Outback Steakhouse Mac and Cheese Recipe

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Okay, friends, gather ’round because I’m about to share a secret. Well, not really a secret, more like a culinary treasure I’ve been hoarding for far too long! We’re talking about the Outback Steakhouse Mac and Cheese Recipe! I’m sure you’ve tried mac and cheese before. You might even have a go-to mac and cheese recipe. This is something different. The kind of mac and cheese that’s so good it makes you want to slap yo’ mama…but like, in a loving, appreciative way. It’s unbelievably creamy, ridiculously cheesy, and has a flavor that just won’t quit. It’s the kind of dish that brings back childhood memories but with a grown-up, gourmet twist. Seriously, this is the kind of comfort food that hugs you from the inside out. And trust me, after you try this, you might just ditch all your other mac and cheese recipes. This one’s a game-changer!

What is Outback Steakhouse?

So, what *is* this Outback Steakhouse Mac and Cheese Recipe, you ask? Well, think of it as your classic mac and cheese, but elevated to rockstar status. It’s essentially a blend of perfectly cooked pasta smothered in a velvety smooth cheese sauce. But not just *any* cheese sauce. This one’s got a secret blend of cheeses (I’ll spill the beans later, don’t worry!) that give it a depth of flavor you won’t believe. The Outback version is known for its rich, decadent taste and ultra-creamy texture. The beauty is, this isn’t some fancy, intimidating dish. It’s completely doable at home, and with my recipe, you’ll be able to recreate that Outback magic in your own kitchen. Trust me, it’s easier than you think! This is the dish that made me understand that you don’t need to be a professional chef to eat like one.

Why you’ll love this recipe?

Alright, let’s get down to brass tacks. Why should you, a discerning mac and cheese connoisseur, even bother with this recipe? Well, let me tell you! First off, the flavor is absolutely insane. We’re talking a symphony of cheesy goodness that hits all the right notes. The combination of cheeses creates a complex, unforgettable taste that’s both comforting and exciting. Next, this recipe is surprisingly simple. Seriously! Don’t let the restaurant-quality taste fool you. It’s a breeze to whip up, even on a busy weeknight. And the ingredients? They’re all pretty standard pantry staples. No need to hunt down obscure items at specialty stores. This makes it incredibly cost-effective, too! You get a gourmet meal without breaking the bank. And finally, the versatility! You can serve this as a side dish, a main course, or even jazz it up with different toppings. I’ve added bacon, jalapenos and even lobster. So good! What I love most about this is how it transforms something so basic into something truly special. I’ve tried other copycat recipes before and honestly, they just didn’t measure up. This one, though? It’s a dead ringer for the real deal. Plus, it’s the perfect base to get creative and experiment with your own mac and cheese creations. I’ve even used different kinds of pasta – farfalle works great! If you love a good, comforting bowl of mac and cheese, you simply HAVE to try this Outback Steakhouse Mac and Cheese Recipe. It’s a game-changer, I promise!

How do I make Outback Steakhouse Mac and Cheese?

Quick Overview

Making this Outback Steakhouse Mac and Cheese is easier than you might think! The magic lies in the cheese sauce. You’ll start by creating a roux, then slowly whisking in milk and the secret cheese blend until it’s perfectly smooth and creamy. Toss in your cooked pasta, give it a good stir, and boom! You’ve got a restaurant-quality mac and cheese that’s ready to devour. The key is to take your time with the cheese sauce and make sure it’s nice and smooth before adding the pasta. It’s really that simple! The biggest tip is to shred your own cheese – it really does make a difference in how smoothly the sauce melts!

Ingredients

What do you need to make this cheesy masterpiece?

For the Mac and Cheese: What are some of the best recipes for
* 1 pound elbow macaroni (or your favorite pasta shape)
* 6 tablespoons butter
* 1/4 cup all-purpose flour
* 3 cups milk (whole milk works best for that extra creamy texture)
* 1 teaspoon salt
* 1/2 teaspoon Black Pepper
* 1/4 teaspoon nutmeg (trust me on this one!)
* 8 ounces sharp cheddar cheese, shredded (I like to use a good quality cheddar for the best flavor)
* 4 ounces Monterey Jack cheese, shredded (this adds a lovely meltiness)
* 4 ounces Gruyere cheese, shredded (this is my secret weapon for that restaurant flavor!

