on Oct 19, 2022, Updated Jul 18, 2023 Here are some more pasta recipes that you may like: Bob Evans Copycat Mac and Cheese, White Sauce Pasta, Chicken Penne Alla Vodka, and Chicken Florentine Pasta.
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This dish, called Mac A Roo And Cheese at the Steakhouse, is rich, creamy, and comforting. This homemade version tastes like the one you get at the Outback. Serve it as a main course with a side of salad or roasted veggies or as a side dish with fried or grilled chicken or steak. Cheese – This outback steakhouse mac and cheese recipe uses Velveeta cheese instead of cheddar cheese. Its velvety, creamy texture makes this mac and cheese super rich and creamy and tastes so good. Cut the cheese into small pieces so that it is easy to melt. You can replace Velveeta with any processed cheese. Heavy Cream – Unsweetened heavy cream adds to the richness of mac n cheese and adjusts the sauce’s consistency. You can replace cream with half-and-half if you want to save on some calories. Outback Seasoning – This special seasoning is a flavorful blend of brown sugar, garlic powder, onion powder, smoked paprika, turmeric powder, ground cinnamon, salt, and black pepper powder. Add pre-cooked meat, like roasted or grilled chicken, shrimp, crispy bacon, beef, etc., to this pasta dish to make it more filling. Add veggies like broccoli, bell peppers, green beans, bell peppers, etc., to it. You can add hot sauce or red pepper flakes to the pasta for a spicy kick. Dried herbs can make it even more flavorful.
½ teaspoon brown sugar ⅛ teaspoon garlic powder ⅛ teaspoon onion powder ⅛ teaspoon smoked paprika ⅛ teaspoon turmeric powder ⅛ teaspoon ground cinnamon ½ teaspoon salt ¼ teaspoon black pepper powder
Once the water comes to a boil, add 2 tablespoon salt and 8 oz (250 g) of dried penne pasta and stir gently. Cook until the pasta is al dente (just cooked). Drain water (reserve 1 cup) and set the pasta aside. Cook heat on low until all the cheese is melted, stirring frequently. Add some pasta water if the pasta looks dry and mix well. Check for salt and pepper and add more if needed. Garnish with chopped parsley and red pepper flakes, and serve hot. Once it cools down completely, store it in an airtight container for about five days in the refrigerator. To increase the shelf life, freeze it in freezer-safe containers or zip-lock bags. They will last for about three months. Thaw, reheat, and serve. To reheat, add a splash of milk and microwave it for about a minute. Toss well and microwave for another minute or until heated through. You can also reheat it in a pan over low heat. Stir a few times gently while reheating.
