I’ve spent years trying to replicate that signature Longhorn Steakhouse creaminess at home. This version captures the rich, velvety texture and bold cheddar flavor you crave without leaving your kitchen.
The secret lies in a precise combination of sharp cheddar and American cheese, melted into a silky sauce with just the right amount of tang. A touch of mustard powder enhances the depth, making it taste just like the original.
You’ll get perfectly coated elbow macaroni with a sauce so smooth it clings to every bite. The result is a restaurant-quality dish that’s just as satisfying as the steakhouse favorite.
Ideal for weeknight dinners or as a crowd-pleasing side, this recipe delivers comfort in every bite.
Ingredients for Longhorn Mac and Cheese
Sharp cheddar, American cheese, and a few pantry staples make this steakhouse favorite at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Al dente, do not overcook |
| Sharp Cheddar Cheese 🧀 | 2 cups | Freshly shredded from block |
| American Cheese 🧀 | 8 oz | Slices or deli counter |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Unsalted Butter 🧈 | ½ cup | Divided for roux and topping |
| All-Purpose Flour 🌾 | ¼ cup | For thickening the sauce |
| Mustard Powder 🟡 | 1 tsp | Enhances cheddar flavor |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | Adds subtle depth |
| Dry Mustard 🟡 | ½ tsp | Optional for extra tang |
| Heavy Cream 🥛 | ½ cup | For ultra-creamy texture |
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The cheeses are non-negotiable here. Sharp cheddar from the block shreds better and melts smoother than pre-shredded (that stuff has anti-caking agents that make the sauce grainy). American cheese might seem basic, but it’s the secret to that signature Longhorn creaminess—Land O’Lakes or Boar’s Head are solid choices. Grab the full-fat milk and heavy cream too; this isn’t the time for skim.
No American cheese? Velveeta or Cheez Whiz work in a pinch (I won’t tell). Fresh cheddar can be swapped for Gruyère or Monterey Jack, but stick to sharp cheddar for that authentic flavor. Out of mustard powder? Dijon mustard at half the amount gets you close. The pasta shape can be swapped too—cavatappi holds sauce even better than elbows.
Sauce thickens as it cools, so serve it right away. Leftovers keep in the fridge for 3-4 days—reheat with a splash of milk to loosen. Freezes well for up to 3 months (thaw overnight, then reheat on the stove with extra cream).
Why You’ll Love This Recipe
- One Pot Wonder: I love that I can melt the butter, whisk in the milk, and add the cheeses all in the same pot I cooked the pasta in.
- Cheesy Perfection: The combo of sharp cheddar and melty American cheese hits that perfect balance—creamy with just the right tang.
- Feeds a Crowd: Between us, this is my go-to for potlucks because it stretches to serve eight without breaking the bank.
- Reheats Like a Dream: Honestly, the leftovers taste even better the next day after the flavors meld overnight.
Step-by-Step Instructions for Longhorn Mac and Cheese
Here’s the method I use to nail that signature steakhouse creaminess every time.
Step 1: Cook the Elbow Macaroni Al Dente
Bring a large pot of salted water to a rolling boil. Add the 12 oz Elbow Macaroni and cook according to package directions, but pull it off 1 minute early so it finishes in the oven with the sauce. You want it just shy of tender—it’ll soften more later.
Drain the pasta in a colander and give it a quick rinse with cool water to stop the cooking. Shake off any excess moisture so the sauce clings properly. This prevents mushy noodles and ensures the perfect bite in the final dish.
Step 2: Make the Creamy Cheese Sauce
In a large saucepan, melt 0.5 cup Unsalted Butter over medium heat. Once foaming, whisk in the 0.25 cup All-Purpose Flour to create a smooth roux. Cook for 1-2 minutes until the mixture turns a pale golden and smells nutty—this removes the raw flour taste.
