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Steakhouse Mac and Cheese is always a requested weeknight dish at my house! You'll love how creamy and cheesy this recipe is, and best of all, it's ready in just 30 minutes to serve with your favorite steak dishes.
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Mac and Cheese with Steak
It's hard to beat this incredibly easy recipe for Steakhouse Mac and Cheese! It's similar to the mac and cheese recipe from Outback everyone raves about, but easily made at home: creamy, cheesy, and ready in just 30 minutes. Seriously, everyone goes crazy for this steakhouse macaroni and cheese - it checks all the boxes!
The secret touch and exquisite flavors come from the 2-cheese blend, topped with thinly sliced tomatoes and a crispy panko breadcrumb topping. Everything is better with a crunch, right?
Steakhouse Mac and Cheese Recipe Ingredients
- Fusilli pasta
- Salt
- Olive oil
- Butter
- All-purpose flour
- Milk
- Sharp cheddar cheese
- Gruyere cheese
- Pepper
- Tomatoes
- Panko breadcrumbs
How to Make Baked Mac and Cheese
- Preheat oven to 375°F. While the oven is preheating, bring a large pot of water to a boil and add a drizzle of olive oil and a pinch of salt.
- Once boiling, add pasta and boil according to package directions. Drain and set aside.
- Using another large pot, melt 6 Tablespoons butter. Slowly add flour once melted and stir until combined and thickened into a paste.
- Gradually, in increments, add milk and whisk until creamy, thick, and smooth.
- Remove from heat and add cheeses, stirring until melted. Season with salt and pepper to taste.
- Add pasta in with the cheese sauce and mix well. Spray a 9×13 dish with cooking spray and add macaroni and cheese, smoothing into an even layer.
- Melt the remaining butter in a medium saucepan over medium heat. Add breadcrumbs to saucepan and cook until golden, stirring constantly. Remove from the pan immediately so they don't continue to brown.
- Place tomato slices on top of macaroni and cheese (optional) and then sprinkle the breadcrumb mixture over top.
- Bake for about 30 minutes or until bubbling and the edges are starting to brown. Serve and enjoy!
Mac and Cheese Recipe Tips
- Try adding in chopped bacon for an even crunchier mac and cheese!
- You can use any shape of pasta preferred for this recipe like elbow, rigatoni, penne, or bowtie pasta!
- Make sure to cook the pasta until al dente in salted water according to the directions on the package.
- Add the milk and cheese slowly in separate increments to ensure it doesn't curdle and to allow the cheese to fully melt.
- You can make this mac and cheese recipe ahead of time and allow it to sit on the counter for up to 30 minutes before baking.
Steakhouse Mac and Cheese FAQs
What is steakhouse mac and cheese?
Steakhouse mac and cheese is like regular mac and cheese, but it uses gourmet ingredients, such as gruyere cheese and fusilli noodles instead of regular cheddar cheese and elbow noodles.
What is the best cheese to use in macaroni and cheese?
The best cheese to use in macaroni and cheese is sharp cheddar and gruyere cheese because they melt very well well, giving you the best melty, gooey, ultra cheesy results!
Storing Steakhouse Mac and Cheese
- Leftovers: Store any leftover mac and cheese in an airtight container placed in the refrigerator for up to 5 days.
- Freezing: Allow steakhouse mac and cheese to cool completely, then cover with aluminum foil, label with the freezing date, and freeze for up to 2 months. I recommend leaving out the tomato slices when freezing mac and cheese for the best results.
Side Dishes for Steak
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📋 Recipe
Steakhouse Mac and Cheese
Creamy, cheesy, and so easy! Inspired by your favorite Steakhouse Mac and Cheese recipe, this dish is delicious and ready in only 30 minutes.
Servings: 16 servings
Calories: 419kcal
Equipment
- 9 x 13 inch baking dish
- 2 large pots
- 1 saucepan
Ingredients
- 16 ounces fusilli pasta or pasta of choice
- 1 dash salt
- 1 teaspoon olive oil
- 10 Tablespoons butter 6 tablespoons for pasta, 4 tablespoons for breadcrumb topping
- ½ cup all-purpose flour
- 4 cups whole milk
- 4 cups sharp cheddar cheese shredded
- 2 cups Gruyere cheese shredded
- salt and pepper to taste
- 2 medium tomatoes sliced; optional
- 1 cup panko breadcrumbs
- cooking spray
Instructions
- Preheat oven to 375°F. Heat a large pot of water over high heat. Add olive oil and salt to the water and bring to a boil. Once boiling, reduce heat and cook pasta in boiling water according to package directions, then drain and set aside.1 dash salt, 1 teaspoon olive oil, 16 ounces fusilli pasta
- In a separate large pot, melt 6 Tablespoons butter. Slowly add flour and stir until thickened into a paste.10 Tablespoons butter
- Gradually mix in milk and whisk until completely smooth, thick, and creamy. Finally, add cheese and stir until melted, then season with salt and pepper to taste.½ cup all-purpose flour, 4 cups whole milk, 4 cups sharp cheddar cheese, 2 cups Gruyere cheese, salt and pepper
- Add pasta in with the cheese sauce and mix well.
- Spray a 9 by 13-inch dish with cooking spray and add macaroni and cheese, smoothing into an even layer.
- Melt remaining 4 Tablespoons butter in a medium saucepan over medium heat. Add breadcrumbs and cook until golden, stirring constantly. Remove from the pan immediately so they don't continue to brown.10 Tablespoons butter, 1 cup panko breadcrumbs, cooking spray
- Place tomato slices on top of macaroni and cheese (optional) and then sprinkle the breadcrumb mixture over top.2 medium tomatoes
- Bake for about 30 minutes or until bubbling and the edges are starting to brown. Serve and enjoy!
Notes
- Try adding in chopped bacon for an even crunchier mac and cheese!
- You can use any shape of pasta preferred for this recipe like elbow, rigatoni, penne, or bowtie pasta!
- Make sure to cook the pasta until al dente in salted water according to the directions on the package.
- Add the milk and cheese slowly in different increments ensuring it doesn't curdle and allowing the cheese to fully melt.
- You can make this mac and cheese recipe ahead of time and allow it to sit on the counter for up to 30 minutes before baking.
Nutrition
Serving: 1serving | Calories: 419kcal | Carbohydrates: 31g | Protein: 18g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 414mg | Potassium: 236mg | Fiber: 2g | Sugar: 5g | Vitamin A: 885IU | Vitamin C: 2mg | Calcium: 460mg | Iron: 1mg
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