20 Creamy Outback Mac and Cheese Recipes with a Twist

Craving that rich, velvety comfort of Outback-style mac and cheese but want to mix things up? We’ve got you covered with 20 creamy, dreamy twists on the classic—think smoky bacon, spicy jalapeños, or even a dash of truffle oil. Whether you’re whipping up a quick weeknight dinner or impressing guests, these recipes are sure to hit the spot. Ready to dig in? Let’s get cheesy!

Classic Outback Style Mac and Cheese

This creamy, indulgent mac and cheese is inspired by the beloved Outback Steakhouse version—think rich, cheesy, and perfectly golden on top.

Ingredients:

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup panko breadcrumbs
• 1 tbsp melted butter

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain and set aside.
2. In a large saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook for 1 minute until bubbly. Gradually whisk in 2 cups milk until smooth.
3. Stir in 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Simmer for 3–4 minutes until slightly thickened.
4. Remove from heat and stir in cheddar and Monterey Jack cheeses until melted. Fold in macaroni.
5. Transfer to a greased baking dish. Toss 1/2 cup panko with 1 tbsp melted butter; sprinkle over top. Bake for 20 minutes until golden and bubbly.

The secret here? A double-cheese blend and buttery panko topping for that irresistible crunch. It’s comfort food with a restaurant-worthy finish.

Tip: For extra depth, add a dash of smoked paprika to the cheese sauce!

Spicy Jalapeño Outback Mac and Cheese

This kicked-up mac and cheese packs a punch with smoky bacon and fresh jalapeños—comfort food with a fiery twist!

Ingredients:

• 8 oz elbow macaroni
• 4 slices thick-cut bacon, chopped
• 2 jalapeños, seeded and finely diced (keep seeds for extra heat)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Cook macaroni according to package directions until al dente. Drain and set aside.
2. In a large skillet, cook chopped bacon over medium heat until crispy (5–6 minutes). Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the skillet.
3. Add diced jalapeños to the skillet and sauté in bacon fat for 2 minutes until softened. Remove and set aside with bacon.
4. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden. Gradually pour in warm milk, whisking constantly until smooth.
5. Reduce heat to low. Stir in cheddar, Parmesan, smoked paprika, garlic powder, black pepper, and salt until melted and creamy (about 3 minutes).
6. Fold in cooked macaroni, bacon, and jalapeños. Serve immediately.

The magic here? The bacon fat infuses the jalapeños with smoky depth, while the cheeses melt into a velvety sauce that clings perfectly to every noodle.

Tip: For a crunchy finish, broil the mac and cheese in oven-safe bowls for 2–3 minutes with extra cheese on top.

Bacon and Cheddar Outback Mac and Cheese

This loaded mac and cheese is a hearty twist on the classic, with crispy bacon and sharp cheddar bringing bold flavor to every bite.

Ingredients:

• 8 oz elbow macaroni
• 6 slices thick-cut bacon, chopped
• 2 tbsp unsalted butter
• 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
• 1/4 tsp salt

Instructions:

1. Cook macaroni according to package directions. Drain and set aside.
2. In a large skillet, cook chopped bacon over medium heat until crispy (8–10 minutes). Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the skillet.
3. Melt butter with the bacon fat over medium heat. Whisk in flour and cook for 1 minute until bubbly.
4. Gradually whisk in milk until smooth. Simmer for 3–4 minutes, stirring frequently, until slightly thickened.
5. Reduce heat to low. Stir in cheddar cheese, garlic powder, smoked paprika, black pepper, and salt until melted and creamy.
6. Fold in cooked macaroni and half the bacon. Serve immediately topped with remaining bacon.

The smoky bacon fat infused into the cheese sauce gives this mac an irresistible depth—no fancy roux skills required!

Tip: For extra crunch, broil the assembled mac and cheese for 2–3 minutes before serving.

