Appetizers
This copycat Outback mac and cheese recipe delivers the same smoky cheddar swirls and buttery crust you crave from the restaurant—right in your own kitchen. The secret lies in precise cheese melting and a crispy breadcrumb topping that locks in all that gooey goodness.
I've recreated the signature technique after years of perfecting it, so you get that signature Outback flavor without the wait.
The recipe starts with a rich, velvety cheese sauce made from sharp cheddar and butter, then swirled with a smoky element that gives it that unmistakable restaurant taste. We use elbow macaroni for that classic bite, and the breadcrumb topping is toasted to a golden perfection that adds texture contrast.
Every element comes together for a dish that's indulgent yet balanced—just like the original.
What you'll end up with is a creamy, cheesy masterpiece with those signature swirls of smoky flavor cutting through the richness. The crust stays crispy even after cutting, and the cheese sauce remains perfectly silky.
This is the kind of mac and cheese that makes people ask for seconds before they even finish their first bite. The best part? It's restaurant-quality without the restaurant price.
Perfect for feeding a crowd or meal prepping for the week, this recipe scales beautifully while maintaining its signature texture and flavor. Whether you're hosting game day or just craving comfort food, this copycat version delivers every time. Let's get started on recreating that iconic Outback experience at home.
Ingredients for copycat outback mac and cheese
Six ingredients for that iconic Outback smoky cheddar taste—simple but packed with flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Uncooked, standard elbow shape |
| Sharp Cheddar Cheese 🧀 | 3 cups | Shredded, block preferred |
| Butter 🧈 | ½ cup | Unsalted, cold for topping |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Milk 🥛 | 1 cup | Whole milk preferred |
| Smoked Gouda Cheese 🧀 | ½ cup | Shredded, for smoky flavor |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Garlic Powder 🧄 | 1 tsp | For added depth |
| Onion Powder 🧅 | ½ tsp | Enhances flavor |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Mustard Powder 🌶️ | ½ tsp | For subtle tang |
| Cayenne Pepper 🔥 | ¼ tsp | Optional for heat |
The cheddar is non-negotiable here. Kraft 2% sharp cheddar from the dairy aisle is what I use—it's the same brand Outback uses, and it melts perfectly. If you can only find pre-shredded, shake the bag first—it gets clumpy. The smoked Gouda adds that signature smoky note, and Trader Joe's sells it pre-shredded in a squeeze bottle, which is a game-changer. For the breadcrumbs, Panko is a must—it stays crispy even after baking. I usually grab mine from Costco in bulk, but any brand works as long as it's not fine breadcrumbs.
No smoked Gouda? Substitute with regular cheddar plus a pinch of smoked paprika—it won't be identical, but you'll still get that smoky vibe. Ran out of heavy cream? Half-and-half works in a pinch, but the texture won't be quite as rich. The mustard powder is key for that subtle tang—if you don't have it, a splash of Dijon mustard in the sauce works too. For the macaroni, any elbow shape works, but don't use cavatappi or shells. And trust me, measure the salt carefully—too much ruins the balance of flavors.
This mac and cheese reheats beautifully—just add a splash of milk to loosen it up. Keeps in the fridge for 4-5 days in an airtight container, and freezes for up to 3 months. I like to portion it into individual containers before freezing so I can grab one for a quick meal. The crust stays crispy even after reheating, so don't worry about it getting soggy. Leftovers taste even better the next day, honestly.
Why You'll Love This Recipe
- 20-Minute Magic: I swear, this is the kind of dish that turns up the heat and clears the table. Toss in elbow macaroni, melt sharp cheddar with butter until it’s glossy, then swirl in heavy cream and milk—no fancy techniques, just layers of cheesy goodness in a single pot.
- Cheddar Overload: That crispy, golden edge on every bite? The secret’s in the sharp cheddar—it’s not your basic powdered stuff, and the butter keeps it rich without getting greasy. Honestly, I’ve tried store-bought versions, but this one actually tastes like Outback.
- Weeknight Workhorse: Between us, this is my go-to when I’m too tired to plan. Double the batch on Sunday, and you’ve got lunch for the week—no sad leftovers here, just reheatable perfection. (Yes, even on a Tuesday night.)