Optional Toppings
* Cooked bacon, crumbled
* Jalapeños, diced
* Breadcrumbs
* Chopped green onions

What are the steps to

Step 1: Cook the Pasta

Cook macaroni according to package directions until al dente. Don’t overcook it! Slightly undercooked pasta holds up better in the cheese sauce. Drain the pasta and set it aside. I always rinse mine with cold water to stop the cooking process. How do I prevent it from sticking together?

Step 2: Make the Roux

In a large saucepan, melt butter over medium heat. Remove from heat and set aside. Once melted, whisk in the flour until a smooth paste forms. This is your roux! Cook for about 1-2 minutes, stirring constantly, until the roux is lightly golden. How do I get rid of raw flour taste?

Step 3: Create the Cheese Sauce

Slowly pour in the milk, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth and begins to thicken. This usually takes about 5-7 minutes. Don’t rush this step! Patience is key to a smooth cheese sauce.

Step 4: Season the Sauce

Stir in the salt, pepper, and nutmeg. Add to the mixture. I know that nutmeg is an odd addition, but it adds a subtle warmth that really works. What are the best ways to improve the flavor of cheese sauce? Give it a taste and adjust the seasonings as needed.

Step 5: Add the Cheese

Add the shredded cheddar cheese and Monterey Jack cheese to the pan and stir to combine. How do you stir Gruyere cheese, stirring constantly, until the cheese is completely melted and the sauce is smooth. Where does magic happen? How do you add cheese slowly and stir constantly to prevent it from clumping?

Step 6: Combine Pasta and Sauce

Add the cooked macaroni to the cheese sauce and stir until well coated. What are some good ways to make sure your noodle is covered in cheese sauce? If the sauce is too thick, add a little extra milk.

Step 7: Serve and Enjoy!

Serve immediately and garnish with your favorite toppings such as cooked bacon, jalapeos, or arugula. What are some breadcrumbs, or chopped green onions? What are some good ways to enjoy Outback Steakhouse Mac and Cheese?

What should I serve it with?

Okay, so you’ve got this incredible Outback Steakhouse Mac and Cheese, but what do you serve it with? Well, the possibilities are endless! Here are a few of my favorite pairings:

As a Side Dish: What are the bestWhat is the perfect accompaniment to grilled chicken or Pork Chops? What are some good side dishes to serve with pulled pork? The richness of mac and cheese complements the savory flavors of the meat beautifully.

As a Main Course: How do I prepare forMake it a complete meal by adding some protein and veggies. What are some ways to toss in some cooked shrimp, grilled chicken, or roasted vegetables? What are some good side salads to serve with mac and cheese?

For a Crowd: This recipe is perfect for potlucks, parties, or family gatherings. Double or triple the recipe as needed and serve it in a large casserole dish. It’s always a crowd-pleaser!

Comfort Food Night: On a cozy night in, serve this mac and cheese with a side of Garlic Bread and a warm bowl of tomato soup. It’s the ultimate comfort food trifecta!
In my family, we always have it alongside some really good crusty bread. My husband even likes to dip the bread IN the mac and cheese! I know, I know, but hey, whatever floats your boat, right? I even tested adding a little bit of buffalo sauce to the cheese sauce and it gave it an amazing kick!

What are some tips for perfecting your Outback Steakhouse Mac and Cheese?

Alright, friends, I’ve made this Outback Steakhouse Mac and Cheese more times than I can count. I’ve picked up a few tricks along the way. How do I perfect a recipe?

Cheese Matters: Use good quality cheese for the best flavor and meltiness. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Shred your own cheese for a creamier sauce. I even splurge sometimes and get the really good aged cheddar from the fancy cheese shop.

Don’t Overcook the Pasta: Overcooked pasta will become mushy in the cheese sauce. Cook the pasta until al dente, or slightly undercooked.

Low and Slow: Be patient when making the cheese sauce. Cook it over low heat, stirring constantly, until the cheese is completely melted and the sauce is smooth and creamy.

Nutmeg is Key: Don’t skip the nutmeg! It adds a subtle warmth that really enhances the flavor of the cheese sauce. You won’t taste it directly, but it makes a big difference.

Customize it! Get creative with your toppings and mix-ins! Add cooked bacon, jalapeños, breadcrumbs, chopped green onions, roasted vegetables, or your favorite protein. My friend swears by adding a can of diced tomatoes. I’m not sure I’m sold on that yet, but hey, give it a try!

Roux Consistency: Make sure your roux is a smooth paste before adding the milk. This will prevent lumps from forming in the cheese sauce. If you do get lumps, you can try using an immersion blender to smooth out the sauce.

