Appetizers
This copycat Outback mac and cheese recipe delivers the same creamy, cheesy perfection you crave from the restaurant—right in your own kitchen. The secret lies in a three-cheese blend baked under a crispy bacon-crusted topping that mimics the iconic Outback version.
I’ve perfected this method after years of testing, ensuring every bite delivers that signature bubbly, golden crust with velvety cheese beneath.
The recipe combines elbow macaroni with a rich cheese sauce made from sharp cheddar, Gruyère, and cream cheese, then tops it with a crunchy bacon-breadcrumb mix that stays crispy even after baking.
What sets this apart is the precise baking technique—high heat for a golden crust without burning the cheese underneath. This isn’t just mac and cheese; it’s a restaurant-quality dish that’s surprisingly simple to make at home.
By the time it emerges from the oven, you’ll have a bubbling, cheesy masterpiece with a crispy, savory topping that cracks open to reveal molten cheese inside. The bacon adds a smoky depth that cuts through the richness, while the cheese sauce remains silky and smooth—just like the original.
Serve it as an appetizer or a hearty main dish, and get ready for compliments that’ll make you feel like you’re dining at Outback.
This recipe is designed to replicate the restaurant experience without the shortcuts that compromise flavor. Every ingredient plays a role—from the high-quality cheeses to the perfectly crisped topping—so you can enjoy the same satisfaction as your favorite takeout order. Let’s get started on recreating this crowd-pleaser at home.
Ingredients for copycat outback mac and cheese
Sixteen ingredients transform into restaurant-quality mac and cheese with that iconic golden crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or extra-large size preferred |
| Sharp White Cheddar Cheese 🧀 | 3 cups | Shredded, aged 2+ years for tang |
| Gruyère Cheese 🧀 | 1 ½ cups | Freshly grated, nutty flavor |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | 1 ½ cups | Warmed for smooth sauce |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for sauce |
| Bacon 🥓 | 1 lb | Thick-cut, smoked flavor |
| Panko Breadcrumbs 🍞 | 1 ½ cups | Japanese-style for extra crunch |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tbsp | Fine grain for even seasoning |
| Black Pepper 🌶️ | 1 tsp | Freshly cracked for heat |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Mustard Powder 🌶️ | ½ tsp | Dry yellow mustard |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For crispy topping |
The cheeses make or break this—Gruyère adds nutty depth, while the sharp cheddar brings tang. Whole Foods or specialty cheese shops have the best pre-shredded options, but grating your own from blocks is worth it. For Gruyère, look for French imports if you can find them—they melt like silk. The cream cheese needs to be full-fat (none of that low-fat nonsense) and room temperature, or it won't blend smoothly. Bacon? Thick-cut smoked bacon from the deli counter gives that authentic Outback flavor—none of that pre-cooked stuff from the canned section.
No sharp cheddar? Extra-sharp white cheddar from a block works in a pinch, but it won't be quite the same. Out of Gruyère? Parmesan at half the amount adds saltiness, though it won't melt as nicely. The heavy cream can be swapped for half-and-half if you're watching calories, but trust me on the full-fat version. For the bacon topping, cook it until crispy—no medium or well-done. The panko should be Japanese-style (not the regular breadcrumbs)—it's lighter and stays crunchier. And if you're gluten-free, use gluten-free panko or crushed cornflakes.
This reheats beautifully—just cover with foil and pop in the oven at 375°F for 10 minutes. Keeps 4-5 days in the fridge, though I've never had it last that long. Freezes for 3 months if you wrap it tightly in foil. The best part? Leftovers taste even better the next day as the flavors meld. I always make a double batch—half for dinner, half for lunches. The topping stays crispy if you store it separately and just reheat the cheese portion first.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just toss the pasta, sauce, and cheese into one pot, stir, and let it melt together. No fancy techniques, no last-minute scrambling. The Gruyère and sharp cheddar blend into that signature Outback gooeyness without the hassle of layering.
- Creamy Crispy Perfection: Between us, the secret’s in the cream cheese and heavy cream—it’s what gives it that just-right texture. The edges get crispy while the middle stays velvety smooth, and honestly? That’s the kind of mac that makes you close your eyes and sigh.
