Outback Steakhouse Mac and Cheese (Easy Air Fryer Copycat)

This Outback Steakhouse Mac and Cheese brings the restaurant’s creamy, sharp-cheddar comfort straight to your kitchen — and it’s made entirely in the air fryer. No boiling a separate pot, no fussy roux: the pasta cooks right in the cheese sauce for a rich, velvety side dish in about 30 minutes. Whether you want a quick weeknight side or a crowd-pleaser for a potluck, this copycat delivers.

Why You’ll Love This Air Fryer Mac and Cheese

• Tastes like the restaurant version — creamy, sharp, and deeply cheesy, with the same indulgent texture you order out for.
• One pan, minimal cleanup — the macaroni cooks directly in the sauce, so there’s no draining and no extra pot.
• Pantry-simple ingredients — nothing exotic, just cheese, cream, pasta, and a few seasonings.
• Easy to customize — stir in bacon, jalapeños, or a pinch of cayenne to make it your own.
• Perfect for any occasion — a holiday side, a BBQ companion, or a cozy weeknight dinner.

If you love recreating restaurant favorites at home, this pairs perfectly with the Outback Steakhouse Toowoomba Steak for a full copycat steakhouse dinner.

Ingredients You’ll Need

Every ingredient here earns its place in building that signature creamy, sharp-cheddar sauce:

• Dry elbow or small macaroni (1½ cups, uncooked) — the classic shape that catches sauce in every bite.
• Water (1 cup) — cooks and hydrates the pasta as it bakes.
• Heavy cream (½ cup) — the backbone of the sauce’s richness and silky texture.
• Shredded sharp cheddar cheese (8 oz, divided) — bold and tangy; shred it yourself for the smoothest melt.
• Dry mustard (1 tsp) — deepens the cheese flavor with a subtle savory tang.
• Salt (½ tsp) — sharpens and balances every flavor.
• Black pepper (¼ tsp) — a gentle warmth and depth.
• Garlic powder (½ tsp) — rounds out the sauce with savory aroma.

Ingredient tip: Skip the pre-shredded bags. Pre-shredded cheese is coated with anti-caking agents that keep it from melting smoothly, which can leave your sauce grainy. Freshly grated sharp cheddar melts into a glossy, creamy sauce.

How to Make Outback Steakhouse Mac and Cheese in the Air Fryer

Step 1 — Combine. In a large bowl, stir together the macaroni, water, heavy cream, about three-quarters of the cheddar, dry mustard, salt, black pepper, and garlic powder until everything is well mixed.

Step 2 — Cook. Pour the mixture into an air-fryer-safe pan or oven-safe casserole dish. Set the pan in the air fryer basket, set the temperature to 360°F, and cook for 15–20 minutes.

Step 3 — Finish. When the mac and cheese is about halfway through cooking, stir in the remaining cheddar so it melts into a gooey top layer. Remove, let it cool slightly, and serve warm.

Tips for the Creamiest Results

• Shred your own cheese for the silkiest, lump-free sauce.
• Warm the cream slightly before mixing so it blends evenly and resists separating.
• Don’t overcook — pull it as soon as the pasta is tender and the sauce is bubbly; it thickens more as it rests.
• Stir at the halfway point to keep the sauce even and prevent the edges from drying out.
• Add a kick with a dash of cayenne, smoked paprika, or a splash of hot sauce.

Want a stovetop-free copycat on a different night? The Instant Pot Copycat Kraft Mac and Cheese is another easy, no-fuss favorite, and the Texas Roadhouse Macaroni and Cheese is worth a try if you’re comparing restaurant versions.

Easy Variations

• Bacon mac and cheese — fold in crumbled cooked bacon before the final stir.
• Spicy — add diced jalapeños or a pinch of cayenne.
• Extra cheesy — blend in Gruyère, Monterey Jack, or Colby alongside the cheddar.
• Golden top — sprinkle with extra cheese or buttered breadcrumbs and broil for a minute or two after air frying.

What to Serve With It

This mac and cheese is rich and indulgent, so it shines next to hearty mains and fresh sides. Serve it with an air fryer T-bone steak for a true steakhouse plate, a brown sugar BBQ whole roasted chicken, or a rack of Ninja Foodi Grill ribs. To soak up every bit of the cheesy sauce, add air fryer pull-apart dinner rolls or reheated garlic bread on the side.

For a lighter counterpoint to all that cheese, round out the plate with an air fryer Outback Steakhouse sweet potato.

Storing and Reheating

To store: Let the mac and cheese cool completely, then transfer to an airtight container. It keeps in the refrigerator for up to 4 days, or freeze it for up to 2 months.

To reheat:

• Microwave — add a splash of milk or cream and heat in 30-second bursts, stirring between each, until hot and creamy.
• Stovetop — warm over low heat, stirring often and adding milk as needed to loosen the sauce.
• Oven — cover with foil and reheat at 350°F for 15–20 minutes, adding a little milk if it looks dry.

Frequently Asked Questions

Can I use a different cheese? Yes. Sharp cheddar gives that signature Outback flavor, but Monterey Jack, Gruyère, or Colby all melt well and add their own character.

Can I make it ahead? Absolutely. Prepare it, cool it completely, and refrigerate in an airtight container for up to 4 days. Reheat gently with a splash of milk or cream to bring back the creamy texture.

Can I bake it for a crispy top? Definitely. After air frying, transfer to a baking dish, top with more cheese or breadcrumbs, and broil until bubbly and golden.

Is it kid-friendly? Very. It’s creamy, mild, and cheesy — a reliable hit with kids and adults alike.

Can I make it gluten-free? Yes. Swap in your favorite gluten-free macaroni and double-check that your cheese and seasonings are gluten-free.

Can I use milk instead of cream? You can, though the sauce will be a little less rich. Whole milk works best; for a closer match to the original, stick with heavy cream or use a half-and-half blend.

More Copycat Outback Steakhouse Recipes to Try

Turn this into a full copycat spread with the crispy air fryer Bloomin’ Onion, the hearty Alice Springs Chicken, or a bowl of Walkabout Soup to start. And don’t forget the Outback Steakhouse Caesar salad dressing to bring it all together.