18 Creamy Longhorn Steakhouse Mac and Cheese Recipes Delight

Craving the rich, velvety goodness of Longhorn Steakhouse’s famous mac and cheese? You’re in luck! We’ve rounded up 18 irresistibly creamy recipes that bring that restaurant-quality comfort right to your kitchen—from classic stovetop versions to baked masterpieces with a twist. Whether it’s a cozy weeknight dinner or your next potluck star, these dishes promise cheesy perfection. Let’s dig in!

Classic Longhorn Steakhouse Mac and Cheese

This creamy, indulgent mac and cheese mimics the rich, velvety texture of the restaurant favorite—perfect for when you crave steakhouse comfort at home.

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp dry mustard
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp smoked paprika
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ cup grated Parmesan cheese

Instructions:

1. Cook the macaroni according to package directions until al dente. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly. Slowly pour in the warm milk, whisking constantly until smooth.
3. Stir in the dry mustard, kosher salt, black pepper, and smoked paprika. Simmer for 3–4 minutes until slightly thickened.
4. Reduce heat to low. Add the cheddar, Monterey Jack, and Parmesan cheeses, stirring until fully melted and creamy. Fold in the cooked macaroni.
5. Serve immediately, or for extra richness, transfer to a baking dish, top with extra cheese, and broil for 2–3 minutes until bubbly and golden.

The secret here? A trio of cheeses and smoked paprika for depth—no bland sauces allowed!

Tip: For a crispier top, sprinkle panko breadcrumbs mixed with melted butter before broiling.

Spicy Jalapeño Longhorn Mac and Cheese

This kicked-up mac and cheese packs a punch with fiery jalapeños and creamy Longhorn cheddar—comfort food with a bold twist!

Ingredients:

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded Longhorn cheddar cheese
• 1/2 cup pickled jalapeños, chopped (plus 1 tbsp brine)
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain.
2. In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute until bubbly. Gradually whisk in milk until smooth. Simmer 3–4 minutes, stirring, until thickened.
3. Reduce heat to low. Stir in Longhorn cheddar, jalapeños, 1 tbsp jalapeño brine, garlic powder, smoked paprika, salt, and black pepper until melted and creamy. Fold in macaroni.
4. Transfer to a greased 2-qt baking dish. Sprinkle with panko and bake 20 minutes until bubbly and golden.

The tangy heat from the pickled jalapeños cuts through the rich cheese sauce, while the panko adds a satisfying crunch.

Tip: For extra smokiness, swap half the cheddar for pepper jack cheese!

Bacon and Cheddar Longhorn Mac and Cheese

This smoky, extra-cheesy mac and cheese gets its bold flavor from crispy bacon and sharp cheddar—comfort food at its finest.

Ingredients:

• 8 oz elbow macaroni
• 6 slices bacon, chopped
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup shredded Longhorn or Colby cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions; drain and set aside.
2. In a skillet, cook chopped bacon over medium heat until crispy (8–10 minutes). Drain on paper towels, reserving 1 tbsp bacon fat.
3. In the same skillet, melt butter with reserved bacon fat over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk until smooth. Stir in garlic powder, onion powder, smoked paprika, salt, and black pepper. Simmer 3–4 minutes until thickened.
4. Remove from heat; stir in cheddar, Longhorn, and Parmesan until melted. Fold in cooked macaroni and half the bacon.
5. Transfer to a greased 2-qt baking dish. Top with remaining bacon. Bake 20 minutes until bubbly and lightly browned.

The crispy bacon topping adds a salty crunch to every bite, while the trio of cheeses creates a luxuriously creamy sauce.

Tip: For extra depth, swap 1/2 cup cheddar for smoked Gouda.

Truffle Oil Longhorn Mac and Cheese

This indulgent mac and cheese gets a luxe upgrade with earthy truffle oil and sharp Longhorn cheddar—comfort food with a gourmet twist.

Ingredients:

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 2 cups shredded Longhorn cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 tbsp white truffle oil
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package instructions until al dente; drain and set aside.
2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually pour in warm milk, whisking constantly until smooth.
3. Reduce heat to low. Stir in Longhorn cheddar, garlic powder, smoked paprika, black pepper, and salt until melted and creamy. Remove from heat and fold in truffle oil.
4. Toss cheese sauce with cooked macaroni, then transfer to a greased baking dish. Sprinkle panko evenly over the top.
5. Bake for 20 minutes until the top is crisp and the edges bubble. Let rest 5 minutes before serving.

