LongHorn Steakhouse mac and cheese copycats lean on a bacon and breadcrumb topping, and the two we read otherwise disagree. One uses cavatappi in a four-cheese half-and-half sauce. The other uses elbow macaroni, cream, evaporated milk and white cheddar. Here’s how they differ, and what to pick for a crowd.
LongHorn doesn’t publish its recipe, and we haven’t made either version. Amounts belong to the recipe they’re credited to. Nothing here promises an exact match!
How do the two copycats compare?
They split on the pasta, the sauce and the cheese. Mashed (July 2021) builds a roux with half-and-half and four cheeses. Simply Side Dishes uses heavy cream and evaporated milk with white cheddar and Parmesan.
| Mashed | Simply Side Dishes | |
|---|---|---|
| Pasta | 1 lb cellentani or cavatappi | 16 oz elbow macaroni |
| Dairy | 2 cups half-and-half | ¾ cup heavy cream and a 12 oz can evaporated milk |
| Cheese | Gruyère, fontina, sharp cheddar, Parmesan | 2½ cups white cheddar, 1 cup Parmesan |
| Roux | 2 tbsp butter, 2 tbsp flour | 4 tbsp butter, 2 tbsp flour |
| Topping | 4 pieces bacon, ½ cup panko | Bacon bits, 1 cup bread crumbs, parsley, melted butter |
| Oven | 350°F, 20 minutes | 350°F, about 35 minutes |
| Serves | 12 | 12 |
Simply Side Dishes says white cheddar is the way to make it as similar as possible to LongHorn’s, and that’s the blogger’s opinion. Mashed says its finished dish “should look just like what you’d order” at LongHorn.
LongHorn mac and cheese ingredients
We’d start from Mashed’s list, since it gives clear amounts for every item. These are its amounts, which we haven’t tested.
- 1 pound cellentani or cavatappi pasta
- 2 tablespoons unsalted butter and 2 tablespoons all-purpose flour
- 2 cups half-and-half
- ⅔ cup shredded Gruyère
- ½ cup shredded fontina
- 1 cup shredded sharp cheddar
- 2 tablespoons grated Parmesan
- 4 pieces cooked bacon, diced
- ½ cup panko bread crumbs
How do you make it?
Cook the pasta, make a quick roux sauce, melt in the cheese, then bake with the topping. The whole thing takes about 35 minutes, per Mashed.
- Heat the oven to 350°F and cook the pasta, then drain.
- Melt the butter over medium heat and whisk in the flour.
- Add the half-and-half and whisk about 5 minutes, until thickened.
- Stir in all four cheeses until melted.
- Combine the pasta and sauce in a bowl, then pour into a sprayed 9 by 13 inch dish.
- Top with the bacon and panko, and bake for 20 minutes.
Illustration: top with bacon and panko before it goes in the oven.
Simply Side Dishes adds a step before baking: reserve ½ cup of the pasta water and stir it into the cheese sauce, then thin it with more water if needed. It bakes covered with foil for about 30 minutes, then uncovered for about 5 more.
Can you make it ahead or freeze it?
Not much help from the sources. Mashed says it doesn’t freeze well, and that leftovers keep best in an airtight container in the fridge for up to five days. It gives no make-ahead instructions.
Simply Side Dishes has no storage notes at all. If you’re serving a crowd, plan to bake it close to dinner. Our Cracker Barrel mac and cheese page compares a boxed version and a baked copycat, if you’d like another option.
What goes with it?
It’s a steakhouse side, so steak is the obvious answer. For ideas beyond that, see what goes with mac and cheese. We’ve also covered the LongHorn lemon garlic chicken and the LongHorn white balsamic vinaigrette.
Mac and cheese on the holiday table? Our Chick-fil-A mac and cheese copycat and Thanksgiving side dishes ranked help you place it.
LongHorn mac and cheese questions people ask
What pasta is best?
Mashed uses cellentani or cavatappi. Simply Side Dishes uses elbow macaroni.
What cheeses are in it?
Mashed uses Gruyère, fontina, sharp cheddar and Parmesan. Simply Side Dishes uses white cheddar and Parmesan.
Does it freeze well?
Mashed says no. Simply Side Dishes doesn’t say.