20 Creamy Outback Mac and Cheese Delicious Recipes

There’s something undeniably comforting about a bowl of creamy, cheesy mac and cheese—it’s like a warm hug from the inside out! Whether you’re craving a quick weeknight dinner, a cozy seasonal favorite, or just a hearty dose of comfort food, we’ve got you covered. Dive into our roundup of 20 Creamy Outback Mac and Cheese Delicious Recipes that promise to delight your taste buds and keep you coming back for more. Happy cooking!

Classic Outback Mac and Cheese

Dive into the creamy, comforting world of Classic Outback Mac and Cheese, a dish that brings the hearty flavors of the Outback Steakhouse right to your kitchen.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 cups whole milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour, salt, black pepper, and paprika, cooking for 1 minute until bubbly.
4. Gradually whisk in the whole milk, bringing the mixture to a simmer. Cook for 2-3 minutes until thickened.
5. Remove from heat and stir in the shredded sharp cheddar and Monterey Jack cheeses until melted and smooth.
6. Combine the cheese sauce with the cooked macaroni, then pour into the prepared baking dish.
7. Sprinkle the breadcrumbs evenly over the top and bake for 25 minutes until golden and bubbly.

This Classic Outback Mac and Cheese stands out with its perfect blend of sharp cheddar and Monterey Jack, creating a rich, velvety sauce that clings to every noodle.

Tip: For an extra crispy top, broil the mac and cheese for the last 2-3 minutes of baking.

Spicy Outback Mac and Cheese with Jalapenos

Get ready to spice up your mac and cheese game with this Spicy Outback Mac and Cheese, featuring a kick of jalapenos for that perfect heat.

Ingredients

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded pepper jack cheese
• 2 jalapenos, seeded and finely diced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a large saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute until golden.
4. Gradually whisk in the whole milk, ensuring no lumps remain. Bring to a simmer and cook until thickened, about 5 minutes.
5. Reduce heat to low and stir in the shredded sharp cheddar cheese and shredded pepper jack cheese until melted and smooth.
6. Add the cooked elbow macaroni, finely diced jalapenos, garlic powder, onion powder, smoked paprika, cayenne pepper, and salt and pepper to taste. Stir until well combined.
7. Transfer the mixture to the prepared baking dish and bake at 375°F for 20 minutes until bubbly and lightly golden on top.

The smoky paprika and cayenne pepper give this mac and cheese a depth of flavor that pairs perfectly with the fresh heat of the jalapenos.

Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Outback Mac and Cheese with Bacon and Breadcrumbs

Dive into the comfort of Outback Mac and Cheese with Bacon and Breadcrumbs, a dish that combines creamy, cheesy goodness with a crispy, smoky twist.

Ingredients

• 8 oz elbow macaroni
• 6 slices bacon, chopped
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cook macaroni according to package instructions; drain and set aside.
2. In a skillet, cook chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon and set aside, leaving drippings in the skillet.
3. Melt butter in the same skillet over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook, stirring constantly, until thickened, about 5 minutes.
4. Remove skillet from heat. Stir in cheddar cheese, Parmesan cheese, salt, and pepper until cheeses are melted and sauce is smooth. Add cooked macaroni and bacon; stir to combine.
5. Transfer mixture to a greased baking dish. In a small bowl, mix panko breadcrumbs with olive oil; sprinkle over macaroni.
6. Bake at 375°F for 20 minutes until breadcrumbs are golden and crispy.

The contrast between the creamy mac and cheese and the crispy bacon and breadcrumb topping makes every bite a delightful experience.

Tip: For an extra crispy topping, broil for the last 2 minutes of baking.

Outback Mac and Cheese with Lobster

Elevate your mac and cheese game with this decadent Outback-inspired version, featuring succulent lobster for a luxurious twist.

Ingredients

• 8 oz elbow macaroni
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb cooked lobster meat, chopped
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. Cook the macaroni according to package instructions until al dente, then drain and set aside.
3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux.
4. Gradually whisk in the heavy cream until smooth. Stir in the garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
5. Reduce heat to low and add the cheddar, Monterey Jack, and Parmesan cheeses, stirring until melted and smooth.
6. Fold in the cooked macaroni and lobster meat until well coated.
7. Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until bubbly and lightly golden on top.

The smoky spices and tender lobster pieces make this mac and cheese a standout dish that’s perfect for impressing guests at your next dinner party.

