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Longhorn Steakhouse Mac and Cheese

Longhorn Steakhouse Mac and Cheese

A rich and creamy steakhouse mac and cheese with four amazing cheeses, crispy bacon, and a golden breadcrumb topping. This popular copycat recipe is pure comfort food that tastes just like the restaurant version you love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course, Side Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 1 lb cavatappi
For the Creamy Cheese Sauce
  • 6 tbsp unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups half-and-half
  • 2 cups gruyere cheese (shredded)
  • 1 cup sharp white cheddar cheese (shredded)
  • 1/2 cup Parmesan cheese (grated)
  • 1/2 cup Fontina cheese (shredded)
  • salt and black pepper to taste
For the Topping
  • 2 tbsp unsalted butter (melted)
  • 1 cup panko bread crumbs
  • 1/2 cup cooked bacon (crumbled)
  • 1/2 tsp smoked paprika
  • 2 tbsp chopped fresh parsley (optional)

Equipment

  • Large Pot
  • Oven-Safe Skillet or Dutch Oven
  • Whisk
  • Cheese Grater

Method
 

  1. Preheat your oven to 375°F (190°C). Cook 1 lb of cavatappi pasta according to package directions until al dente.
  2. Make the creamy cheese sauce: In a large oven-safe skillet, melt 6 tablespoons of butter over medium heat. Whisk in ½ cup of flour. Next, slowly whisk in 4 cups of half-and-half until the sauce is smooth. Let it simmer for 3–5 minutes to thicken. After, reduce the heat to low, stir in 2 cups Gruyere, 1 cup white cheddar, ½ cup Parmesan, and ½ cup fontina until smooth.
  3. Combine everything: Stir the cooked pasta into the cheese sauce. Season with salt and pepper.
  4. Make the topping: In a small bowl, melt the remaining 2 tablespoons of butter. Mix with 1 cup of panko and ½ teaspoon of paprika.
  5. Bake and serve: Sprinkle the panko mixture and ½ cup cooked bacon over the mac and cheese. Bake for 15-20 minutes until bubbly and golden. Sprinkle chopped fresh parsley before serving, if you like.

Notes

  • Shredding your own cheese is a game-changer for the creamiest sauce.
  • Don't walk away when the breadcrumbs are broiling; they brown very fast.
  • Taste the sauce before adding salt, as the cheese is already quite salty.
  • Let the mac and cheese rest for a few minutes before you serve it.
  • Using room temperature half-and-half helps ensure your sauce is smooth.
  • Feel free to leave out the bacon if you prefer a vegetarian dish.