Appetizers
This copycat Outback mac and cheese delivers the same restaurant-quality comfort you crave—creamy cheddar sauce, perfectly baked pasta, and a crispy breadcrumb topping that’s impossible to resist. The secret lies in a precise cheese blend and slow-cooked roux that creates that signature velvety texture without separation.
I’ve replicated the dish after testing multiple versions, and this one stays true to the original while being foolproof at home.
The key to replicating Outback’s version is patience—letting the cheese sauce simmer until thick and smooth, then baking the pasta until bubbly and golden. A crispy breadcrumb topping adds texture that balances the richness, just like the restaurant serves.
This recipe uses simple ingredients but requires attention to technique for that restaurant-quality result you expect.
By the time it comes out of the oven, you’ll have a dish that’s just as satisfying as the steakhouse version—creamy enough to coat every noodle, with a golden crust that’s worth the wait. The aroma alone will have everyone gathering around the table. Ready to make this crowd-pleaser?
Perfect for game day, family dinners, or when you need a comforting meal that delivers every time. The instructions are straightforward, but the technique ensures you get that signature Outback flavor at home.
Ingredients for copycat outback mac and cheese
Simple pantry staples transform into restaurant-style mac and cheese with crispy, golden perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or extra-large size preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ¼ cup | Diamond Crystal preferred |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp variety only |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild flavor |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Whole Milk 🥛 | 1 cup | Warmed for smooth sauce |
| Yellow Onion 🧅 | 1 whole | Diced, yellow or white |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Salt 🧂 | 2 tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For topping crispiness |
| Dried Mustard 🌶️ | ½ tsp | For subtle depth |
| Cayenne Pepper 🔥 | ¼ tsp | Optional, for heat |
The cheese blend is non-negotiable—sharp cheddar for that signature tang and Monterey Jack for creaminess. Grab the block cheese from the deli counter and shred it yourself (pre-shredded gets clumpy). Costco or Whole Foods carry the best sharp cheddar brands like Cabot or Sargento. For the roux, use cold butter and flour—this prevents lumps and gives that silky texture. Don't rush the cooking; let it simmer until it's smooth and thick enough to coat the back of a spoon. The onion and garlic should be cooked until soft but not browned—just enough to build flavor without bitterness.
No sharp cheddar? Extra-sharp cheddar at half the amount works, or swap in Pepper Jack for heat. Out of heavy cream? Half-and-half or whole milk will work, but the sauce won’t be quite as rich. For the breadcrumb topping, Panko is a must—it stays crispy. No Panko? Regular breadcrumbs toasted in the oven first get close. The mustard and cayenne are optional but add that Outback signature depth. Skip the cayenne if you're sensitive to heat, but the mustard adds complexity that’s worth it. Pre-shredded cheese? Squeeze out excess moisture in a clean kitchen towel before adding to the sauce—trust me on this.
This dish reheats beautifully—just cover with foil and bake at 350°F until bubbly. Keeps well in the fridge for 4-5 days, though it’s best within 2 days for that fresh-from-the-oven texture. For leftovers, portion into airtight containers and reheat covered to prevent drying. Freezes for 3 months, but the topping may lose some crunch. If making ahead, assemble the dish (without baking) and refrigerate overnight—it tastes even better the next day as the flavors meld. Double the recipe? It’s worth it for game day or family gatherings.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss the elbow mac, melt the butter, and let the roux happen while I chop veggies for the side. No extra bowls, no fuss, and that golden cheese crust? It’s the kind of thing that makes you want to skip the salad.
- Cheese Overload (In a Good Way): Sharp cheddar and Monterey Jack blend into that rich, melty perfection you crave, but here’s the trick: the flour-butter base thickens it just right—no grainy texture, just pure, stretchy satisfaction. (Yes, even on a Tuesday night.)
- Lunchbox Hero: Between us, this is my go-to for meal prep—portion it into containers, and it stays creamy for days. My kids grab it for school lunches, and honestly? I’ve been known to eat it cold straight from the fridge. No judgment.
