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Longhorn Steakhouse Mac and Cheese recipes

Longhorn Steakhouse Mac and Cheese recipes

This recipe crafts a rich and creamy mac and cheese, inspired by Longhorn Steakhouse, featuring a decadent blend of Gruyere, white Cheddar, Fontina, and Parmesan cheeses. Combined with perfectly cooked cavatappi pasta, smoky bacon, and a hint of smoked paprika, it’s a comforting and flavorful dish perfect for any meal, finished with a crunchy panko topping.
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Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 4806.9 kcal

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Medium Saucepan For cheese sauce
  • 1 Whisk For making roux and smoothing sauce
  • 1 Grater For shredding cheeses (if not pre-shredded)
  • 1 skillet For cooking bacon

Ingredients
  

Main

  • 1 pound cavatappi pasta
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups half and half
  • 2 ounces Gruyere cheese shredded
  • 8 ounces white Cheddar shredded
  • 2 tablespoons Parmesan cheese shredded
  • 4 ounces Fontina cheese shredded
  • 1 teaspoon smoked paprika
  • 4 pieces bacon cooked crispy and crumbled
  • 1/2 cup panko bread crumbs

Instructions
 

  • Cook cavatappi pasta according to package directions until al dente; drain well and set aside.
  • In a separate skillet, cook bacon until crispy, then drain on paper towels and crumble when cool.
  • In a large saucepan or pot, melt butter over medium heat.
  • Whisk in flour and cook for 2-3 minutes, stirring constantly, to create a blonde roux.
  • Gradually whisk in the half and half until the mixture is smooth and begins to thicken.
  • Reduce heat to low and add the shredded Gruyere, white Cheddar, Fontina, and Parmesan cheeses, stirring until completely melted and smooth. Remove from heat.
  • Stir in the smoked paprika until well combined. Taste and adjust seasoning as needed.
  • Add the drained cavatappi pasta to the cheese sauce and gently fold until all pasta is evenly coated.
  • In a small bowl, combine the crumbled crispy bacon and panko bread crumbs.
  • Serve the mac and cheese immediately, topped generously with the bacon-panko mixture.

Notes

Achieving the perfect consistency for your cheese sauce is key; ensure your roux is cooked for at least 2-3 minutes to eliminate any raw flour taste before gradually whisking in the half and half. For the cheese, grate your own for superior melt and flavor. Add cheeses off the heat, stirring until just melted to prevent oiling off. Cook pasta al dente as it will continue to absorb sauce. The smoked paprika is crucial for depth, mimicking the Longhorn flavor profile. For an extra layer of texture, consider briefly broiling the finished mac and cheese with the panko breadcrumbs and crumbled bacon on top until golden brown.