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.
