This Outback Steakhouse mac and cheese copycat recipe is smooth, cheesy, and baked to golden perfection. It’s got that buttery, rich flavor you’d expect from a restaurant — but it’s simple enough for weeknights and totally budget-friendly. No weird ingredients. Just pasta, cheese, and peace.

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Quick Summary

Prep time: 15 mins
Cook time: 25 mins
Flavor: creamy, cheesy, buttery
Great for: comfort dinners, picky eaters, cozy nights

Why I Like This Recipe

Didn’t really plan this one. I just needed something hot and cheesy, and this came together with stuff I already had. Used a mix of cheeses, eyeballed the spices, and honestly? It worked. Feels like the kind of thing I’ll keep making when I want something fast but good.

Ingredients

4 cups dried elbow macaroni
1 egg
¼ cup salted butter
¼ cup all-purpose flour
2½ cups whole milk
2 heaping tsp dry mustard
1 lb cheese (cheddar, jack, or fontina — or a mix), grated
½ tsp kosher salt
½ tsp seasoned salt
½ tsp black pepper
Optional: cayenne, paprika, thyme (just a pinch of chaos)

How To Make Macaroni And Cheese

Boil the pasta: Cook macaroni until al dente — not mushy. Drain and set aside. Keep it firm, it’ll cook more later.
Beat the egg: Crack and whisk in a small bowl. Set it aside — we’ll come back to it after the sauce starts.
Make the roux: Melt butter in a pot. Whisk in the flour and keep whisking for 5 minutes over medium-low. It should smell toasty, not burnt.
Add the milk and mustard: Pour in milk slowly, whisking as you go. Add dry mustard. Let it thicken — like a loose gravy.
Temper the egg: Scoop out a little hot sauce and whisk it into the egg slowly. Then pour that back into the pot, whisking constantly.
Melt the cheese: Add all your shredded cheese. Stir until smooth and creamy. Taste and add your salts, pepper, and any extra spices now.
Combine & bake: Stir in the cooked pasta. Pour into a buttered baking dish. Top with more cheese if you want. Bake at 175°C (350°F) for 20–25 mins.

Macaroni And Cheese– Easy Outback Steakhouse Copycat

Tips for Success

Grate your own cheese — the pre-shredded stuff doesn’t melt the same.
Whisk the roux long enough or it’ll taste like flour.
Don’t rush the egg — tempering prevents scrambled eggs.
Sauce too thick? Add a splash of milk before mixing in the pasta.

Storage and Reheating

Fridge: Store in a sealed container for 3 days. Still tastes great.
Freezer: Okay, but not ideal. Texture’s best fresh. If you must, cool it fully before freezing.
Reheat: Low heat on the stove with a splash of milk = creamy again. Microwave works too, but mix halfway through.

Frequently Asked Questions

Can I skip the egg?
Yeah, but it helps thicken the sauce. Without it, just let the roux go a bit longer.
Can I use low-fat milk?
Technically yes, but you’ll lose some richness. Whole milk gives the best texture.
What cheese combo works best?
Cheddar + jack is solid. Fontina is extra gooey. Even mozzarella works — mix and match.
How spicy does it get with cayenne?
Just a pinch gives it a nice little kick. Add more if you want heat.
Can I make it ahead of time?
Yep. Just don’t bake it yet. Store it in the fridge, then pop it in the oven when you’re ready.

Common Mistakes and How to Dodge Them

Overcooking the pasta: Al dente only. If it’s too soft going in, it’ll turn to mush after baking.
Rushing the roux: This step sets the base flavor. Undercooked = floury mess. Let it cook for 5 mins.
Skipping the egg tempering: Pouring a cold egg into hot sauce = scrambled mess. Always whisk with some sauce first.
Using pre-shredded cheese: The anti-caking stuff messes with melting. Fresh grated always wins.
Under-seasoning: Taste the sauce before baking. Once it’s in the oven, you can’t fix bland.

Nutrition Facts (Per Serving)

Calories: 480 kcal
Total Fat: 28g
Saturated Fat: 15g
Cholesterol: 105mg
Sodium: 720mg
Potassium: 180mg
Total Carbohydrate: 38g
Dietary Fiber: 2g
Sugars: 6g
Protein: 18g

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