Appetizers
This copycat Outback mac and cheese recipe brings home the beloved cheesy stretch and crispy breadcrumb crown in every bite. The secret lies in a precise cheese blend and a foolproof baking technique that transforms ordinary mac and cheese into a restaurant-quality dish.
I've perfected this recipe through multiple test batches, ensuring the sauce stays creamy and the breadcrumbs achieve that perfect golden crunch.
The foundation begins with a rich, velvety cheese sauce made from sharp cheddar and Monterey Jack, combined with a velvety roux that prevents separation. This sauce coats every strand of elbow macaroni, creating that signature "cheese pull" that makes this dish legendary.
The baking step is critical—it develops the breadcrumb topping into a crispy, golden crown while keeping the cheese underneath perfectly gooey.
What you'll end up with is a dish that rivals the original—creamy, cheesy, and topped with a crispy breadcrumb crust that's impossible to resist. The texture contrast between the stretchy cheese and crispy topping is what makes this mac and cheese unforgettable.
This recipe serves four, making it perfect for family dinners or gatherings where you want to impress without spending hours in the kitchen.
The best part? This copycat version maintains the restaurant's flavor profile while being easier to execute at home. With just a few key ingredients and a methodical approach, you'll achieve professional results that taste just like the famous Outback version.
Let's get started on recreating this crowd-pleaser in your own kitchen.
Ingredients for copycat outback mac and cheese
Buttery roux, perfect cheese blend, and crispy breadcrumb crown—this is the Outback magic in your kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Dry, medium elbow shape |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ¼ cup | For velvety roux base |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild and creamy |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | Warm for smooth sauce |
| Yellow Mustard 🍯 | 1 tbsp | Dijon works too |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy crown |
| Melted Butter 🧈 | 2 tbsp | For breadcrumb binding |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Dried Parsley 🌿 | 1 tsp | For garnish |
The cheeses are non-negotiable—sharp white cheddar gives that signature tang, while Monterey Jack keeps it creamy. Grab the block versions and shred them yourself (pre-shredded has anti-caking agents that ruin texture). Walmart or Kroger carry great options, but if you're feeling fancy, Whole Foods has the best selection. For the butter, Land O'Lakes or Plugrah are my go-tos—they melt beautifully for that velvety roux. And don't skip the heavy cream and whole milk combo; it's what makes the sauce truly velvety.
No sharp cheddar? Extra sharp cheddar at half the amount works in a pinch, but it'll be way more intense. Subbing Monterey Jack? Colby Jack or pepper jack both work, though pepper jack adds heat. Running low on heavy cream? Half-and-half plus a splash of milk gets you close. The mustard is essential—it's what gives that signature tang (don't use hot sauce or you'll ruin the balance). For the breadcrumbs, Panko is a must—it stays crispy while regular breadcrumbs turn soggy. No Panko? Toast regular breadcrumbs in the oven first to revive them.
This sauce is best made fresh, but it reheats beautifully—just add a splash of milk to keep it creamy. The breadcrumb topping stays crispy for 2 days if stored properly (press parchment paper on top before sealing). For leftovers, I like to portion into individual ramekins and reheat at 350°F for 10 minutes—the breadcrumbs crisp up again like magic. Freeze the sauce without the topping for up to 3 months—just add fresh breadcrumbs when reheating.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this method—just toss everything into one pot, stir, and walk away. No fancy techniques, no extra dishes, and that rich, cheesy sauce clings to every elbow noodle like it’s meant to.
- Cheese Love Bomb: Sharp white cheddar and Monterey Jack? That combo is chef’s kiss—creamy yet tangy, with just enough melt to make your taste buds throw a party. (Yes, even on a Tuesday night.)
- Leftover Hero: This stuff actually gets better the next day—crispy edges, gooey center, and it reheats like a dream. Pack it for lunch or freeze portions; it’s my go-to for lazy days.
- Budget Winner: Four ingredients, zero waste—this recipe feeds a crowd without breaking the bank. Plus, butter and flour stretch far, so you’ll have backup for next time without guilt.