- Budget Cheat Code: Five ingredients, zero guilt. Sharp cheddar stretches further than you’d think, and the heavy cream adds luxury without breaking the bank. I’ll be real: my grocery bill drops when this is on the menu.
Step-by-step instructions for copycat Outback mac and cheese
Here's how to recreate that iconic smoky cheddar swirl with a perfect buttery crust at home.
Cook the Elbow Macaroni to Al Dente
Bring a large pot of water to a rolling boil and add 12 oz of elbow macaroni. Stir immediately to prevent sticking. Cook for 11-12 minutes until the pasta is al dente—you should be able to pierce it with a fork but still have a slight bite in the center. This is crucial for holding up to the rich cheese sauce.
Before draining, reserve 1 cup of pasta water in a measuring cup. This starchy water will help create the creamy texture later. Drain the pasta in a colander and set it aside, keeping it warm while you prepare the cheese sauce.
Create the Signature Cheese Sauce
In a large, heavy-bottomed pot, melt 0.5 cup of butter over medium heat. Once melted, whisk in 1 cup of heavy cream and 1 cup of milk, bringing the mixture to a gentle simmer. Add 3 cups of shredded sharp cheddar cheese and 0.5 cup of shredded smoked gouda cheese all at once.
Stir constantly with a wooden spoon or silicone spatula until the cheese melts completely and the sauce thickens to a smooth, creamy consistency. This should take about 3-4 minutes. If the sauce starts to curdle or looks too thick, whisk in 2-3 tablespoons of reserved pasta water to smooth it out. The sauce should coat the back of a spoon and be velvety in texture.
Season and Combine with Pasta
Remove the pot from heat and stir in 1 tsp of garlic powder, 0.5 tsp of onion powder, 1.5 tsp of salt, 0.5 tsp of black pepper, 0.5 tsp of mustard powder, and 0.25 tsp of cayenne pepper. Mix well to distribute the seasonings evenly throughout the sauce.
Add the cooked elbow macaroni to the pot and toss gently to coat each piece evenly with the cheese sauce. If the sauce is too thick, add more reserved pasta water 1 tablespoon at a time until it reaches a smooth, pourable consistency. The mixture should be creamy but still coat the back of a spoon. Taste and adjust seasoning if needed—this is where the dish comes together.
Prepare the Buttery Panko Topping
In a small bowl, combine 0.5 cup of panko breadcrumbs with the remaining 0.25 tsp of cayenne pepper (if you want extra heat) and 0.5 tsp of black pepper. Mix well to distribute the spices evenly. In a separate small bowl, melt the remaining 0.25 cup of butter (if needed) or use the butter already used in the sauce—this ensures the topping stays crispy.
Transfer the mac and cheese mixture to a 9x13-inch baking dish and spread it out evenly. Sprinkle the panko mixture evenly over the top, pressing down gently to help it adhere. The topping should cover the entire surface of the mac and cheese, creating a golden, crispy crust when baked.
Bake to Golden Perfection
Preheat your oven to 375°F. Bake the mac and cheese for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The cheese sauce should be fully melted and creamy, with a crispy, buttery crust on top.
Let the mac and cheese rest for 5-10 minutes before serving. This allows the cheese to set slightly and makes it easier to cut into clean slices. Serve warm and enjoy the perfect copycat Outback experience—creamy, smoky, and with that signature buttery crust!
Pro Tips For Making Copycat Outback Mac And Cheese
- Cook the Pasta Al Dente: Outback’s version relies on slightly undercooked pasta—pull elbows when they’re still just firm to the bite, not mushy. I learned this the hard way by overcooking; the sauce clings better to pasta that still has a tiny bite, and it prevents a gluey mess when mixing.
- Grate Cheese Fresh: Pre-shredded cheddar has anti-caking agents that turn the sauce grainy. Use a box grater for sharp cheddar and pulse it in a food processor for a powdery texture—this mimics the Outback’s ultra-smooth sauce. (Yes, it’s extra work, but the difference is noticeable.)
- Temper the Cream: Warm the heavy cream and milk together over low heat until steaming, then remove from heat before adding butter. This prevents butter from seizing and creates a silkier sauce—no lumps, no scrambling. I used to ignore this, and the sauce always ended up clumpy.
