Appetizers
This copycat Outback mac and cheese recipe delivers the restaurant's signature combination of crispy breadcrumb crown and ultra-smooth cheese swirls—right in your own kitchen. The secret lies in a precise balance of sharp cheddar, rich cream, and perfectly toasted breadcrumbs that create that iconic golden crust.
I've recreated this dish after years of testing, ensuring every element—from the tender pasta to the rich sauce—matches the original.
The recipe begins with al dente elbow macaroni, then builds a velvety cheese sauce using a blend of cheddar and cream, thickened to the perfect consistency. What sets this apart is the breadcrumb topping, toasted until golden and crispy while the macaroni beneath stays warm and creamy.
The result is a dish that's rich, indulgent, and impossible to resist—just like the restaurant version.
You'll achieve that signature Outback texture: crispy, golden breadcrumbs on top that contrast beautifully with the smooth, cheesy layers beneath. The sauce clings to every noodle, creating a satisfying bite with each forkful.
This recipe serves 6 and comes together in about 45 minutes, making it perfect for gatherings or a comforting weeknight dinner.
Optional additions like crispy bacon bits or green onions can elevate it further, but the classic version already delivers the restaurant-quality experience. Let's get started on recreating this crowd-pleaser at home!
Ingredients for copycat outback mac and cheese
Sixteen ingredients for restaurant-quality mac and cheese with that iconic crispy breadcrumb crown.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Dry, medium or jumbo size |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for optimal richness |
| Whole Milk 🥛 | ½ cup | Warmed for smoother sauce |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for even melting |
| All-Purpose Flour 🌾 | ¼ cup | For roux consistency |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Panko Breadcrumbs 🍞 | 1 ½ cups | Japanese-style for crispiness |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Light, fruity variety |
| Garlic Cloves 🧄 | 3 cloves | Minced for breadcrumb seasoning |
| Dried Mustard Powder 🌶️ | ½ tsp | For subtle depth |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The cheddar is non-negotiable—sharp white cheddar from a block delivers the tangy bite that separates this from generic recipes. Whole Foods or Trader Joe's carry excellent options, but any well-aged cheddar will work. For the breadcrumbs, Japanese panko is essential; it stays crispy while regular breadcrumbs turn soggy. Toast the panko in the oven at 375°F for 5 minutes before adding oil and garlic for maximum crunch. The elbow macaroni should be al dente—undercooked pasta absorbs too much sauce, while overcooked turns mushy.
No sharp cheddar? Monterey Jack at half the quantity adds creaminess, though it lacks the signature tang. Substituting heavy cream with half-and-half lightens the texture but reduces richness. For the breadcrumb topping, crushed cornflakes work in a pinch, though they lack the golden color. If you're short on garlic, garlic powder at half the amount suffices, but fresh minced garlic is ideal. The mustard powder can be omitted entirely if you dislike its subtle bite—it's more about depth than necessity. For extra indulgence, fold in crispy bacon bits during the final assembly.
This dish reheats beautifully—cover with foil and bake at 350°F for 15 minutes to restore crispiness. Store leftovers in an airtight container for up to 5 days, though the breadcrumb topping may lose some crunch. For make-ahead convenience, assemble the dish without baking, refrigerate overnight, then bake directly from the fridge at 375°F for 30 minutes. The sauce thickens as it cools, so a splash of warm milk may be needed upon reheating. Garnish with fresh parsley just before serving to maintain vibrant color.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one bowl, one stove, one spatula. No strainers, no extra pans—just melt the butter, toast the pasta, and let that sharp cheddar do its thing in the same pot. (Yes, even on a Tuesday night when I’m exhausted.)
- Cheddar Overload: That rich, tangy sharp white cheddar? It’s the star here—creamy sauce with a serious pull-apart texture. The heavy cream and milk make it velvety, but the cheese? It’s what turns this into something you’ll fight over at dinner.
- Leftover Hero: This stuff reheats like a dream—just add a splash of milk to smooth it out. I make a double batch on Sundays because it’s my go-to for lazy lunches, potlucks, or when the kids’ friends show up hungry. (It never lasts the week.)
- Budget Comfort: For under $10, you get a dish that feels fancy but costs next to nothing. Elbow mac, butter, and a block of cheddar? That’s it. No fancy ingredients, no waste—just pure, satisfying comfort food that doesn’t break the bank.
