outback mac n’ cheese

as some of you may know, i have a little sister.  little, as in sixteen years younger than me.

she’s also far too busy to be bothered with things as trivial as eating.  so, when my parents order takeout from outback, she usually ends up with the kids mac-a-roo n’cheese, eats two bites, proclaims that she’s full & runs off in a whirlwind.  which is how i, the older sister who rather enjoys eating, have come to taste this pasta.

right place, right time, people.

& while i typically like to support local restaurants, opposed to the chains, & stay away from eating too many processed foods…there’s no denying that this is good, creamy & comforting.

the best part?  it’s insanely easy to make at home, so i don’t have to stake out my parents’ house, waiting for my sister to abandon her dinner.

1 lb penne pasta, or something similar
1 1/2-2 cups whipping cream
1 lb package velveeta cheese, cubed

1.  bring a large pot of water to a boil.  cook pasta to al dente, drain.

2.  in the meantime, heat cream in a large saucepan, over medium heat.  as it’s heating, add the cubed velveeta & stir constantly while the cheese melts & the sauce comes up to a bubble.  if it’s too thick, or doesn’t taste creamy enough, use the remaining 1/2 cup cream to thin it.  bring back up to a bubble, add the cooked pasta, toss to coat & serve.

This entry was posted in entrees, pasta & grains, sides, vegetarian and tagged , . Bookmark the permalink.

2 Responses to outback mac n’ cheese

  1. Kate says:

    Every once in a while I make Mike take me to Outback so I can get one of their yummy baked potatoes! I’m all about the local restaurants and staying away from processed foods too, but damnit everyone needs a little velveeta packaged cheese in their diet!! thanks for the recipe!

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