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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Servings:
Ingredients
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.