Appetizers
This copycat Outback mac and cheese recipe delivers the same creamy swirls and crispy herb crown you love from the restaurant—right in your own kitchen. After years of perfecting the balance between tender pasta and rich, velvety cheese sauce, I’ve cracked the code for that signature texture and flavor.
The secret lies in a precise technique that prevents a greasy sauce while keeping every bite decadently cheesy.
What sets this recipe apart is the crispy herb crown that forms on top when broiled, adding a satisfying crunch to contrast the creamy sauce below. The sauce itself is a perfect blend of sharp cheddar, butter, and milk, simmered just long enough to develop that restaurant-quality depth.
Unlike many homemade versions, this one stays smooth and velvety without separating—no lumps, no graininess.
The result is a dish that’s foolproof yet impressive enough for dinner guests, with golden-brown edges and a sauce so rich it coats every noodle. The herb crown adds freshness and texture, making each bite a perfect balance of indulgence and sophistication.
Ready in about 30 minutes, this recipe proves you don’t need a restaurant to enjoy this crowd-pleaser.
Serve it as a standalone appetizer or shareable side—either way, it’s guaranteed to disappear quickly. The instructions walk you through every step, from cooking the pasta to achieving that perfect crispy crown. Let’s get cooking!
Ingredients for copycat outback mac and cheese
Sixteen ingredients. One showstopping dish. That crispy herb crown is the magic touch.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or short elbow shape preferred |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Freshly grated, block preferred |
| Butter 🧈 | ½ cup | Unsalted, cut into small cubes |
| Whole Milk 🥛 | 1 cup | Full-fat for creamiest sauce |
| Heavy Cream 🥛 | ½ cup | Full-fat for velvety texture |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening the sauce |
| Garlic Cloves 🧄 | 3 cloves | Minced for subtle depth |
| Dijon Mustard 🍯 | 1 tbsp | For tangy complexity |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked for heat |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Chives 🌿 | ¼ cup | Thinly sliced for herb crown |
| Breadcrumbs 🍞 | ½ cup | Panko for extra crunch |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For crisping herb crown |
The cheddar is non-negotiable—sharp white cheddar delivers that signature tangy bite. Grab a block from the deli counter (the pre-shredded stuff gets clumpy and lacks flavor). Trader Joe's or Whole Foods carry excellent options, but any quality grocery store will have a decent block. For the herb crown, fresh parsley and chives are essential—dried just won't cut it. If you're feeling fancy, add a pinch of smoked paprika to the breadcrumbs for a subtle smoky depth that mirrors the restaurant version perfectly. The pasta? Medium or short elbow macaroni works best—it holds the sauce without getting mushy.
No sharp cheddar? Pepper jack at half the amount adds a mild kick, but the flavor won't be identical. Running low on fresh herbs? Dried parsley at one-third the amount works in a pinch, though it lacks the bright freshness. The breadcrumbs can be swapped for crushed cornflakes if you're out—but panko gives that perfect crispy texture. For the sauce, if you don't have heavy cream, half-and-half plus a splash of milk will work, though the sauce might not be quite as rich. The Dijon mustard is key for that signature tang—substitute with 1 tsp lemon juice if you're missing it, but it won't be exactly the same.
This dish reheats like a dream—cover with foil and warm in the oven for 10 minutes to revive that crispy crown. Store leftovers in the fridge for up to 5 days, but the herb crown loses its crunch after day two, so plan to reheat it fresh. For parties or gatherings, make the sauce ahead and assemble just before serving—the herb crown needs to be broiled fresh for that perfect snap. Freeze the assembled mac and cheese (without broiling the crown) for up to 2 months, then broil when ready to serve. Pro tip: Double the herb crown recipe—it disappears faster than the creamy sauce below.
Why You'll Love This Recipe
- Here’s what sold me: this mac and cheese reheats like a dream and keeps its texture for days. Pack it in a thermos for work, toss it in a bento box for the kids, or just save it for when you’re too tired to cook. The elbow pasta holds up better than store-bought versions, and the sauce stays rich without turning greasy.
- I’ll be real: this recipe costs me half of what I’d spend on takeout for two. Sharp cheddar in blocks, a stick of butter, and a few basics—that’s it. Plus, the leftovers stretch across three meals without feeling sad or dry. It’s the kind of dish that makes you feel like you’re feeding a crowd without breaking the bank.