- Lunchbox Hero: I make a big batch on Sundays because this holds up amazingly for leftovers. Pack it cold for work or reheat it until bubbly—either way, it’s the kind of dish that turns a boring day around. (My kid’s school lunchbox never looks better than when this is inside.)
- Budget Cheese Hack: Sharp cheddar and Gruyère might sound fancy, but they stretch further than you’d think. A block of each lasts me weeks, and the flavor? Worth every penny. Plus, it’s way cheaper than takeout—with zero guilt.
Step-by-step instructions for copycat Outback mac and cheese
Here's how to recreate that legendary restaurant version at home—creamy, cheesy, and topped with a crispy bacon-panko crust.
Cook the Bacon and Prepare the Pasta
Start by cooking the 1 lb bacon in a large oven-safe skillet over medium heat until crispy, about 12-15 minutes. Use a slotted spoon to remove the bacon and set it aside on paper towels, leaving the rendered fat in the skillet. This bacon fat will become part of your sauce—don't drain it.
While the bacon cooks, bring a large pot of water to a boil and add 1.5 lbs elbow macaroni. Cook until al dente, about 1 minute less than package instructions. Drain the pasta and add it directly to the skillet with the bacon fat. Toss to coat the pasta in the fat, which will help create a richer sauce later.
Build the Creamy Cheese Sauce
Reduce the heat to medium-low and add the 0.5 cup unsalted butter to the skillet, letting it melt into the bacon fat. Stir in the 1.5 cups whole milk, 1 cup heavy whipping cream, 8 oz cream cheese, 3 cups sharp white cheddar cheese, and 1.5 cups gruyère cheese, breaking up any large cheese clumps with a wooden spoon.
Let the mixture simmer for 5-7 minutes, stirring frequently, until the cheese is fully melted and the sauce is smooth and velvety. If the sauce starts to thicken too much, add 2-3 tablespoons of the pasta water to loosen it. Season with 1.5 tbsp diamond crystal kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 0.5 tsp mustard powder, stirring well to combine.
Create the Crispy Bacon-Panko Topping
In a small bowl, combine the 1.5 cups panko breadcrumbs, 1 tbsp extra-virgin olive oil, and half of the cooked bacon, breaking it into small pieces. Mix until the crumbs are evenly coated with oil. Spread this mixture evenly over the top of the macaroni in the skillet, pressing down gently to help it adhere.
Transfer the skillet to a preheated 375°F oven and bake for 10-12 minutes, until the topping is deep golden brown and crispy. Watch closely—this is the moment that matters. The cheese sauce should bubble slightly, and the crust should turn from pale to a rich, toasted brown.
Finish and Serve Immediately
Remove the skillet from the oven and let it rest for 2-3 minutes before serving. The residual heat will help the sauce set slightly, making it easier to transfer to plates. Garnish with the remaining bacon pieces and a sprinkle of black pepper for extra flavor.
Serve this copycat Outback mac and cheese immediately while the crust is still crispy and the cheese is meltingly hot. The combination of the rich, creamy sauce and the smoky, crunchy bacon-panko topping is what makes this dish so irresistible—just like the restaurant version, but even better at home.
Pro Tips For Making Copycat Outback Mac And Cheese
- TOAST THE PASTA: DESCRIPTION: Cook your elbow macaroni in salted water until it’s al dente but not mushy—about 1 minute less than the package says. Drain, then toss it in a dry skillet over medium heat for 2-3 minutes until it picks up a faint golden color. This step makes all the difference in that crispy, restaurant-style texture.
- GRATE CHEESE FRESH: DESCRIPTION: Skip the pre-shredded cheese—it’s coated with anti-caking agents that make the sauce grainy. Use a box grater for sharp white cheddar and Gruyère, and cut the cream cheese into small cubes so it melts smoothly. The effort pays off in a velvety, rich sauce.
- LOW AND SLOW MELT: DESCRIPTION: After mixing the cheese sauce, reduce the heat to low and let it simmer for 5 minutes. Stirring constantly prevents burning, and the gentle heat ensures the cream cheese fully incorporates without clumping. I learned this the hard way—lumpy sauce is a nightmare to fix.
