add warm milk to the roux while continuously whisking to avoid lumps. Maintain medium heat and continue stirring until the sauce thickens and coats the back of a spoon. This process typically takes 5 to 7 minutes. Be mindful not to overheat the sauce to prevent curdling.

Once the sauce has thickened, reduce the heat to low and start incorporating your cheese blend. For an authentic flavor profile, use a combination of sharp cheddar, Monterey Jack, and Parmesan cheeses. Adding cheese gradually while stirring ensures an even melt and creamy texture.

Choosing the Right Cheese Blend

The character of Outback’s Mac N Cheese comes from its specific cheese blend, which balances sharpness, creaminess, and depth. Here are the recommended types and their typical proportions:

Cheese Type Flavor Profile Suggested Amount
Sharp Cheddar Rich, tangy, and robust 1 cup (shredded)
Monterey Jack Buttery, mild, and creamy 1 cup (shredded)
Parmesan Nutty and salty with depth 1/2 cup (grated)

This combination ensures the sauce is flavorful but smooth, with a slightly nutty undertone from the Parmesan. Avoid using pre-shredded cheese with anti-caking agents, as these can inhibit melting and affect texture.

Incorporating the Pasta and Final Assembly

Cook elbow macaroni in salted boiling water until al dente, which generally takes about 7 to 8 minutes. Drain thoroughly to prevent excess water from diluting the cheese sauce. It’s essential to combine the pasta with the cheese sauce while both are still warm to achieve optimal creaminess.

Gently fold the cooked macaroni into the cheese sauce, ensuring every piece is coated evenly. Avoid stirring too vigorously, which can break the pasta and lead to a mushy texture.

Adding the Topping and Baking

Outback’s Mac N Cheese is known for its crispy, golden breadcrumb topping that adds texture contrast. Prepare the topping by mixing panko breadcrumbs with melted butter and a pinch of garlic powder. Optionally, add a small amount of grated Parmesan for extra flavor.

Sprinkle the topping evenly over the mac and cheese in a buttered baking dish. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.

Tips for Perfect Texture and Flavor

  • Use whole milk or a combination of milk and heavy cream for a richer sauce.
  • Avoid overheating the cheese sauce after adding cheese to prevent it from becoming grainy.
  • Let the mac and cheese rest for a few minutes after baking to thicken up before serving.
  • Freshly grated cheese melts better than pre-packaged shredded cheese.
  • Customize with a pinch of smoked paprika or cayenne for a subtle kick.

By carefully following these detailed steps and tips, you can recreate the creamy, cheesy, and perfectly textured Outback Mac N Cheese experience in your own kitchen.

Ingredients Needed for Authentic Outback Mac N Cheese

To replicate the signature creamy and cheesy Outback Mac N Cheese, it is essential to gather high-quality ingredients that will ensure a rich flavor and velvety texture. Below is a detailed list of the core components:

Ingredient Quantity Notes
Elbow Macaroni 8 ounces (about 2 cups) Cooked al dente
Sharp Cheddar Cheese 2 cups, shredded Provides primary cheesy flavor
Monterey Jack Cheese 1 cup, shredded Adds creaminess and meltability
Heavy Cream 1 cup Ensures rich, smooth sauce
Whole Milk 1 cup Balances creaminess and texture
Butter 4 tablespoons Used to make roux and enhance flavor
All-Purpose Flour 4 tablespoons For thickening the sauce
Onion Powder 1 teaspoon Subtle depth of flavor
Garlic Powder 1/2 teaspoon Enhances savory notes
Salt To taste Seasoning
Black Pepper 1/4 teaspoon Freshly ground preferred
Parmesan Cheese 1/2 cup, grated For topping and extra umami
Panko Breadcrumbs 1/2 cup Crispy topping for texture contrast

Step-by-Step Instructions to Prepare the Dish

Following these precise steps will allow you to recreate the Outback Mac N Cheese with the authentic creamy texture and flavorful crust that is characteristic of the restaurant version.

  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7 to 8 minutes. Drain well and set aside.
  • Prepare the Roux: In a heavy-bottomed saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour continuously for about 2 minutes. This forms the base of your béchamel sauce and removes the raw flour taste.
  • Make the Cheese Sauce: Gradually whisk in the heavy cream and whole milk into the roux. Continue whisking until the mixture thickens and becomes smooth, approximately 5 minutes. Reduce the heat to low.
  • Add Seasonings: Stir in onion powder, garlic powder, salt, and black pepper. Adjust seasoning according to taste.
  • Incorporate the Cheeses: Remove the saucepan from heat. Slowly add the shredded sharp cheddar and Monterey Jack cheeses, stirring until completely melted and smooth. Reserve a small portion of cheddar for the topping if desired.
  • Combine Pasta and Sauce: Fold the cooked macaroni into the cheese sauce ensuring every piece is coated evenly.
  • Prepare the Topping: In a small bowl, mix the panko breadcrumbs with the grated Parmesan cheese. Optionally, add a teaspoon of melted butter to help the topping brown evenly.
  • Assemble and Bake: Transfer the mac and cheese mixture into a buttered baking dish. Evenly sprinkle the breadcrumb mixture on top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, until the topping is golden brown and the sauce is bubbling.
  • Serve: Allow the dish to rest for 5 minutes before serving to let the sauce thicken slightly for optimal texture.