Tip: For an extra crispy top, broil the mac and cheese for the last 2-3 minutes of baking.

Outback Mac and Cheese with Truffle Oil

Dive into the creamy, indulgent world of Outback Mac and Cheese, elevated with a drizzle of luxurious truffle oil for that gourmet touch at home.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp truffle oil
• 1/4 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a baking dish lightly.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 minute until bubbly.
4. Gradually add the whole milk, whisking constantly to avoid lumps. Cook until the mixture thickens, about 5 minutes.
5. Reduce heat to low and stir in the sharp cheddar cheese, mozzarella cheese, heavy cream, salt, black pepper, and garlic powder until the cheese is fully melted and the sauce is smooth.
6. Combine the cooked macaroni with the cheese sauce, then transfer to the prepared baking dish. Drizzle with truffle oil and sprinkle panko breadcrumbs evenly on top.
7. Bake for 20 minutes until the top is golden and crispy.

The truffle oil adds an earthy depth that transforms this classic comfort dish into something unexpectedly sophisticated.

Tip: For an extra crispy topping, broil the mac and cheese for the last 2 minutes of baking.

Outback Mac and Cheese with Pulled Pork

Get ready to dive into a bowl of comfort with this Outback-inspired Mac and Cheese, elevated with tender pulled pork for that extra smoky goodness.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 cup pulled pork (pre-cooked)
• 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a saucepan over medium heat, melt the butter, then whisk in the flour, salt, black pepper, and smoked paprika to create a roux. Cook for 2 minutes until golden.
4. Gradually add the heavy cream, stirring continuously until the mixture thickens. Remove from heat and stir in the cheddar and mozzarella cheeses until melted and smooth.
5. Combine the cooked macaroni and cheese sauce in the prepared baking dish, then fold in the pulled pork evenly.
6. Sprinkle breadcrumbs over the top and bake for 20 minutes until the top is crispy and golden.

The combination of smoky pulled pork with creamy, cheesy macaroni creates a dish that’s irresistibly rich and satisfying, perfect for those days when only comfort food will do.

Tip: For an extra crispy top, broil the mac and cheese for the last 2 minutes of baking.

Outback Mac and Cheese with Buffalo Chicken

Get ready to spice up your mac and cheese game with this Outback-inspired version, featuring tender buffalo chicken for a kick that’s sure to please.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 cup crumbled blue cheese (optional)
• 2 tbsp chopped green onions

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a large bowl, toss the shredded chicken with buffalo sauce until evenly coated.
4. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking constantly until the mixture thickens, about 5 minutes.
5. Stir in the cheddar and mozzarella cheeses, salt, garlic powder, and black pepper until the cheese is melted and the sauce is smooth.
6. Combine the cooked macaroni, buffalo chicken, and cheese sauce in the prepared baking dish. Sprinkle with blue cheese if using.
7. Bake for 20 minutes until bubbly. Garnish with green onions before serving.

The combination of creamy cheese sauce and spicy buffalo chicken creates a bold flavor profile that’s irresistibly comforting. The optional blue cheese adds a tangy depth that elevates the dish.

Tip: For an extra crispy top, broil the mac and cheese for the last 2-3 minutes of baking.

Outback Mac and Cheese with Caramelized Onions

Dive into the comfort of Outback Mac and Cheese with Caramelized Onions, a creamy, dreamy dish that brings a gourmet twist to your weeknight dinners.

Ingredients

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 1 large onion, thinly sliced
• 1 tsp sugar
• 1/4 tsp salt
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

Instructions

1. Cook macaroni according to package instructions; drain and set aside.
2. In a large skillet, melt butter over medium heat. Add onion, sugar, and 1/4 tsp salt. Cook for 15 minutes, stirring occasionally, until onions are golden and caramelized.
3. Sprinkle flour over onions; stir to combine. Gradually whisk in milk until smooth. Bring to a simmer; cook for 2 minutes until slightly thickened.
4. Reduce heat to low. Stir in cheddar cheese, garlic powder, smoked paprika, and black pepper until cheese is melted and sauce is smooth.
5. Add cooked macaroni to the skillet; toss to coat in the cheese sauce. Serve hot.

The caramelized onions add a sweet depth that perfectly balances the sharp cheddar, making this mac and cheese anything but ordinary.

Tip: For an extra crispy top, broil the mac and cheese for 2-3 minutes before serving.