- Budget-Friendly Luxury: Four simple ingredients, but they pack a punch—especially when you’re stretching a dollar. A bag of pasta, a block of cheese, and a stick of butter go a long way, and leftovers reheat like a dream. My wallet (and taste buds) thank me.
Step-by-step instructions for copycat Outback mac and cheese
Here's the method that delivers that signature creamy texture and golden, crispy breadcrumb topping.
Cook the Pasta Until Al Dente
Bring a large pot of water to a rolling boil and add the 1.5 lbs of elbow macaroni. Add 1 tablespoon of salt to the boiling water—it should taste like the ocean. Cook the pasta until it's just al dente, about 1 minute less than the package instructions suggest. This ensures it finishes cooking perfectly in the oven later.
Drain the pasta in a colander but don't rinse it—those starchy waters are essential for creating the creamy sauce. Immediately transfer the hot pasta to a large mixing bowl and set it aside while you prepare the roux and cheese sauce. The residual heat will help incorporate the sauce later.
Sauté Aromatics and Make the Roux
In a separate large pot, melt the 0.5 cup of cold, cubed unsalted butter over medium heat. Add the diced 1 whole yellow onion and cook for 5 minutes until softened. Add the 3 cloves of minced garlic and cook for another 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Reduce the heat to medium-low and gradually whisk in the 0.25 cup of all-purpose flour. Continue whisking constantly for 2-3 minutes until the mixture forms a smooth, pale roux. This step is crucial—it removes the raw flour taste and creates the velvety texture that makes this mac and cheese so special. The roux should be the color of pale peanut butter when done.
Build the Creamy Cheese Sauce
Slowly pour in the 1 cup of warmed whole milk and the 0.5 cup of heavy cream while whisking vigorously. The mixture will thicken noticeably as it comes together. Stir in the 2 cups of shredded sharp cheddar cheese and 1 cup of shredded monterey jack cheese, letting the heat melt the cheese completely and create a smooth, glossy sauce.
Remove the pot from heat and stir in the 2 teaspoons of salt, 0.5 teaspoon of ground black pepper, 0.5 teaspoon of dried mustard, and 0.25 teaspoon of cayenne pepper. Taste and adjust seasoning if needed—this is where the dish comes together. The sauce should be rich, slightly tangy, and perfectly seasoned.
Combine Pasta and Sauce
Add the cooked pasta to the cheese sauce and stir vigorously with a wooden spoon or spatula until every strand is fully coated. The residual heat from the pasta will help melt any remaining cheese and create that signature creamy texture. If the sauce seems too thick, add 1-2 tablespoons of the pasta cooking water to loosen it to your desired consistency.
Transfer the entire macaroni mixture to a 9x13-inch baking dish and spread it out evenly. This ensures even baking and that crispy topping we're after. Preheat your oven to 375°F while you prepare the breadcrumb topping.
Create the Crispy Topping and Bake
In a small bowl, combine the 0.5 cup of panko breadcrumbs, 1 tablespoon of extra-virgin olive oil, and an additional pinch of salt. Sprinkle this mixture evenly over the top of the macaroni, pressing down gently with the back of a spoon to help it adhere. The oil in the breadcrumbs will create that perfect crispy texture we're copying from the original.
Bake uncovered at 375°F for 20-25 minutes until the top is golden brown and the edges are bubbling. The cheese should be melted completely, and the breadcrumb topping should be crispy enough to crunch between your teeth. Let it rest for 5 minutes before serving—this allows the cheese to set slightly and makes it easier to scoop.
Pro Tips For Making Copycat Outback Mac And Cheese
- Cook pasta al dente: The Outback version relies on that slight bite—boil elbows just until they float, then pull them 30 seconds early. Undercooked pasta gets mushy when mixed with the roux, and overcooked turns to glue. Trust the timer, not the float test.
- Melt cheeses separately: Sharp cheddar and Monterey Jack behave differently—shred the cheddar first, then add the Jack when the roux is thick. I learned this the hard way: dumping both at once leads to clumps. Use a fine grater for even melting.