The truffle oil adds a subtle depth that pairs perfectly with the bold Longhorn cheddar—no one will guess it only takes 30 minutes!

Tip: For extra richness, swap 1/2 cup of milk for heavy cream.

Buffalo Chicken Longhorn Mac and Cheese

This creamy, spicy mac and cheese packs a punch with tender buffalo chicken and a golden, cheesy crust—comfort food with a kick!

Ingredients:

• 8 oz elbow macaroni
• 2 cups shredded cooked chicken
• 1/2 cup hot sauce (like Frank’s RedHot)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions; drain and set aside.
2. Toss shredded chicken with hot sauce in a bowl until fully coated.
3. Melt butter in a large pot over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Simmer for 3–4 minutes, stirring often, until slightly thickened.
4. Reduce heat to low. Stir in cheddar, Monterey Jack, garlic powder, onion powder, salt, and black pepper until melted and creamy. Fold in macaroni and buffalo chicken.
5. Transfer to a greased 9×13-inch baking dish. Sprinkle panko evenly on top. Bake for 20 minutes until bubbly and golden.
6. Garnish with parsley and serve warm.

The crispy panko topping contrasts perfectly with the gooey, spicy cheese sauce—making every bite irresistible.

Tip: For extra heat, drizzle extra hot sauce over the baked mac and cheese before serving.

Lobster Longhorn Mac and Cheese

This decadent twist on classic mac and cheese combines tender lobster with a smoky, creamy cheddar sauce—pure comfort food with a luxurious touch.

Ingredients:

• 8 oz elbow macaroni
• 1 lb cooked lobster meat, chopped
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup smoked Gouda, shredded
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup panko breadcrumbs
• 1 tbsp melted butter (for topping)

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package instructions until al dente; drain and set aside.
2. In a large saucepan, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 1 minute until golden. Gradually whisk in 2 cups whole milk and 1 cup heavy cream until smooth. Simmer for 3–4 minutes, stirring constantly, until slightly thickened.
3. Reduce heat to low. Stir in 2 cups cheddar, 1 cup Gouda, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until melted and creamy. Fold in cooked macaroni and lobster meat.
4. Transfer to a greased 9×13-inch baking dish. Toss 1/4 cup panko with 1 tbsp melted butter; sprinkle evenly over the top. Bake for 20–25 minutes until bubbly and golden.

The smoky Gouda and sweet lobster create a rich, unforgettable flavor, while the panko adds the perfect crunch. Serve straight from the oven for maximum indulgence!

Tip: For extra depth, add a splash of dry sherry to the cheese sauce with the milk.

Garlic Parmesan Longhorn Mac and Cheese

This creamy, garlicky twist on classic mac and cheese is comfort food at its finest—rich, cheesy, and packed with savory depth.

Ingredients:

• 8 oz longhorn macaroni (or elbow pasta)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 4 garlic cloves, minced
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1 cup grated Parmesan cheese, divided
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Cook the macaroni according to package instructions until al dente. Drain and set aside.
2. In a large pot, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Whisk in the flour and cook for 1–2 minutes to form a roux.
3. Gradually pour in the milk and heavy cream, whisking constantly until smooth. Stir in the Dijon mustard, smoked paprika, kosher salt, and black pepper. Simmer for 3–4 minutes until slightly thickened.
4. Reduce heat to low. Add the cheddar cheese and 3/4 cup of the Parmesan, stirring until melted and creamy. Fold in the cooked macaroni until fully coated.
5. Transfer to a serving dish and sprinkle with the remaining 1/4 cup Parmesan. Broil on high for 2–3 minutes until bubbly and golden (optional). Garnish with fresh parsley.

The double-cheese sauce clings perfectly to the longhorn pasta, while the garlic and Parmesan add a gourmet touch to this weeknight staple.

Tip: For extra crunch, top with buttery breadcrumbs before broiling!

Smoked Gouda Longhorn Mac and Cheese

This ultra-creamy mac and cheese gets a smoky depth from gouda and a sharp kick from cheddar—comfort food with a grown-up twist.

