Longhorn Steakhouse Mac and Cheese is a long requested recipe from many of my viewers, and I want to show you how to prepare this wonderfully cheesy and smoky dish that you will love.
I don’t know what it is about Macaroni and Cheese it is a very popular dish, grown-ups and kids alike all love this cheesy pasta dish. What makes the Longhorn Steakhouse’s recipe so special is the 4 cheese blend, and they also top it with a little bit of crumbled bacon and some crispy panko breadcrumbs. It is hard to beat this side dish.
This recipe isn’t your everyday recipe, it certainly is something extra special, it contains four different types of cheeses. These cheeses give this dish a very special flavor. You will need Gruyere, White Cheddar, Parmesan, and Fontina. This combination of cheeses helps to make a creamy blend that a velvet-like texture and rich flavor. For me, Fontina can be the harder cheese to find, most larger grocery stores will carry Fontina in their Deli section. I have to say that I think it is really important to use the cheeses as written the recipe.
The smoked flavor comes from the smoked paprika. I like the flavor of smoked paprika. In fact, it is one of my favorite chili coffee rubs I like to use for barbeque. If you have never tried it, it is a sprinkle of smoky goodness that you can use on eggs, in chili, and it is wonderful in deviled eggs, so it another ingredient you will love.
This recipe is pretty easy to put together, I will say it doesn’t reheat super well, so if you can’t consume all of it in one setting you can always just serve up as much as you need. I would keep the cheese sauce in a different container than the pasta so that the pasta doesn’t soak up all of the sauce.
I hope you enjoy this recipe for the Longhorn Steakhouse Mac and cheese.
Love Longhorn Steakhouse? Try these copycat Longhorn Steakhouse recipes
Longhorn Steakhouse Parmesan Crusted Chicken
Longhorn Steakhouse Mushroom Truffle Bisque
Longhorn Steakhouse Parmesan Crusted Asparagus
Longhorn Steakhouse Mac and Cheese
Ingredients
- 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
- Prepare pasta according to the package directions. Heat together in a large saucepan 2 tablespoons of butter and 2 tablespoons of flour over medium heat. Cook until the roux becomes fragrant.
- Add 1/2 cup of half and half and stir until sauce thickens. Add 1/2 cup of half and half when the sauce thickens, and then add final 1 cup of half and half and stir until the sauce becomes thick. Add cheeses to sauce slowly stirring until the cheese is blended. Sprinkle in smoked paprika.
- Mix pasta and sauce, and pour into a 13 x 9-inch baking dish that has been sprayed with non-stick spray. Top macaroni and cheese with crumbled bacon and panko breadcrumbs. Bake at 350 degrees for 20 minutes or until panko breadcrumbs begins to brown.
Susana says
I have made this recipe as several times now and it’s out of this world best mac & cheese
Tina says
I plan to make this tonight for supper! Looking forward to it!
Curious says
What’s the half and half?
Stephanie says
It is a type of cream that is sold in the US. It is half cream and half milk.
Sally says
I made this yesterday. I’m very good at following recipes. This was so NOT like Longhorns Mac and Cheese! It was totally dry. I did make it the day before. Longhorn doesn’t make it to order so I don’t think that was the issue. Maybe doubling the sauce would have helped. Also adding the provolone and garlic powder may have helped with flavor.
Susana says
Are you sure that you didn’t use too much pasta I’ve made this several times and it always comes out like Longhorns mac & cheese never dry.
Fredrika says
are the ounces to tablespoons?
Stephanie says
That would work ok, it would not be ideal.
Courtney says
Tasted delicious!
Stephanie Manley says
It’s no problem. You don’t realize you do these things until someone captures it in video, and it lives forever there. Thankfully that mac and cheese wasn’t consumed by the general public. It shows I don’t read cue cards too 😉
Stephanie Manley says
Thank you for letting me know your feelings. The scratching of the nose, is inexcusable, as is me accidently referring to the restaurant wrong. I apologize you had to watch the video. I’ll see if we can’t schedule a reshoot soon.
