Copycat Outback Steakhouse Steakhouse Mac & Cheese Recipe – Creamy, Cheesy Comfort

If you’ve ever ordered the mac and cheese at Outback Steakhouse, you know it’s not shy on comfort. It’s rich, creamy, and perfectly cheesy—just the way mac and cheese should be. This copycat version brings that same velvety sauce and tender pasta to your kitchen with simple, everyday ingredients.

No fuss, no fancy tools—just a straightforward method that delivers big flavor. Make it for a weeknight dinner, or pair it with grilled chicken or steak for a restaurant-style meal at home.

Why This Recipe Works

This recipe nails the creamy texture using a classic roux-based cheese sauce. The blend of sharp cheddar and American cheese gives you both tang and smooth meltability, just like the restaurant version.

A touch of seasoned salt and mustard powder boosts depth without overpowering the cheese. Finishing the pasta in the sauce helps it absorb flavor, so every bite tastes cheesy, not watery.

Shopping List

• Elbow macaroni (or cavatappi): 1 pound
• Unsalted butter: 4 tablespoons
• All-purpose flour: 4 tablespoons
• Whole milk: 3 cups
• Heavy cream: 1 cup
• Sharp cheddar cheese, freshly shredded: 3 cups
• White American cheese, chopped or torn: 1 cup
• Cream cheese: 2 ounces, softened
• Mustard powder: 1/2 teaspoon
• Garlic powder: 1/2 teaspoon
• Onion powder: 1/2 teaspoon
• Seasoned salt (like Lawry’s): 1 teaspoon, plus more to taste
• Black pepper, freshly ground: 1/2 teaspoon
• Paprika (optional for color): 1/4 teaspoon
• Hot sauce (optional): a few dashes for balance
• Salt for pasta water

Instructions

1. Cook the pasta. Bring a large pot of well-salted water to a boil. Add the macaroni and cook until just shy of al dente, about 1 minute less than package directions.Drain and set aside. Toss with a teaspoon of butter if you want to prevent sticking.
2. Warm the dairy. In a saucepan or microwave-safe container, gently warm the milk and cream together until just steamy. Don’t boil.Warm dairy helps prevent a lumpy sauce.
3. Make the roux. In a large pot over medium heat, melt the butter. Sprinkle in the flour and whisk continuously for 1 to 2 minutes. The mixture should be smooth and pale, with no raw flour smell.
4. Build the sauce. Slowly pour in the warm milk-and-cream mixture while whisking.Keep whisking until the sauce thickens and lightly coats the back of a spoon, 4 to 6 minutes. Reduce heat to low.
5. Season the base. Whisk in mustard powder, garlic powder, onion powder, seasoned salt, black pepper, and paprika if using. Taste and adjust salt if needed.
6. Add the cheeses. Off the heat, add the cream cheese and whisk until melted.Stir in the shredded sharp cheddar and American cheese in small handfuls, letting each addition melt before adding more. Return to low heat only if needed. Do not boil.
7. Combine with pasta. Add the drained pasta to the cheese sauce and fold gently to coat.If the sauce seems too thick, splash in a little warm milk. If you like a tiny kick and more depth, stir in a few dashes of hot sauce.
8. Rest briefly. Let the mac and cheese sit for 3 to 5 minutes off heat. It will thicken slightly as the pasta absorbs the sauce.
9. Serve. Spoon into bowls and finish with a crack of black pepper or a light dusting of paprika.For a steakhouse vibe, serve alongside grilled steak or chicken.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat or in the microwave at 50% power, stirring often. Add a splash of milk or cream to bring the sauce back to silky.

Avoid high heat, which can make the sauce break or turn grainy. If freezing, cool completely, portion into freezer-safe containers, and freeze up to 2 months; thaw overnight in the fridge and reheat low and slow with extra milk.

Benefits of This Recipe

• Restaurant-style creaminess: The American cheese and cream cheese keep the sauce smooth with no clumps.
• Easy to scale: Double it for a crowd or halve it for a quiet night in.
• Customizable flavor: Adjust seasoning, heat level, or cheese blend to match your taste.
• Kids and adults love it: It’s familiar comfort food that pairs with almost anything.
• Make-ahead friendly: Assemble up to a day ahead and rewarm gently before serving.

Common Mistakes to Avoid

• Overcooking the pasta: It will keep cooking in the sauce. Stop just short of al dente.
• Boiling the cheese sauce: High heat can make the sauce split and turn grainy.Keep it low and slow.
• Using pre-shredded cheese: It often contains anti-caking agents that affect melting. Freshly shred for best results.
• Skipping seasoning: Cheese is salty, but the sauce needs balance. Taste and adjust with seasoned salt and pepper.
• Adding all the cheese at once: Add in small handfuls so it melts evenly.

Variations You Can Try

• Baked version: Spoon into a buttered dish, top with a mix of panko and extra cheddar, and bake at 375°F for 15 minutes until golden.
• Spicy kick: Stir in diced jalapeños, a pinch of cayenne, or chipotle powder.Buffalo hot sauce also works.
• Three-cheese blend: Swap in some Monterey Jack or Gruyère for extra melt and nutty notes.
• Steakhouse add-ins: Fold in seared steak bites, blackened chicken, or crispy bacon for a hearty main dish.
• Veggie boost: Add roasted broccoli, peas, or sautéed mushrooms to balance the richness.
• Gluten-free: Use gluten-free pasta and a 1:1 gluten-free flour blend for the roux.

FAQ

Can I use half-and-half instead of milk and cream?

Yes. Use 4 cups of half-and-half. The sauce may be slightly lighter than the original, but it will still be rich and creamy.

Adjust thickness with a splash more half-and-half if needed.

What’s the best cheddar for this recipe?

Use a sharp or extra-sharp block cheddar and shred it yourself. It gives the signature tang while melting smoothly when combined with American cheese.

Do I have to use American cheese?

It’s recommended because it melts flawlessly and gives that classic creamy texture. If you skip it, replace with Monterey Jack or gouda, and add an extra ounce of cream cheese to keep things silky.

How do I prevent a grainy sauce?

Warm the dairy, don’t rush the roux, keep the heat low when adding cheese, and stir constantly.

Avoid boiling after the cheese goes in, and shred cheese fresh.

Can I make this ahead?

Yes. Cook the pasta a little firmer than usual, combine with sauce, cool, and refrigerate. Reheat on low with milk to loosen.

If baking, undercook pasta slightly and bake just until hot and bubbly.

What’s a good topping?

Mix 1 cup panko with 2 tablespoons melted butter, a pinch of garlic powder, and 1/2 cup cheddar. Sprinkle over the top and broil briefly until golden.

How can I lighten it up?

Use 2% milk, reduce cream to 1/2 cup, and add more milk to reach consistency. You can also cut back on cheese by 1/2 cup and add a little extra mustard powder for flavor.

In Conclusion

This Copycat Outback Steakhouse Steakhouse Mac & Cheese Recipe brings creamy, crowd-pleasing comfort straight to your table with simple steps and reliable results.

The sauce is smooth, the pasta is tender, and the flavors are balanced—just like the version you crave. Keep it classic, bake it with a crunchy topping, or bulk it up with steak or chicken. However you serve it, this is a dependable, go-to mac and cheese you’ll make again and again.