Ingredients

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded smoked gouda
• 1 cup shredded sharp cheddar
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F. Cook macaroni in salted boiling water for 1 minute less than package instructions. Drain.
2. Melt butter in a large pot over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and heavy cream until smooth. Stir in garlic powder, smoked paprika, Dijon mustard, kosher salt, and black pepper. Simmer for 3–4 minutes until thickened.
3. Remove from heat. Stir in smoked gouda and cheddar until melted. Fold in macaroni.
4. Transfer to a greased 9×13″ baking dish. Sprinkle evenly with panko. Bake for 20 minutes until bubbly and golden.

The smoked gouda adds a campfire-kissed richness that pairs perfectly with the tangy cheddar—no one will guess it’s just as easy as boxed mac!

Tip: For extra crunch, toast the panko in a dry skillet with 1 tbsp melted butter before sprinkling.

Pulled Pork Longhorn Mac and Cheese

This smoky, cheesy mashup combines tender pulled pork with creamy mac and cheese for a comfort food knockout that’ll have everyone begging for seconds.

Ingredients:

• 8 oz elbow macaroni
• 2 cups shredded cooked pulled pork (store-bought or homemade)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 cup barbecue sauce (plus extra for drizzling)
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in milk, then add garlic powder, smoked paprika, salt, and black pepper. Simmer for 3–4 minutes until thickened.
3. Remove from heat and stir in cheddar and Monterey Jack cheeses until melted. Fold in cooked macaroni and pulled pork, then mix in 1/4 cup barbecue sauce.
4. Transfer to a greased 9×13-inch baking dish. Sprinkle panko evenly over the top. Bake for 20 minutes until bubbly and golden.
5. Let cool 5 minutes, then drizzle with extra barbecue sauce before serving.

The magic here? The pulled pork caramelizes slightly in the oven, adding crispy edges to contrast the ultra-creamy cheese sauce.

Tip: For extra smokiness, toss the panko with 1/2 tsp smoked paprika before sprinkling.

Four Cheese Longhorn Mac and Cheese

This ultra-creamy mac and cheese gets its rich flavor from a blend of four cheeses, with sharp cheddar taking the lead for that signature Longhorn twist.

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dry mustard
• 1/2 tsp smoked paprika
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups shredded sharp cheddar
• 1/2 cup shredded Monterey Jack
• 1/2 cup shredded Colby
• 1/4 cup grated Parmesan

Instructions:

1. Preheat oven to 375°F. Cook macaroni in salted boiling water for 1 minute less than package instructions. Drain and set aside.
2. In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden. Gradually whisk in milk and heavy cream until smooth.
3. Stir in garlic powder, onion powder, dry mustard, smoked paprika, kosher salt, and black pepper. Simmer for 3-4 minutes until slightly thickened.
4. Remove from heat and stir in all cheeses until fully melted. Fold in macaroni until evenly coated.
5. Transfer to a greased 9×13″ baking dish. Bake for 20 minutes until bubbly with lightly browned edges.

The dry mustard and smoked paprika add subtle depth to this classic, while the Colby keeps the texture irresistibly gooey. For extra crispiness, broil for the last 2 minutes.

Cajun Shrimp Longhorn Mac and Cheese

This creamy, spicy twist on classic mac and cheese packs a punch with Cajun-seasoned shrimp and a golden breadcrumb topping—comfort food with a kick!

Ingredients:

• 8 oz elbow macaroni
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 2 tbsp Cajun seasoning, divided
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Prep: Preheat oven to 375°F. Cook macaroni al dente according to package instructions. Drain and set aside.
2. Shrimp: Toss shrimp with 1 tbsp olive oil and 1 tbsp Cajun seasoning. In a skillet over medium-high heat, cook shrimp for 2 minutes per side until pink. Remove and set aside.
3. Sauce: In the same skillet, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually add milk, whisking until smooth. Stir in garlic powder, smoked paprika, and remaining 1 tbsp Cajun seasoning. Simmer 3–4 minutes until thickened.
4. Cheese: Remove sauce from heat. Stir in cheddar and Monterey Jack until melted. Fold in macaroni and shrimp.
5. Topping: Transfer mixture to a greased 9×13″ baking dish. Mix panko, Parmesan, and remaining 1 tbsp olive oil; sprinkle evenly over top. Bake 20 minutes until bubbly and golden.
6. Serve: Garnish with fresh parsley.

