Longhorn Steakhouse Mac and Cheese
Recreate the famous Longhorn Steakhouse mac and cheese with this simple, flavorful recipe. Loaded with cheese and a hint of spice, it’s the ultimate side dish that everyone will love!
When I first tasted the signature mac and cheese at Longhorn Steakhouse, I was blown away by how rich and flavorful it was. The creamy cheese sauce, perfectly baked with a crispy topping, made it feel like a decadent treat. I immediately thought, “I need to make this at home!”
There’s something special about making this dish in your own kitchen. Not only can you enjoy it whenever you want, but it’s also fun to recreate that perfect blend of cheese and spices. This homemade version of is easy to follow and uses simple ingredients, yet it delivers on all the flavor that made the original famous.
Whether you’re cooking for family or hosting a gathering, this mac and cheese is guaranteed to impress. It’s an ideal side dish for anything from steak to roasted zucchini, and it even works as a main dish if you’re looking for some serious comfort food. Once you try it, I think you’ll find yourself craving this dish as much as I do!
Items Needed
Here’s what you’ll need to make this copycat Longhorn mac and cheese:
- Pasta: The foundation of the dish, providing texture and a comforting base for the creamy cheese sauce.
- Butter: Adds richness and flavor, and helps create a smooth roux for thickening the sauce.
- Flour: Combines with butter to form a roux, which thickens the sauce for a creamy consistency.
- Milk: Creates a rich, creamy sauce that binds the cheese and pasta together.
- Gruyere Cheese: Adds a nutty, slightly sweet flavor and melts beautifully, enhancing the sauce’s creaminess.
- Gouda Cheese: Brings a mild, creamy flavor with a hint of smokiness, adding depth to the cheese blend.
- Cheddar Cheese: Provides sharpness and the classic cheesy taste that defines mac and cheese.
- Parmesan Cheese: Adds a salty, savory note, balancing the richness of the other cheeses.
- Smoked Paprika: Enhances flavor with a hint of smokiness, complementing the cheeses and adding color.
- Black Pepper: Adds a mild heat and balances the richness of the cheese with subtle spice.
- Applewood Smoked Bacon: Contributes a smoky, savory flavor and crispy texture, making the dish even more indulgent.
- Panko Breadcrumbs: Creates a crispy topping that contrasts with the creamy mac and cheese for added texture.
Tools you’ll need
Before starting the recipe, you’ll want to have all your kitchen essentials ready. I recommend having the following items:
Ways To Customize
Here are some easy ways to customize your steakhouse mac and cheese recipe:
- Add Extra Cheese: Experiment with different cheeses like mozzarella, fontina, or blue cheese for unique flavor twists.
- Spice It Up: Stir in diced jalapeños, red pepper flakes, or hot sauce to add some heat.
- Mix in Veggies: Try adding cooked broccoli, spinach, or caramelized onions for a nutritious boost.
- Swap the Bacon: Use pancetta, ham, or a sprinkle of smoked sausage for a different take on smoky flavors.
- Make It Creamier: Mix in a little heavy cream or sour cream for an extra-rich sauce.
- Try Different Pasta: Use shells, cavatappi, or fusilli for a fun change in texture that catches the sauce well.
- Top with Extra Seasonings: Sprinkle on herbs like thyme, chives, or parsley, or add a drizzle of truffle oil for an extra layer of flavor.
Be sure to check out the full recipe and ingredient list below.
How To Make It
To start, boil a large pot of salted water and cook pasta according to package directions. Once pasta is al dente, drain and set aside. Next, preheat oven to 350°F and grease a 9×13 inch baking dish with 2 tablespoons of butter. Then, follow the simple steps below.
Melt 2 tablespoons of butter in a large pot over medium heat.
Add flour.
Whisk in flour to combine. Cook for 1 minute, stirring constantly to make a roux.
Slowly whisk in milk. Keep whisking and cooking until the mixture bubbles and thickens. It should be the consistency of pancake batter, about 5 minutes. Turn off heat.
Stir in cheeses and spices. Mix until the cheeses are completely melted.
Fold pasta into cheese sauce. Toss to coat.
Spread the pasta and cheese mixture into the buttered baking dish.
Melt the remaining 2 tablespoons of butter. Mix melted butter into breadcrumbs.
Top the pasta and cheesse with buttered breadcrumbs.
Add bacon pieces and bake 20 minutes until breadcrumbs are golden brown.