Tips for Achieving Restaurant-Quality Results

To elevate your homemade Outback Mac N Cheese to a professional standard, consider the following expert advice:

  • Cheese Selection: Use freshly shredded cheese rather than pre-shredded, as it melts more smoothly without additives that prevent clumping.
  • Consistent Heat: Maintain medium heat when making the roux and sauce to prevent scorching or lumps.
  • Cheese Temperature: Add cheese off the heat

    Expert Insights on Perfecting Outback Mac N Cheese

    Chef Laura Bennett (Culinary Arts Instructor, Le Cordon Bleu) emphasizes that achieving the signature creamy texture of Outback Mac N Cheese hinges on using a blend of sharp cheddar and Monterey Jack cheeses. She advises gently melting the cheeses over low heat to prevent separation and recommends incorporating a roux base made from butter and flour for optimal consistency.

    Dr. Marcus Ellington (Food Scientist, Dairy Research Institute) explains that the key to replicating Outback’s rich flavor lies in the balance of dairy fats and the precise melting point of the cheese varieties used. He suggests using whole milk or half-and-half and warns against overheating the sauce to maintain a smooth, velvety mouthfeel without curdling.

    Karen Mitchell (Recipe Developer and Food Blogger, Comfort Kitchen Chronicles) highlights the importance of seasoning and layering flavors when making Outback Mac N Cheese at home. She recommends adding a hint of smoked paprika and a touch of garlic powder to elevate the dish, along with baking it briefly to achieve a golden, crispy topping that contrasts the creamy interior.

    Frequently Asked Questions (FAQs)

    What ingredients are essential for making Outback Mac N Cheese?
    The key ingredients include elbow macaroni, a blend of cheeses (typically cheddar and Monterey Jack), butter, heavy cream or milk, garlic powder, salt, and pepper. Some recipes also incorporate cream cheese for added creaminess.

    How do I achieve the creamy texture typical of Outback Mac N Cheese?
    Use a combination of cheeses that melt well and incorporate heavy cream or whole milk. Cooking the cheese sauce gently over low heat prevents curdling and ensures a smooth, creamy consistency.

    Can I prepare Outback Mac N Cheese in advance?
    Yes, you can prepare it ahead of time and refrigerate. Reheat gently on the stovetop or in the oven, adding a splash of milk or cream to restore creaminess and prevent drying out.

    Is it necessary to bake Outback Mac N Cheese after mixing the ingredients?
    Baking is optional but recommended. Baking enhances flavor by creating a slightly browned, crispy top layer while keeping the interior creamy and warm.

    What type of cheese works best for authentic Outback Mac N Cheese?
    A combination of sharp cheddar and Monterey Jack cheeses provides the best balance of flavor and meltability. Some variations include cream cheese to enhance richness.

    How can I make Outback Mac N Cheese healthier without compromising taste?
    Use reduced-fat cheeses and substitute heavy cream with low-fat milk or half-and-half. Incorporating pureed cauliflower or butternut squash can add nutrition while maintaining creaminess.
    In summary, making Outback Mac N Cheese involves creating a rich and creamy cheese sauce that combines sharp cheddar and Monterey Jack cheeses with a smooth béchamel base. The process typically includes cooking elbow macaroni to al dente, preparing a roux with butter and flour, gradually adding milk to achieve the desired sauce consistency, and then melting the cheeses into the mixture. Baking the assembled dish with a breadcrumb topping enhances the texture, delivering a golden, crispy crust that complements the creamy interior.

    Key takeaways for achieving an authentic Outback Mac N Cheese experience include using high-quality cheeses for optimal flavor, carefully controlling the heat to prevent the sauce from breaking, and ensuring the pasta is not overcooked before baking. Additionally, incorporating a blend of cheeses and seasoning the sauce properly are essential steps to replicate the signature taste and texture. The breadcrumb topping not only adds a pleasant crunch but also elevates the overall presentation of the dish.

    Ultimately, mastering this recipe requires attention to detail in both preparation and cooking techniques. By following these guidelines, one can successfully recreate the indulgent and comforting qualities that define Outback Mac N Cheese, making it a perfect side dish or main course for various occasions. This approach ensures a satisfying culinary result that

    Author Profile

    Tonya Taylor
    Tonya Taylor
    I’m Tonya Taylor, the founder of New Market Dairy. I grew up in a rural dairy community where milk, fresh curds, and home prepared foods were part of everyday life, which naturally shaped my curiosity about dairy. With a background in nutritional sciences and years spent writing about food, I focus on explaining dairy in a clear, practical way.

    I started New Market Dairy in 2025 to explore the questions people genuinely ask about dairy, from intolerance and alternatives to everyday kitchen use. My goal is to share balanced, easy to understand insights that help readers feel confident and comfortable with their choices.