Outback Mac and Cheese with Mushrooms and Thyme

Dive into the comfort of this Outback Mac and Cheese, where earthy mushrooms and aromatic thyme elevate the classic to something truly special.

Ingredients

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. Cook the macaroni according to package instructions until al dente, then drain.
3. In a large skillet, melt the butter over medium heat. Add the mushrooms and sauté until golden, about 5 minutes. Stir in the garlic and cook for 1 more minute.
4. Sprinkle the flour over the mushrooms, stirring to combine. Gradually whisk in the milk until smooth. Bring to a simmer, cooking until thickened, about 3 minutes.
5. Remove from heat and stir in the cheddar cheese, thyme, salt, and pepper until the cheese is melted and the sauce is smooth.
6. Fold the cooked macaroni into the cheese sauce, then transfer to the prepared baking dish. Sprinkle with panko breadcrumbs.
7. Bake for 20 minutes until the top is crispy and the edges are bubbly.

The combination of crispy panko topping and creamy, thyme-infused cheese sauce makes this mac and cheese a standout dish that’s as comforting as it is sophisticated.

Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Outback Mac and Cheese with Spinach and Artichokes

Dive into the creamy, comforting world of this Outback-inspired Mac and Cheese, elevated with the earthy flavors of spinach and artichokes. It’s a hearty dish that brings a restaurant favorite right to your kitchen table.

Ingredients

• 8 oz elbow macaroni
• 2 cups fresh spinach, chopped
• 1 cup canned artichoke hearts, drained and chopped
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. Cook the macaroni according to package instructions until al dente, then drain and set aside.
3. In a large skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly.
4. Gradually whisk in the milk, ensuring no lumps remain. Cook for 3-4 minutes until the mixture thickens.
5. Stir in the cheddar and Parmesan cheeses until melted and smooth. Add the garlic powder, onion powder, salt, black pepper, and paprika.
6. Fold in the cooked macaroni, spinach, and artichoke hearts until well coated.
7. Transfer the mixture to the prepared baking dish and bake for 20 minutes until bubbly and lightly golden on top.

The combination of sharp cheddar with Parmesan creates a depth of flavor, while the spinach and artichokes add a delightful texture and freshness to every bite.

Tip: For an extra crispy top, broil the mac and cheese for the last 2-3 minutes of baking.

Outback Mac and Cheese with Sun-Dried Tomatoes

Dive into the creamy, tangy world of this Outback Mac and Cheese, elevated with the sweet and intense flavor of sun-dried tomatoes for a dish that’s anything but ordinary.

Ingredients

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped sun-dried tomatoes
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a large saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute until golden.
4. Gradually whisk in the whole milk and heavy cream, ensuring no lumps remain. Bring to a simmer and cook for 3-5 minutes until thickened.
5. Reduce heat to low and stir in the sharp cheddar cheese, mozzarella cheese, and Parmesan cheese until melted and smooth.
6. Add the chopped sun-dried tomatoes, garlic powder, onion powder, smoked paprika, salt, and pepper to the cheese sauce, stirring to combine.
7. Fold the cooked macaroni into the cheese sauce until well coated, then transfer to the prepared baking dish.
8. Bake at 375°F for 20 minutes until bubbly and lightly golden on top.

The sun-dried tomatoes add a burst of flavor and a slight chewiness that contrasts beautifully with the creamy, velvety cheese sauce, making every bite a delightful experience.

Tip: For an extra crispy top, broil the mac and cheese for the last 2-3 minutes of baking.

Outback Mac and Cheese with Roasted Garlic

Dive into the creamy, comforting world of Outback Mac and Cheese with a twist of roasted garlic that adds a deep, caramelized flavor to this classic dish.

Ingredients

• 1 head garlic
• 1 tbsp olive oil
• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden. Let cool, then squeeze out the cloves.
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a saucepan, melt 2 tbsp unsalted butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute. Gradually add 2 cups whole milk, whisking constantly until the mixture thickens.
4. Remove from heat and stir in the roasted garlic, 2 cups sharp cheddar cheese, and 1 cup mozzarella cheese until melted. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika.
5. Combine the cheese sauce with the cooked macaroni and transfer to a baking dish. Bake at 400°F for 20 minutes until bubbly and slightly crispy on top.

The roasted garlic infuses this mac and cheese with a nutty sweetness that elevates it beyond the ordinary, making every bite a rich, flavorful experience.

Tip: For an extra crispy top, broil the mac and cheese for the last 2-3 minutes of baking.

