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LongHorn Steakhouse Mac and Cheese
LongHorn Steakhouse's mac and cheese is a rich, smoky, five-cheese baked pasta with a golden breadcrumb crust that pairs perfectly with a thick-cut steak.
longhorn-steakhouse · casual-dining · side · pasta
🕑Prep15 min
🍳Cook25 min
⏱Total40 min
🍽Serves6
⭐DifficultyMedium
Ingredients
- 12 ounces cavatappi pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded smoked Gouda cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup crumbled Gorgonzola or blue cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter (for topping)
Instructions
- 1.Cook the pasta. Boil the cavatappi in heavily salted water until al dente. Drain and set aside.
- 2.Make the roux. In a large pot, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
- 3.Build the sauce. Slowly whisk in the milk and heavy cream. Cook for 4-5 minutes, stirring constantly, until thickened.
- 4.Add the cheeses. Reduce heat to low. Add the cheddar, smoked Gouda, Monterey Jack, Parmesan, and Gorgonzola one at a time, stirring after each addition until fully melted.
- 5.Season and combine. Stir in the salt, pepper, and smoked paprika. Add the drained pasta and fold until every piece is coated. Transfer to a greased baking dish.
- 6.Top and broil. Toss the panko with 1 tablespoon melted butter and sprinkle over the mac and cheese. Broil for 2-3 minutes until golden and crispy on top.
- 7.Serve as a steakhouse side. Let rest for 3 minutes, then serve alongside grilled steak, chicken, or ribs.
LongHorn Steakhouse Mac and Cheese
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 6 servings
LongHorn Steakhouse’s mac and cheese is a five-cheese masterpiece that does what a steakhouse side should do — stand up to a big, bold steak without getting lost. The smoked Gouda is the star ingredient, giving the entire dish a subtle smokiness that you don’t get from standard mac and cheese. Combined with sharp cheddar for bite, Monterey Jack for melt, Parmesan for salt, and a touch of Gorgonzola for tang, it’s a complex cheese sauce that rewards every forkful.
The broiled panko topping adds the textural contrast that separates a good mac from a great one. That thin layer of golden, buttery crumbs on top of the creamy, cheesy pasta is irresistible.
Five-Cheese Philosophy
- Smoked Gouda is the differentiator. It’s what makes this taste like a steakhouse side rather than home-style mac and cheese. The smokiness pairs naturally with grilled meat.
- Balance the bold cheeses. Gorgonzola is powerful — a quarter cup is enough to add complexity without making the whole dish taste like blue cheese. The milder cheeses keep it in check.
- Cavatappi holds the sauce. The spiral shape traps the thick cheese sauce in every curl. Standard elbow macaroni works but won’t hold as much sauce per bite.
Steakhouse Value
This side costs about $6-8 at LongHorn Steakhouse. The homemade version makes six servings for about $10 total — under $2 per serving with five real cheeses. That’s steakhouse quality at home-cooking prices.
