Outback Mac And Cheese
A rich and creamy comfort dish inspired by the popular Outback Steakhouse side. Made with Velveeta, pasta, milk, butter, flour, and paprika, this quick and satisfying mac and cheese comes together in about 20 minutes, making it perfect for weeknight dinners or casual gatherings.
4
Servings
Ingredients
- 12 ounces small rigatoni pasta
- 2 cups milk
- 2 tablespoons all-purpose flour
- 3 tablespoons butter or margarine
- 1 pound Velveeta cheese cut into cubes
- 1/2 teaspoon paprika
- 1/4 teaspoon salt or to taste
Equipment
- Large pot
- Medium saucepan
- Whisk
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
- Colander
Instructions
- Step 1 Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, approximately 8-10 minutes. Drain the pasta and set aside.
- Step 2 In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for about 1 minute to form a smooth roux.
- Step 3 Gradually whisk in the milk, continuing to stir until the mixture thickens slightly, about 2-3 minutes.
- Step 4 Add the Velveeta cheese to the sauce. Stir until the cheese is fully melted and the sauce is smooth.
- Step 5 Stir in the paprika and salt. Add the cooked pasta and mix well until all the pasta is evenly coated with the sauce. Serve warm.
Notes
For best results, reheat with a splash of milk to restore creaminess.
Nutrition
Serving: 1serving | Calories: 730kcal | Carbohydrates: 86g | Protein: 38g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 2095mg | Potassium: 778mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1810IU | Vitamin C: 0.1mg | Calcium: 823mg | Iron: 1mg