This creamy Outback Steakhouse Mac and Cheese is a simple and delicious side dish you can make at home. Made with penne pasta and a rich Velveeta cheese sauce, it’s smooth, cheesy, and full of flavor. This easy recipe takes just 35 minutes and is perfect for any meal!
Jump to RecipeIngredients Needed:
- 2 cups dry penne pasta
- 8-ounce Velveeta cheese
- 1/2 cup heavy cream
How To Make Mac and Cheese?
- Cook the Pasta: Boil the penne pasta in salted water according to the package instructions. Drain and return to the pot.
- Melt the Cheese: In a small saucepan over low heat, add the Velveeta cheese and heavy cream. Stir constantly until the cheese melts and the sauce is smooth.
- Mix and Serve: Pour the cheese sauce over the pasta. Stir well until the pasta is evenly coated. Serve warm and enjoy!
Recipe Tips:
- Use Low Heat for the Cheese Sauce: Velveeta melts best on low heat. If the heat is too high, the cheese can burn or turn grainy instead of smooth and creamy.
- Cook Pasta Just Right: Don’t overcook the pasta! Drain it when it’s al dente (firm but cooked). This helps it hold its shape when mixed with the cheese sauce.
- Stir the Cheese Sauce Constantly: Keep stirring while melting the cheese to prevent it from sticking to the bottom of the pan and burning. A smooth sauce makes all the difference!
- Combine Pasta and Sauce Immediately: After draining the pasta, mix it with the cheese sauce right away while both are hot. This helps the pasta absorb the sauce and stay creamy.
- Adjust the Consistency If Needed: If the cheese sauce is too thick, add a little more heavy cream or a splash of milk to loosen it. If it’s too thin, let it simmer for a minute to thicken up.
How To Store & Reheat Leftovers?
- Refrigerate: Let the mac and cheese cool down before storing. Put it in a sealed container and keep it in the fridge for up to 3 days.
- Reheat: Place the mac and cheese in a saucepan over low heat. Stir constantly and add a little milk or cream to bring back the creamy texture. Heat until warmed through.
Nutrition Facts:
- Calories: 339 kcal
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 64mg
- Sodium: 912mg
- Potassium: 284mg
- Total Carbohydrate: 29g
- Dietary Fiber: 0g
- Sugars: 5g
- Protein: 15g
Outback Steakhouse Mac and Cheese
Course: Side DishCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
15
minutesCalories
339
kcalThis creamy Outback Steakhouse Mac and Cheese is a simple and delicious side dish you can make at home. Made with penne pasta and a rich Velveeta cheese sauce, it’s smooth, cheesy, and full of flavor. This easy recipe takes just 35 minutes and is perfect for any meal!
Ingredients
2 cups dry penne pasta
8-ounce Velveeta cheese
1/2 cup heavy cream
Directions
- Cook the Pasta: Boil the penne pasta in salted water according to the package instructions. Drain and return to the pot.
- Melt the Cheese: In a small saucepan over low heat, add the Velveeta cheese and heavy cream. Stir constantly until the cheese melts and the sauce is smooth.
- Mix and Serve: Pour the cheese sauce over the pasta. Stir well until the pasta is evenly coated. Serve warm and enjoy!
Notes
- Use Low Heat for the Cheese Sauce: Velveeta melts best on low heat. If the heat is too high, the cheese can burn or turn grainy instead of smooth and creamy.
- Cook Pasta Just Right: Don’t overcook the pasta! Drain it when it’s al dente (firm but cooked). This helps it hold its shape when mixed with the cheese sauce.
- Stir the Cheese Sauce Constantly: Keep stirring while melting the cheese to prevent it from sticking to the bottom of the pan and burning. A smooth sauce makes all the difference!
- Combine Pasta and Sauce Immediately: After draining the pasta, mix it with the cheese sauce right away while both are hot. This helps the pasta absorb the sauce and stay creamy.
- Adjust the Consistency If Needed: If the cheese sauce is too thick, add a little more heavy cream or a splash of milk to loosen it. If it’s too thin, let it simmer for a minute to thicken up.