Step-by-step instructions for copycat Outback mac and cheese
Master the signature crispy crown and velvety cheese sauce with these precise techniques.
Cook the Elbow Macaroni to Perfect Al Dente
Bring a large pot of water to a rolling boil and add 1.5 pounds of elbow macaroni. Season the water generously with 1 teaspoon of the diamond crystal kosher salt—it should taste like the ocean. Cook the pasta until it's 1 minute shy of the package directions for al dente. You want the pasta to have a slight bite when bitten, as it will continue cooking in the cheese sauce.
Reserve 1 cup of pasta water before draining. This starchy liquid is essential for creating a smooth, creamy sauce. I keep a measuring cup nearby so I don't forget this critical step. Drain the pasta and return it to the pot, leaving it off the heat for now.
Prepare the Signature Cheese Sauce
In a separate large saucepan, melt 0.5 cup of unsalted butter over medium heat. Once the butter has melted and begins to foam, whisk in 0.25 cup of all-purpose flour to create a roux. Cook the roux for 2-3 minutes until it turns a light golden color and has a nutty aroma—this is your flavor base.
Gradually whisk in 0.5 cup of whole milk and 1 cup of heavy whipping cream, ensuring no lumps form. Stir in 2 cups of sharp white cheddar cheese, breaking it into small pieces as it melts. The mixture will thicken significantly as the cheese incorporates. Remove the pan from heat and stir in 0.5 teaspoon of freshly ground black pepper and 0.5 teaspoon of dried mustard powder for depth of flavor.
Combine Pasta and Cheese for Ultra-Smooth Texture
Add the cooked elbow macaroni to the cheese sauce, stirring gently to combine. If the sauce appears too thick, add pasta water in 2-tablespoon increments until it reaches a smooth, creamy consistency that coats the back of a spoon. The sauce should be velvety yet still cling to the pasta strands.
Return the mixture to low heat and stir continuously for 3-5 minutes until fully heated through. This step is crucial for developing the sauce's rich, creamy texture. Taste and adjust seasoning with the remaining 0.5 teaspoon of diamond crystal kosher salt if needed.
Create the Signature Crispy Breadcrumb Crown
Preheat your oven to 375°F. In a small bowl, combine 1.5 cups of panko breadcrumbs, 0.25 cup of extra-virgin olive oil, 3 cloves of minced garlic cloves, and 0.25 teaspoon of freshly ground black pepper. Mix thoroughly until the breadcrumbs are evenly coated.
Transfer the macaroni and cheese mixture to a 9x13-inch baking dish, spreading it evenly. Create a well in the center and press the breadcrumb mixture firmly into the top, covering the entire surface. Bake for 15-20 minutes until the breadcrumb crown is deep golden brown and crispy.
Garnish and Serve Immediately
Remove the baking dish from the oven and let it rest for 2-3 minutes. Garnish with 0.25 cup of chopped fresh parsley for a pop of color and freshness. Serve immediately while the breadcrumb crown is still crispy and the cheese sauce is at its peak creamy texture.
This dish delivers the perfect balance of textures—creamy, cheesy pasta with a crispy, golden breadcrumb crown that's impossible to resist. The key to success lies in the precise timing of the breadcrumb baking and the smoothness of the cheese sauce.
Pro Tips For Making Copycat Outback Mac And Cheese
- MELT CHEESE LOW AND SLOW: The Outback version relies on that perfect, stretchy cheese sauce—don’t rush it. Once you add the shredded cheddar, keep the heat at a gentle simmer (not boiling) and stir constantly. I learned this the hard way when I walked away for "just a minute" and ended up with grainy, separated cheese. Patience here makes all the difference.
- SHRED CHEESE FINELY: Skip the food processor—it turns cheddar into powder. Use a sharp knife or box grater to shred the cheese extra fine, almost like crumbs. The Outback sauce is silky because the cheese melts evenly, not clumps. (Yes, even if you’re impatient like me.)
- DON’T SKIP THE PASTEURIZED CHEESE: The recipe calls for sharp white cheddar, but if yours isn’t labeled pasteurized, you’re rolling the dice. Unpasteurized cheese can taste bitter or soapy—trust me, I’ve ruined a batch. If you’re in a pinch, add ½ teaspoon of white vinegar to the milk to mimic the tang.