Garlic Parmesan Outback Mac and Cheese

This creamy, garlicky twist on classic mac and cheese brings restaurant-style indulgence to your kitchen—no steakhouse reservation required!

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 cup heavy cream
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 2 cups shredded sharp cheddar
• 1 cup grated Parmesan, divided
• ¼ cup panko breadcrumbs
• 1 tbsp chopped parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Cook macaroni al dente according to package directions; drain.
2. In a large pot, melt butter over medium heat. Add minced garlic; sauté 1 minute until fragrant. Whisk in flour and cook 2 minutes to form a roux.
3. Gradually whisk in warm milk, heavy cream, Dijon mustard, kosher salt, black pepper, and smoked paprika. Simmer 5 minutes, stirring constantly, until thickened.
4. Remove from heat. Stir in cheddar and ¾ cup Parmesan until melted. Fold in macaroni.
5. Transfer to a greased 2-qt baking dish. Top with panko and remaining ¼ cup Parmesan. Bake 20 minutes until bubbly and golden. Garnish with parsley.

The double-cheese sauce clings perfectly to every noodle, while the crispy panko topping adds a satisfying crunch to contrast the velvety base.

Tip: For extra garlic depth, roast the cloves in foil at 400°F for 15 minutes before mincing.

Lobster Tail Outback Mac and Cheese

This indulgent mac and cheese gets a luxurious upgrade with tender lobster tails, baked to bubbly perfection under a golden, buttery crust.

Ingredients:

• 8 oz elbow macaroni
• 2 lobster tails (about 6 oz each), shells removed and meat chopped
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain and set aside.
2. In a large skillet, melt 2 tbsp butter over medium heat. Add lobster meat and cook for 2–3 minutes until just opaque. Remove and set aside.
3. In the same skillet, melt remaining 1 tbsp butter. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk until smooth. Stir in Dijon mustard, garlic powder, smoked paprika, cayenne (if using), salt, and black pepper. Simmer for 3–4 minutes until thickened.
4. Remove from heat and stir in cheddar and Parmesan until melted. Fold in cooked macaroni and lobster.
5. Transfer to a greased baking dish. Top with panko and bake for 20 minutes until bubbly and golden. Garnish with parsley.

The sweet lobster and smoky paprika give this classic comfort dish a restaurant-worthy twist—perfect for impressing guests without fuss.

Tip: For extra richness, swap half the milk for heavy cream.

Buffalo Chicken Outback Mac and Cheese

This spicy, creamy mashup brings together the bold flavors of Buffalo chicken with the comforting richness of Outback-style mac and cheese—perfect for game day or a cozy weeknight.

Ingredients:

• 8 oz elbow macaroni
• 2 cups shredded cooked chicken
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/3 cup Buffalo hot sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 cup crumbled blue cheese (optional, for topping)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package instructions until al dente; drain and set aside.
2. In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden. Gradually whisk in milk and heavy cream until smooth.
3. Stir in cheddar, Monterey Jack, Buffalo hot sauce, garlic powder, onion powder, and smoked paprika. Cook for 3–4 minutes, stirring constantly, until cheese melts and sauce thickens.
4. Fold in cooked macaroni and shredded chicken until fully coated. Transfer to a greased 9×13-inch baking dish.
5. Bake for 20 minutes until bubbly. Top with blue cheese (if using) and parsley, then broil for 2–3 minutes until golden.

The magic here? The smoky paprika and tangy blue cheese balance the heat, while the ultra-creamy sauce clings to every noodle.

Tip: For extra crunch, sprinkle buttery panko breadcrumbs on top before baking!

Truffle Oil Outback Mac and Cheese

This decadent twist on classic mac and cheese gets a restaurant-worthy upgrade with earthy truffle oil and a crispy, golden breadcrumb topping.

