Outback Mac and Cheese Recipe (Copycat Creamy)

Outback’s mac and cheese is not what you expect from a steakhouse side dish. Instead of a thin, sharp cheddar sauce over mushy elbows, it is genuinely luxurious – a four-cheese blend that creates this impossibly silky, rich sauce that coats every piece of pasta right down to the center. I ordered it on a whim during a family dinner and ended up talking about it for days afterward. After a lot of testing, I identified the cheese combination and the technique that makes it special: using a blend of cheddar, Gruyere, cream cheese, and Parmesan, and finishing the sauce off the heat so it stays smooth rather than grainy. This is the version I now make for every family gathering.

What sets this apart from standard homemade mac is the cream cheese element – just a small amount acts as a stabilizer and adds a subtle tang that makes the whole dish feel more complex. Pair it with a quick broiled breadcrumb topping and you have something that could easily anchor a dinner party side table.

Why You’ll Love This Recipe

• Four-cheese sauce with a silky, pourable consistency that never turns grainy or stiff
• The cream cheese element adds stability and a subtle tang that elevates the whole dish
• Works as an impressive side dish for steaks, burgers, or holiday dinners
• Optional breadcrumb topping gives you that golden-crusted baked mac experience in 5 minutes under the broiler
• Leftovers reheat beautifully with just a splash of milk – this is the mac that gets better the next day

About This Multi-Brand Favorite

Outback Steakhouse has always positioned their side dishes as elevated comfort food – not afterthoughts, but genuine crowd-pleasers worthy of a steakhouse menu. Their mac and cheese entered the menu as both a kid-friendly option and a shareable side that adults could genuinely get excited about. The key to making a restaurant mac and cheese feel different from home cooking is the cheese blend strategy – using multiple cheeses at different melt points and fat ratios creates a more complex, layered flavor than any single cheese can provide. Outback settled on a combination that balances sharp, mild, creamy, and aged notes, all held together in a sauce that stays molten and pourable rather than congealing into a clump. The pasta shape matters too: a bite-sized tube like cavatappi or large elbow holds sauce inside the ridges in a way that plain elbows cannot. For many Outback regulars, especially parents, this mac and cheese is what keeps the whole table happy from grandparents to grandchildren.

Ingredients

Pasta and Sauce

• 1 pound cavatappi pasta (or large elbow macaroni)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 1 cup heavy cream, warmed
• 2 cups sharp cheddar cheese, freshly shredded
• 1/2 cup Gruyere cheese, freshly shredded
• 4 ounces cream cheese, softened and cubed
• 1/4 cup Parmesan cheese, freshly grated
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon onion powder
• 1 teaspoon salt, plus more for pasta water

Breadcrumb Topping (Optional)

• 1/2 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 2 tablespoons Parmesan cheese, grated
• 1/4 teaspoon smoked paprika
• Pinch of salt

For Serving

• Fresh parsley or chives, chopped
• Extra Parmesan for the table
• Cracked black pepper

Ingredient Substitutions

• Gruyere can be replaced with Swiss cheese or Emmental for a milder, still-complex result – the flavor will be slightly less nutty
• Large elbow macaroni works perfectly if cavatappi is unavailable – just make sure to cook to just under al dente since the pasta finishes in the hot sauce
• Half-and-half can replace the combination of milk and heavy cream for a slightly lighter sauce that still stays creamy
• For a gluten-free version, use gluten-free pasta and swap the flour in the roux for 2 tablespoons of cornstarch mixed into cold milk before adding
• Extra sharp or aged cheddar gives a more pronounced cheese flavor if you want a bolder, tangier sauce

Equipment You’ll Need

• Large pot for boiling pasta
• Large heavy-bottomed saucepan or Dutch oven for the sauce
• Whisk for building the roux and incorporating cheese
• Box grater for shredding cheese fresh from the block
• Oven-safe baking dish if finishing under the broiler
• Colander for draining pasta

