If you’ve been chasing the rich, velvety sauce and that signature golden topping of the Outback mac and cheese recipe, I have good news: it’s far simpler to recreate at home than you’d expect. I’m Emma Delacourt, founder of MeatRecipesBox.com, and after several rounds of side-by-side testing, I’ve cracked the formula. The secret sits in a properly built béchamel — the classic French mother sauce that forms the backbone of every great mac and cheese — combined with the right cheese blend and a broiled panko finish that turns golden and crackly in minutes.
Whether you’re making this as a cozy weeknight side or serving it alongside a sizzling ribeye, this copycat is indulgently creamy, deeply savory, and honestly better than the restaurant version.
Why You’ll Love This Outback Mac and Cheese Copycat
The Outback Steakhouse version of mac and cheese — officially called “Mac-a-Roo ‘N Cheese” on their menu — has a distinct richness that comes from a multi-cheese sauce poured over elbow macaroni, then finished under the broiler with a breadcrumb crust. It’s not a baked casserole. It’s a stovetop cheese sauce served hot with a textural topping — and that distinction changes everything.
In my kitchen tests, the combination of sharp cheddar, Gruyère, and a pinch of dry mustard powder is what delivers that complex, slightly tangy flavor profile. The mustard doesn’t make it taste like mustard — it amplifies the sharpness of the cheese and adds depth without announcing itself.
- 12 oz elbow macaroni (or cavatappi for extra sauce-holding)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 2 cups sharp cheddar, freshly shredded
- 1 cup Gruyère, freshly shredded
- ½ tsp dry mustard powder
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- Salt and white pepper to taste
- ½ cup panko breadcrumbs
- 2 tbsp butter, melted (for topping)
- 2 tbsp Parmesan, grated (for topping)
How to Make Outback Mac and Cheese (Step-by-Step)
- Cook the pasta. Boil macaroni in heavily salted water until just under al dente — about 1 minute less than the package time. It will finish cooking in the sauce. Drain and set aside.
- Build the roux. In a heavy-bottomed saucepan over medium heat, melt 3 tbsp butter. Add flour and whisk continuously for 90 seconds. The roux should turn faintly golden and smell nutty — this cooks out the raw flour taste.
- Add liquid gradually. Pour in warm milk in a slow, steady stream, whisking constantly. Add cream. Keep whisking until the béchamel thickens enough to coat the back of a spoon — about 5–6 minutes.
- Season the sauce. Stir in dry mustard, garlic powder, smoked paprika, salt, and white pepper. Taste and adjust.
- Melt in the cheese. Remove from heat. Add cheddar and Gruyère in three additions, stirring after each. Removing from heat prevents the proteins from tightening and turning grainy. The sauce should be glossy and smooth.
- Combine. Fold the drained macaroni into the cheese sauce. Stir until every piece is coated. Transfer to an oven-safe dish.
- Make the topping. Toss panko breadcrumbs with melted butter and Parmesan. Scatter evenly over the mac and cheese.
- Broil. Place under a broiler set to high for 3–4 minutes, watching closely, until the topping is golden brown and crackling. Serve immediately.
Pro Cooking Tips
Use a heavy-bottomed pan. Thin saucepans create hot spots that scorch your béchamel. A stainless steel or enameled cast iron pan distributes heat evenly and lets you see the sauce developing without burning the bottom.
Don’t rush the roux. A roux cooked for less than 60 seconds tastes like raw flour. Give it a full 90 seconds — it should turn slightly golden and develop a mild nutty aroma before you add any liquid.
The broiler is non-negotiable. Outback’s signature is that crackling topping. Don’t skip it. Stay at the oven and watch — breadcrumbs go from golden to black in under 60 seconds under a hot broiler.
For a hearty pairing that highlights this mac and cheese as a side, explore this rich slow cooker Swiss steak with brown gravy — the deep, braised beef flavors are a perfect counterpoint to this creamy dish.
Recipe Variations
🥘 Baked Version
Transfer to a buttered baking dish, top with panko mixture, and bake at 375°F / 190°C for 20 minutes until bubbling and golden. Deeper flavor, firmer texture than the broiled version.
🌶 Spicy Kick
Add ¼ tsp cayenne and 1 tsp hot sauce to the cheese sauce. Top with pickled jalapeños before broiling. The heat cuts through the richness beautifully.