Step-by-step instructions for copycat Outback mac and cheese
Here's how to nail that iconic Outback breadcrumb crown and ultra-stretchy cheese pulls every time.
Cook the Elbow Macaroni to Perfect Al Dente
Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Cook for 1 minute less than the package instructions suggest—this ensures it finishes cooking in the oven while absorbing the cheesy sauce. I like to taste-test one noodle at the 1-minute less mark to confirm it's still slightly firm to the bite.
Drain the pasta and immediately rinse under cold water for 10 seconds to stop the cooking process. This prevents the noodles from becoming mushy when mixed with the sauce later. Drain completely in a colander and set aside while you prepare the roux.
Make the Velvety Roux and Cheese Sauce
In a large, heavy-bottomed pot, melt 0.5 cup unsalted butter over medium heat. Once fully melted, whisk in 0.25 cup all-purpose flour and cook for 2-3 minutes until the mixture turns a light golden color and smells nutty. This is your roux—the foundation of that creamy, velvety sauce.
Slowly whisk in 0.5 cup heavy whipping cream and 0.5 cup whole milk, letting each liquid incorporate completely before adding the next. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon. Remove from heat and stir in 1 tbsp yellow mustard, 1.5 tsp salt, and 0.5 tsp black pepper. This is where all the magic happens!
Combine Cheese and Pasta for Stretchy Pulls
Gradually add 2 cups sharp white cheddar cheese and 1 cup monterey jack cheese, whisking constantly until completely melted and smooth. The sauce should be thick but still pourable. Return the pot to low heat and stir in the drained elbow macaroni, coating each noodle evenly with the cheese sauce.
Here's the trick for those signature Outback cheese pulls: keep the mixture on low heat for 2-3 minutes, stirring gently but constantly. You're looking for a sauce that coats the noodles but still has a slight sheen—this ensures the perfect stretchy texture when you pull it apart later. If it gets too thick, add 1-2 tablespoons of warm milk to loosen it up.
Assemble and Bake the Breadcrumb Crown
Transfer the macaroni and cheese to a 9x9-inch baking dish, spreading it evenly into a ½-inch thick layer. In a small bowl, combine 0.5 cup panko breadcrumbs, 2 tbsp melted butter, 0.5 tsp garlic powder, and 1 tsp dried parsley. Sprinkle this mixture evenly over the top of the macaroni and cheese, pressing down gently with the back of a spoon.
Bake at 375°F for 20-25 minutes until the top is golden brown and the edges are bubbling. The breadcrumb crown should be crispy while the cheese underneath remains creamy and stretchy. If the top browns too quickly, tent it loosely with aluminum foil for the last 5-10 minutes of baking.
Rest and Serve for Maximum Cheese Pulls
Let the macaroni and cheese rest for 5 minutes after baking—this allows the breadcrumb crown to set slightly and makes it easier to slice. Serve immediately with a side of garlic bread or a simple green salad. The key to the perfect Outback experience is pulling apart a big, gooey bite of macaroni and cheese, letting those stretchy strands glide between your fingers.
Real talk: if you wait too long, the breadcrumb crown will soften and lose its crispy texture. Eat it while it's hot, and don't be shy—this dish is all about indulgence!
Pro Tips For Making Copycat Outback Mac And Cheese
- Cook Pasta Al Dente: Outback’s version relies on elbow macaroni that’s tender but still holds shape—no mushy nonsense. Test a piece at the earliest suggested cook time (usually 7–8 minutes), then drain it. If it’s perfect, stop; if not, add 30-second increments. Overcooked pasta turns to glue in this dish.
- Melt Cheese Slowly: Dump all the shredded cheddar and Monterey Jack into the roux at once, and you’ll end up with clumps. Instead, add cheese in two batches—first half while stirring like crazy, then the rest once it’s mostly smooth. The sauce will look weirdly thick at first, but it’ll come together.
- Skip the Crowding: I used to pack the drained pasta back into the pot with the cheese sauce, and it’d turn into a sad, watery mess. Drain it well first, then toss the pasta in the sauce with a spatula or wooden spoon—just enough to coat it evenly. The sauce will cling better, and you’ll get that signature Outback creaminess.
