Appetizers
This copycat Outback mac and cheese recipe brings the restaurant’s iconic crispy cornmeal crust and gooey cheddar straight to your stovetop. The secret lies in the precise cheese blend and high-heat baking technique that creates that golden, crunchy topping while keeping the interior creamy.
I've tested countless variations to perfect this copycat recipe, ensuring every bite matches the restaurant experience.
This recipe combines elbow macaroni with a rich, velvety cheese sauce made from sharp cheddar, American cheese, and a touch of cream cheese for that signature Outback texture. The cornmeal crust adds the signature crispiness, while optional bacon bits provide that smoky depth you'd expect from the restaurant.
It's a foolproof method that delivers professional results every time.
The final dish features a perfectly golden crust that shatters when you cut into it, revealing molten cheese rivers beneath. The pasta stays al dente while absorbing just enough sauce to create that ideal bite.
This mac and cheese is substantial enough to serve as a main course but works equally well as an appetizer when portioned smaller. The aroma alone will have everyone anticipating dinner.
Ready in about 45 minutes, this recipe requires just 10 ingredients and one baking dish for effortless cleanup. Whether you're hosting a dinner party or craving comfort food, this copycat version delivers the same satisfaction as the restaurant classic. Let's get started on recreating this iconic dish at home.
Ingredients for copycat outback mac and cheese
Ten simple ingredients create the restaurant's iconic crispy crust and melty cheese rivers.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Dry, medium or elbow shape |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, 2-year aged preferred |
| American Cheese Slices 🧀 | 2 cups | Shredded, Kraft singles preferred |
| Cream Cheese 🧈 | 4 oz | Full-fat, room temperature |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for richness |
| Cornmeal 🌽 | ½ cup | Fine grind for smooth crust |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Bacon Bits 🥓 | ¼ cup | Optional, cooked and crispy |
| Milk 🥛 | 1 ½ cups | Whole milk preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The cheese blend is non-negotiable for that signature Outback flavor. Sharp cheddar provides the tang, while American cheese slices (shredded yourself) add that velvety texture. Kraft singles work best here—pre-shredded gets clumpy. For the cheddar, 2-year aged makes all the difference. Whole Foods or specialty cheese shops carry the best options, but a good grocery store brand works in a pinch. The cream cheese should be full-fat—none of that low-fat nonsense. Room temperature is key for smooth blending.
No sharp cheddar? Pepper jack at half the amount adds heat, though it won't be identical. Substituting pre-shredded cheddar? Pack it tightly to mimic the density of freshly grated. The cornmeal crust can use all-purpose flour if needed, but cornmeal gives that authentic crunch. For the bacon bits, Trader Joe's or Costco sell pre-cooked versions that save time. Freshly cooked bacon works too—just crisp it up and chop fine. The milk can be 2% if that's what you have, though whole gives the creamiest sauce.
This mac and cheese reheats beautifully—just cover with foil and bake at 350°F for 10 minutes. Leftovers keep for 4-5 days in the fridge, though I rarely have any. The crust gets crispier the second time around. For make-ahead prep, assemble everything except the cornmeal topping, refrigerate overnight, then bake as directed. The cornmeal topping can be pre-mixed and stored in the fridge for 1 week—just add melted butter before baking.
Why You'll Love This Recipe
- No-Fuss Pantry Staples: I swear by this one because it uses what’s already in my fridge. Sharp cheddar, cream cheese, and American slices? That’s my go-to cheese trio for when I’m too tired to shop.
- Creamy Crispy Magic: The secret’s in the layers—melted American cheese on top for that golden crust, while the sharp cheddar and cream cheese blend keeps it velvety inside. It’s the kind of combo that makes you close your eyes and sigh.
- Lunchbox Hero: Between us, this is my kid’s favorite for school lunches. Cold or reheated, it’s still rich and satisfying—just pack it in a thermos, and they’ll eat it all. (Yes, even on a Tuesday.)
- Budget Comfort: A single box of elbow mac, a block of cheddar, and a few slices of American stretch way further than fancy recipes. Plus, leftovers reheat like a dream—no soggy pasta here.