Debbie Martin says
I love your videos and all the wonderful recipes you make and share with all of us, thank you so much! All of them that I have made I’ve gotten rave reviews. Regarding the person that commented on the scratching of the nose, I feel that there is no reason to reshoot. Most humans get an itch on their face while cooking and since it wasn’t served outside your kitchen I think all is good….just sayin’ Thanks again Stephanie!
Irene says
Well, at least you weren’t PICKIN your nose…. lol
Lhcook says
Im a cook at longhorn. I make these all day long. Its 4 cheese sauce plus shredded provolone, there is a little garlic powder in the bredcrumb mix. Hope this helps. When u eat it in the resturant it is reheated. Its preped then heated when ordered.
Stephanie Manley says
Good to know. It is great stuff. I bet you know all sorts of good recipes working there.
Dee says
So can I plz have the recipe!!!!
Jami says
By chance is there anyone who has used a substitute for the gruyere and fontina chesse? :/
Lhcook says
Mozzarella, provolone
Stephanie Manley says
I bet those two swaps were also quite good. I think this recipe tastes so good because there used is a nice balance of cheeses in there.
June Bug says
THANK you!
June Bug says
Thank you!!!
April Corbett says
I have a question, we just had this mac & cheese lat night and we were certain that we could taste garlic in it…so does it have garlic or no? : )
Trinity says
There is garlic mixed in with the breadcrumbs
Molly Castillo says
I had absolutely NO problems getting the cheese at our local HEB, but of course they don’t carry ANY Cavatappi pasta so had to buy the regular elbow mac. so I hope it turns out okay 🙁
Stephanie Manley says
I am sure it came out ok. Kroger makes a Private Selections store brand Cavatappi.
unknown says
hey Stephanie I loved that macaroni and cheese you made
diana says
hi Stephanie, is the macaroni and cheese recipe the same for longhorns macaroni and cheese that has the lobster in it?
Dorothy at ShockinglyDelicious says
I adore cavatappi shaped pasta! So fun!
Jeremy says
Hi Stephanie. I am making this for Christmas dinner and I am going to be cooking in an already-crowded kitchen. Can the sauce be made the night before and kept in the fridge until ready to use?
Stephanie Manley says
It really doesn’t do well reheated. I have reheated the sauce, and it gets a little grainy.
Krystal says
Hi Stephanie. When you say 2oz cheese, shredded, does that mean I should buy a 2oz block of cheese and then shred that, or that I should buy a block of cheese and shred until the scale says i have 2 oz of cheese. I usually just add cheese to my mac and cheese until its cheesy enough 4 me. This is my first time following an actual recipe. Wanted to make sure I was doing the right thing.
Stephanie Manley says
It will work either way. i personally like to shred all of my cheese myself. I think it melts better when you shred it yourself.
Krystal says
So what did you do for this recipe? Did you shred your cheese and then weigh it? And thanks for the speedy reply too.
Stephanie Manley says
I typically weigh the cheese first, then shred.
Krystal says
Thanks so much! That is a great help! I’m making this dish for Christmas and can’t wait to try it.
Kitty Ward says
It melts better if you shred your own because the stuff in a bag is coated with cornstarch to keep it from sticking together.
Stephanie Manley says
I agree completely on the melting. I have gotten to where I just bought a really nice cheese grater and I just quickly grate what I need.
Teresa Ambra says
This looks so good. I love the idea of using 4 cheeses.
Stephanie Manley says
All of the different cheeses really adds a nice touch to this recipe.
dineanddish says
Oh I cannot wait to make this recipe Stephanie! Thanks for sharing it. I’d love a bowl right about now!
Stephanie Manley says
Thank you very much! Who doesn’t love a good bowl of Mac and Cheese.
Stephanie Manley says
I hope you enjoyed the recipe!
Stephanie Manley says
Who makes your favorite macaroni and cheese?
AJay Wynn says
Timpano Italian Chophouse in Fort Lauderdale Florida