Outback Mac and Cheese with Pesto

Bring a taste of the Outback to your table with this creamy Mac and Cheese, elevated with a vibrant pesto twist that’s sure to impress.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups whole milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup prepared pesto

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour, salt, and pepper, cooking for 1 minute until bubbly.
4. Gradually whisk in the milk, bringing the mixture to a simmer. Cook for 2-3 minutes, stirring constantly, until thickened.
5. Remove from heat and stir in the cheddar, mozzarella, and Parmesan cheeses until melted and smooth.
6. Fold in the cooked macaroni and pesto until well combined, then transfer to the prepared baking dish.
7. Bake for 20-25 minutes, until the top is bubbly and lightly golden. Let stand for 5 minutes before serving.

The pesto adds a fresh, herby depth to the classic cheesy comfort, making this dish a standout at any gathering.

Tip: For an extra crispy top, broil for the last 2-3 minutes of baking.

Outback Mac and Cheese with Goat Cheese and Herbs

Dive into the creamy, tangy world of this Outback-inspired Mac and Cheese, elevated with goat cheese and a blend of fresh herbs for a dish that’s anything but ordinary.

Ingredients

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 4 oz goat cheese, crumbled
• 2 cups sharp cheddar cheese, shredded
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until bubbly.
4. Gradually whisk in the whole milk and heavy cream, ensuring no lumps remain. Bring to a simmer and cook for 3 minutes until slightly thickened.
5. Reduce heat to low. Stir in the goat cheese and sharp cheddar cheese until fully melted and smooth. Season with salt and black pepper.
6. Remove from heat and fold in the cooked macaroni, fresh thyme, and rosemary until well combined.
7. Transfer the mixture to the prepared baking dish. Bake at 375°F for 20 minutes until the top is lightly golden and bubbly.

The goat cheese adds a delightful tanginess that pairs perfectly with the earthy herbs, making this mac and cheese a standout dish for any gathering.

Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Outback Mac and Cheese with Smoked Gouda

Dive into the creamy, smoky flavors of this Outback Mac and Cheese, featuring rich smoked Gouda for a twist on the classic comfort dish.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded smoked Gouda
• 1 cup shredded sharp cheddar
• 2 cups whole milk
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup panko breadcrumbs
• 1 tbsp melted butter

Instructions

1. Preheat oven to 375°F. Cook macaroni according to package instructions; drain and set aside.
2. In a saucepan, melt 3 tbsp butter over medium heat. Whisk in flour, garlic powder, onion powder, and smoked paprika until smooth, about 1 minute.
3. Gradually whisk in milk, bringing to a simmer. Cook until thickened, about 5 minutes, stirring constantly.
4. Remove from heat. Stir in smoked Gouda and cheddar until melted. Season with salt and pepper.
5. Combine cheese sauce with macaroni. Transfer to a greased baking dish.
6. Mix panko with 1 tbsp melted butter; sprinkle over macaroni. Bake for 20 minutes until bubbly and golden.

The smoked Gouda adds a depth of flavor that elevates this mac and cheese from simple to spectacular, with a crispy panko topping for the perfect finish.

Tip: For an extra smoky flavor, try adding a pinch of liquid smoke to the cheese sauce.

Outback Mac and Cheese with Chorizo

Get ready to twist up your mac and cheese game with this smoky, spicy Outback Mac and Cheese with Chorizo that’s sure to be a crowd-pleaser.

Ingredients

• 8 oz elbow macaroni
• 1 tbsp olive oil
• 1/2 lb chorizo, casing removed
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/2 tsp salt
• 1/2 tsp smoked paprika
• 1/4 tsp ground black pepper
• 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. Cook the macaroni according to package instructions until al dente, then drain and set aside.
3. Heat olive oil in a skillet over medium heat. Add chorizo and cook until browned, about 5 minutes. Remove and set aside.
4. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until the mixture thickens.
5. Stir in cheddar cheese, salt, smoked paprika, and black pepper until the cheese is melted and the sauce is smooth.
6. Combine the cooked macaroni, chorizo, and cheese sauce in the prepared baking dish. Sprinkle breadcrumbs on top.
7. Bake for 20 minutes until the top is crispy and golden.

The smoky chorizo and sharp cheddar create a depth of flavor that’s irresistibly rich, while the crispy breadcrumb topping adds the perfect crunch.

Tip: For an extra kick, mix in a diced jalapeño with the chorizo.

