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
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.