Creamy rigatoni pasta smothered in buttery Velveeta cheese and finished with crunchy breadcrumbs. The ultimate Outback Steakhouse Mac and Cheese Recipe!
I’ve got a confession to make. I didn’t actually mean to fall in love with this mac and cheese. We were at Outback Steakhouse for one of those no-cook Saturday nights, and I was all set for steak. You know, the big “I’m not sharing” kind. But my daughter? She ordered their mac and cheese as a side. I figured I’d sneak one bite when she wasn’t looking. Big mistake. That one bite turned into half her plate. Oops. (Sorry, sweetie.)
The cheesy, creamy goodness had me hooked. It was like eating a warm hug. So naturally, the next day I thought, I can make that. A few tries later, with some flour on my shirt and a very judgmental cat watching from the counter, I nailed it. And now? We make this Outback Steakhouse Mac and Cheese Recipe all the time. Sometimes as a side, sometimes as the whole dang meal. Don’t judge until you’ve had a second helping.
Why You’ll Love This Outback Steakhouse Mac And Cheese Recipe?
Let’s be real. We’ve all had a box of mac and cheese we scarfed down while standing in the kitchen, right? No shame in that. But this? This is next level. Let me tell you why:
- Creamy, dreamy texture: Thanks to Velveeta (don’t knock it), you get that silky smooth sauce without any weird lumps.
- Ridiculously easy: If you can stir a spoon, you can make this.
- Crowd-pleaser vibes: My kid asks for this weekly. My husband sneaks thirds. Even picky friends? They clean their plates.
- Comfort food magic: It’s like Outback’s mac and cheese but in pajama pants at home. Wins all around.
Ingredient Notes:
This is where the magic happens. Keep it simple. Keep it delicious.
-
Rigatoni Pasta (12 oz)
Those ridges hold onto the sauce like they mean it. Don’t have rigatoni? Penne’s a good backup. -
Butter (3 tablespoons)
Because what’s life without a little butter? It makes the sauce velvety smooth. -
Flour (2 tablespoons)
This is what thickens up your sauce. It’s easy peasy—promise. -
Whole Milk (1 ½ cups)
None of that skim stuff here. We’re going for rich and creamy, not watery soup. -
Paprika (⅛ teaspoon)
Just enough to make you wonder what that little something extra is. -
Velveeta Cheese (½ pound)
Listen, I know it’s processed. But it melts perfectly. If it’s good enough for Outback, it’s good enough for us. -
Seasoned Bread Crumbs
Optional, but not really. They add crunch and make you feel fancy.
How To Make Outback Steakhouse Mac And Cheese?
Step 1: Boil That Pasta
Cook the rigatoni according to the package instructions. Salt the water! (I always forget that part if I’m distracted.) Drain and set it aside. Try not to eat half of it. Easier said than done.
Step 2: Make Your Roux
Want To Save This Recipe?
Melt the butter in a big ol’ saucepan over medium heat. Once it’s melted, whisk in the flour until it starts looking like wet sand. No clumps! This part is quick.
Step 3: Build the Sauce
Slowly pour in the milk while whisking like you mean it. Add the salt and paprika. Once it’s smooth, toss in your cubed Velveeta. Stir until it’s all melted into creamy goodness. It should coat the back of a spoon, thick but not gloopy. If it’s too thick? Add a splash more milk. We’re not making cheese paste here.
Step 4: Combine and Top
Stir that rigatoni back into the sauce and give it a good mix. Every piece should be swimming in cheese. Now sprinkle breadcrumbs on top. If you’re feeling wild, pop it under the broiler for a minute or two until golden and crunchy. Watch it like a hawk—nobody likes burnt crumbs.
Storage Options:
If, by some miracle, you have leftovers, pop them in an airtight container and keep them in the fridge for up to 3 days. Reheat gently over low heat on the stove or zap it in the microwave. Add a splash of milk to bring back that creamy texture. I wouldn’t freeze it though—dairy sauces can get weird. Trust me.
Variations and Substitutions:
Wanna shake things up? Let’s get creative.
- Spicy Kick: Add a dash of cayenne or hot sauce if you want heat.
- Different Cheese: Swap Velveeta for sharp cheddar or a mix of cheeses if you’re fancy. Just be sure they melt well.
- Protein Boost: Toss in some crispy bacon, grilled chicken, or even lobster if you’re feeling bougie.
- Gluten-Free: Use GF pasta and flour, and gluten-free breadcrumbs if you’re topping it.
What to Serve with Outback Steakhouse Mac And Cheese?
This mac and cheese can totally be the star of the show, but if you want sides, here’s what works:
- Grilled Chicken or Steak: Obvious, but classic.
- Garlic Bread: Double the carbs, double the fun.
- Steamed Broccoli: You know, balance.
- A Simple Salad: For those days when you want to pretend you’re eating healthy.
Frequently Asked Questions:
Can I make this ahead of time?
You bet! Just make the sauce and pasta, but don’t combine them until you’re ready to eat. Keeps it fresh.
What pasta works best?
Rigatoni’s my favorite, but penne or shells are solid backups. You want something that hugs the sauce.
How do I keep the sauce smooth?
Low and slow, my friend. Whisk often and keep the heat gentle. And don’t skimp on the butter.
So there you have it—my favorite Outback Steakhouse Mac and Cheese Recipe. It’s easy, creamy, and loaded with comfort food vibes. If you give it a try (and you totally should), let me know how it goes! Bonus points if you add your own twist.
Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Outback Steakhouse Mac And Cheese Recipe
Ingredients
- 12 ounces rigatoni pasta
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ¼ teaspoon kosher salt
- ⅛ teaspoon paprika
- ½ pound Velveeta cheese cubed
- Seasoned bread crumbs as desired (for garnish)
Instructions
Prepare the Pasta
- Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Drain the pasta thoroughly and set aside.
Create the Roux
- In a large saucepan, melt the unsalted butter over medium heat. Gradually whisk in the all-purpose flour, stirring constantly for 1-2 minutes until the mixture is smooth and slightly thickened. This forms the base for the cheese sauce.
Develop the Cheese Sauce
- Slowly pour in the whole milk while continuously whisking to avoid lumps. Add the kosher salt and paprika to the mixture. Continue to whisk until the sauce begins to thicken.
Incorporate the Cheese
- Add the cubed Velveeta cheese to the thickened milk mixture. Stir gently until the cheese is completely melted and the sauce becomes creamy and smooth. If the sauce appears too thick, additional milk may be added in small increments to reach the desired consistency.
Combine Pasta and Cheese Sauce
- Gently fold the cooked rigatoni pasta into the cheese sauce, ensuring each piece of pasta is evenly coated.
Garnish and Serve
- Transfer the mac and cheese to a serving dish. Sprinkle the desired amount of seasoned bread crumbs over the top for added texture. For a golden crust, optionally place the dish under a broiler for 1-2 minutes, watching carefully to prevent burning.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