🥓 Bacon & Caramelized Onion
Fold in 4 strips of crispy crumbled bacon and ½ cup of slow-caramelized onions before transferring to the baking dish. A smoky, sweet upgrade that turns this into a showstopper.
🫛 Lighter Version
Replace heavy cream with whole evaporated milk and use 1.5 cups cheddar only (skip Gruyère). Still creamy, still rich, but noticeably lighter — around 380 calories per serving.
What to Serve With Outback Mac and Cheese
- Ribeye or sirloin steak — the classic steakhouse pairing, rich against rich
- Grilled chicken thighs — juicy, smoky, and a lighter protein balance
- Steakhouse-style green beans — butter-sautéed with almonds, cuts the richness
- Bloomin’ onion (copycat) — the full Outback spread at home
- Crispy side salad with ranch — cool and crunchy contrast to the warm, creamy mac
- Garlic bread — for sauce-mopping purposes, obviously
Storage & Meal Prep
Store in an airtight container for up to 4 days. The sauce tightens when cold — add a splash of milk before reheating.
Freeze without the breadcrumb topping for up to 2 months. Thaw overnight, reheat with extra milk, and add fresh topping before broiling.
Reheat gently over low heat with 2–3 tbsp milk, stirring frequently. Avoid high heat — it breaks the emulsion and turns the sauce oily and grainy.
Nutritional Information (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 520 kcal | 26% |
| Protein | 22g | 44% |
| Total Carbohydrates | 48g | 17% |
| Total Fat | 27g | 35% |
| Saturated Fat | 16g | 80% |
| Sodium | 640mg | 28% |
| Calcium | 420mg | 32% |
| Fiber | 2g | 7% |
*Based on 6 servings using sharp cheddar, Gruyère, whole milk, and heavy cream. Values are estimates.
Common Mistakes to Avoid
Melting cheese over active heat causes proteins to seize and separate, giving you a greasy, grainy sauce. Always remove the pan from the burner before adding cheese, then stir it in off-heat.
Anti-caking agents in pre-shredded cheese prevent clean melting. Always buy a block and grate it yourself — it takes 3 minutes and makes the sauce dramatically smoother.
Pasta cooked fully al dente will turn mushy once baked or broiled. Pull it 1 minute early — it finishes cooking in the hot sauce.
Dumping cold milk into a hot roux creates lumps that take ages to whisk out. Warm your milk first to around 140°F / 60°C — 60 seconds in the microwave is enough — and the béchamel comes together effortlessly. Check the original Outback Mac-a-Roo technique notes for additional formula context.
The crackling panko topping is not optional — it is what makes this feel like Outback, not just homemade mac. Even 3 minutes under the broiler transforms the texture completely.
FAQs
Outback uses elbow macaroni — the same classic shape you’ll find in American-style mac and cheese. Cavatappi (corkscrew) is a great alternative because its ridged surface holds sauce even better.
A combination of sharp cheddar and Gruyère closely replicates Outback’s flavor profile. Cheddar brings sharpness and color; Gruyère adds nutty depth and ultra-smooth meltability. Avoid mild or medium cheddar — you need the sharp version for a punchy sauce.
Yes. Prepare the mac and cheese up to the broiling step, cover, and refrigerate for up to 24 hours. Add the breadcrumb topping right before broiling — never store bread crumbs on top, or they’ll absorb moisture and turn soggy.
Grainy sauce almost always comes from either melting cheese over direct heat or using pre-shredded cheese. Both cause the proteins to break down unevenly. Use freshly shredded cheese and always melt off-heat for a smooth, glossy sauce.
This recipe is a home copycat based on reverse-engineering Outback’s flavor and texture. It is not an official Outback recipe — but side-by-side, the taste is remarkably close, and many readers say they actually prefer the homemade version.
Now you have everything you need to recreate the famous Outback mac and cheese recipe at home — golden, crackling topping, ultra-creamy cheddar sauce, and every last technique explained. This is the kind of comfort food that earns its place at any table, whether it’s a Tuesday night or a proper weekend steak dinner.
Cook’s Notes on Outback-Style Mac and Cheese
Looking for the steakhouse mac and cheese version? This recipe recreates the exact Outback Steakhouse mac and cheese — from the sharp cheddar and velveeta blend to the crunchy breadcrumb topping. Whether you searched for copycat Outback mac and cheese, steakhouse macaroni and cheese, or steakhouse mac cheese, this is the same dish. The key difference from standard mac and cheese is the addition of smoked paprika and a touch of mustard powder, which gives it that distinctive steakhouse depth.
