Outback Steakhouse Mac and Cheese
Creamy macaroni pasta smothered in a rich blend of cheeses, baked to golden perfection, and served at Outback Steakhouse, satisfying comfort food at its finest.
Servings 4
Calories 400kcal
Equipment
- Large pot
- Large pot
- Colander
- Baking dish
- Mixing bowl
- Whisk or fork
- Oven
Ingredients
- 8 ounces elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon mustard powder
- 1/2 teaspoon cayenne pepper (optional, for a spicy kick)
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- Melt the butter over medium heat in a large pot. Add the flour and whisk until it forms a smooth paste, creating a roux.
- Slowly add milk while whisking continuously to avoid lumps from forming. Continue whisking until the sauce thickens.
- Add the mustard powder, cayenne pepper (if desired), salt, and pepper to the sauce. Stir well to combine.
- Reduce the heat to low and gradually add the shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth.
- Remove the pot from the heat and add the cooked macaroni to the cheese sauce. Stir until the macaroni is evenly coated.
- Transfer the mixture to a greased baking dish, spreading it out evenly.
- Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the top turns a glorious golden color and bubbles with delight.
- Remove it from the oven and let it cool for a few minutes after baking. Garnish with fresh parsley or chives if desired.
- Serve the Outback Steakhouse Mac and Cheese hot as a side dish or as a main course.