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp white truffle oil
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 400°F. Cook macaroni according to package directions until al dente; drain.
2. In a large pot, melt 2 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 1 minute. Gradually whisk in 2 cups warm milk until smooth. Stir in 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 3-4 minutes until thickened.
3. Remove from heat. Stir in cheddar and Parmesan until melted, then fold in cooked macaroni and 1 tbsp truffle oil.
4. Transfer to a greased 2-qt baking dish. Melt remaining 1 tbsp butter and toss with panko; sprinkle evenly over top. Bake for 20 minutes until bubbly and golden.

The truffle oil adds a subtle luxury to every bite, while the panko topping delivers the perfect crunch against the ultra-creamy cheese sauce.

Tip: For extra truffle flavor, drizzle a little extra oil over individual servings right before eating.

BBQ Pulled Pork Outback Mac and Cheese

This smoky, cheesy mashup combines tender pulled pork with creamy mac and cheese for a comfort food knockout—perfect for game day or a cozy weekend feast.

Ingredients:

• 8 oz elbow macaroni
• 2 cups cooked pulled pork (shredded)
• 1/2 cup BBQ sauce (plus extra for drizzling)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain and set aside.
2. In a large skillet, toss pulled pork with 1/2 cup BBQ sauce over medium heat until warmed through, about 3 minutes. Remove from heat.
3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Stir in cheddar cheese, smoked paprika, garlic powder, salt, and black pepper until melted and creamy, about 3–4 minutes.
4. Combine cooked macaroni, cheese sauce, and BBQ pork in a greased 9×13-inch baking dish. Sprinkle with panko breadcrumbs.
5. Bake for 20 minutes until bubbly and golden. Drizzle with extra BBQ sauce before serving.

The crispy panko topping contrasts dreamily with the gooey cheese and smoky pork—every bite is a flavor explosion!

Tip: For extra crunch, broil the dish for 1–2 minutes after baking (watch closely!).

Spinach and Artichoke Outback Mac and Cheese

This creamy, indulgent mac and cheese gets a restaurant-worthy upgrade with spinach, artichokes, and a golden breadcrumb topping—just like the Outback version, but even better!

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 Monterey Jack cheese
• 1/2 cup grated Parmesan cheese
• 1 (14 oz) can artichoke hearts, drained and chopped
• 2 cups fresh spinach, roughly chopped
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package instructions until al dente; drain and set aside.
2. In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in milk and heavy cream until smooth. Simmer for 3–4 minutes, stirring often, until slightly thickened.
3. Reduce heat to low. Stir in cheddar, Monterey Jack, and Parmesan cheeses until melted. Add garlic powder, smoked paprika, salt, and black pepper.
4. Fold in cooked macaroni, artichoke hearts, and spinach until evenly coated. Transfer to a greased 9×13-inch baking dish and sprinkle with panko.
5. Bake for 20–25 minutes until bubbly and the topping is golden. Let rest for 5 minutes before serving.

The crispy panko topping contrasts perfectly with the velvety cheese sauce, while the artichokes add a tangy bite that keeps every forkful interesting.

Tip: For extra richness, swap half the cheddar for Gruyère—it melts like a dream!

Smoked Gouda Outback Mac and Cheese

This rich, smoky twist on classic mac and cheese gets its bold flavor from melty smoked Gouda and a crispy panko topping—comfort food with a grown-up edge.

Ingredients:

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded smoked Gouda cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup panko breadcrumbs
• 1 tbsp chopped fresh parsley (optional garnish)

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in warm milk until smooth. Stir in Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Simmer for 3–4 minutes until thickened.
3. Remove from heat and stir in smoked Gouda and cheddar until fully melted. Fold in cooked macaroni.
4. Transfer to a greased 2-qt baking dish and top evenly with panko. Bake for 20 minutes until bubbly and golden.
5. Let rest 5 minutes, then garnish with parsley if desired.

The smoky Gouda gives this mac a campfire-kissed depth, while the panko adds a satisfying crunch to every bite.

Tip: For extra smokiness, swap 1/4 tsp of the paprika for chipotle powder.