The crispy, spicy shrimp and smoky paprika balance the rich cheese sauce perfectly—every bite is a flavor explosion!

Tip: For extra heat, add a pinch of cayenne to the breadcrumb topping.

BBQ Brisket Longhorn Mac and Cheese

This smoky, cheesy mashup combines tender BBQ brisket with creamy mac and cheese for the ultimate comfort food upgrade.

Ingredients:

• 8 oz elbow macaroni
• 2 cups shredded cooked BBQ brisket (store-bought or leftovers)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded pepper jack cheese
• 1/4 cup BBQ sauce (plus extra for drizzling)

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain.
2. In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in milk, then add garlic powder, smoked paprika, kosher salt, and black pepper. Simmer for 3-4 minutes until thickened.
3. Remove from heat and stir in cheddar and pepper jack cheeses until melted. Fold in cooked macaroni and BBQ brisket, then swirl in 1/4 cup BBQ sauce.
4. Transfer to a greased 9×13″ baking dish. Bake for 20 minutes until bubbly. Let rest 5 minutes, then drizzle with extra BBQ sauce.

The magic here? The brisket’s smoky richness melts into the cheese sauce, while the double-dose of BBQ (in the mix and on top) keeps every bite bold.

Tip: For extra crunch, top with buttery panko breadcrumbs before baking!

Spinach and Artichoke Longhorn Mac and Cheese

This creamy, cheesy pasta bake combines the best of spinach-artichoke dip with classic mac and cheese—comfort food at its finest!

Ingredients:

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded Longhorn or sharp cheddar cheese
• 1 cup chopped frozen spinach, thawed and squeezed dry
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain and set aside.
2. In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk until smooth. Stir in garlic powder, onion powder, smoked paprika, salt, and black pepper. Simmer for 3–4 minutes until thickened.
3. Remove from heat and stir in cheddar cheese until melted. Fold in macaroni, spinach, and artichoke hearts.
4. Transfer to a greased 9×13-inch baking dish. Sprinkle Parmesan evenly on top. Bake for 20 minutes until bubbly and golden.

The smoky paprika and tangy artichokes cut through the richness, making every bite irresistible.

Tip: For extra crunch, broil for 2–3 minutes at the end—just watch closely!

Sriracha Honey Longhorn Mac and Cheese

This grown-up mac and cheese balances creamy comfort with a kick of heat and a drizzle of honey for the ultimate flavor twist.

Ingredients

• 8 oz Longhorn macaroni (or elbow pasta)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 tbsp Sriracha sauce
• 1 tbsp honey
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt

Instructions

1. Cook pasta according to package directions until al dente. Drain and set aside.
2. In a large saucepan, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 1 minute until bubbly. Gradually whisk in 2 cups warm milk until smooth.
3. Simmer for 3–4 minutes, stirring constantly, until thickened. Reduce heat to low and stir in 2 cups cheddar, 1 cup Monterey Jack, 2 tbsp Sriracha, 1 tbsp honey, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt until melted and creamy.
4. Fold in cooked pasta until fully coated. Serve immediately, drizzling extra Sriracha and honey on top if desired.

The magic here? The honey caramelizes slightly against the spicy Sriracha, creating a glossy, complex sauce that clings perfectly to every noodle.

Tip: For extra crunch, broil individual servings for 2 minutes with a sprinkle of panko breadcrumbs.

Mushroom and Thyme Longhorn Mac and Cheese

This creamy, earthy mac and cheese gets a gourmet upgrade with sautéed mushrooms and aromatic thyme—comfort food with a sophisticated twist.

Ingredients:

• 8 oz Longhorn macaroni (or elbow pasta)
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika (optional)

Instructions:

1. Cook the macaroni according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the mushrooms and sauté for 5–6 minutes until golden. Stir in the garlic and thyme, cooking for 1 minute until fragrant.
3. Sprinkle the flour over the mushrooms and stir to coat. Gradually pour in the milk, whisking constantly until the mixture thickens slightly, about 3–4 minutes.
4. Reduce heat to low and add the cheddar cheese, salt, black pepper, and smoked paprika (if using). Stir until the cheese melts and the sauce is smooth.
5. Fold in the cooked macaroni until evenly coated. Serve immediately.