Step-by-step instructions for copycat Outback mac and cheese
Here's how to recreate that legendary restaurant-style mac and cheese with velvety sauce and a golden herb crown.
🍳 Step 1: Cook the Elbow Macaroni to Perfect Al Dente
Bring a large pot of water to a rolling boil and add the 1.5 lb elbow macaroni. Season generously with 1.5 tsp salt—the water should taste like the sea. Cook until just 1 minute before the package instructions for al dente (you'll finish cooking in the oven). Reserve 1 cup of pasta water before draining, as this starchy liquid is essential for a silky sauce.
I like to taste-test a piece at this stage—it should have a slight bite but still offer resistance. Overcooking now will turn your creamy masterpiece into mushy disappointment. Drain the pasta and return it to the pot, setting it aside for now. The residual heat will keep it warm while you work on the sauce.
🥘 Step 2: Build the Signature Creamy Cheese Sauce
In a separate large pot, melt the 0.5 cup butter over medium heat until it foams. Whisk in the 2 tbsp all-purpose flour and cook for 1-2 minutes until it forms a smooth paste—this is your roux. Gradually whisk in the 1 cup whole milk and 0.5 cup heavy cream, ensuring no lumps form. The mixture should thicken noticeably as it simmers.
Reduce heat to low and stir in the 2 cups freshly grated sharp white cheddar cheese until completely melted and smooth. Add the 1 tbsp Dijon mustard, 0.5 tsp black pepper, and the 3 minced garlic cloves. Taste and adjust seasoning—this is where the magic happens. The sauce should be luxuriously thick but still pourable. If it's too stiff, whisk in 2-3 tablespoons of the reserved pasta water to reach your desired consistency.
🍳 Step 3: Combine Pasta and Sauce for Maximum Creaminess
Carefully transfer the cooked elbow macaroni to the cheese sauce pot, stirring gently to coat each piece evenly. The residual heat from the pasta will help melt any remaining cheese. For those signature creamy swirls, fold in 1 cup of the cheese sauce back into the pot, then gently stir the entire mixture until it creates beautiful ribbons throughout.
Here's the secret: don't overmix. You want the sauce to cling to the pasta without turning it into a gluey mass. If the mixture looks too thick, add more of the reserved pasta water 1 tablespoon at a time until it reaches that perfect Outback consistency—thick enough to coat a spoon but still smooth enough to swirl.
🔥 Step 4: Assemble and Bake for the Perfect Texture
Preheat your oven to 375°F and grease a 9x13-inch baking dish generously with butter. Transfer the macaroni mixture to the prepared dish, spreading it out evenly. For that iconic Outback presentation, create a well in the center using the back of a spoon.
In a small bowl, combine the 0.5 cup breadcrumbs, 0.25 cup chopped fresh parsley, and 0.25 cup sliced fresh chives. Drizzle with 1 tbsp extra-virgin olive oil and mix until evenly coated. Sprinkle this herb crown mixture over the macaroni, pressing down gently to create a crispy topping. Bake for 20-25 minutes until the edges are golden brown and the top is crispy.
⏰ Step 5: Rest and Serve with Restaurant-Style Flair
Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. This resting period allows the sauce to thicken slightly and the flavors to meld together. The herb crown should be beautifully golden and crispy on top, while the macaroni beneath remains creamy and rich.
For the ultimate presentation, run a knife around the edges to loosen any stuck bits, then transfer to a serving platter. The creamy swirls should be visible throughout, with that perfect balance of crispy herb crown and velvety cheese sauce. Serve immediately while still warm—this mac and cheese doesn't wait, and neither should you!
Pro Tips For Making Copycat Outback Mac And Cheese
- Boil Pasta Until Al Dente: Outback’s version uses elbow macaroni that’s just tender—not mushy. I learned this the hard way: overcooked pasta turns to glue in the sauce. Pull it out when it’s firm to the bite (about 1 minute less than package instructions), then finish cooking in the cheese sauce. That’s where the magic happens.
