Outback Steakhouse mac and cheese made with rigatoni, butter, flour, whole milk, Velveeta cheese, and seasoned breadcrumbs.

I don’t know what it is about Outback Steakhouse, but every time I’m there, I swear I’m ordering something different. A steak, obviously. Maybe a baked potato. Something adult. And then the mac and cheese shows up at the table and suddenly I’m questioning all my life choices. Sound familiar?

I remember one dinner where it was technically ordered “for the kids,” but somehow my fork kept drifting that way. You know the move. Just a little bite. And then another. And before I knew it, I was more invested in the mac and cheese than the steak. That’s when I realized this Outback Steakhouse Mac And Cheese Recipe isn’t just a side dish — it’s a comfort food situation.

I tried recreating it at home on a random weeknight when I needed something cozy but didn’t want to leave the house. I wasn’t totally sure it would work. Velveeta? Breadcrumbs? No fancy cheese blend? But then I tasted it, standing at the stove, and yeah… it hit. Not exactly the same (nothing ever is), but close enough that my brain went, Oh. There you are.

Why you’ll Love this Outback Steakhouse Mac And Cheese?

This isn’t the mac and cheese that’s trying to impress you. It’s not baked for an hour or layered with artisanal cheeses you can’t pronounce. It’s smooth. Creamy. Familiar. The kind of mac and cheese that feels like it belongs next to a steak… or eaten straight from the pot when no one’s looking.

The sauce is thick but not stiff. Rich, but not overwhelming. And the way it coats the rigatoni? That’s the real magic. Every bite feels intentional. Add the breadcrumbs on top and suddenly you’ve got texture, warmth, and that cozy, slightly nostalgic feeling that’s hard to explain but very easy to crave.

Ingredient Notes

Before you start, here’s what I’ve learned after making this more than once.

• Rigatoni: The ridges matter. They catch the sauce so it doesn’t slide right off.
• Butter & Flour: This is your foundation. Simple, but important.
• Whole Milk: This is not the time to be virtuous. Whole milk makes it work.
• Velveeta Cheese: I know, I know. But if you want that smooth, Outback-style sauce with zero graininess, this is the move.
• Paprika: Just enough warmth to make things interesting without announcing itself.
• Seasoned Breadcrumbs: Optional, but… I’d do it. They add that “restaurant” feel.

How to Make Outback Steakhouse Mac And Cheese Recipe?

This is one of those recipes that rewards patience, not perfection.

Step 1: Cook the Pasta First

Boil the rigatoni according to the package instructions. Drain it and set it aside. Try not to overcook it — mushy pasta ruins the whole vibe.

Step 2: Make the Cheese Sauce

Melt the butter in a saucepan over medium heat. Add the flour and stir constantly until it thickens. It’ll look a little unexciting at first. That’s normal.

Slowly add the milk, salt, paprika, and Velveeta cubes. Keep stirring. Don’t walk away. Let the cheese melt gently until the sauce is smooth and thick — kind of like a very rich cream soup. If it gets too thick, add a splash more milk. Trust yourself here.

Step 3: Bring It All Together

Stir the cooked rigatoni into the sauce until everything is coated. Transfer to a serving dish, sprinkle with breadcrumbs if you want, and pop it under the broiler for a minute or two to get that golden top. Watch it closely — breadcrumbs burn fast when they feel like it.

Storage Options

Store leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of milk and warm gently. The sauce thickens as it sits — that’s normal, not a failure.

Variations & Substitutions

This Outback Steakhouse Mac And Cheese Recipe is forgiving.

• Extra Cheesy: Add a little sharp cheddar for more bite.
• Spicy: A pinch of cayenne or smoked paprika wakes it up.
• No Breadcrumbs: Totally fine. Creamy-only folks exist.
• Different Pasta: Penne works if that’s what you have.
• Make It a Meal: Bacon or grilled chicken turns this into dinner.

What to Serve With Outback Steakhouse Mac And Cheese?

This mac and cheese gets along with pretty much everyone.

• Steak (obvious choice)
• Grilled chicken
• Burgers
• Roasted vegetables
• Or just a fork and some peace and quiet

No judgment.

FAQ:

Is this really like Outback’s mac and cheese?
Pretty darn close. Same smooth texture, same comforting feel.

Why Velveeta?
Because it melts evenly and gives you that signature creaminess without stress.

Can I make it ahead?
You can, but it’s best fresh. Reheat gently with milk.

Should I bake it?
I wouldn’t. This one’s about creamy, not casserole-firm.

If you’ve ever ordered mac and cheese at Outback thinking it’d just be “a side” and then secretly wished you had more, this Outback Steakhouse Mac And Cheese Recipe is worth making at home. It’s cozy, nostalgic, and exactly what you want on a comfort-food night.

If you try it, tell me — did you share… or did you protect that bowl like it was yours?

Outback Steakhouse Mac And Cheese Recipe

A rich and creamy Outback Steakhouse–style mac and cheese made with rigatoni pasta, butter, whole milk, Velveeta cheese, and seasoned breadcrumbs. Smooth, comforting, and perfect as a side or main dish.

Print Pin Rate

Course: Main dish, Side Dish

Cuisine: American

Keyword: Outback Steakhouse Mac And Cheese Recipe

Servings: 4

Ingredients

• 12 oz rigatoni pasta
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1½ cups whole milk
• ¼ teaspoon salt
• ⅛ teaspoon paprika
• ½ lb Velveeta cheese cubed
• Seasoned breadcrumbs to taste

Instructions

• Cook the rigatoni according to the package instructions until al dente. Drain well and set aside.
• In a large saucepan over medium heat, melt the butter completely.
• Add the flour to the melted butter, stirring constantly to form a smooth roux. Continue stirring until the mixture thickens slightly.
• Gradually add the whole milk, salt, paprika, and cubed Velveeta cheese. Stir continuously until the cheese is fully melted and the sauce becomes smooth and thick. The consistency should resemble a very thick cream sauce. If the sauce becomes too thick, add additional milk in small amounts until desired consistency is reached.
• Add the cooked rigatoni to the cheese sauce and stir until evenly coated.
• Transfer to a serving dish and sprinkle with seasoned breadcrumbs. If desired, place under the broiler for 1–2 minutes until the breadcrumbs are lightly golden. Serve immediately.

Notes

To make this Outback Steakhouse Mac And Cheese Recipe gluten free, substitute the rigatoni with a certified gluten-free pasta and replace the all-purpose flour with a gluten-free flour blend suitable for roux. Ensure the Velveeta cheese and seasoned breadcrumbs are labeled gluten free.