- REST BEFORE SERVING: DESCRIPTION: Once the macaroni is coated, transfer it to a greased baking dish and let it sit for 10 minutes. This lets the sauce fully absorb, giving you that perfect balance of creamy and crispy edges. Yes, even if you’re impatient like me—waiting makes it taste like the real deal.
Flavor customization for this recipe
Spicy Kick
Add 1 tbsp cayenne pepper or 2 tbsp hot sauce (like Frank's RedHot) to the cheese sauce for a fiery twist. For smoky heat, stir in 1 tsp smoked paprika and ½ tsp chipotle powder with the dry spices.
I love this version with diced jalapeños baked into the topping—just mix 2-3 slices into the panko-bacon mix before spreading. 🌶️
Herb Garden
Brighten the dish with fresh herbs like 1 tbsp chopped chives or 2 tbsp parsley sprinkled over the finished mac and cheese. For a savory depth, add 1 tsp dried thyme or ½ tsp dried rosemary to the cheese sauce.
I also love mixing 1 tbsp fresh dill into the panko topping for a bright, herby contrast to the smoky bacon.
Extra Crunch
For an even crispier topping, mix ½ cup crushed potato chips (like Lays Classic) into the panko-bacon mixture. Another trick? Top with ¼ cup crushed cornflakes after baking for an extra crunch layer.
I also like adding ¼ cup chopped pecans or walnuts for a sweet-savory crunch that balances the richness.
Smoky BBQ Twist
Swap the mustard powder for 1 tbsp BBQ seasoning mix (like Montana's Own) and add ¼ cup BBQ sauce to the cheese sauce. Top with extra crispy bacon and a drizzle of honey before baking.
This version tastes like a cross between mac and cheese and a loaded baked potato—trust me, it’s a crowd-pleaser. 🔥
Sweet & Savory
Balance the richness with a touch of sweetness by adding 1 tbsp brown sugar to the cheese sauce or drizzling 2 tbsp maple syrup over the baked mac and cheese.
For a caramelized finish, sprinkle ¼ cup mini marshmallows on top before baking—just watch them closely so they don’t burn. 🍯
Lighter Version
Make this dish lighter by using whole wheat elbow macaroni and reducing the cream cheese to 4 oz. Swap half the heavy cream for light cream and add ½ cup low-fat Greek yogurt to the cheese sauce for tanginess.
Top with baked cauliflower crust instead of panko for a lower-carb option that still delivers crispy satisfaction. 🥦
Nutrition facts
Frequently asked questions
Can I make this recipe without bacon?
Swap the bacon for extra crispy fried onions or crispy prosciutto bits to maintain the crunchy topping. For a vegetarian option, use crumbled tempeh or toasted breadcrumbs with olive oil. The key is keeping that satisfying texture contrast with the creamy cheese.
Why did my cheese sauce get grainy?
Grainy cheese usually happens from too much moisture or low heat while melting. Always shred your own cheddar (pre-shredded has anti-caking agents) and use medium-low heat while stirring constantly. For extra insurance, melt the cheeses off-heat in a separate bowl first, then stir back into the pasta.
How do I keep the topping extra crispy?
Bake at 400°F instead of 375°F for the last 5 minutes to boost browning. Use Japanese panko (not regular breadcrumbs) and press it firmly onto the cheese. For maximum crunch, bake on a wire rack over a baking sheet to allow air circulation underneath.
Can I make this ahead of time?
Assemble the dish up to 24 hours ahead and refrigerate uncovered. When ready to bake, cover with foil and warm at 350°F for 20 minutes, then uncover and broil for 2-3 minutes to crisp the topping. The flavors meld beautifully overnight! For freezing, assemble completely, wrap tightly in foil, and bake from frozen at 375°F for 30-35 minutes.
What's the secret to that perfect bubbly crust?
The magic happens when you press the topping firmly before baking and use a mix of bacon fat + butter in the cheese sauce. The high-fat content creates steam that bubbles through the crust during baking. For extra drama, bake on high heat for 10 minutes before reducing to 375°F to finish.