Pin This Outback Mac and Cheese Copycat!
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Outback Mac and Cheese Recipe — Creamy Copycat at Home
A creamy, indulgently rich mac and cheese recipe with a golden, crackling panko topping, inspired by Outback Steakhouse's Mac-a-Roo 'N Cheese
- 12 oz oz elbow macaroni or cavatappi for extra sauce-holding
- 3 tbsp tbsp unsalted butter
- 3 tbsp tbsp all-purpose flour
- 2 cups cups whole milk warmed
- 1 cup cups heavy cream
- 2 cups cups sharp cheddar freshly shredded
- 1 cup cups Gruyère freshly shredded
- ½ tsp tsp dry mustard powder
- ¼ tsp tsp garlic powder
- ¼ tsp tsp smoked paprika
- salt and white pepper to taste
- ½ cup cup panko breadcrumbs
- 2 tbsp tbsp butter melted
- 2 tbsp tbsp Parmesan grated
Cook the pasta
Boil macaroni in heavily salted water until just under al dente — about 1 minute less than the package time
Drain and set aside
Build the roux
Melt 3 tbsp butter in a heavy-bottomed saucepan over medium heat
Add flour and whisk continuously for 90 seconds
The roux should turn faintly golden and smell nutty — this cooks out the raw flour taste
Add liquid gradually
Pour in warm milk in a slow, steady stream, whisking constantly
Add cream and keep whisking until the béchamel thickens enough to coat the back of a spoon — about 5–6 minutes
Season the sauce
Stir in dry mustard, garlic powder, smoked paprika, salt, and white pepper
Taste and adjust
Melt in the cheese
Remove from heat and add cheddar and Gruyère in three additions, stirring after each
The sauce should be glossy and smooth
Combine and top
Fold the drained macaroni into the cheese sauce and stir until every piece is coated
Transfer to an oven-safe dish
Toss panko breadcrumbs with melted butter and Parmesan and scatter evenly over the mac and cheese
Broil
Place under a broiler set to high for 3–4 minutes, watching closely, until the topping is golden brown and crackling
Serve immediately
- heavy-bottomed saucepan
- oven-safe dish
- broiler
This recipe is a home copycat based on reverse-engineering Outback's flavor and texture
Did You Try Our Recipe ?
Scrumptious
My husband (who is extremely picky) loved the liver & onions so much!! I didn’t have any beef broth or Sherry so I used about a tbl of Worcestershire and 1/4 c of white wine …..it was scrumptious
Response from MeatRecipesBox
Oh wow, I’m so happy to hear that!! 😍 I love that you made it work with what you had on hand — Worcestershire and white wine sound like a delicious twist. So glad your husband enjoyed it, especially being picky! Thank you for sharing your version, it makes me smile knowing it turned out scrumptious!
This was amazing
This recipe turned out really amazing! It’s juicy and spiced deliciously. I definitely would use less of the spicy pepper next time, but it really was delicious and I don’t think I’ll make chicken legs any other way from now on.!
Response from MeatRecipesBox
Thank you for taking the time to leave such a thoughtful review. I’m really glad to hear the recipe turned out juicy and full of flavor for you. That’s exactly what I was hoping for when putting it together. Good call on the spicy pepper as well. Adjusting the heat level to your own taste is always the best approach, and using a little less next time should make it just right for you. I really appreciate you trying the recipe and sharing your experience. It’s great to know it worked so well for you.
I Didn’t Expect This Cornbeef Hash Recipe to Taste This Good!!
One skillet. A handful of simple ingredients. Thirty minutes on the clock. And somehow… I ended up with the crispiest, most comforting cornbeef hash recipe I’ve made in years.
I wasn’t expecting much—just a quick, no-fuss meal. But that first bite? Crispy edges, tender potatoes, smoky corned beef, a little kick of pepper. It tasted like something straight off a cozy diner griddle.
Honestly, it caught me off guard—in the best way. Here’s why this simple skillet completely won me over.
Emma Delacourt
Recipe Developer & Founder, MeatRecipesBox
Emma has been developing and testing meat recipes since 2019. She focuses on temperature precision, food science, and making restaurant-quality results accessible for home cooks. Every recipe on this site is tested multiple times before publishing.
