Outback Mac and Cheese Recipe

This Outback-style mac and cheese is the cheesy, slightly tangy, crunchy-topped hug you want on a night when the stove is your therapist. Think creamy cheddar and a whisper of mustard, with panko or crushed crackers for that golden crunch—comfort food with a little extra personality. It’s easy to make feel-a-little-fancy without being fussy, and it feeds a crowd or gives you glorious leftovers.

My husband is the kind of guy who will unashamedly put a spoon into a casserole dish and disappear into bliss. He calls this “the adult grilled cheese in a bowl.” Our kiddo insists on sprinkling extra crunchy topping like it’s a game, and we somehow always end up eating in shifts because someone is sneaking bites straight from the baking dish. It’s become our default when we want something cozy that doesn’t require a full parade of sides—lazy Sunday dinners, midweek survival mode, you name it.

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This is the recipe where I learned that a little mustard powder and a splash of white wine (or extra milk if you’re sober-shopping) make the whole sauce pop. There was one time I forgot to drain the pasta properly and the sauce got a touch runny—ended up stirring in an extra handful of cheese and baking it longer, and somehow it still won praise. I once swapped panko for crushed Ritz in a pinch and holy heck, salty buttery crunch for the win. Don’t be afraid to make small swaps; sometimes happy accidents happen.

Shopping Tips

– Cheese: Use a sharp cheddar for flavor, and mix in a bit of Monterey Jack or Gruyère if you want silkier melt—pre-shredded is fine for speed but fresh-shredded melts better.
– Dairy: Whole milk or half-and-half gives the richest sauce; low-fat will work but expect less creaminess.
– Grains/Pasta: Elbow macaroni is classic, but shells or cavatappi hold sauce beautifully—cook to just shy of al dente.
– Fats & Oils: Butter is your friend for the roux and the topping; don’t skimp on it if you want that golden finish.
– Crunch Extras: Panko gives tall, crisp crumbs; crushed crackers or breadcrumbs with a little grated Parmesan are great alternatives.

Prep Ahead Ideas

– Make the cheese sauce one day ahead and cool it completely, then store in an airtight container in the fridge; reheat gently with a splash of milk before baking.
– Shred cheese and keep it covered in the fridge to save time—pre-shredded avoids clumping if tossed with a tiny dusting of cornstarch.
– Mix the crunchy topping (panko + melted butter + a pinch of salt) and store in the fridge so it’s ready to sprinkle on top right before baking.

✔Time-Saving Tricks

– Boil pasta in heavily salted water while you make the sauce to overlap steps and save time.
– Use pre-shredded cheese if you’re in a rush, or a pre-made cheese blend from the deli for salt balance.
– Bake just long enough to brown the top; cheese sauce will thicken as it cools—don’t overbake or it dries out.
– Frozen peas or corn stirred in at the end are instant veggie boosts without pre-cooking.

✔Common Mistakes

– Overheating the sauce and letting it boil makes it grainy. I did this once at a potluck and had to rescue it by whisking in a raw egg yolk off heat—works like a charm if done carefully.
– Not seasoning the pasta water—pasta needs salt too or the whole dish tastes flat.
– Adding the crunchy topping too early will make it soggy; always add right before the oven.
– If the sauce is too thin, a quick fix is whisking in a teaspoon of cornstarch dissolved in cold water and simmering a minute off the heat.

What to Serve It With

– A crisp simple green salad with lemon vinaigrette to cut the richness.
– Steamed broccoli or roasted Brussels sprouts for a veggie hit.
– Garlic bread or a crusty baguette to mop up any leftover sauce.
– Pickles or a tart slaw for a bright contrast.

✔Tips & Mistakes

– Use medium-high heat to start your roux but finish the sauce on low—patience keeps it silky.
– Salt gradually: cheese adds salt, so taste before adding too much at the end.
– If topping starts browning too fast, tent with foil and finish in the oven.
– Leftover sauce can be thinned with milk and turned into a pourable cheese sauce for nachos or veggies.

✔Storage Tips

Store leftover mac in an airtight container in the fridge for up to 4 days. Reheat gently in the oven at 350°F (175°C) covered with foil so it doesn’t dry out—stirring in a splash of milk helps. Cold mac and cheese? No judgement—my family eats it straight from the fridge for midnight snacks. It also makes a magical breakfast with a fried egg on top.

✔Variations and Substitutions

– Make it smoky by adding diced cooked bacon or a dash of smoked paprika.
– For a lighter version, swap half-and-half for whole milk and add an extra egg yolk for richness.
– Gluten-free? Use GF pasta and a gluten-free flour for the roux.
– Want vegetables? Fold in roasted butternut squash or cauliflower for bulk and nutrients—less cheese, more veg, same love.

Frequently Asked Questions

Outback Mac and Cheese Recipe

Creamy stovetop mac and cheese inspired by the steakhouse favorite, loaded with melty cheddar and jack. Cozy, quick, and ultra-smooth.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 12 oz elbow macaroni dry
• ▢ 3 tbsp unsalted butter
• ▢ 3 tbsp all-purpose flour
• ▢ 2 cup whole milk warmed if possible
• ▢ 0.75 cup heavy cream
• ▢ 2 cup sharp cheddar cheese, shredded freshly grated melts best
• ▢ 1 cup Monterey Jack cheese, shredded
• ▢ 4 oz American cheese, chopped helps keep the sauce silky
• ▢ 2 oz cream cheese optional, for extra creaminess
• ▢ 0.5 tsp Dijon mustard
• ▢ 0.5 tsp garlic powder
• ▢ 0.5 tsp sweet paprika
• ▢ 1 tsp kosher salt plus more to taste
• ▢ 0.25 tsp ground black pepper
• ▢ 1 tbsp fresh parsley, chopped for garnish, optional

Instructions

Preparation Steps

• Boil the macaroni in well-salted water until al dente. Drain and set aside.
• Melt butter in a large pot over medium heat.
• Whisk in the flour and cook, stirring, until lightly blond, about 1 minute.
• Slowly stream in the milk and cream, whisking until smooth and slightly thickened.
• Lower heat. Stir in cheddar, Monterey Jack, American, and cream cheese until melted.
• Season with Dijon, garlic powder, paprika, salt, and pepper. Adjust to taste.
• Fold in the cooked macaroni until evenly coated. Splash in milk if too thick.
• Let rest two minutes to set. Garnish with parsley and serve warm.

Notes

For a baked finish, scatter buttered panko on top and broil until golden. Prefer heat? Add a pinch of cayenne with the paprika. Leftovers reheat well with a splash of milk over low heat, stirring until creamy again.

This recipe is an original creation inspired by classic Outback Mac and Cheese Recipe flavors. All ingredient ratios and instructions are independently developed.