Longhorn Steakhouse Mac and Cheese

Name: Longhorn Steakhouse Mac and Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 servings
Cuisine: American
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

Jump to ingredients

This four-cheese mac and cheese with crispy bacon and panko topping replicates Longhorn Steakhouse's signature version. A creamy, restaurant-quality side dish baked until golden.

🌍American 🏷️Baked 🏷️Cheesy 🏷️Comfort food 🏷️Creamy Longhorn steakhouse

Recipes A to Z·Creators A to Z·About·Privacy·Terms

🏷️

Total

40 min

Servings

Recipe Source

View original recipe

From Copykat

Ingredients

Check what you already have. We'll leave it off your shopping list.

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

11 Ingredients

CookOS may earn a commission from Instacart orders.

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
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.
2
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.
3
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.

Was this recipe helpful?

Tips & Notes

Pro tips

Build the roux properly: cook butter and flour together until fragrant before adding cream to avoid lumps.
Add half-and-half in stages (1/2 cup, then 1/2 cup, then 1 cup) and allow sauce to thicken between additions for a smooth, velvety texture.
Stir cheese in slowly over low heat to prevent breaking; removed from heat is safest.
Toast panko in a dry skillet before topping for deeper browning and crunch.

Substitutions

White Cheddar → extra-sharp yellow Cheddar (sharper flavor, darker color)
Fontina → Gruyere or Swiss (similar creamy texture)
Half-and-half → heavy cream (richer) or whole milk (lighter, may need thicker roux)
Bacon → smoked ham or pancetta (different smoke profile, no substitution needed)

Storage & make-ahead

Refrigerate covered up to 3 days. Reheat covered at 325°F for 15–20 minutes until warmed through; add a splash of cream to restore creaminess.

Equipment

13 x 9-inch baking dish · large saucepan

Common Questions

What pasta works best for this recipe?

Cavatappi holds sauce well, but elbow or penne work too. Avoid thin pastas that break easily.

Why is my cheese sauce grainy?

High heat or adding cold cheese to hot sauce causes graininess. Add shredded cheese slowly off heat or over low heat, stirring constantly.

Can I substitute the cheese blend?

You need at least sharp or extra-sharp Cheddar for flavor depth. Gruyere and Fontina add richness; swapping either requires extra sharp Cheddar to compensate.