The Outback Steakhouse Mac and Cheese are extremely well-liked due to the fact that it is velvety, reassuring, and an excellent complement to both steak and poultry. Making it at home requires only about a quarter of an hour.
Why This Recipe Is the One You Must Try
This Outback mac and cheese is the easiest homemade mac and cheese dish there is. You won’t have to be concerned about uneven melting if you use Velveeta cheese rather than the more conventional grated cheddar. The pasta is well-coated by the velvety Velveeta cheese sauce.
The rich cream contributes to the dish’s perfect consistency. You won’t ever want to prepare boxed mac and cheese again after trying this recipe. You only need one bite to realize how delicious it is!
Ingredients
- 8 ounces of Velveeta cheese, cubed
- 2 cups dry penne pasta
- 1/2 cup of heavy cream
Instructions
- As directed on the box, cook the pasta.
- To make the Velveeta easier to melt, cut it into tiny cubes.
- Heavy cream and sliced Velveeta cheese are combined in a small saucepan.
- Reduce the temperature. Cook and stir the cheddar until it has all melted.
- Until you’re ready to mix with the pasta, lower the heat to a simmering position.
- Drain the pasta after it has finished cooking, then add it back to the pot.
- Pasta and cheese sauce are combined, then the spaghetti is thoroughly coated.
FAQs
How to Store Mac n cheese?
For up to five days, Outback Steakhouse Mac and Cheese can be stored in the refrigerator in an airtight receptacle. Try freezing remains for up to three months if you want to keep it for longer.
A helpful tip is to place the mac and cheese in a microwave-safe single-serving container and then tightly cover it in plastic and aluminum foil. The macaroni and cheese will be much simpler to reheat if you do this.
How to Reheat Mac n cheese?
The microwave is the quickest method for reheating this macaroni and cheese.
When the pasta and cheese have thawed, add a little milk and stir. Place a paper towel over the dish and cook on HIGH for 60 seconds. Stir and verify the temperature. Heat the mac n cheese for an additional 30 seconds if required to achieve the desired temperature.
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Outback Steakhouse Mac and Cheese
Ingredients
- 8 ounces of Velveeta cheese, cubed
- 2 cups dry penne pasta
- 1/2 cup of heavy cream
Instructions
- As directed on the box, cook the pasta.
- To make the Velveeta easier to melt, cut it into tiny cubes.
- Heavy cream and sliced Velveeta cheese are combined in a small saucepan.
- Reduce the temperature. Cook and stir the cheddar until it has all melted.
- Until you're ready to mix with the pasta, lower the heat to a simmering position.
- Drain the pasta after it has finished cooking, then add it back to the pot.
- Pasta and cheese sauce are combined, then the spaghetti is thoroughly coated.
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