Mac and Cheese– Easy Outback Steakhouse Copycat

This homemade Outback Steakhouse mac and cheese is super creamy, ultra-melty, and kinda perfect for nights when you just need something warm and easy. It’s budget-friendly, barely takes 20 minutes, and honestly? You don’t need to measure anything too precisely — just trust the vibes.

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Quick Summary

• Prep time: 5 mins
• Cook time: 15 mins
• Flavor: creamy, salty-sweet cheese bomb
• Great for: lazy nights, leftovers, unexplainable cravings

Why I Like This Recipe

Honestly? I didn’t even mean to make mac and cheese. I just… wandered into the kitchen with a weird mood and a box of pasta. Found some Velveeta and heavy cream, threw them together, and ended up with this cheesy, melty magic. It’s not fancy. But it hits.

Ingredients

• 2 cups dry penne pasta (or elbows if that’s what you’ve got)
• 8 oz Velveeta cheese, cubed
• ½ cup heavy cream
• Splash of milk (optional — helps loosen the sauce)
• Cracked black pepper (also optional — adds a little attitude)

How To Make Mac and Cheese

1. Boil your pasta: Salt the water like you’re seasoning your life. Cook the penne just until it’s al dente — tender but still has a little fight in it.
2. Melt the cheese: Low heat only. Toss Velveeta cubes and heavy cream in a small pot. Stir until it’s all smooth, gooey, and borderline illegal-smelling (in a good way).
3. Drain and combine: Drain the pasta, but leave a little bit of that starchy water if you want it extra silky. Pour the cheese sauce over the hot pasta and stir like you mean it.
4. Taste check: Eat a spoonful straight out of the pot. If it needs a splash of milk to loosen up, go for it. Add pepper if you want a little kick.
5. Serve however: Fancy bowl? Cool. Straight outta the pot while standing in front of the fridge? Also cool.

Tips for Success

• Low heat: Velveeta’s dramatic. She splits if you rush her.
• Stir the whole time: smooth sauce depends on you being there.
• Don’t skip salt: in the pasta water — it matters more than you think.
• Eat hot: this dish isn’t meant to wait around.

Storage and Reheating

• Fridge: Store in an airtight container. Good for 3 days, but let’s be real — you’ll eat it before then.
• Reheating: Do it low and slow on the stove. Add a splash of milk and stir gently until creamy again. Microwave works too — just cover it so it doesn’t explode.

Frequently Asked Questions

• Can I use a different cheese?
  Sure — cheddar or American works. But for the real Outback vibe, Velveeta is key.
• What pasta shape works best?
  Penne holds sauce really well, but elbows or shells are cool too.
• Is this the actual Outback recipe?
  Nope — just a solid homemade version. Tastes pretty close though.
• Can I make it without cream?
  Yep, use whole milk or half-and-half. It won’t be as rich, but it’s still good.
• Can I add anything to it?
  Totally. Bacon, hot sauce, breadcrumbs on top — go wild.

Common Mistakes and How to Dodge Them

• Using high heat for the cheese: Velveeta turns gritty if you rush her. Low and slow is the move.
• Undersalting the pasta water: It’s your only chance to flavor the pasta. Don’t be shy with the salt.
• Skipping the stir: If you don’t stir the sauce while it melts, it gets lumpy. And not in a cute way.
• Serving it cold: This mac is all about the melty texture. Reheat it gently to get that back.
• Overcooking the pasta: Mushy pasta = sadness. Pull it off the stove while it still has a bite.

Nutrition Facts (Per Serving)

• Calories: 339 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 55mg
• Sodium: 720mg
• Potassium: 200mg
• Total Carbohydrate: 32g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 11g

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