- Whisk roux aggressively: The sauce’s thickness comes from constant stirring over medium heat. Let it bubble for 2–3 minutes without walking away—scorching ruins the flavor. A wooden spoon works, but an immersion blender (yes, really) gives that signature silky texture.
- Salt the pasta water: Skip the salt later—add 1 tablespoon of salt per gallon of water before boiling. The pasta absorbs it better, and you won’t need to adjust the finished dish. (Your future self will notice the difference.)
Flavor customization for copycat outback mac and cheese
Spicy Kick
For a bold twist, add 1 teaspoon smoked paprika and ½ teaspoon chipotle powder to the cheese sauce. This smoky heat mimics Outback’s signature flavor profile while adding depth.
I like to toast the spices in a dry pan for 30 seconds before mixing them in to enhance their aroma. 🔥
Extra Creamy Version
Swap the heavy cream for ½ cup sour cream or Greek yogurt to create a tangier, ultra-creamy sauce. I also add ¼ cup grated Parmesan cheese for an umami boost. This version is perfect for those who love a richer, velvety texture without extra fat.
Vegetable Add-Ins
Toss in 1 cup steamed broccoli florets or ½ cup diced roasted red peppers when combining the pasta and sauce. For extra flavor, sauté the veggies with the onions and garlic.
The broccoli adds a subtle crunch, while roasted peppers bring a sweet, smoky note that pairs beautifully with the cheddar.
Protein Boost
Add 1 cup cooked bacon bits or ½ cup crispy fried chicken to the baked mac and cheese for a heartier dish. I recommend using thick-cut bacon cooked until crispy and crumbled, or shredded rotisserie chicken for convenience.
This turns it into a satisfying main course rather than just a side.
Herb Infusion
Stir in 1 tablespoon fresh chives or 1 teaspoon dried thyme into the cheese sauce for a bright, herby finish. Fresh herbs add a pop of color and freshness, while thyme brings an earthy depth that complements the cheddar. Garnish with extra chives before serving for a restaurant-worthy presentation. ✨
Gluten-Free Adaptation
Use gluten-free elbow macaroni and replace the panko topping with a mix of crushed gluten-free crackers and toasted almond flour. For extra crispiness, brush the topping with olive oil** before baking. This keeps the dish just as satisfying without compromising texture.
Nutrition facts
Frequently asked questions
Why does the Outback mac and cheese have such a creamy texture?
The secret lies in the roux technique—cooking butter and flour together until pale golden creates a velvety base. Adding warm milk and heavy cream while whisking constantly prevents lumps, while the sharp cheddar and Monterey Jack blend melts into a luscious, tangy sauce. The slow simmer ensures all the starches fully develop for that signature smoothness.
Can I make this mac and cheese ahead of time?
Assemble the dish (without baking) up to 24 hours ahead and refrigerate. The flavors deepen overnight. When ready to bake, add 10-15 extra minutes at 375°F to crisp the topping. For freezing, bake first, then cool completely before storing in an airtight container for up to 3 months. Reheat covered with foil to maintain moisture.
What if my cheese sauce gets too thick?
Don't panic! Remove from heat and stir in 1-2 tablespoons of pasta water gradually until smooth. If it's still too thick, add 1-2 tablespoons of warm milk or cream. The sauce should coat the back of a spoon but still be pourable. Over-thickening usually happens when the roux cooks too long—keep it pale for that creamy texture.
Can I use pre-shredded cheese?
Yes, but drain and squeeze out excess moisture first using a clean kitchen towel. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. For best results, shred your own block cheese—it melts more smoothly and creates that restaurant-quality finish. If using pre-shredded, reduce by ¼ cup to account for moisture.
How do I make the breadcrumb topping extra crispy?
For maximum crunch, toast the panko in the oven at 375°F for 5 minutes before adding olive oil. Press the topping down firmly with the back of a spoon before baking, and consider adding 1 tablespoon melted butter to the breadcrumb mix. Bake until the edges are deep golden brown—this ensures a satisfying crunch.