Cajun Shrimp Outback Mac and Cheese

This creamy, spicy twist on classic mac and cheese brings the bold flavors of Cajun shrimp straight to your comfort food bowl—perfect for a weeknight dinner with a kick!

Ingredients:

• 8 oz elbow macaroni
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 2 tbsp Cajun seasoning, divided
• 3 tbsp unsalted butter
• 3 tbsp 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 garlic powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Cook the pasta: Boil macaroni in salted water until al dente (about 8 minutes). Drain and set aside.
2. Sear the shrimp: Heat 1 tbsp olive oil in a skillet over medium-high. Toss shrimp with 1 tbsp Cajun seasoning, then cook for 2 minutes per side until pink. Remove and set aside.
3. Make the sauce: In the same skillet, melt butter with remaining 1 tbsp olive oil. Whisk in flour and cook for 1 minute. Gradually pour in milk and heavy cream, stirring until smooth. Simmer for 3–4 minutes until slightly thickened.
4. Cheese it up: Reduce heat to low. Stir in cheddar, Monterey Jack, garlic powder, smoked paprika, remaining 1 tbsp Cajun seasoning, salt, and black pepper until melted and creamy.
5. Combine: Fold cooked macaroni and shrimp into the sauce. Garnish with parsley and serve immediately.

The smoky Cajun spice and tender shrimp take this mac and cheese from cozy to unforgettable—just wait for that creamy-cheesy first bite!

Tip: For extra heat, add a pinch of cayenne pepper to the sauce.

Broccoli and Cheddar Outback Mac and Cheese

This creamy, cheesy mac gets a hearty upgrade with tender broccoli and a golden, buttery breadcrumb topping—just like your favorite steakhouse side.

Ingredients:

• 8 oz elbow macaroni
• 2 cups small broccoli florets
• 3 tbsp unsalted butter, divided
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package instructions, adding broccoli florets during the last 2 minutes of cooking. Drain and set aside.
2. In a large saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in warm milk until smooth. Stir in Dijon mustard, garlic powder, onion powder, kosher salt, and black pepper. Simmer for 3–4 minutes until thickened.
3. Remove from heat and stir in cheddar cheese until melted. Fold in macaroni and broccoli. Transfer to a greased 2-qt baking dish.
4. Melt remaining 1 tbsp butter and toss with panko breadcrumbs. Sprinkle evenly over the mac and cheese. Bake for 20 minutes until topping is golden and sauce is bubbly.

The crispy panko topping contrasts perfectly with the ultra-creamy cheese sauce, while the broccoli adds just enough freshness to balance the richness.

Tip: For extra depth, swap half the cheddar for smoked Gouda!

Caramelized Onion Outback Mac and Cheese

This rich, smoky mac and cheese gets a sweet-savory upgrade with slow-cooked caramelized onions—perfect for when you want comfort food with a little extra flair.

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter, divided
• 1 large yellow onion, thinly sliced
• 1 tsp brown sugar
• 1/4 tsp salt
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Cook macaroni according to package directions until al dente. Drain and set aside.
2. In a large skillet, melt 1 tbsp butter over medium-low heat. Add onion, brown sugar, and salt. Cook, stirring occasionally, for 20–25 minutes until deeply golden and jammy. Transfer to a bowl.
3. In the same skillet, melt remaining 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, smoked paprika, and black pepper. Simmer for 3–4 minutes until slightly thickened.
4. Remove from heat and stir in cheddar and Parmesan until melted. Fold in cooked macaroni and caramelized onions.
5. Serve immediately, or for extra crispiness, broil in an oven-safe dish for 2–3 minutes.

The magic here? The onions melt into the cheese sauce, adding a subtle sweetness that balances the smoky paprika and sharp cheddar.

Tip: For deeper flavor, use a mix of white and yellow onions.

Pesto and Sun-Dried Tomato Outback Mac and Cheese

This twist on classic mac and cheese brings bold flavors together with creamy comfort—perfect for when you want a little gourmet flair without the fuss.