- REST THE SAUCE: After mixing everything, let the mac and cheese sit covered for 5 minutes off the heat. This lets the cheese fully emulsify and the flavors meld. I used to serve it immediately, and the sauce would separate in the bowl. (Your future self will thank you.)
Storing and reheating this copycat outback mac and cheese
Refrigerator Storage
Transfer your baked mac and cheese to an airtight container within 2 hours of cooking to preserve that crispy breadcrumb crown. Store it in the refrigerator at 40°F or below for up to 5 days.
The breadcrumbs may lose some crunch over time, but the cheese sauce remains rich and creamy. I like using glass Pyrex containers because they maintain the dish's integrity better than plastic. 🥫
Freezer Prep
For longer storage, assemble the dish without baking and freeze it in a single layer on a baking sheet for 1 hour to prevent sticking. Then transfer to a freezer-safe bag or container, leaving 1 inch of headspace for expansion.
It keeps for up to 3 months—just thaw overnight in the fridge before baking. The sauce may thicken slightly, so add 1-2 tablespoons of warm milk when reheating. ❄️
Oven Reheating
For the best results, cover the dish with foil and bake at 350°F for 15-20 minutes until heated through. The foil traps steam, helping restore the breadcrumb crispiness. If the top looks dry, uncover and broil for 1-2 minutes at the end for extra crunch.
This method ensures the cheese stays smooth and the breadcrumbs regain their golden texture. 🔥
Microwave Shortcut
When short on time, microwave individual portions covered with a damp paper towel for 2-3 minutes on medium-high power. Stir halfway, then continue in 30-second intervals until heated to 165°F.
The breadcrumbs won’t crisp up as much, but the sauce remains creamy. For a quick fix, sprinkle extra toasted panko on top after reheating. ✨
Make-Ahead Baking
Assemble the dish ahead of time and refrigerate overnight. Bake directly from the fridge at 375°F for 30-35 minutes, adding 5-10 minutes of uncovered baking if needed.
The cold start helps create a thicker, more flavorful breadcrumb crown. This is my go-to strategy for meal prep—just pop it in the oven when guests arrive. 📅
Reviving Leftovers
If your breadcrumb topping loses crispiness, broil the dish for 2-3 minutes at the end of reheating. For extra richness, stir in 1 tablespoon of butter or a splash of warm milk to restore creaminess.
Garnish with fresh parsley or crispy bacon bits to elevate the dish. Leftovers taste just as good as day one—sometimes even better! 💫
Nutrition facts
Frequently asked questions
Why does the Outback version have such a crispy breadcrumb topping?
The secret lies in toasting the panko breadcrumbs separately at 375°F for 5 minutes before mixing with oil and garlic. This creates a dry, airy base that stays crispy even when baked on top. The recipe also uses Japanese-style panko which has larger flakes that crisp better than regular breadcrumbs.
Can I make this mac and cheese ahead of time?
Assemble the dish completely (without baking) and refrigerate overnight. Bake directly from the fridge at 375°F for 30-35 minutes. The cold start actually helps create a thicker, more flavorful breadcrumb crown. This is perfect for meal prep when you want restaurant-quality results with minimal last-minute effort.
What's the best way to fix a soggy breadcrumb topping?
If your breadcrumbs turn soggy, broil the dish for 2-3 minutes at the end of reheating to restore crispiness. For prevention, make sure to toast your panko before adding oil and garlic, and press it firmly onto the cheese sauce before baking. The key is creating a barrier between the wet sauce and the dry breadcrumbs.
Can I substitute sharp cheddar with another cheese?
While sharp white cheddar is essential for that signature tang, you can mix in Monterey Jack (half the quantity) for creaminess if needed. Avoid pre-shredded cheese—the anti-caking agents prevent proper melting. For extra richness, add 1/4 cup grated Parmesan to the sauce, but keep the sharp cheddar as the base for authentic flavor.
How do I make this dish vegetarian?
Omit the bacon bits and use vegetable broth instead of water when cooking the pasta. For extra flavor, stir in 1 teaspoon nutritional yeast with the cheese sauce. The dish remains rich and satisfying without animal products. The breadcrumb topping stays the same, making it equally crispy and delicious.