This copycat Outback mac and cheese is so easy to make at home. It is the perfect side dish for a weeknight dinner or great to make for holiday meals too!
My youngest child is two years old and she absolutely loves the Mac A Roo and cheese at Outback. She ate so much macaroni and cheese last time we went that I knew that I had to make a copycat version at home!
Whenever my kids find something they like (for example, my son loves these copycat Cheddar’s carrots) it’s always a win for me. Toddlers can be so picky. This mac and cheese is also so easy to make and only takes about 30 minutes.
I have seen other copycat recipes for this mac and cheese but they are quite plain. While this is a very mild mac and cheese (just like the original) there are a few ingredients that give this a restaurant quality taste.
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🥩 What goes well with this recipe?
Serve this mac and cheese with a steak or Alice Springs chicken with whole wheat bread with molasses, and a nice green salad with copycat Outback ranch dressing!
🧀 What ingredients are needed for this recipe?
To make this recipe, you will need:
- Pasta: I used cellentani but I have also seen penne used at the restaurant before.
- Shredded cheddar: I used mild cheddar.
- Velveeta cheese: You’ll want to cut it into small pieces so that it melts evenly.
- Paprika: To season our macaroni and cheese, just a little bit.
- Half and half: You can also substitute whole milk.
- Salt and pepper: I usually always recommend salt and pepper to taste.
🥣 How to make this recipe
Cook your pasta according to the instructions on the box and then drain.
Cut your Velveeta into small pieces.
Spray a large or medium size cooking pot with non-stick spray and then add the Velveeta, shredded cheese, and half and half.
Cook on low. Add the paprika and salt and pepper to taste. Stir well.
Cook on low until the cheese is completely melted and then stir in the pasta.
Other great copycat recipes:
Copycat Outback Mac and Cheese (Mac A Roo & Cheese)
Ingredients
- 2 cups pasta I used cellentani but I have also seen penne used at the restaurant before
- ¼ cup shredded cheddar
- 8 ounces Velveeta cheese
- ¼ teaspoon paprika
- ½ cup half and half
- salt and pepper to taste
Instructions
- Cook your pasta according to the instructions on the box and then drain.
- Cut your Velveeta into small pieces.
- Spray a large or medium size cooking pot with non-stick spray and then add the Velveeta, shredded cheese, and half and half.
- Cook on low.
- Add the paprika and salt and pepper to taste. Stir well.
- Cook on low until the cheese is completely melted and then stir in the pasta.
Makenzie says
I am Makenzie. I am 7 and I love this Mak & Cheese! Beats the box!
Audrey says
I am so glad you liked it! My daughter is 6 and also loved the Mac a Roo and cheese 🙂
Gwen says
Do you think I could make this and put it in the crock pot to keep warm on Thanksgiving?
Audrey says
I haven’t tried it but I’m sure you could keep it on warm. I’d recommend stirring it to make sure it doesn’t get too hot.
Addie says
So creamy and better than takeout!
Oscar says
This was so delicious and my family loved this dish. Thank you.
michele h peterson says
Very delish! I’m grateful I didn’t need to make cheese sauce – it just melted beautifully into perfect creaminess.
maryanne says
So delicious and easy to make! Thanks for the recipe!
Nora says
I love mac and cheese! It’s such an easy, delicious, and comforting food! Thanks for sharing!
bevyn Cassidy says
Yum, will be making this for our cookout this week. Mac and cheese is always a crowd pleaser. I love how easy this is to make and it has lots of cheese.
Amanda Scarlati says
I love this mac and cheese so much. Thank you for the recipe!
Jeri says
My kids absolutely loved this mac and cheese! I love that it is so easy to make. Thanks for sharing the recipe! I will definitely be making it again!
Alexandra says
Easy and delicious – such wonderful comfort food!