Step-by-step instructions for copycat Outback mac and cheese
Here's how to recreate that iconic restaurant version with a golden crust and gooey cheese.
Cook the Elbow Macaroni Al Dente
Bring a large pot of water to a rolling boil and add 1.5 teaspoons of salt. Once boiling, add the 12 oz elbow macaroni and cook for 1 minute less than the package instructions specify. You want the pasta to be al dente - firm to the bite but fully cooked through. Drain the pasta in a colander, reserving 1 cup of pasta water, and return it to the pot.
This extra cooking time might seem counterintuitive, but it ensures the pasta absorbs the creamy cheese sauce perfectly without becoming mushy. The reserved pasta water is crucial for adjusting the sauce consistency later - it's the secret to that signature creamy texture.
Prepare the Cheese Sauce Mixture
In a separate large bowl, combine the 2 cups shredded sharp cheddar cheese, 2 cups shredded American cheese slices, 4 oz cream cheese, and 0.5 cup heavy whipping cream. Add the cooked elbow macaroni to this mixture and gently fold everything together until fully coated. The heat from the pasta will begin melting the cheeses immediately.
I like to use a silicone spatula for this step - it helps distribute the melted cheese evenly without breaking the pasta. If the mixture seems too thick, add 1-2 tablespoons of reserved pasta water to help create that signature creamy consistency. The sauce should coat the back of a spoon but still be thick enough to cling to the pasta.
Create the Crispy Cornmeal Crust
In a separate skillet, melt 0.5 cup butter over medium heat. Stir in 0.5 cup cornmeal and 0.25 cup bacon bits, cooking for 2-3 minutes until the mixture turns golden brown and smells nutty. This is your crispy topping that sets this mac and cheese apart from ordinary versions.
Here's where the magic happens: the cornmeal creates that perfect textural contrast - crispy on top, creamy inside. Spread this mixture evenly over the top of your mac and cheese in the pot, pressing down gently with a spatula to ensure full coverage. The heat from the oven will crisp it beautifully while keeping the cheese underneath melted and bubbly.
Bake to Golden Perfection
Transfer the mac and cheese to a greased 9x13-inch baking dish and spread it evenly. Place the dish on a baking sheet (to catch any potential spills) and bake at 375°F for 20-25 minutes, until the top is deep golden brown and the edges are bubbling. The cheese should be fully melted with visible rivers forming on top - that's your sign it's ready.
Don't open the oven door during baking - the temperature fluctuations can cause the cheese to set prematurely. If you're unsure whether it's done, check the internal temperature with an instant-read thermometer - it should reach 165°F in the center. The crust should be crisp enough to stand up to a spoon but not so hard it's unbreakable.
Rest and Serve with Style
Remove the mac and cheese from the oven and let it rest for 5-10 minutes before serving. This resting period allows the cheese to set slightly and makes it easier to slice - the cheese will be perfectly melted but still hold its shape when served. The crust will maintain its crispiness while the interior remains creamy and gooey.
Serve immediately with a sprinkle of 0.5 teaspoon freshly ground black pepper for that restaurant-quality finish. For extra presentation, garnish with additional bacon bits or chopped parsley. The contrast of the crispy crust against the creamy cheese is what makes this copycat version so special - it's worth the extra effort to get it right.
Pro Tips For Making Copycat Outback Mac And Cheese
- Cook pasta al dente: DESCRIPTION: Outback’s version relies on firm, chewy elbows—not mushy. Pull them out when they’re still slightly resistant (about 1 minute less than package instructions), then shock them in ice water for 30 seconds. This stops cooking and keeps them from turning into glue when mixed with the cheese sauce.
- Shred cheese aggressively: DESCRIPTION: Skip the food processor—it makes the sauce grainy. Use a box grater or knife to shred sharp cheddar into tiny, uneven pieces (think rice-sized). The more surface area, the faster it melts into a silky sauce. Pro move: Toss shredded cheddar with 1 tsp flour before adding to the pot—it cuts down on clumping.
- Melt American cheese first: DESCRIPTION: I learned this the hard way—adding American cheese slices whole to the pot leads to clumps. Instead, chop them into thin strips or small cubes and melt them in the sauce before stirring in the shredded cheddar. This ensures a smooth, creamy texture without lumps. (Yes, even if you’re impatient like me.)