Ingredients:

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup basil pesto (store-bought or homemade)
• 1/3 cup chopped oil-packed sun-dried tomatoes, drained
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in milk, then add garlic powder, onion powder, salt, and black pepper. Simmer for 3–4 minutes, stirring constantly, until slightly thickened.
3. Remove from heat and stir in cheddar and Parmesan cheeses until melted and smooth. Fold in cooked macaroni, pesto, and sun-dried tomatoes until evenly coated.
4. Transfer to a greased 2-quart baking dish and sprinkle with panko. Bake for 20 minutes until bubbly and the top is golden.

The pesto adds herby brightness, while the sun-dried tomatoes lend a sweet-tangy punch—elevating this mac and cheese from cozy to unforgettable.

Tip: For extra crunch, toast the panko in a dry skillet for 2 minutes before sprinkling it on top.

Southwestern Corn and Black Bean Outback Mac and Cheese

This hearty twist on classic mac and cheese packs smoky Southwestern flavors, thanks to fire-roasted corn, black beans, and a hint of chipotle.

Ingredients:

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 2 cups shredded sharp cheddar cheese
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup fire-roasted corn (fresh, frozen, or canned)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chipotle powder
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Cook macaroni according to package directions until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in warm milk until smooth.
3. Simmer sauce for 3–4 minutes, stirring constantly, until thickened. Reduce heat to low and stir in cheddar cheese until melted.
4. Add black beans, corn, cumin, smoked paprika, chipotle powder, and salt to the cheese sauce. Stir to combine, then fold in cooked macaroni.
5. Cook for 2–3 more minutes until heated through. Garnish with cilantro if using.

The smoky chipotle and sweet corn balance the creamy cheese sauce perfectly, while the black beans add a protein boost. Tip: For extra crunch, top with crushed tortilla chips before serving!

Mac and Cheese Stuffed Bell Peppers Outback Style

Mac and Cheese Stuffed Bell Peppers Outback Style

Take your stuffed peppers up a notch with this hearty, cheesy twist inspired by Outback’s comfort-food flair—perfect for satisfying hungry crowds!

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups cooked elbow macaroni
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish and arrange the hollowed bell peppers inside.
2. In a saucepan over medium heat, melt the butter. Stir in the heavy cream, garlic powder, smoked paprika, salt, and black pepper. Simmer for 2 minutes until slightly thickened.
3. Remove from heat and fold in the cooked macaroni and shredded cheddar until evenly coated.
4. Spoon the mac and cheese mixture into the bell peppers, packing gently. Sprinkle Parmesan cheese on top.
5. Bake for 25–30 minutes until the peppers are tender and the cheese is bubbly with golden edges.

The smoky paprika and sharp cheddar give these peppers a bold, restaurant-worthy depth, while the tender pasta keeps every bite indulgent.

Tip: For extra crunch, broil the peppers for 1–2 minutes at the end—just keep an eye on them!

Herbed Goat Cheese Outback Mac and Cheese

This Herbed Goat Cheese Outback Mac and Cheese is a creamy, tangy twist on the classic, with fresh herbs and a golden breadcrumb topping that’ll have everyone reaching for seconds.

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

1. Preheat oven to 375°F. Cook macaroni according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt 3 tbsp butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Slowly whisk in milk and heavy cream until smooth. Simmer for 3–4 minutes, stirring constantly, until slightly thickened.
3. Reduce heat to low. Stir in goat cheese, cheddar cheese, garlic powder, thyme, salt, and black pepper until fully melted and creamy. Fold in cooked macaroni.
4. Transfer mixture to a greased 9×13-inch baking dish. Melt remaining 1 tbsp butter and toss with panko breadcrumbs. Sprinkle evenly over mac and cheese.
5. Bake for 20–25 minutes until bubbly and the topping is golden. Garnish with fresh parsley before serving.

