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Full Recipe - https://www.whiskaffair.com/outback-steakhouse-copycat-mac-and-cheese-recipe/Ingredients For The Outback Seasoning½ teaspoon brown sugar⅛ teasp.

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Cube the Cheese: Cut 8 ounces of Velveeta cheese [ 1] into small, easy-to-melt cubes. Smaller cubes ensure a smooth and creamy cheese sauce. Melt Cheese and Cream: Mix the cubed Velveeta cheese with a half cup of heavy cream in a small saucepan. Warm it over low heat, stirring consistently until the cheese melts, achieving a seamless blend.

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Step 3: Reduce the heat and whisk in heavy cream until fully melted. Simmer for a minute or two until you're ready to combine it with the cooked pasta. Step 4: Combine all of the ingredients of the steakhouse seasoning and add to the melted cheese and heavy cream mixture. Step 5:

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Form the cold mac and cheese into hamburger-sized patties and place them on a wax paper-lined baking sheet. Put the tray in the freezer for 20 minutes. Dip the semi-frozen mac and cheese patties in an egg wash and then coat with Panko breadcrumbs. Fry in 375°F oil until golden brown, about a minute per side.

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Now, in a large sauce pan, melt butter and add flour, stirring constantly. When it thickens, add the milk, salt, paprika and cheese cubes. Then stir constantly until thick and smooth. This should be like an extra thick cream. If too thick add more milk. Finally, drain and mix in the cooked noodles. This Copycat Outback Mac and Cheese is THE.

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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.

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1/2 lb store-brand processed cheese, cubed (Velveeta or American) Prepare rigatoni or elbow macaroni using package instructions. (Drain and set aside) While pasta is cooking, 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.

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Outback Mac and Cheese is one of those delicious, ooey, gooey sides that leaves you thinking, I wish I knew how to make that. And now you can. On Outback Ste.

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Instructions. Add water and salt to a medium pot and cook the pasta until it is al dente. Use a colander to drain the pasta and keep it aside. Grease another pot with cooking spray. Then add the Velveeta cheese and shredded cheddar to the pot. Mix the half and half with the cheese in a pot until it melts and combines.

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Drain And Set Aside. Melt the butter in a medium saucepan over medium heat. Whisk in the flour, cook for one minute, and then whisk in the milk slowly. Cook, stirring constantly, for approximately 5 minutes, or until the sauce begins to thicken. Remove from heat and stir in the Cheddar cheese, pepper, and salt.

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Make The Outback Pasta. In a medium saucepan, combine Velveeta cheese and heavy cream. Cook heat on low until all the cheese is melted, stirring frequently. Add seasoning mix and mix thoroughly. Now add the cooked pasta to the pan and coat it with the sauce. Add some pasta water if the pasta looks dry and mix well.

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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.

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Preheat oven to 350 degrees F. In a large pot, bring 1 gallon of water to boil. Add 2 teaspoons salt and pasta and cook for 8 - 9 minutes. Drain pasta and cool under cold running water. Pasta should be slightly firm. Toss drained pasta in oil and reserve. Melt butter in a large sauce pot over medium heat.

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Take another pot and grease with cooking spray. Add the shredded cheddar and Velveeta cheese to the pot. Then, pour the half and half into the pot and stir until the cheese melts and combines with the half and half. Add a little paprika, salt, and pepper to this mixture, and then add the cooked pasta.

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Boil pasta and prepare the sauce base. To start your mac and cheese, bring a large pot of water to a boil and add a generous amount of salt. This salt will help to give the pasta itself some flavor, even after it's drained. Once the water has reached a boil, add 1 pound of rigatoni, or another pasta of your choice.

Mac n' Cheese at Outback Steakhouse... Photographed by Crystal Joy

Step 8: Keep whisking till the sauce looks like a smooth puree. If the puree like the mixture is too thick, add some milk into it and stir until the mixture gets smooth enough. Step 9: When the sauce is done, the drained pasta is ready to be poured into the mixture. Step 10: With a spatula, gently coat the sauce with pasta and place the steakhouse mac and cheese outback in a casserole dish.