- Finish with cream cheese: DESCRIPTION: The Outback version has a signature richness from cream cheese, but timing matters. Stir in the softened cream cheese last, right before removing from heat. If you add it too early, the sauce can split or turn grainy. A quick fix if it does: Whisk in 1 tbsp cold heavy cream to smooth it out.
Storing and reheating this copycat outback mac and cheese
Refrigerator Storage
Store your copycat Outback mac and cheese in an airtight container for up to 4-5 days—the flavors actually deepen overnight as the cheeses meld together. I use glass Pyrex containers with snap-on lids because they maintain the crispiness of the crust better than plastic.
Let it cool completely before sealing to prevent condensation, which can make the crust soggy. 🧀
Freezer Prep Tips
For longer storage, freeze portions in single-serving containers for up to 3 months. The cornmeal crust remains crispy when reheated properly, but the cheese sauce texture will be slightly denser.
I recommend flat freezer bags (like Stasher bags) because they thaw faster than rigid containers. Leave ½-inch headspace to prevent expansion cracks.
Oven Reheating Method
This is my preferred way to revive the restaurant-quality texture. Cover the mac and cheese with aluminum foil and bake at 350°F for 10-15 minutes until bubbly.
Uncover for the final 2-3 minutes to crisp the cornmeal crust again. The internal temperature should reach 165°F—use an instant-read thermometer for accuracy. 🔥
Microwave Shortcut
For quick meals, transfer a portion to a microwave-safe dish and cover loosely with a damp paper towel. Heat on 50% power for 2-3 minutes, stirring halfway.
Add 1 tablespoon of milk or cream if the cheese looks dry. The crust won't be as crispy, but it's a great option for busy weeknights.
Crust Refresh Hack
If the crust loses its crunch after reheating, broil for 1-2 minutes on high. Watch closely—broilers vary! For extra crispiness, sprinkle 1 tablespoon of cornmeal on top before broiling. This works especially well for leftovers that sat in the fridge overnight.
Make-Ahead Assembly
Assemble everything except the cornmeal topping 24 hours ahead and refrigerate. When ready to bake, add the crispy topping and bake as directed. The cornmeal mixture itself can be pre-mixed and stored in the fridge for 1 week—just stir in melted butter before baking.
This saves time on busy days! ⏰
Nutrition facts
Frequently asked questions
Why does the Outback mac and cheese have that signature crispy crust?
The secret lies in the cornmeal-butter mixture baked on top. Unlike flour-based crusts, cornmeal creates a unique golden-brown crunch while staying light. The key is toasting the cornmeal with butter until nutty before spreading it over the cheese sauce. This technique mimics the restaurant's high-heat baking method that creates that perfect textural contrast.
Can I make this mac and cheese without American cheese?
Yes, but the texture will differ slightly. Replace the 2 cups American cheese with an extra 1 cup sharp cheddar and ½ cup cream cheese for richness. For a closer match, try a blend of ½ cup mild cheddar and ½ cup Monterey Jack. The American cheese adds that signature velvety quality that's hard to replicate, but this substitute works in a pinch.
How do I prevent the cheese from separating or becoming oily?
Keep all cheeses at room temperature before mixing and use low heat when combining them with the pasta. Add reserved pasta water gradually (1 tablespoon at a time) to maintain creaminess. Never overheat the sauce—it should stay below 160°F until baking. The cornmeal topping should go on just before baking to prevent sogginess.
What's the best way to serve this as a main course?
Portion into individual oven-safe ramekins and bake until golden. Serve with a side of grilled steak or chicken for a complete meal. For a heartier option, add crumbled bacon or diced ham to the cheese sauce. The mac and cheese's richness balances well with lighter salads or steamed vegetables.
Can I make this gluten-free?
Yes, but you'll need to substitute both the pasta and cornmeal. Use gluten-free elbow macaroni and replace the cornmeal with gluten-free flour blend (like Bob's Red Mill 1:1). The texture will be slightly different, but the cheesy flavor remains intact. Note that gluten-free crusts may crisp less dramatically—adjust baking time as needed.