Copycat Outback Steakhouse mac and cheese
This delicious mac and cheese recipe is reminiscent of the mac and cheese on the kids menu at the Outback Steakhouse. A childhood favorite!
Servings: 4 people
Ingredients
- 8 oz gluten free penne pasta (2/3 of a standard 12 oz box)
Cheese sauce
- 12 oz Velveeta cheese
- 1 cup pasta water (reserve after pasta is done cooking)
- 1 cup heavy cream
- 1/2 tbsp cornstarch
- 3/4 tbsp steakhouse seasoning (see instructions below)
Outback steakhouse seasoning
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp brown sugar
- 1/4 tsp nutmeg
- 1/4 tsp turmeric
- 1/4 tsp salt
Instructions
- Combine all of the ingredients for the steakhouse seasoning in a small bowl then set the mixture aside.
- Bring a medium sized pot of water to a boil then cook the pasta according to the instructions on the box. Dried pasta usually needs to cook for about 7-10 minutes.
- Combine the cornstarch and 1 tbsp of the pasta water in a small bowl to make a cornstarch slurry. Combine the cornstarch slurry, the heavy cream, and the rest of the pasta water in a saucepan over medium low heat. Stir the mixture for 2-3 minutes until it warms up.
- Cut the Velveeta cheese into small chunks that are 1-2 inches in size then mix the Velveeta and the steakhouse seasoning into the saucepan. Stir the sauce until the Velveeta cheese melts then combine the pasta and cheese sauce.