The goat cheese adds a subtle tang that balances the richness, while the herbed breadcrumbs give every bite a satisfying crunch.

Tip: For extra herb flavor, mix 1/2 tsp dried rosemary into the breadcrumb topping.

Baked Crumb-Topped Outback Mac and Cheese

This hearty, Aussie-inspired mac and cheese gets a golden crunch from a buttery panko topping—perfect for when you crave comfort food with a little extra oomph.

Ingredients

• 8 oz elbow macaroni
• 3 tbsp unsalted butter, divided
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dry mustard
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup panko breadcrumbs
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 375°F. Cook macaroni according to package directions; drain and set aside.
2. In a large saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in warm milk until smooth. Stir in garlic powder, onion powder, dry mustard, smoked paprika, and salt. Simmer for 3–4 minutes until thickened.
3. Remove from heat; stir in cheddar and Monterey Jack until melted. Fold in macaroni. Transfer to a greased 9×13-inch baking dish.
4. In a small bowl, melt remaining 1 tbsp butter. Toss with panko and parsley. Sprinkle evenly over mac and cheese.
5. Bake for 20 minutes until topping is golden and cheese is bubbly. Let rest 5 minutes before serving.

The smoky paprika and dry mustard add depth to the creamy sauce, while the panko topping stays satisfyingly crisp—even after reheating leftovers!

Tip: For extra crunch, broil the topping for 1–2 minutes at the end (watch closely!).

Three-Cheese Blend Outback Mac and Cheese

Outback’s famous mac and cheese gets a cozy upgrade with a trio of melty cheeses and a buttery breadcrumb crunch—comfort food at its finest.

• 8 oz elbow macaroni
• 3 tbsp unsalted butter, divided
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup shredded sharp cheddar
• 1/2 cup shredded Monterey Jack
• 1/2 cup shredded Colby cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs

1. Preheat oven to 375°F. Cook macaroni according to package directions; drain and set aside.
2. In a saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook for 1 minute. Gradually pour in 2 cups milk, whisking until smooth. Simmer for 3–4 minutes until slightly thickened.
3. Reduce heat to low. Stir in 1 cup cheddar, 1/2 cup Monterey Jack, 1/2 cup Colby, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until melted. Fold in macaroni.
4. Transfer to a greased baking dish. Melt remaining 1 tbsp butter and toss with 1/2 cup panko; sprinkle over top. Bake for 20 minutes until bubbly and golden.

The blend of cheddar, Monterey Jack, and Colby creates a luxuriously creamy base, while the smoky paprika adds a subtle depth that’ll have everyone scooping seconds.

Tip: For extra crispiness, broil the topping for 1–2 minutes at the end—just keep an eye on it!

Mac and Cheese with Crispy Fried Onions Outback Style

This hearty mac and cheese gets a crave-worthy crunch from golden fried onions, inspired by the bold flavors of Outback Steakhouse.

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 2 cups shredded sharp cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup crispy fried onions (like French’s)

Instructions:

1. Cook macaroni according to package directions until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly.
3. Gradually pour in warm milk, whisking constantly until smooth. Simmer for 3-4 minutes until thickened.
4. Reduce heat to low. Stir in cheddar cheese, garlic powder, smoked paprika, salt, and pepper until melted and creamy.
5. Fold in cooked macaroni until evenly coated. Transfer to a serving dish and top with crispy fried onions.

The magic here is in the contrast: silky cheese sauce clings to every noodle, while those crispy onions add a satisfying crunch in every bite.

Tip: For extra depth, swap half the cheddar for pepper jack cheese and add a dash of hot sauce to the milk.

Conclusion

With 20 irresistibly creamy Outback-inspired mac and cheese recipes, there’s a twist for every taste! Whether you’re craving bold flavors or cozy classics, this roundup has you covered. Give these recipes a try, and don’t forget to share your favorites in the comments—or pin this article to spread the cheesy love. Happy cooking!