- Brown the Flour First: Here’s the thing no one tells you: if you jump straight to adding milk to your butter-flour roux, the sauce will taste bland. After melting the butter, cook the flour for 2 full minutes until it’s a pale golden color—it’ll smell nutty. This step makes a real difference in depth of flavor, even if it seems like overkill.
Common mistakes when making this recipe
Overcooking the Pasta
The biggest mistake I see is cooking the elbow macaroni to perfection—literally. The instructions call for 1 minute less than package directions, but some people ignore this and cook it fully al dente. This leads to mushy noodles that turn to paste when mixed with the cheese sauce.
Always taste-test one noodle at the 1-minute less mark to confirm it's still slightly firm to the bite. 🍝
Skipping the Roux
Many copycat recipes try to cut corners by adding cheese directly to milk or cream, but this results in a grainy, separated sauce. The roux (butter + flour cooked together) is what creates that velvety texture.
Never rush this step—cook it for 2-3 minutes until it turns golden and smells nutty. This is non-negotiable for that restaurant-quality creaminess.
Cheese Temperature Issues
Adding cold cheese directly to the hot sauce causes the sauce to seize up and become lumpy. Instead, shred your cheese yourself (pre-shredded has anti-caking agents) and let it sit at room temperature for 10 minutes before adding.
Gradually whisk in the cheese while keeping the sauce on low heat—this ensures a smooth, creamy finish every time. 🧀
Breadcrumb Crown Failures
Using regular breadcrumbs instead of panko is a common mistake—they absorb too much moisture and turn soggy. Even worse, some people skip pressing the breadcrumb mixture down gently before baking, which prevents proper adhesion.
Press the topping down firmly with the back of a spoon to create that signature crispy crown. Also, never overbake—20-25 minutes at 375°F is perfect.
Ignoring the Resting Time
Serving mac and cheese immediately after baking is a texture disaster—the breadcrumb crown softens and the cheese pulls lose their stretch. Always let it rest for 5 minutes before slicing.
This brief wait allows the topping to set slightly while keeping the cheese underneath perfectly gooey. Patience here makes all the difference! ⏰
Sauce Too Thick or Thin
If your sauce is too thick, it won't coat the noodles properly, leading to dry spots. If it's too thin, the breadcrumb topping won't crisp up. The ideal consistency is thick but still pourable—like heavy cream.
If it gets too thick during cooking, add 1-2 tablespoons of warm milk to loosen it up. Taste as you go to adjust seasoning too—this sauce should be rich but balanced, not overpowering. 💡
Nutrition facts
Frequently asked questions
Why does this recipe use both sharp cheddar and Monterey Jack?
The sharp white cheddar provides that signature tangy kick that makes Outback's version stand out, while the Monterey Jack adds creaminess and prevents the sauce from becoming too intense. This blend creates the perfect balance of flavor and texture that makes the cheese stretchy and gooey.
Can I make this mac and cheese ahead of time?
Assemble the dish up to 24 hours ahead and refrigerate it (without baking). When ready to serve, bake it at 375°F for 25-30 minutes to revive the breadcrumb crown. For leftovers, reheat individual portions in the oven at 350°F for 10 minutes to keep the topping crispy.
What's the secret to getting the breadcrumb crown crispy?
Use panko breadcrumbs (they stay crispy better than regular breadcrumbs) and press them firmly into the cheese before baking. Also, bake at 375°F for exactly 20-25 minutes—any longer and they'll burn. For extra insurance, tent with foil if they brown too quickly.
Can I substitute any of the cheeses?
For the cheddar, extra sharp cheddar at half the amount works in a pinch, but it'll be much stronger. For Monterey Jack, Colby Jack or pepper jack are good swaps (though pepper jack adds heat). Avoid pre-shredded cheese—it contains anti-caking agents that make the sauce grainy.
How do I fix a sauce that's too thick or too thin?
If your sauce is too thick, add 1-2 tablespoons of warm milk while stirring constantly. If it's too thin, simmer it uncovered for 2-3 minutes to thicken. The ideal consistency should coat the back of a spoon but still be pourable—like heavy cream. Taste as you go to adjust seasoning too!