The Outback's Mac-a-Roo and Cheese

Even though I have been trying to prepare meals that are a bit more health-conscious, sometimes you just need to splurge. This knock-off of the steakhouse's popular kid's meal is perfect for indulging, especially on a cold winter's night.

For years, I only ordered Mac-a-Roo and Cheese at the Outback - even as an adult (at least, until I discovered the wonder that is Alice Spring's Chicken). And now, Ryan enjoys it too, so I was excited to find a version to try at home.

I was skeptical about using Velveeta. I'm not afraid of processed food, but the idea of such a cheese really kind of grosses me out. Even as I was cooking, I sampled a piece of the cheese and - blech. I thought there was no way I'd enjoy this.

But the plastic-cheese flavor totally fades and combines with the roux and paprika to really form a yummy, albeit unhealthy, dinner. Ryan, who is not a big dinner-eater, gobbled it up and has requested it several times since.

I will definitely make this again (did I mention that it was super easy and fast?) and will probably make extra to portion out in single-serving sizes for fast lunches.


12 oz. Package of Medium Size Rigatoni Pasta
1/2 LB Store Brand Processed Cheese Food (cubed)
3 Tbsp. Butter
2 Tbsp. Flour
1/4 tsp. Salt
1/8 tsp. Paprika
1 1/2 C. Milk


Preparation:
Prepare Rigatoni using package instructions. Drain and set aside. In a large saucepan on medium heat melt butter and add flour, stirring constantly. Mixture should thicken. When flour thickens add milk, salt, paprika, and cheese cubes. Stirring constantly until the sauce thickens but yet is smooth. The cheese sauce should resemble an extra thick cream. If mixture is to thick a little more milk may be added. Pour the drained pasta in the sauce and gently stir well. When pasta is completely coated with sauce mixed well the Mac A Roo is ready to serve.

Olive Garden's Salad Dressing

Before I get into the recipe part of this post, check out this little bottle! Years ago, my grandmother had it and I thought it was so freaken cool. It has a little sensor and mixes it up for you as it pours. It also has measurements along the sides for various salad dressing recipes. Awesome!


After awhile, though, hers broke and she couldn't find a replacement anywhere. I was pretty bummed that I couldn't get my hands on my own.

Well, thanks the power of the internet, my dad found them not too long ago and gave me a nice little post-Christmas surprise!


Although I'm excited to try some of the recipes on the bottle, I immediately searched for a new Olive Garden variation. Like many people, my favorite part of the Olive Garden is their dressing. I'm not a huge salad person, but I for sure could make quite a meal out of their salad, especially if you add some tasty breadsticks.

Suffice it to say that my salad was quite enjoyable this week. I tried a knockoff recipe once and it was okay, but not that great. This one is a lot better and might entice me to start eating more salads!


Ingredients

• 1/2 cup mayonnaise
• 1/3 cup white vinegar
• 1 tsp vegetable oil
• 2 Tbls. corn syrup
• 2 Tbls. Parmesan cheese
• 2 Tbls. Romano cheese
• 1/4 tsp. garlic salt
• 1/2 tsp. Italian seasoning
• 1/2 tsp. parsley flakes
• 1 Tbl. lemon juice

Combine all ingredients in a blender or food processor until well-blended. If dressing is too tart, add sugar to taste.