Outback Mac and Cheese Made With 6 Simple Ingredients

If you’ve ever had Outback Steakhouse’s mac and cheese, then you already know how insanely creamy, cheesy, and comforting it is. This copycat Outback mac and cheese recipe delivers that same rich, velvety texture and bold cheesy flavor you get at the restaurant—right in your own kitchen. It's unbelievably close to the original, and honestly, I think it tastes even better freshly made. I’ve become known for recreating spot-on mac and cheese recipes—like Tini’s Mac and Cheese and Popeyes Mac and Cheese—and this Outback version is just as foolproof, quick to make, and incredibly legit. 

Why This is The Best Outback Mac and Cheese Recipe

Everyone knows Outback Steakhouse is home to the bloomin' onion, but did you know it's also home to delicious mac and cheese? Well, it's true! It's listed as the Outback Mac A Roo and Cheese on the kids' menu, and you can't order it at the restaurant unless you're with kids.

I've had it with my nieces, and it's so good. This mac and cheese recipe is my take on the one from Outback. With cooked pasta, Velveeta cheese, and some spices taking center stage, this mac and cheese recipe is going to be your new favorite.

It's perfect for a weeknight dinner or even as the main dish at any event. Plus, because you can make it in such a big batch, it's perfect for sharing with a lot of guests. And with this copycat version, they'll all think you actually got Outback Steakhouse to cater. I highly recommend serving it with steak or this Alice Springs chicken and Outback potato soup for a true Outback Steakhouse meal!

Outback Mac and Cheese Ingredients

As I just mentioned, this elevated restaurant recipe doesn't use complicated ingredients.

Here's what you need to make Outback Steakhouse mac and cheese:

• 2 cups Macaroni
• ¼ cup Shredded Cheddar Cheese
• 8 ounces Velveeta Cheese
• ¼ tsp. Paprika
• ½ cup Half and Half
• Salt and Pepper (to taste)

See? Not bad at all! And if you're looking for another easy mac and cheese recipe, you can use some of these ingredients to make this mac and cheese without milk or this old fashioned baked macaroni and cheese!

How To Make Outback Mac and Cheese

Step 1: Cook the noodles

Add water and salt to a medium pot and cook the pasta until it is al dente. Use a colander to drain the pasta and set it aside for later.

Step 2: Make the Sauce

 Grease another pot with cooking spray and put it over medium heat. Add the Velveeta cheese and shredded cheddar cheese to the pot. Pour the half and half into the pot and mix with the cheeses until they melt and combine.

Step 3: Finish the dish

 Add the cooked pasta to this cheese mixture along with the paprika, salt, and pepper. Mix until the pasta is coated in the cheese sauce. Serve this Outback Mac a Roo & Cheese warm and enjoy!

Expert Tips for Perfect Outback Mac and Cheese

• Use freshly shredded cheddar for maximum creaminess. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grating your own cheddar helps the sauce stay velvety and gives that signature Outback-style richness.
• Skip the paprika for a kid-friendly version. If you’re serving picky eaters or younger kids, I suggest you leave out the paprika. The mac and cheese will stay creamy, mild, and slightly sweet from the Velveeta—just like the restaurant version.
• Make it richer with heavy cream. Half-and-half already creates a creamy base, but if you want an ultra decadent sauce, swap it for heavy cream. It melts beautifully with the cheese and gives you that silky, steakhouse-style finish.
• Add vegetables for a heartier, healthier dish. Stir in steamed broccoli, roasted peppers, peas, or sautéed onions for extra texture and nutrition. Broccoli is especially good—it tastes like Outback’s broccoli and cheese but with pasta added.
• Switch up the pasta shape. Elbow macaroni is traditional, but Outback often uses cavatappi, penne, or spirals depending on location. Penne or cavatappi hold the cheese sauce incredibly well and give a slightly more “restaurant-style” bite.
• Keep the heat low when melting the cheese. Velveeta melts quickly, and high heat can cause the sauce to separate. Keep the mixture on low to medium-low, stirring gently, until the cheese melts completely.
• Taste and adjust at the end. Velveeta is salty, cheddar can be sharp, and broths vary—so always taste the sauce before serving. A pinch of salt or black pepper often makes the flavors pop.
• Make it extra cheesy on top. For a gooey finish, sprinkle freshly grated cheddar, Monterey Jack, or parmesan on top right before serving. If you want a browned crust, broil the mac and cheese for 1–2 minutes—just watch closely.
• Add protein to make it a meal. Stir in cooked chicken, bacon, or even leftover steak to turn this side dish into a full Outback-inspired dinner.

Outback Mac and Cheese FAQS

Does Outback have mac and cheese?

Yes. Outback Steakhouse does serve mac and cheese, but it’s listed on the kid’s menu under the name Mac-A-Roo ‘N Cheese. Even though it’s a kids’ item, adults love it because it’s incredibly creamy and made with a Velveeta-style cheese sauce that’s smooth and nostalgic. This copycat recipe recreates that exact flavor—and honestly tastes even better fresh.

What is Outback mac and cheese made of?

Outback’s mac and cheese is made with penne pasta tossed in a creamy cheese sauce that includes Velveeta, cheddar, and cream. That combination is what gives the dish its signature silky texture and bold, cheesy flavor. My recipe uses the same core ingredients so you get a spot-on copycat version at home.

How long do leftovers last?

Leftover Outback-style mac and cheese will keep well for 3–4 days in the refrigerator when stored in an airtight container. If you want to store it longer, you can freeze it for up to 3 months. Freeze it in a freezer-safe bag or container, and thaw overnight in the fridge before reheating.

How do I reheat this mac and cheese?

You can reheat it in the microwave using 1-minute intervals, stirring between each until warm and creamy. For a baked version, preheat your oven to 350°F and spread the mac and cheese in a lightly greased baking dish. Bake for about 10 minutes, or until hot and bubbly. Adding extra shredded cheddar on top before reheating makes it even cheesier and closer to the restaurant version.

How much protein is in Outback mac and cheese?

According to Outback’s official nutrition guide, a serving of Mac-A-Roo ‘N Cheese contains 21 grams of protein. If you add chicken, bacon, or steak pieces to your homemade version, the protein content will increase even more.

Can I use a different pasta shape?

Absolutely. Outback typically uses penne, but elbow macaroni, cavatappi, shells, or rotini all work wonderfully. Just choose a pasta shape that holds the creamy cheese sauce well.

Why is my cheese sauce grainy?

A grainy cheese sauce usually happens when the heat is too high. Velveeta melts quickly, so always keep the burner on low or medium-low and stir gently until the cheese is completely smooth.

More Copycat Recipes

If you enjoyed this Outback mac and cheese recipe, try some more of our amazing copycat recipes.

Here are some of our most popular restaurant recreations:

• Chick-Fil-A chicken nuggets
• KFC Nashville chicken tenders
• Panda Express honey sesame chicken
• Olive Garden grilled chicken margherita
• Olive Garden lasagna fritta
• Panera sierra turkey sandwich
• Cheesecake Factory thai coconut lime chicken