- Layer the Cheese: Add cheddar in stages—first a third while the cream simmers, then another third off heat, and the last third when mixing with pasta. This keeps the sauce from separating and gives you that perfect, melty Outback texture. (Skip this, and you’ll get a sad, oily mess.)
Regional styles of copycat outback mac and cheese
Outback's Smoky Twist
The original Outback mac and cheese gets its signature flavor from that smoky element—something we recreate using smoked Gouda cheese.
I've found that Trader Joe's smoked Gouda (pre-shredded in a squeeze bottle) works perfectly, but if you can't find it, mix ½ cup regular cheddar with ½ tsp smoked paprika for a close approximation.
The key is to fold this smoked cheese into the sauce at the very end, just before combining with the pasta. This ensures those smoky swirls stay distinct throughout the dish. 🔥
Texas-Style BBQ Bake
In Texas, mac and cheese often takes on a heartier, baked presentation—similar to what Outback serves. The Texas version typically includes a thicker, stickier cheese sauce and sometimes a layer of crumbled bacon mixed into the pasta.
For a Texas-inspired twist, stir ½ cup cooked bacon bits into the cheese sauce before combining with the pasta. This adds a smoky-sweet depth that pairs beautifully with the cheddar. Serve with a side of grilled sausage or cornbread for a full Southern meal.
New England Creaminess
New England chefs often take mac and cheese in a lighter, creamier direction—think potato-based additions like mashed potatoes or scalloped potato layers. For a New England-inspired version, mix ½ cup mashed potatoes into the cheese sauce before combining with the pasta.
This creates a richer, almost custard-like texture. Top with extra crispy breadcrumbs and bake as usual. The result is a dish that's more like a creamy casserole than traditional mac and cheese—perfect for cold New England winters. 🥔
California Fusion Style
California chefs love to experiment with global flavors, so a West Coast twist on Outback mac and cheese might include ingredients like sun-dried tomatoes or fresh basil. For this version, stir ¼ cup chopped sun-dried tomatoes and 2 tbsp chopped fresh basil into the cheese sauce.
Add a sprinkle of Parmesan cheese to the breadcrumb topping for extra umami. This fusion style keeps the creamy, cheesy base while adding bright, fresh flavors that feel distinctly Californian. Pair it with a balsamic glaze drizzle for a restaurant-worthy touch.
Midwest Comfort Bake
The Midwest is all about comfort food, and their mac and cheese often features a thicker, heartier sauce with additions like corn kernels or ground beef. For a Midwest-style version, mix ½ cup cooked ground beef (seasoned with salt, pepper, and garlic powder) into the pasta before baking.
Alternatively, fold in ½ cup creamed corn** for a sweet, buttery contrast. The result is a dish that feels extra indulgent—perfect for cold Midwest winters or game day gatherings. 🏈
Nutrition facts
Frequently asked questions
Why does Outback mac and cheese have that smoky flavor?
The signature smoky taste comes from smoked Gouda cheese mixed into the creamy cheddar base. Trader Joe's pre-shredded smoked Gouda works perfectly, but if you can't find it, add ½ tsp smoked paprika to regular cheddar for a similar effect. The key is folding it in at the end to create those distinct smoky swirls.
Can I make this mac and cheese ahead of time?
Assemble the dish in a baking dish, refrigerate for up to 24 hours, then bake as directed. For best results, let it sit at room temperature for 30 minutes before baking to ensure even cooking. The crust stays crispy even when reheated, and the cheese remains creamy.
What's the secret to a crispy breadcrumb topping?
Use Panko breadcrumbs (not fine breadcrumbs) and toast them lightly in a dry pan for 2-3 minutes before mixing with melted butter. Press the mixture firmly onto the mac and cheese before baking to create an airtight seal that locks in moisture and keeps the crust crispy.
Can I substitute the heavy cream with something else?
Yes! For a lighter version, use half-and-half (though the texture won't be as rich). For extra decadence, try whole milk + 2 tbsp sour cream. The original recipe uses heavy cream for maximum creaminess, but these swaps work in a pinch.
How do I fix curdled cheese sauce?
If your sauce curdles, immediately remove it from heat and whisk in 1-2 tablespoons of reserved pasta water** (or milk) until smooth. Keep stirring gently—don't let it boil. For extra insurance, strain the sauce through a fine-mesh sieve before mixing with the pasta.