This copycat Longhorn Steakhouse mac and cheese recipe is every bit as cheesy and delicious as the original. It combines four types of cheese to make the ultimate cheese sauce, then it's topped with crispy bacon and panko bread crumbs. It's just irresistible, and the best part is it takes just 30 minutes to make!
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INGREDIENTS YOU'LL NEED
One of my favorite things about this macaroni and cheese recipe is that it's made with simple, easy to find ingredients. In fact, there's a good chance you'll have almost all of them on hand already! You may just have to pick up some of the cheeses. Beyond that everything on the ingredient list is a kitchen staple.
Anyway, here's what you'll need to make this copycat Longhorn Steakhouse mac and cheese recipe:
- 0.75lb. cavatappi pasta or desired pasta
- 1 ½ tablespoon butter
- 1 ½ tablespoon flour
- 1 ½ cups half cream
- 1.5oz. Gruyere cheese
- 6oz. mild white cheddar cheese
- 1 ½ tablespoon parmesan cheese
- 2.5oz. Fontina cheese
- ½ teaspoon smoked paprika
- 3 slices bacon, cooked and crumbled
- ⅓ cup panko breadcrumbs
Not bad, right?
By the way, you can basically use every single one of these ingredients to make this Outback mac and cheese as well. So if you end up with some extra ingredients are making this recipe, definitely give that recipe a try next!
HOW TO MAKE LONGHORN'S MAC AND CHEESE AT HOME
Now let's get down to business and go over the steps you'll want to follow to make this baked macaroni and cheese.
Again, making this recipe is so, so easy. Everything comes together in a few simple steps, and you can have it ready and on the table in as fast as 30 minutes!
So with all that said, let's stop wasting time and get cooking!
STEP 1: COOK THE PASTA
First, you'll want to preheat the oven to 350°F and boil a large pot of water.
Then, when the water begins to boil, you can add the pasta and cook it according to the package directions. If you like your pasta al dente, then you'll want to remove it from the heat when the noodles are slightly soft but still chewy.
Anyway, once your pasta is done cooking, you can drain it and set it aside.
STEP 2: MAKE THE CHEESE SAUCE
Up next, you're going to make the cheese sauce. To do this, take out a saucepot and melt the butter in it over medium heat. Once the butter has melted, you'll want to add the flour and let it cook until the flour becomes fragrant.
Next, you can stir in half of the cream and cook everything until the sauce thickens. As soon as it does, you'll want to add the Gruyere, fontina, white cheddar, and parmesan cheeses to the sauce, slowly stirring until the cheese is completely melted and blended together.
STEP 3: ASSEMBLE THE MAC AND CHEESE
Now you're going to assemble the mac and cheese and get it ready to go in the oven.
First, you can place the cooked pasta into the baking dish, then pour the warm cheese on top. Follow that by gently stirring the pasta to fully coat it in the sauce.
Lastly, you can sprinkle the crumbled bacon and panko bread crumbs on top.
STEP 4: BAKE THE MAC AND CHEESE
Once you've fully assembled your mac and cheese, you can pop it in the oven and bake it for 15-20 minutes. You'll know the mac and cheese is done cooking when the bread crumbs are slightly golden and it's completely warmed through.
Finally, when the mac and cheese is done, you can remove it from the oven and serve it warm with anything you want.
HOW I RECOMMEND STORING THE MAC AND CHEESE
This copycat Longhorn Steakhouse mac and cheese recipe will make about 6 servings. So, it should be the perfect amount for a big family dinner. And don't worry if you end up with leftovers because they taste even better the next day!
Speaking of leftovers, you can store any that you end up with in the fridge for up to 3-5 days. I recommend storing it in an airtight container, or in a baking dish with a lid.
Alternatively, if you want your mac and cheese to last even longer, you can freeze it. You'll want to store it in an airtight container - or a freezer-safe bag - and it'll last for up to 2 months.
HOW I RECOMMEND REHEATING THE MAC AND CHEESE
When you're ready to enjoy your Longhorn Steakhouse mac and cheese again, it's definitely best reheated.
To reheat mac and cheese, I suggest putting it back in a baking dish and reheating it at 350°F for about 10 minutes, or until the cheese melts and it reaches your desired temperature.
Alternatively, if you want to reheat a single serving, you can microwave it in 20-second intervals, stopping to stir between each, until it's warmed through. Usually it only takes me a minute or so to get it warmed up this way.
MY FINAL THOUGHTS
Well, that's how to make Longhorn Steakhouse's mac and cheese from the comfort of your own home!
This is honestly one of the best macaroni and cheese recipes I've ever made. My family and I are obsessed with it right now. Between the balance of flavors and textures, each bite is just so, so addictive.
After you make this recipe once, you'll see why we can't get enough!
Anyway, I hope you enjoy this recipe as much as I/we did.
As always, if you give it a try, be sure to leave a comment below and let me know how it went!
More Copycat Recipes
If you enjoyed this recipe, we have a ton of other copycat recipes on the blog that you can try out next!
Here are some of my favorites:
- Longhorn bourbon salmon
- Longhorn brussels sprouts
- Texas Roadhouse herb crusted chicken
- Cheesecake factory miso salmon
- Texas Roadhouse seasoned rice
- Cook the pasta according to the package directions.
- Preheat oven to 350°F.
- In a saucepot, melt butter over medium heat.
- Add flour and cook until the flour becomes fragrant.
- Stir in half the cream and cook until the sauce thickens.
- Stir in all the cheeses until all is blended.
- Place pasta into the baking dish and pour the cheese sauce on top.
- Gently stir the pasta to coat it with sauce.
- Add bacon and panko breadcrumbs on top.
- Bake the pasta for 15-20 minutes.
- Serve warm with some fresh salad.
Serving Size:½ Cup
Amount Per Serving: Calories: 345Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 67mgSodium: 474mgCarbohydrates: 19gFiber: 1gSugar: 1gProtein: 17g