Outback Steakhouse Mac and Cheese
Indulge in comfort food bliss with our Outback Steakhouse Mac and Cheese recipe! Elevate your cheesy cravings by recreating this rich and creamy side dish at home. Pair it with your favorite steak or enjoy it on its own for a taste of Outback goodness.
Servings: 4
Ingredients
- 2 cups macaroni (shell, elbow, rigatoni, or penne)
- ¼ cup shredded Cheddar
- ¼ teaspoon paprika
- ½ cup heavy cream
- 10 ounces Velveeta cheese
- Salt and pepper to taste
- Fresh Nutmeg, to taste
- Parsley, to taste
- Onion powder, to taste
- Brown sugar, to taste
- Garlic powder, to taste
- Butter
- Breadcrumbs
- All-purpose flour
Optional Ingredients:
- Freshly grated Parmesan cheese
- Garlic sun-dried tomatoes
- Country bread
- Lobster tail
- Additional cheese, bacon, and breadcrumbs for variation
Instructions
Make Macaroni:
- Boil salted water and cook macaroni according to package instructions.
- Drain and set aside.
Make Breadcrumbs:
- In a food processor, combine garlic, sun-dried tomatoes, parsley, and country bread slices.
- Add Parmesan cheese and process until desired breadcrumb consistency is achieved.
- Store in the freezer for up to three months.
Make Roux/Mornay Sauce:
- In a pan, melt butter over low-medium heat.
- Stir until the butter stops bubbling, then add all-purpose flour while whisking.
- Season with salt, pepper, nutmeg, onion powder, garlic powder, and brown sugar.
- Slowly add heavy cream while whisking.
- Add diced Velveeta cheese and stir until melted.
- In a bowl, combine freshly grated Cheddar cheese with the hot sauce until melted.
- Mix macaroni into the sauce until well combined.
Spruce up Your Mac and Cheese:
- Optionally, add lobster tail: Split, cook in butter, salt, and pepper, then mix into mac and cheese.
Serve:
- Optionally, add more cheese, bacon, and breadcrumbs for variation.
- Garnish with parsley and paprika.
- Serve hot as a side or main dish.
Notes
- For additional variations, consider adding red meat, sausages, or bacon.
- Store in the refrigerator for up to five days or in the freezer for up to two months.
- Reheat in the microwave, turning and stirring until hot, or use a pan with heavy cream for a creamy texture.