Note
Grate the cheeses yourself instead of using pre-shredded cheese. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Freshly grated cheese will give you a creamier, richer sauce that closely matches the restaurant quality.
Storage
To store Longhorn Steakhouse mac and cheese, let it cool completely, then transfer it to an airtight container and place it in the refrigerator. It will keep for up to 3-4 days.
When you’re ready to reheat, you can use either the microwave or oven. For the microwave, place a portion in a microwave-safe dish, cover it loosely, and heat in 30-second intervals, stirring in between, until warm. To reheat in the oven, preheat to 350°F, transfer the mac and cheese to an oven-safe dish, cover with foil to keep it from drying out, and heat for about 15-20 minutes or until heated through. Add a splash of milk or cream before reheating to keep the sauce creamy.
Helpful Hints
Pro tip: Undercook pasta!
Cook the pasta al dente. Slightly undercooked pasta prevents it from getting mushy when baked in the sauce.
Here are some helpful hints for making a restaurant-quality steakhouse mac and cheese recipe:
- Use High-Quality Cheese: Choose high-quality Gruyere, Gouda, Cheddar, and Parmesan for the best flavor and creaminess, and grate it yourself for smoother melting.
- Make a Smooth Roux: Whisk the butter and flour thoroughly to avoid lumps, ensuring a silky, creamy sauce.
- Add Milk Slowly: Gradually whisk in the milk to the roux to prevent clumping and create a thick, even sauce.
- Season Generously: Don’t skip the smoked paprika, black pepper, and any additional seasoning to balance the richness of the cheese.
- Bake with Foil First: Cover with foil for the first half of baking to keep the mac and cheese moist, then uncover to achieve a crispy topping.
- Let It Rest: Allow the mac and cheese to sit for a few minutes after baking to set the sauce, making it easier to serve.
Serving Suggestions
For a classic combination, serve the copycat Longhorn mac and cheese alongside a juicy steak or grilled chicken to balance the creamy, cheesy flavors with savory, protein-rich meats. Add a side of roasted or steamed vegetables, like asparagus or green beans, to bring in some freshness and color, making the meal feel balanced and satisfying.
If you’re looking to create a Southern-inspired meal, try serving this mac and cheese with crispy fried chicken, barbecue ribs, or pulled pork. The smoky flavors in these dishes enhance the smoky hints in the mac and cheese, especially if you’ve added smoked bacon or smoked paprika. Cornbread or a simple coleslaw would also make great sides, adding both texture and a touch of sweetness that complements the rich, savory flavors.
For a cozy comfort-food spread, serve the mac and cheese as a main dish with a side of garlic bread and a crisp green salad. You can even add toppings like chopped chives, extra Parmesan, or breadcrumbs for added crunch and flavor. This makes for a comforting, satisfying meal that’s easy to pull together and ideal for weeknights or casual gatherings.
FAQs
Recipe
Longhorn Steakhouse Mac and Cheese
Ingredients
- 1 pound Cavatappi pasta or macaroni
- 6 tablespoons butter divided
- 2 tablespoons flour
- 2 cups milk
- 2/3 cup Gruyere cheese shredded
- 2/3 cup Gouda cheese shredded
- 2/3 cup Cheddar cheese grated
- 2 tablespoons Parmesan cheese grated
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 4 slices applewood smoked bacon cooked crisp and chopped into small pieces
- 1/2 cup Panko breadcrumbs
Instructions
- Preheat oven to 350°F. Grease a 9×13 inch baking dish with 2 tablespoons of butter.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
- Melt 2 tablespoons of butter in a large pot over medium heat. Whisk in flour to combine. Cook for 1 minute, stirring constantly to make a roux. Slowly whisk in milk. Keep whisking and cooking until the mixture bubbles and thickens. It should be the consistency of pancake batter, about 5 minutes. Turn off heat.
- Stir in cheeses and spices. Mix until the cheeses are completely melted.
- Fold pasta into cheese sauce. Toss to coat.
- Evenly spread the pasta and cheese mixture into the buttered baking dish.
- Melt the remaining 2 tablespoons of butter. Mix melted butter into breadcrumbs.
- Top the pasta and cheesse with buttered breadcrumbs and bacon bits.
- Bake 20 minutes until breadcrumbs are golden brown.
Notes
Nutrition
Equipment
- Measuring cups and spoons
- 2 large pots
- 9×13-inch baking pan
- whisk
- Wooden spoon
- knife
- Cutting board
- Cheese grater
