Outback Steakhouse Macaroni Cheese Recipe 395

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OUTBACK STEAKHOUSE MACARONI & CHEESE RECIPE - (3.9/5)



Outback Steakhouse Macaroni & Cheese Recipe - (3.9/5) image

Provided by kimvess

Number Of Ingredients 7

3 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon paprika
8 ounces Velveeta cheese, cubed
12 ounces medium rigatoni pasta, cooked according to the package directions (or penne pasta)

Steps:

  • Melt the butter in a medium saucepan and whisk in the flour, stirring to thicken. Do not let the butter brown. Whisk in the milk, salt, and paprika, then the cubes of Velveeta, incorporating them all until the sauce thickens. If it seems too thick, add a little more milk. Add the cooked pasta to the sauce and serve warm. Enjoy!

LONGHORN STEAKHOUSE MAC AND CHEESE



Longhorn Steakhouse Mac and Cheese image

Make the delicious Longhorn Steakhouse Macaroni and Cheese Recipe from home with this easy and delicious recipe. Filled with white cheddar cheese, parmesan cheese, and bacon bits - this will be the star of any dinner or buffet table! 

Provided by Katie Clark

Categories     Copycat

Time 1h

Number Of Ingredients 15

4 cups water
16 ounces elbow macaroni
1 teaspoon paprika
2 teaspoon salt
2 teaspoon pepper
1 teaspoon ground mustard
4 Tablespoons salted butter + 2 tablespoons flour
3/4 cup heavy cream
12 ounce can evaporated milk
2.5 cups shredded white cheddar cheese
1 cup shaved parmesan
Bacon bits
1 cup bread crumbs
2 teaspoon parsley
4 tablespoons butter, melted

Steps:

  • FOR STOVETOP Bring the water to a boil and cook macaroni noodles until al dente (refer to noodle package for these instructions - usually around six minutes). In the meantime, melt butter in a pan and make a roux with 1 Tablespoon of flour. Add in the heavy cream and evaporated milk and whisk until incorporated with the roux. Add in cheeses and seasonings and stir constantly over medium heat. Once noodles are done cooking, drain the water (reserving 1/2 cup) and mix the pasta into the cheese mixture. Stir over medium heat for a couple of minutes to thicken the sauce slightly. Add water to thin the sauce. CONTINUE TO FOR BOTH METHODS SECTION. FOR INSTANT POTAdd 4 cups water, elbow pasta, paprika, salt, pepper, and ground mustard to the Instant Pot bowl. Stir and make sure the pasta is covered with the broth. Put lid on and set to manual high pressure for four minutes. After the timer goes off, release all the pressure. Once the pressure has been released, mix in the heavy cream, evaporated milk and butter Slowly mix in the cheeses until totally incorporated. It may be a little liquidy - this is okay Mix in bacon bits. Continue to the FOR BOTH METHODS section below FOR BOTH METHODSPreheat oven to 350 degrees. Transfer pasta to large baking dish Mix together the parsley flakes with the bread crumbs, bacon and butter and top the pasta. Bake covered with tin foil for about 30 minutes. Remove tin foil and bake for an additional five.

OUTBACK STEAKHOUSE MACARONI AND CHEESE (MAC-A-ROO & CHEESE C



Outback Steakhouse Macaroni and Cheese (Mac-A-Roo & Cheese C image

Make and share this Outback Steakhouse Macaroni and Cheese (Mac-A-Roo & Cheese C recipe from Food.com.

Provided by Kzim4

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 (12 ounce) package of medium-size rigatoni pasta
3 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon paprika
1/2 lb store-brand processed cheese, cubed (i.e. Velveeta)

Steps:

  • Prepare rigatoni using package instructions.
  • Drain and set aside.
  • In a large saucepan on medium heat, melt butter.
  • Add flour, stirring constantly.
  • Mixture should thicken.
  • When flour thickens, add milk, salt, paprika and cheese cubes.
  • Stir constantly until the sauce thickens but is smooth.
  • The cheese sauce should resemble an extra-thick cream.
  • If mixture is too thick, a little more milk may be added.
  • Pour the drained pasta into the sauce and gently stir until pasta is completely coated.

Nutrition Facts : Calories 664.5, Fat 29.9, SaturatedFat 17.4, Cholesterol 144, Sodium 1193.7, Carbohydrate 72.4, Fiber 3, Sugar 5.9, Protein 26.8

STEAKHOUSE MAC AND CHEESE



Steakhouse Mac and Cheese image

Cheesy goodness... true comfort food. I updated this recipe based on the review. The cheese sauce is cheesier and there is more of it. This time when I made it, I used 1/2 cup of gorgonzola, but the taste was a little too sharp for my liking. I also added in some garlic powder. Please let me know how the current measurements work out.

Provided by LadyLaura

Categories     Cheese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 cups elbow macaroni, uncooked
3 slices applewood smoked bacon
1 1/2 cups half-and-half
3/4 cup heavy cream
10 slices white American cheese, chopped
2 cups cheddar cheese, shredded
1/3 cup gorgonzola, crumbled
1 teaspoon kosher salt
1/2 teaspoon cracked pepper
1/2 cup crushed Ritz cracker
1/8 cup parmesan cheese, shredded

Steps:

  • In medium saucepan over high heat, bring two quarts of lightly salted water to a boil.
  • Add macaroni and cook 10 to 12 minutes or until desired doneness. Strain, cool and rinse. Set aside.
  • Cook bacon until crispy. Drain, cool and coarsely chop. Set aside.
  • In a 2 quart saucepan, heat half and half and heavy cream on medium heat just before a simmer, stirring continuously.
  • Add chopped American cheese until melted, followed by the cheddar. Melt cheese completely in the sauce. Stir in gorgonzola cheese and salt and pepper.
  • Remove from heat and toss cooled macaroni into the cheese sauce to coat along with bacon.
  • Pour macaroni and cheese mixture into oven-safe casserole dish. Top with crushed Ritz crackers and Parmesan cheese.
  • Bake in preheated oven at 400 degrees for 12 to 15 minutes until golden brown and serve.
  • You can add chives as a garnish.

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