LongHorn Steakhouse Mac & Cheese
Price, Calories, and Copycat Recipe (2026)
A steakhouse side dish rarely gets its own following, yet the LongHorn Steakhouse Mac & Cheese has earned exactly that. Built around a four cheese blend, smoked bacon, and a crunchy panko topping, the dish carries enough flavor to compete with the entrées commonly served alongside the specialty side on the LongHorn menu.
The following guide covers the current LongHorn Steakhouse Mac & Cheese price, calorie count, ingredients, allergen notes, a copycat recipe for making the same dish at home, and answers to the questions diners ask most before ordering. For a complete breakdown of every menu item’s nutritional value, check out our full Steakhouse Calories & Nutrition guide.
Cavatappi pasta, a corkscrew shape built for holding onto a thick sauce
A four cheese blend, typically White Cheddar, Fontina, Monterey Jack, and Parmesan
Heavy cream, butter, and garlic forming the base of the sauce
Applewood smoked bacon for a savory finish
Buttery panko breadcrumbs for a crisp topping
| Nutrient | Amount |
|---|---|
| Calories | 610 |
| Total Fat | 33 to 37 g |
| Saturated Fat | 16 g |
| Cholesterol | 80 mg |
| Sodium | 1,210 mg |
| Carbohydrates | 43 to 52 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 25 to 26 g |
The dish is not gluten free, and it is not dairy free either, since the cheese sauce and pasta both introduce those allergens directly. Eggs and soy may also appear depending on the specific cheese blend and sauce stabilizers used at a given location. Diners avoiding pork can request the bacon left off, which also creates a vegetarian friendly version of the dish. Confirming with a server remains smart practice regardless, since preparation details can vary slightly by location.
The rich, cheesy profile works especially well alongside bold or smoky entrées:
- Flo’s Filet paired with a lobster tail for a full surf and turf indulgence
- Outlaw Ribeye , where the bold peppery crust meets the creamy side
- Baby Back Ribs, combining sweet barbecue flavor with the cheese sauce
- Cowboy Pork Chops, letting the smoky char echo the bacon in the dish
- A side of asparagus or a simple salad to balance the richness on the plate
- A glass of Cabernet Sauvignon or a hoppy IPA, both of which cut through the creamy sauce well
- A LongHorn Steakhouse Moscow Mule, since the ginger and lime profile offers a refreshing contrast to the rich cheese sauce
Recreating the LongHorn Porterhouse side at home comes down to building a proper cheese sauce base and finishing with a crisp topping, both steps that make the biggest difference in matching the restaurant version.
Ingredients (serves 6)
- 1 lb cavatappi pasta
- 0.25 cup unsalted butter
- 0.25 cup all purpose flour
- 3 cups whole milk
- 6 oz white cheddar, shredded
- 4 oz Monterey Jack, shredded
- 4 oz Fontina, shredded
- 4 oz Parmesan, grated
- 0.5 cup cooked, chopped applewood smoked bacon
- 0.5 cup panko breadcrumbs
Instructions
- Boil the pasta in salted water until al dente, then drain and set aside
- Melt the butter in a large saucepan over medium heat
- Whisk in the flour and cook for about one minute to remove the raw flour taste
- Gradually whisk in the milk until smooth, then simmer until the mixture thickens
- Remove from heat and stir in the white cheddar, Monterey Jack, Fontina, and half the Parmesan until fully melted
- Fold the cooked pasta into the cheese sauce and pour everything into a greased baking dish
- Mix the remaining Parmesan with the panko breadcrumbs and bacon, then sprinkle the mixture evenly over the top
- Bake at 375 degrees Fahrenheit for 20 to 25 minutes, until golden and bubbly throughout
Recipe Tips
- Shredding cheese directly from a block rather than using pre-shredded bags helps the sauce melt smoother, since pre-shredded cheese often contains anti-caking additives
- Whisking the flour and butter together fully before adding milk prevents lumps from forming in the sauce
- Crisping the bacon fully before chopping keeps the topping crunchy rather than chewy after baking
- Letting the baked dish rest for a few minutes before serving helps the sauce set slightly for cleaner scoops
The bacon and panko topping alone justifies ordering the specialty side over a regular one, since the crunch on top of that cheese sauce works so well together.
I split the portion with the table instead of ordering my own side, and everyone still wanted more by the time the entrées arrived.
Making the copycat version at home turned out richer than I expected, and the panko topping got just as crispy as the restaurant version.
| Side | Calories |
|---|---|
| Steamed Broccoli | 35 |
| Seasoned Rice | 230 |
| Loaded Baked Potato | 290 to 470 |
| Seasoned French Fries | 500 |
| Steakhouse Mac & Cheese | 610 |
- Request the dish without bacon for a vegetarian friendly version
- Pair the side with a leaner entrée such as grilled chicken or salmon to balance the richness across the whole meal
- Order the dish as a shared side for the table rather than an individual portion, since the flavor works well split across several plates
- Check for an active LongHorn Steakhouse Coupon Code before ordering, since side upgrades occasionally qualify for combo pricing discounts
The LongHorn Steakhouse Mac & Cheese earns its reputation through a properly built cheese sauce, smoky bacon, and a crisp panko topping that together turn a simple side dish into something worth ordering on its own. Whether picked up at the restaurant or recreated using the copycat recipe above, getting the sauce smooth and the topping crunchy makes all the difference between an average pasta bake and the real steakhouse version. The side also makes a fitting addition to a LongHorn Steakhouse Birthday celebration, adding a rich, comforting element alongside the usual dessert.