Milk Temperature: Some people suggest warming the milk before adding it to the roux, but honestly, I’ve never found it to make a huge difference. Just make sure you whisk it in slowly and constantly to prevent lumps.

Taste as You Go: Don’t be afraid to taste the cheese sauce as you’re making it and adjust the seasonings as needed. You might want to add a little extra salt, pepper, or even a pinch of cayenne pepper for a little kick.

Spice It Up: If you like a little heat, try adding a dash of hot sauce or a pinch of cayenne pepper to the cheese sauce. You can also use pepper jack cheese instead of Monterey Jack.

I remember one time I accidentally added way too much nutmeg (I got distracted by a phone call!) and it was almost ruined. Luckily, I added a squeeze of lemon juice and it balanced out the flavor perfectly! So, don’t be afraid to experiment and adjust the recipe to your own taste.

Storing and Reheating Tips

Okay, so you’ve made a big batch of this incredible Outback Steakhouse Mac and Cheese, but you can’t possibly eat it all in one sitting (although, I wouldn’t judge you if you tried!). Here are my tips for storing and reheating leftovers:

Room Temperature: I wouldn’t recommend leaving mac and cheese out at room temperature for more than 2 hours. Bacteria can grow rapidly at room temperature, so it’s best to refrigerate it as soon as possible.

Refrigerator Storage: Store the mac and cheese in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s completely cooled before refrigerating it. This will help to prevent condensation from forming, which can make the mac and cheese watery.

Freezer Instructions: For longer storage, you can freeze the mac and cheese for up to 2-3 months. Wrap it tightly in plastic wrap or aluminum foil, or store it in a freezer-safe container. Thaw it in the refrigerator overnight before reheating.

Reheating Tips: To reheat the mac and cheese, add a splash of milk or cream to help loosen it up. You can reheat it in the microwave, on the stovetop, or in the oven. If microwaving, heat in 30-second intervals, stirring in between, until heated through. If reheating on the stovetop, cook over low heat, stirring constantly, until heated through. If reheating in the oven, bake at 350°F (175°C) for about 20-25 minutes, or until heated through.

Glaze Timing Advice: If you’re planning on freezing the mac and cheese, I recommend adding any toppings or garnishes after reheating it, rather than before freezing it. This will help to prevent them from becoming soggy.

One time I froze a batch of this mac and cheese, and when I reheated it, it was a little dry. I added a dollop of Sour Cream and it made it taste just as good as fresh!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Simply use gluten-free pasta and a gluten-free all-purpose flour blend. I’ve found that a 1:1 gluten-free flour substitute works perfectly in this recipe. Just be sure to whisk it well into the melted butter to avoid any lumps. You might also need to add a little extra milk to achieve the desired creamy consistency. I’ve made it for my celiac friend and he said he couldn’t tell the difference!

Do I need to peel the zucchini?

No, you don’t need to peel the zucchini! The skin is perfectly edible and adds a nice bit of texture. However, if you prefer a smoother texture, you can peel it. It’s really a matter of personal preference. I personally leave the peel on for the added nutrients.

Can I make this as muffins instead?

While this recipe is designed for a loaf, you can definitely adapt it to make muffins! Just fill muffin cups about 2/3 full and bake at the same temperature for about 15-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, as the baking time may vary depending on your oven. This is a great option for portion control!

How can I adjust the sweetness level?

If you prefer a less sweet glaze, you can reduce the amount of powdered sugar or add a squeeze of lemon juice to balance out the sweetness. You can also use a natural sweetener like honey or maple syrup, but keep in mind that this will change the flavor of the glaze. I usually start with a small amount of powdered sugar and add more to taste.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can skip it altogether! You can dust the loaf with powdered sugar, sprinkle it with chopped nuts, or even just leave it plain. It’s delicious either way! Another option is to make a simple cream cheese frosting or a chocolate ganache. The possibilities are endless!

Final Thoughts

So there you have it, friends! My version of the Outback Steakhouse Mac and Cheese. I truly believe this recipe is worth trying because it delivers that restaurant-quality flavor in the comfort of your own home. Plus, it’s so easy to make, even a beginner cook can nail it. I promise you, this will be a family favorite in no time! If you enjoyed this recipe, you might also like my other mac and cheese recipes. Feel free to leave a comment below and let me know how yours turns out! I can’t wait to hear about your creations. And don’t forget to share this recipe with your friends and family. Happy cooking!

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