Outback Mac and Cheese with Crab Meat

Dive into the creamy, indulgent world of Outback Mac and Cheese with a luxurious twist of crab meat, perfect for those special dinner nights when only the richest flavors will do.

Ingredients

• 8 oz elbow macaroni
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp paprika
• 8 oz lump crab meat
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a large saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute until bubbly.
4. Gradually whisk in the whole milk and heavy cream, ensuring no lumps remain. Bring to a simmer and cook for 2-3 minutes until thickened.
5. Reduce heat to low and stir in the sharp cheddar cheese and Monterey Jack cheese until melted and smooth. Season with salt, black pepper, garlic powder, onion powder, and paprika.
6. Fold in the cooked elbow macaroni and lump crab meat until evenly coated. Transfer to the prepared baking dish and sprinkle with grated Parmesan cheese.
7. Bake at 375°F for 20-25 minutes until bubbly and golden on top.

The addition of lump crab meat elevates this mac and cheese from a simple comfort food to a decadent dish with a delightful seafood twist.

Tip: For an extra crispy top, broil for the last 2-3 minutes of baking.

Outback Mac and Cheese with Roasted Red Peppers

Bring a taste of the Outback to your table with this creamy Mac and Cheese, jazzed up with sweet roasted red peppers for a smoky twist.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup roasted red peppers, chopped
• 2 cups whole milk
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly.
4. Gradually whisk in the milk, ensuring no lumps form. Cook for 3-4 minutes until the mixture thickens.
5. Stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper.
6. Remove from heat and add the cheddar, mozzarella, and Parmesan cheeses, stirring until melted and smooth.
7. Fold in the cooked macaroni and chopped roasted red peppers, then transfer to the prepared baking dish.
8. Bake for 20-25 minutes until bubbly and golden on top.

The roasted red peppers add a smoky sweetness that elevates this classic comfort dish, making it a standout at any gathering.

Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Outback Mac and Cheese with Butternut Squash

Dive into the creamy, comforting world of this Outback Mac and Cheese, elevated with the sweet, nutty flavors of butternut squash for a twist on the classic.

Ingredients

• 1 small butternut squash, peeled and cubed (about 2 cups)
• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F. Boil the butternut squash in a pot of water for 10 minutes until tender, then drain and mash.
2. Cook the macaroni according to package instructions until al dente, then drain and set aside.
3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking continuously until the mixture thickens.
4. Stir in the cheddar cheese, salt, black pepper, garlic powder, and onion powder until the cheese is melted and the sauce is smooth.
5. Combine the mashed butternut squash, cooked macaroni, and cheese sauce in a large bowl, then transfer to a baking dish.
6. Sprinkle the panko breadcrumbs evenly over the top. Bake at 375°F for 20 minutes until the top is crispy and golden.

The butternut squash not only adds a velvety texture but also a subtle sweetness that perfectly balances the sharp cheddar, making every bite a delightful surprise.

Tip: For an extra crispy topping, broil the mac and cheese for the last 2 minutes of baking.

Outback Mac and Cheese with Chipotle Peppers

Get ready to spice up your mac and cheese game with this Outback-inspired version featuring smoky chipotle peppers for a bold twist on the classic.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 chipotle peppers in adobo sauce, minced
• 1 tsp adobo sauce from the can
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup panko breadcrumbs
• 1 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook for 1 minute until golden.
4. Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, ensuring no lumps remain. Bring to a simmer and cook until thickened, about 5 minutes.
5. Stir in 2 cups shredded sharp cheddar cheese and 1 cup shredded Monterey Jack cheese until melted and smooth.
6. Add 2 minced chipotle peppers, 1 tsp adobo sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and salt and pepper to taste. Mix well.
7. Combine the cheese sauce with the cooked macaroni and transfer to the prepared baking dish.
8. Mix 1/4 cup panko breadcrumbs with 1 tbsp melted butter and sprinkle over the mac and cheese.
9. Bake at 375°F for 20 minutes until bubbly and the top is golden brown.

The smoky heat from the chipotle peppers paired with the creamy, cheesy sauce creates a mac and cheese that’s irresistibly bold and comforting.

Tip: For an extra smoky flavor, try adding a pinch of extra smoked paprika to the breadcrumb topping before baking.

Conclusion

From classic comfort to bold twists, our 20 Creamy Outback Mac and Cheese recipes offer something for every palate. We hope these dishes inspire your next cozy meal. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!