Smokehouse Mac & Cheese from LongHorn Steakhouse features creamy cheddar and smoked gouda cheeses blended into tender elbow macaroni, topped with crispy smoked bacon and a crunchy breadcrumb crust, delivering a rich, smoky, and satisfying comfort food experience.
Equipments
- Large pot
- Saucepan
- Skillet/frying pan
- Baking dish
- Mixing bowls
- Whisk
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
- Cheese grater
- Colander
- Knife
- Cutting board
- Oven
Ingredients
- 1 lb (450g) elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded smoked gouda cheese
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 cup panko breadcrumbs
- 6 slices smoked bacon
- 2 tablespoons chopped fresh parsley (optional)
Using both sharp cheddar and smoked gouda cheeses creates the signature creamy and smoky flavor that defines LongHorn Steakhouse's Smokehouse Mac & Cheese. Make sure to use whole milk and heavy cream to achieve a rich, velvety cheese sauce that coats the elbow macaroni perfectly. Opt for panko breadcrumbs for the topping, as their light crunch adds a satisfying texture contrast to the creamy pasta. Smoked bacon is essential to enhance the smoky depth and provide a savory, crispy garnish that complements the cheese blend. Your homemade Smokehouse Mac & Cheese from LongHorn Steakhouse copycat menu will deliver an authentic restaurant-quality comfort food experience.
Instructions
- Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the elbow macaroni in a large pot of salted boiling water until al dente; drain and set aside.
- Cook smoked bacon in a skillet until crispy; transfer to a paper towel-lined plate and crumble when cool.
- In a saucepan, melt 4 tablespoons butter over medium heat.
- Whisk in 1/4 cup flour and cook for 1-2 minutes until slightly golden.
- Gradually whisk in 3 cups whole milk and 1/2 cup heavy cream, whisking continuously until smooth.
- Bring the mixture to a simmer, cooking until slightly thickened (about 5 minutes).
- Reduce heat to low and add shredded cheddar and smoked gouda cheeses; stir until cheese is fully melted and sauce is creamy.
- Season the cheese sauce with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika.
- Add the cooked macaroni to the cheese sauce and stir until well combined.
- Pour the mac & cheese mixture into a baking dish.
- In a mixing bowl, toss 1 cup panko breadcrumbs with crumbled bacon.
- Sprinkle breadcrumb and bacon mixture evenly over the mac & cheese.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
- Remove from oven and let stand for 5 minutes before serving.
- Garnish with chopped fresh parsley, if desired.
Substitution
Smokehouse Mac & Cheese from LongHorn Steakhouse copycat recipe captures the creamy blend of sharp cheddar and smoked gouda cheeses with a smoky bacon and breadcrumb topping. If you can't find smoked gouda, try using a combination of mozzarella and a small amount of smoked cheese or smoked paprika to replicate the smoky flavor. Whole milk and heavy cream can be substituted with lower-fat versions, but the resulting dish may be less rich and creamy. For a vegetarian version, omit the bacon and add smoked paprika or liquid smoke to maintain the smoky essence. When baking, ensure your oven is preheated to the correct temperature to achieve a crisp, golden breadcrumb crust without burning.
Tips
Make sure to cook the elbow macaroni until just al dente to avoid mushy texture after baking. Stir the cheese sauce continuously when adding milk and cream to prevent lumps and achieve a smooth consistency. When mixing shredded cheddar and smoked gouda, ensure the sauce is kept on low heat to melt the cheeses evenly without burning. Your crunchy topping achieves maximum flavor by combining crispy bacon with panko breadcrumbs before evenly sprinkling over the mac & cheese.
Nutritions
Smokehouse Mac & Cheese from LongHorn Steakhouse is calorie-dense, providing a rich source of protein primarily from cheddar and smoked gouda cheeses, along with bacon. The dish delivers significant amounts of calcium and vitamin A from the dairy ingredients, while the whole milk and heavy cream contribute to its high saturated fat content. Carbohydrates mainly come from the elbow macaroni and panko breadcrumbs, offering energy but also increasing the glycemic load. Your meal choice is indulgent and satisfying but best enjoyed in moderation as part of a balanced diet.
Storage
Store your Smokehouse Mac & Cheese in an airtight container and refrigerate for up to 3-4 days to maintain its creamy texture and smoky flavor. For longer storage, freeze portions in freezer-safe containers for up to 2 months, ensuring to thaw overnight in the refrigerator before reheating. Reheat gently in the oven at 350degF (175degC) or in the microwave to preserve the crispy breadcrumb topping and creamy cheese sauce.
Variation or Alternatives
You can replace smoked gouda with smoked mozzarella or fontina for a milder smoky flavor while maintaining creaminess. Incorporating caramelized onions or roasted garlic into the cheese sauce adds a hint of sweetness and depth. Swap smoked bacon for pancetta or cooked sausage to alter the savory profile, and consider using whole wheat or gluten-free pasta for dietary preferences. Toasting the panko breadcrumbs in butter before topping enhances crunch and richness in your Smokehouse Mac & Cheese.
Allergies
Smokehouse Mac & Cheese contains common allergens such as dairy from cheddar, smoked gouda, butter, whole milk, and heavy cream, as well as gluten in elbow macaroni and panko breadcrumbs. The smoked bacon may pose concerns for individuals sensitive to pork or certain preservatives. You should be cautious if you have lactose intolerance, a milk allergy, or gluten sensitivity before enjoying this dish.
Why this recipe?
Smokehouse Mac & Cheese from LongHorn Steakhouse combines creamy cheddar and smoked gouda cheeses with hickory-smoked bacon, creating a rich and smoky flavor profile that appeals to cheese lovers. The dish features perfectly cooked elbow macaroni coated in a velvety cheese sauce, delivering a satisfying comfort food experience. Making a copycat recipe at home allows you to customize the smoky intensity and cheese blend, ensuring your version matches your taste preferences. Your homemade Smokehouse Mac & Cheese can rival the restaurant's quality while offering the joy of cooking a beloved classic.