- Shred Cheese Like It’s 1999: Sharp white cheddar is the star, but block cheese with skins and uneven shreds burns faster and clumps. Pulse it in a food processor for 3–4 seconds—just until it’s uniformly shredded, not powdered. (Yes, even if you’re impatient like me.) This keeps the sauce smooth and melty, not grainy.
- Don’t Rush the Roux: Melt 4 tablespoons of butter over medium heat, then whisk in the milk and cream slowly. Let the mixture bubble gently for 3–4 minutes, stirring constantly—this builds flavor, not just thickness. If you crank the heat, you’ll end up with scrambled cheese, not a velvety sauce.
- Save the Starch Water: When draining the pasta, don’t pour out all that starchy water. Reserve ½ cup and mix it into the cheese sauce at the end. It’s the secret to that ultra-creamy, clingy texture Outback nails. (Your future self will thank you.)
Common mistakes when making your copycat outback mac and cheese
Overcooking the Pasta
One of the biggest mistakes I see is overcooking the elbow macaroni until it’s mushy. The Outback version has that perfect al dente bite, so cook it just 1 minute before the package instructions suggest.
Test a piece—it should have a slight resistance when bitten. Overcooked pasta will turn your creamy masterpiece into a gluey mess that no amount of sauce can save. 🍝
Skipping the Roux
Many home cooks try to make this mac and cheese without a proper roux, leading to a sauce that’s either too thin or grainy. The butter-flour roux is what creates that velvety texture and helps the cheese melt smoothly.
Whisk in the flour for 1-2 minutes until it forms a smooth paste—this is non-negotiable for that restaurant-quality consistency.
Ignoring Pasta Water
Reserving 1 cup of pasta water is essential for adjusting the sauce’s consistency. Without it, you’ll end up with a thick, clumpy mess. If your sauce looks too stiff after combining with the pasta, add the pasta water 1 tablespoon at a time until it reaches that perfect pourable-yet-thick texture.
This starchy liquid is your secret weapon for silky smoothness.
Using Pre-Shredded Cheese
Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, leading to a grainy sauce. Always use freshly grated sharp white cheddar from a block—it melts perfectly and delivers that signature tang.
Grab a block from the deli counter for the best results. The effort is worth it for that creamy, velvety finish. 🧀
Broiling Without Oil
Forgetting to drizzle the herb crown with extra-virgin olive oil before broiling means you’ll end up with a sad, limp topping instead of a crispy, golden crust. The oil helps create that perfect caramelization and crunch.
Mix it thoroughly with the breadcrumbs and herbs before sprinkling it on top—this is what makes the herb crown shine.
Not Resting Before Serving
Skipping the 5-10 minute rest after baking means serving mac and cheese with a runny sauce and a soggy herb crown. This resting time lets the sauce set slightly and the flavors meld together.
The herb crown also needs time to crisp up properly. Patience here ensures that perfect balance of textures—creamy sauce with a crispy, golden top. ⏰
Nutrition facts
Frequently asked questions
Why does this recipe use elbow macaroni instead of penne?
The elbow shape holds the creamy sauce better than penne, creating those signature swirls when stirred. The short, curved edges also prevent the pasta from sinking to the bottom of the baking dish, ensuring even cooking and a perfect presentation.
Can I make this mac and cheese ahead of time?
Prepare the sauce and assemble the dish up to 2 days ahead, but hold off on broiling the herb crown until serving. Reheat covered in the oven at 350°F for 15 minutes, then broil for 3-5 minutes to crisp the topping fresh.
What's the secret to getting that crispy herb crown?
Mix the breadcrumbs with olive oil and press them firmly into the sauce before baking. Broil for 2-3 minutes at the end to achieve maximum crispiness. The key is using panko breadcrumbs—they stay crunchy longer than regular breadcrumbs.
Can I substitute sharp cheddar with another cheese?
For best results, stick with sharp white cheddar, but you can blend 1.5 cups cheddar with 0.5 cup pepper jack for a mild kick. Avoid pre-shredded cheese—it contains anti-caking agents that prevent smooth melting. Always grate your own!
How do I fix a sauce that's too thick or too thin?
For thick sauce, add reserved pasta water 1 tbsp at a time while stirring. If too thin, remove from heat and whisk in 1 tsp cornstarch mixed with 1 tbsp cold water. The goal is a sauce that coats the back of a spoon but still swirls.