Slowly pour in the 2 cups Whole Milk and 0.5 cup Heavy Cream, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the 1 tsp Salt, 1 tsp Mustard Powder, 0.5 tsp Garlic Powder, 0.5 tsp Dry Mustard, and 0.5 tsp Ground Black Pepper.
Step 3: Melt in the Cheeses for Maximum Creaminess
Reduce the heat to low and add the 2 cups Sharp Cheddar Cheese and 8 oz American Cheese, stirring constantly until fully melted and smooth. American cheese adds that signature velvety texture, while the sharp cheddar brings depth of flavor.
Taste and adjust seasoning if needed—some cheeses are saltier than others. If the sauce seems too thick, thin it with a splash of the reserved pasta water. You want it pourable but still rich enough to cling to the noodles.
Step 4: Combine and Bake for a Golden Top
Fold the cooked elbow macaroni into the cheese sauce until every noodle is coated. Transfer the mixture to a greased 9×13-inch baking dish and smooth the top with a spatula. For that classic Longhorn finish, dot the top with any remaining unsalted butter if you have extra.
Bake at 375°F for 15-20 minutes until the top is golden brown and bubbly. Let it rest for 5 minutes before serving—this gives the sauce a chance to set slightly so it doesn’t run off the plate.
Pro Tips For Making Longhorn Mac And Cheese
- Boil Pasta Al Dente: Cook the elbow macaroni 1-2 minutes less than the package says—I learned this the hard way after ending up with mushy mac and cheese more than once.
- Shred Your Own Cheese: Skip the pre-shredded stuff and grate the sharp cheddar yourself; the anti-caking agents in bagged cheese make the sauce grainy instead of smooth.
- Temper the Milk: Warm the whole milk for 30 seconds in the microwave before adding it to the roux—cold milk can make the sauce break and look curdled.
- Add American Last: Stir in the American cheese at the very end, off the heat, so it melts evenly without turning the whole pot into a greasy, separated mess.
Make-Ahead Tips for This longhorn mac and cheese
Overnight Refrigeration
I always assemble this dish the night before, covering it tightly with plastic wrap and refrigerating. The flavors meld beautifully overnight, and the pasta absorbs more of that creamy sauce. Just add 5-10 minutes to the baking time if going straight from the fridge. 💡
Pre-Bake Prep
If making ahead, I recommend undercooking the pasta by an extra 30 seconds since it’ll soften more during storage. Store the cheese sauce separately from the pasta to prevent absorption. Combine them in the baking dish right before cooking.
Freezer Method
For longer storage, freeze the assembled (unbaked) dish in an airtight container for up to 3 months. Thaw overnight in the fridge before baking. Add a splash of milk to the sauce if it seems too thick after thawing.
Reheating Leftovers
Microwave individual portions with a damp paper towel for 1-2 minutes, stirring halfway. For oven reheating, cover with foil and bake at 350°F for 15-20 minutes. A splash of cream revives the sauce perfectly. ❄️
Sauce Rescue
If the sauce separates after storage, don’t panic. Just reheat gently over low heat while whisking in 1-2 tbsp milk until smooth. This trick saved me during my early pot pie disasters!
Portion Control
Divide into single-serving containers before refrigerating for easy grab-and-go lunches. I use 16 oz glass containers from my local Boston market—they’re perfect for this dish and reheat evenly.
Nutrition Facts
Frequently Asked Questions
Can I use pre-shredded cheese?
Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Always shred from a block of sharp cheddar for the smoothest texture.
Why is American cheese included?
American cheese adds the signature velvety texture you find in the steakhouse version. It melts smoothly and enhances creaminess.
How do I prevent a grainy sauce?
Cook the roux for 1-2 minutes until golden, and keep heat on low when adding cheese. Stir constantly and avoid boiling.
Can I make this ahead?
Yes! Assemble the dish, cover tightly, and refrigerate for up to 2 days. Add 5-10 minutes to baking time if starting cold.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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