Step-by-Step Instructions

1. Cook the Pasta. Bring a large pot of heavily salted water to a boil. Add the cavatappi and cook for 2 minutes less than the package directions indicate – you want it slightly underdone because it will finish cooking in the hot cheese sauce. Taste a piece before draining; it should have the faintest bite at the center. Reserve 1 cup of pasta water before draining. Drain and toss with a thin drizzle of oil to prevent sticking.
2. Build the Roux. In your largest heavy-bottomed saucepan over medium heat, melt the butter until it foams. Add the flour all at once and whisk vigorously for about 2 minutes, until the mixture smells nutty and looks like wet sand. This step cooks out the raw flour taste and builds the base that will hold your cheese sauce together. Do not rush it – undercooked roux makes the sauce taste pasty and starchy.
3. Add the Dairy. Slowly pour in the warm milk about a quarter at a time, whisking constantly after each addition until completely smooth before adding more. Once all the milk is incorporated, pour in the heavy cream in a steady stream while whisking. Increase the heat slightly and continue whisking until the sauce thickens enough to coat the back of a wooden spoon, about 5-7 minutes. The sauce should be smooth and glossy with no lumps.
4. Melt in the Cheese Blend. Reduce heat to the lowest setting. Add the softened cream cheese cubes and whisk until fully melted and smooth. Then add the cheddar, Gruyere, and Parmesan in three separate additions, whisking between each until completely incorporated. Add Dijon mustard, garlic powder, white pepper, cayenne, onion powder, and salt. Taste and adjust seasoning. The sauce should be velvety, pourable, and deeply flavorful. Remove from heat the moment it comes together.
5. Combine Pasta and Sauce. Add the drained pasta to the cheese sauce and fold gently to coat every piece. If the sauce seems thick, add pasta cooking water one tablespoon at a time until you reach a glossy, coating consistency. The heat from the sauce will finish cooking the pasta to the perfect tender point. Let it sit for 2 minutes before serving so the sauce absorbs slightly into the pasta and everything becomes one cohesive dish.
6. Optional Broiled Topping. To add the golden crust that takes this mac from stovetop to baked, transfer the mac and cheese to a buttered oven-safe dish. Toss panko with melted butter, Parmesan, and paprika. Scatter evenly over the top. Broil on the center rack for 3-4 minutes, watching closely, until the breadcrumbs are deep golden brown. Serve directly from the baking dish.
7. Serve and Garnish. Spoon into wide bowls or serve family-style from the baking dish. Top with freshly cracked black pepper and a scattering of fresh parsley or chives. Serve immediately while the sauce is still flowing and the pasta is steaming hot. If serving alongside steaks, pull the mac from the heat about 3 minutes before the steaks are done resting so everything lands on the table at once.

Pro Tips from My Kitchen

• Always shred your own cheese from blocks – pre-shredded cheese contains cellulose that makes sauces grainy; freshly shredded melts into silk
• Warm your milk and cream before adding to the roux – cold dairy hitting a hot roux can cause lumps and uneven thickening
• Cream cheese is the secret weapon here – even 2 ounces adds stability, richness, and a pleasant tang that prevents the sauce from breaking
• Reserve pasta cooking water before draining – the starchy water is your rescue tool if the sauce ever seems too thick
• Undercook the pasta by 2 minutes before draining since it finishes in the hot sauce – overcooked pasta in a rich sauce turns mushy fast
• Make the roux slowly over medium heat for a full 2 minutes – rushing this step leaves a raw flour taste in the finished dish

Recipe Variations

• Lobster mac – fold in cooked lobster meat in the last step and top with extra buttered panko and a drizzle of lemon butter
• Bacon jalapeno mac – stir in crumbled crispy bacon and diced pickled jalapenos before serving for a smoky, spicy version
• Truffle mac – use Gruyere and Parmesan only in the cheese blend, skip the cheddar, and finish with truffle oil and crispy shallots
• Buffalo chicken mac – fold in shredded rotisserie chicken tossed in buffalo sauce and top with crumbled blue cheese and celery
• Three-meat mac – mix in crumbled Italian sausage, bacon crumbles, and diced ham before baking for a hearty main course version

Common Mistakes to Avoid

• Adding cheese to a sauce that is too hot – if the sauce is boiling when you add cheese, the proteins seize and you get a greasy, grainy result; always reduce to low heat first
• Using pre-shredded cheese from a bag – anti-caking agents prevent smooth melting and you get a sauce with a slightly gritty texture no matter how long you stir
• Overcooking the pasta before adding to the sauce – pasta cooked to full al dente and then stirred into a hot sauce for 2-3 minutes comes out mushy
• Skipping the roux – without the flour-butter base, you are relying on the cheese alone to thicken the sauce, which leads to a greasy, broken result
• Not seasoning the pasta water generously – unsalted pasta tastes flat inside the richest sauce, and you cannot compensate later without oversalting the sauce itself

What to Serve With This Dish

• Grilled ribeye or New York strip as the classic steakhouse combination
• Crispy chicken tenders or fried chicken for a comfort food dinner at home
• A simple green salad with vinaigrette to balance the richness of the cheese sauce
• Steamed broccoli or roasted asparagus to add some vegetables to the plate
• Garlic bread or soft dinner rolls for scooping up extra cheese sauce from the bowl

Storage Instructions

Refrigerator

Store cooled mac and cheese in an airtight container for up to 4 days. The sauce thickens considerably as it chills, which is completely normal. It reheats to a silky consistency with the addition of liquid.

Freezer

Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture is slightly less silky after freezing but still very good, especially if reheated with a splash of cream.

How to Reheat

Reheat in a saucepan over low heat with a splash of milk or cream, stirring constantly until the sauce loosens and becomes creamy again. Add liquid a tablespoon at a time until you reach the desired consistency. Microwave reheating works in a pinch – stir every 45 seconds and add a little milk.

Make Ahead

You can make the cheese sauce up to 2 days ahead and refrigerate it. Reheat gently with a splash of milk before tossing with freshly cooked pasta. Alternatively, assemble the full dish in a baking dish, refrigerate overnight, and bake at 350F covered for 20 minutes then uncovered for 10 more.

