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Longhorn Steakhouse Mac and Cheese

Longhorn Steakhouse Mac and Cheese - recipe card
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Indulge in this rich, creamy, and decadent copycat of Longhorn Steakhouse’s signature mac and cheese. Featuring a blend of sharp cheddar, Monterey Jack, and Parmesan cheeses in a luxurious sauce, this stovetop version is finished with a perfectly golden, buttery breadcrumb topping. Each bite offers a satisfying contrast between the crispy crust and the velvety, cheesy pasta beneath.

Ingredients

Scale
  • 8 oz (about 2 cups) dried elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional, for subtle smokiness)
  • 1/4 teaspoon Dijon mustard (helps emulsify the cheese sauce)
  • 6 oz (1 1/2 cups) sharp cheddar cheese, shredded (from an 8 oz block, grated fresh)
  • 4 oz (1 cup) Monterey Jack cheese, shredded
  • 2 oz (1/2 cup) Parmesan cheese, finely grated
  • 1/2 cup panko breadcrumbs
  • 1 1/2 tablespoons unsalted butter, melted (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C) with a rack in the upper third. Bring a large pot of salted water (1 tablespoon kosher salt per 4 cups water) to a rolling boil. Add the elbow macaroni and cook until al dente, about 1 minute less than package instructions (typically 7-8 minutes). Drain the pasta in a colander and set aside; do not rinse.
  2. While the pasta cooks, prepare the cheese sauce base. In a large, heavy-bottomed pot or Dutch oven (at least 3-quart), melt 2 tablespoons of unsalted butter over medium heat. Once the butter has fully melted and the foaming subsides, add the 2 tablespoons of all-purpose flour. Whisk constantly for 1-2 minutes until the mixture (roux) turns a pale golden color and smells slightly nutty. This cooking eliminates the raw flour taste.
  3. Slowly pour in the whole milk and heavy cream in a steady stream while whisking vigorously to prevent lumps. Continue to whisk until the liquid is fully incorporated into the roux. Reduce heat to medium-low and cook, stirring frequently with a wooden spoon or heat-proof spatula, until the mixture thickens enough to coat the back of a spoon, about 3-5 minutes. The sauce should be smooth and have the consistency of heavy cream.
  4. Add the kosher salt, black pepper, garlic powder, optional smoked paprika, and Dijon mustard. Whisk to combine. The Dijon mustard helps keep the cheese sauce from becoming grainy. Taste the sauce and adjust seasoning if needed; it should be slightly well-seasoned as the pasta will absorb some salt.
  5. Remove the pot from the heat. Add the shredded sharp cheddar and Monterey Jack cheeses in two batches, stirring gently with a spatula or wooden spoon after each addition until fully melted and smooth. Then add the finely grated Parmesan and stir until just combined. Avoid stirring too vigorously or at high heat, as this can cause the cheese to separate and become gritty. The sauce should be thick, glossy, and silky.
  6. Add the cooked, drained elbow macaroni to the pot with the cheese sauce. Fold gently with a rubber spatula until every piece of pasta is evenly coated. Scrape the bottom and sides of the pot to ensure no sauce is left behind. Transfer the mac and cheese mixture to a 2-quart baking dish (8×8 inch or similar) and spread evenly.
  7. In a small bowl, combine the panko breadcrumbs with the 1 1/2 tablespoons of melted butter. Toss with a fork until the crumbs are evenly moistened and clump together. Sprinkle the buttery breadcrumb mixture evenly over the top of the macaroni and cheese.
  8. Place the baking dish on the upper rack of the preheated oven. Bake for 10-14 minutes, until the edges are bubbling and the breadcrumb topping is deeply golden brown. If the topping isn’t browning enough after 12 minutes, switch the oven to broil (high) for 1-2 minutes, watching closely to prevent burning. Remove from the oven and let the dish rest for 5 minutes before serving; this allows the sauce to set slightly for the perfect creamy consistency.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, assemble the mac and cheese without the breadcrumb topping, wrap tightly, and freeze for up to 2 months; thaw overnight in the refrigerator, then add fresh breadcrumb topping and bake as directed. To reheat individual portions, place in a microwave-safe dish and heat at 70% power in 30-second intervals, stirring between each, until hot (you may need to add a splash of milk to restore creaminess). For larger portions, reheat in a 350°F (177°C) oven for 10-15 minutes, covered with foil.

Nutrition

Keywords: Longhorn Steakhouse mac and cheese, copycat mac and cheese, creamy mac and cheese, baked mac and cheese, side dish, comfort food, cheddar mac and cheese, Monterey Jack, breadcrumb topping, American cuisine

Find it online: https://copycatkitchenco.com/longhorn-steakhouse-mac-and-cheese/