Longhorn Steakhouse Mac and Cheese

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 pound Cavatappi pasta (or macaroni)

6 tablespoons butter (divided)

2 tablespoons flour

2 cups milk

2/3 cup Gruyere cheese (shredded)

2/3 cup Gouda cheese (shredded)

2/3 cup Cheddar cheese (grated)

2 tablespoons Parmesan cheese (grated)

1 teaspoon smoked paprika

1/2 teaspoon black pepper

4 slices applewood smoked bacon (cooked crisp and chopped into small pieces)

1/2 cup Panko breadcrumbs

Directions

Preheat oven to 350°F. Grease a 9x13 inch baking dish with 2 tablespoons of butter.

Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.

Melt 2 tablespoons of butter in a large pot over medium heat. Whisk in flour to combine. Cook for 1 minute, stirring constantly to make a roux. Slowly whisk in milk. Keep whisking and cooking until the mixture bubbles and thickens. It should be the consistency of pancake batter, about 5 minutes. Turn off heat.

Stir in cheeses and spices. Mix until the cheeses are completely melted.

Fold pasta into cheese sauce. Toss to coat.

Evenly spread the pasta and cheese mixture into the buttered baking dish.

Melt the remaining 2 tablespoons of butter. Mix melted butter into breadcrumbs.

Top the pasta and cheesse with buttered breadcrumbs and bacon bits.

Bake 20 minutes until breadcrumbs are golden brown.

Nutrition

• Calories: 550 kcal
• Total Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.4 g
• Cholesterol: 82 mg
• Sodium: 516 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 22 g