Nutrition Information

Per serving (estimated): 620 calories, 24g protein, 58g carbs, 32g fat (18g saturated), 2g fiber, 6g sugar, 740mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

What cheeses does Outback use in their mac and cheese?

Outback does not publish their exact formula, but their mac and cheese has the distinct flavor profile of aged cheddar combined with a milder, creamier cheese and a hint of sharpness that suggests Parmesan. My copycat uses sharp cheddar, Gruyere, cream cheese, and Parmesan – together they create the same rich, complex, not-quite-identifiable blend that makes it taste like more than just cheddar mac.

Why does my cheese sauce always turn grainy?

Grainy cheese sauce almost always comes from one of three problems: the sauce was too hot when you added the cheese, you used pre-shredded bagged cheese with anti-caking agents, or you added too much cheese too quickly and the proteins seized. Fix: use freshly shredded cheese, reduce heat to the lowest setting before adding any cheese, and add it in stages with constant whisking.

Can I make this without a roux?

Yes – the evaporated milk method skips the flour entirely. Replace the roux and dairy with two cans of evaporated milk, heat until steaming, and add sodium citrate before melting in your cheese. The result is arguably even smoother than the roux method and is nearly foolproof. It produces a slightly thinner sauce that is perfect for stovetop mac.

What pasta shape is best for this recipe?

Cavatappi is my top choice because the spiral shape and ridges hold sauce inside each piece, giving you more cheese in every bite. Large elbow macaroni is the classic alternative. Rigatoni, penne, or shells all work well. Avoid thin pasta shapes like spaghetti or fettuccine – they do not hold the thick sauce properly and become slimy.

How do I make the sauce thicker or thinner?

For a thicker sauce, let it simmer for a few more minutes while stirring, or add a bit more cheese. For a thinner sauce, add warm milk or the reserved pasta cooking water a tablespoon at a time, stirring between additions. The sauce will always thicken as it cools, so it is better to err slightly on the thinner side when hot.

Can I add protein to make this a main dish?

Absolutely – this mac and cheese welcomes protein additions. Fold in shredded rotisserie chicken, crispy bacon, cooked shrimp, lobster chunks, or diced smoked sausage right before serving. For a buffalo chicken version, toss shredded chicken in buffalo sauce before folding into the mac. Any of these additions transform it from a side dish into a complete dinner.

Is this recipe gluten-free?

The standard version is not, because of the flour in the roux and regular pasta. To make it gluten-free, substitute the flour with 2 tablespoons of cornstarch (mixed with cold milk first to prevent lumps) and use certified gluten-free pasta. All other ingredients are naturally gluten-free. The sauce comes out slightly glossier with cornstarch and is actually very similar to the original texture.

Why do I need cream cheese in mac and cheese?

Cream cheese serves two functions here. Its fat content helps stabilize the sauce so it is less likely to break or separate, and its slight acidity adds a subtle tang that makes the whole sauce taste more complex – like there is something you cannot quite put your finger on that makes it better. You only need a small amount; too much makes the sauce taste like cheesecake. Four ounces for a full pound of pasta is the sweet spot.

How do I prevent the pasta from absorbing all the sauce?

Three strategies: undercook the pasta by 2 minutes before draining, reserve pasta cooking water to loosen the sauce as needed, and serve immediately rather than letting the assembled mac sit for more than 5 minutes. Pasta continues absorbing liquid as it sits in the sauce, so any delay between assembly and serving means a thicker result. If serving for a crowd, keep sauce and pasta slightly separate and combine just before service.

Can I make this ahead for a party?

Yes – assemble the mac and cheese in a greased baking dish, cover with foil, and refrigerate for up to 24 hours. Bake covered at 350F for 25 minutes, then remove the foil, add the breadcrumb topping, and bake uncovered for another 10-15 minutes until heated through and golden. Add a splash of cream to the dish before baking to compensate for the pasta absorbing liquid overnight.

Why does my mac and cheese taste bland even though I used plenty of cheese?

Under-seasoning is almost always the culprit. Salt the pasta water aggressively – it should taste like the sea. Season the cheese sauce separately with salt, mustard, and a pinch of cayenne or white pepper. Mustard does not make the sauce taste mustardy; it sharpens and amplifies the cheese flavor in a way that is noticeable when you omit it. Taste at every stage and season accordingly.

What is the difference between Outback’s mac and cheese and regular homemade mac?

The main differences are the cheese blend complexity and the sauce consistency. Most homemade mac is made with single-cheese cheddar sauce that can taste one-dimensional. Outback’s version layers multiple cheeses for depth, and the sauce is notably silkier and more pourable – almost like a fondue consistency rather than a thick gravy. The cavatappi pasta shape also makes a practical difference, trapping sauce in its spirals.

More Multi-Brand Copycat Recipes

• All Copycat Restaurant Recipes

Happy cooking,
Julia