The umami-rich mushrooms and herby thyme cut through the richness of the cheese, making every bite perfectly balanced.

Tip: For extra crunch, top with buttery breadcrumbs and broil for 2–3 minutes before serving.

Caramelized Onion Longhorn Mac and Cheese

This creamy, smoky mac and cheese gets a sweet-savory upgrade with slow-cooked caramelized onions and sharp Longhorn cheddar—comfort food with a grown-up twist.

Ingredients

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 1/2 tsp sugar
• 1/4 tsp salt
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 tsp smoked paprika
• 2 cups shredded Longhorn cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp black pepper

Instructions

1. Caramelize the onions: Melt 1 tbsp butter in a skillet over medium-low heat. Add the onion, sugar, and 1/4 tsp salt. Cook for 25–30 minutes, stirring occasionally, until deep golden brown. Set aside.
2. Cook the pasta: Boil the macaroni in salted water until al dente (about 8 minutes). Drain and set aside.
3. Make the sauce: In the same pot, melt the remaining 1 tbsp butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking until smooth. Stir in the smoked paprika and black pepper. Simmer for 3–4 minutes until slightly thickened.
4. Combine: Remove the pot from heat. Stir in the cheddar and Parmesan until melted. Fold in the cooked macaroni and caramelized onions.
5. Serve: Let sit for 2 minutes to thicken, then scoop into bowls. The melted Longhorn cheddar clings beautifully to the noodles, while the onions add pockets of jammy sweetness.

Tip: For extra crunch, broil individual portions topped with breadcrumbs for 2 minutes.

Chorizo and Poblano Longhorn Mac and Cheese

This smoky, spicy twist on mac and cheese packs a punch with crumbled chorizo and roasted poblano peppers for a dish that’s as bold as it is comforting.

Ingredients:

• 8 oz elbow macaroni
• 8 oz Mexican chorizo, casings removed
• 1 large poblano pepper, diced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 cups shredded Longhorn or sharp cheddar cheese
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain and set aside.
2. In a skillet over medium heat, brown chorizo, breaking it into crumbles, for 5 minutes. Add diced poblano and cook 3 more minutes until softened. Remove from heat.
3. In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually add milk, whisking until smooth. Stir in garlic powder, smoked paprika, and salt. Simmer 3–4 minutes until thickened.
4. Remove saucepan from heat; stir in cheddar until melted. Fold in macaroni and chorizo mixture. Transfer to a greased baking dish and top with panko.
5. Bake at 375°F for 20 minutes until bubbly and golden. Let rest 5 minutes before serving.

The roasted poblanos add a subtle kick that balances the rich chorizo, while the Longhorn cheddar gives it that classic Texas tang. Tip: For extra crunch, toast the panko in a dry skillet before sprinkling it on top.

Sun-Dried Tomato and Basil Longhorn Mac and Cheese

This grown-up mac and cheese gets a punchy upgrade with tangy sun-dried tomatoes and fresh basil, all wrapped in a creamy, cheesy sauce.

Ingredients:

• 8 oz Longhorn macaroni (or elbow pasta)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/3 cup chopped oil-packed sun-dried tomatoes, drained
• 1/4 cup finely chopped fresh basil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the macaroni according to package directions until al dente. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly. Gradually whisk in the warmed milk until smooth.
3. Cook the sauce for 3–4 minutes, stirring constantly, until thickened. Reduce heat to low, then stir in the cheddar and Monterey Jack cheeses until melted.
4. Add the cooked macaroni, sun-dried tomatoes, basil, garlic powder, smoked paprika, salt, and black pepper. Stir gently to combine.
5. Serve immediately, garnished with extra basil if desired. The sun-dried tomatoes add a sweet-tart pop that balances the rich cheese sauce perfectly.

Tip: For extra crunch, top with buttery breadcrumbs and broil for 2 minutes before serving.

Conclusion

With 18 irresistibly creamy Longhorn Steakhouse-inspired mac and cheese recipes, there’s something here for every comfort food craving! Whether you’re cooking for family or a crowd, these dishes promise cheesy perfection. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the cheesy goodness with friends on Pinterest—happy cooking!