Rich, ultra-creamy, and loaded with crispy bacon, this Cavatappi Bacon Mac and Cheese is the comfort food upgrade you didn't know you needed. Inspired by the Longhorn Steakhouse favorite, this copycat version is packed with a velvety sauce, perfectly cooked pasta, and a smoky bacon finish - all made in your own kitchen!
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Why You'll Love This Recipe
True restaurant flavor: This mac and cheese is creamy, cheesy, savory, and decadent, just like the restaurant version.
Five-cheese blend: The cheese sauce is packed with deep flavor and a silky, smooth texture.
Perfect for entertaining: Mac and cheese is a classic, but this cavatappi mac and cheese takes it one step further. This recipe is a crowd-pleasing side or main.
Make-ahead friendly: Save time when entertaining - this recipe is great for holidays and gatherings.
What Makes Longhorn's Mac and Cheese Special?
Longhorn Steakhouses version of mac and cheese stands out because it's:
- Extra creamy - never dry or grainy
- Made with a rich cheese blend
- Balanced with smoky bacon
- Finished with a golden, bubbly top
This recipe recreates that luxurious texture and bold flavor, without complicated techniques.
Ingredient Notes
- Cavatappi pasta: The spiral shape holds the cheese sauce beautifully, giving you maximum creaminess in every bite.
- Cheese blend: This recipe calls for cheddar, provolone, gruyere, fontina, and parmesan cheeses. This blend creates depth, meltability, and that signature restaurant taste.
- Whole milk: Whole milk is typically labelled as 3.25% milk. Because this sauce is so cheese-heavy, milk works best.
- Bacon: Thick-cut bacon works best for the topping, giving you extra meaty pieces in every bite.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Cavatappi pasta: Use any kind of short pasta with ridges. Elbow macaroni will work as well.
- Whole milk: Partially skim (2%) milk or half-and-half cream can be used instead.
- Cheese blend: Adjust the ratios or cheeses used based on your personal preference. The result may taste slightly different than the restaurant version.
- Mustard powder: Substitute with prepared dijon mustard.
- Bacon: Use pre-cooked bacon bits, cooked pancetta, or leave them off to make this mac and cheese vegetarian.
- Breadcrumbs: Substitute with panko breadcrumbs.
Variations
- Spicy: Add pepper jack cheese, a pinch of cayenne, or a dash of hot sauce.
- Extra smoky: Used smoked Gouda or smoked cheddar in the cheese blend.
- Ultra-creamy: Stir in a spoonful of cream cheese.
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Step-by-Step Instructions
Prep Work Before Cooking
- Gather and measure all ingredients
- Preheat the oven to 400°F
- Bring a large pot of water to a boil over medium heat.
- Heavily salt the boiling water. Add the cavatappi pasta, and boil until al dente. Drain the pasta and set aside.
- In a small mixing bowl, combine the seasoned breadcrumbs with olive oil. Set aside.
- Add the chopped bacon to a cold skillet. Turn the heat to medium, and let the bacon fat render. Drain the crisp bacon on a paper towel and set aside.
- Heat a large, oven-safe skillet over medium heat. Add the butter, and melt. Once the butter has melted, sprinkle the flour into the skillet. Combine until the butter and flour have formed a paste-like consistency. Let the roux cook through for 1-2 minutes until light golden brown.
- Slowly whisk or stir the milk into the roux until fully combined. Keep the heat on medium-low, and let the sauce thicken while it comes to a simmer.
- Turn the heat to low, and add the cheese one handful at a time. Stir each portion of cheese into the sauce fully before adding the next portion in. Once all the cheese has been added, add the dry spices to the sauce.
- Transfer the cooked pasta to the skillet and mix it into the cheese sauce until fully coated.
- Top the pasta with the breadcrumb mixture and cooked bacon. Bake for 10-15 minutes, and finish on broil for 2 minutes to brown the top of the pasta.
Expert Tips
Shred your own cheese: Pre-shredded cheese contains anti-caking agents that can make sauces grainy.
Salt your pasta water generously: This is the only opportunity to season the pasta itself. Layering flavor is the key to restaurant-quality results.
Cook pasta to al dente: The pasta will continue to soften in the sauce.
Low heat is key: High heat can cause cheese to separate or turn greasy. The key to a silky sauce is low heat.
Use full-fat cheese: Low-fat cheese does not have the same silkiness and meltiness that full-fat cheese does. To replicate the Longhorn Steakhouse recipe, full-fat is the way to go.
Make Ahead & Storage
- Make-ahead: Prepare the recipe as written, but slightly undercook the pasta. Transfer to a baking dish, and refrigerate up to 24 hours once the pasta has cooled completely.
- Storage: Store leftovers in an airtight container for 3-4 days.
- Freezer: Freeze leftovers in a freezer-safe container for up to 2 months. The texture may change slightly when reheated.
- Reheat: Gently reheat leftover mac and cheese, adding extra milk if needed. I recommend reheating in the oven to prevent the sauce from separating.
Serving Suggestions
- Steakhouse Sides: Make this a complete steakhouse meal with other favorite sides, like Longhorn Steakhouse Brussel Sprouts, The Keg Twice-Baked Potatoes, or Cactus Club Avocado Kale Salad.
- Mains: Pair this baked mac and cheese with delicious mains, like Olive Garden Chicken Margherita, Cheesecake Factory Chicken Romano, or Cactus Club Blackened Creole Chicken.
Troubleshooting & FAQs
There are three key tricks to keeping mac and cheese creamy. Slightly thin the sauce before baking, don't overbake the pasta, and stir in extra cheese or cream at the end.
Thick cheese sauce is usually caused by too much flour, too much cheese, or overheating the sauce. To fix, mix warm milk a little at a time.
Avoid overbaking, overcooked pasta, or too little sauce. Pasta should look slightly saucy before baking.
Yes, use gluten-free pasta, and substitute gluten-free flour or a cornstarch slurry for the roux. The sauce texture will be nearly identical.
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Cavatappi Bacon Mac and Cheese {Longhorn Copycat}
Equipment
Ingredients
- 8 oz Cavatappi pasta
For the Cheese Sauce
- 2 tablespoon Salted butter
- 2 tablespoon All purpose flour
- 2 cups Whole milk
- 1 cup Cheddar cheese - shredded
- 1 cup Provolone cheese - shredded
- ¼ cup Parmesan cheese - grated
- ¼ cup Gruyere cheese - shredded
- ¼ cup Fontina cheese - shredded
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dry mustard
For the Topping
- 4 slices Thick cut bacon - cut into lardons (bite-sized pieces)
- ½ cup Seasoned breadcrumbs
- ¼ cup Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
Instructions
- Preheat the oven to 400°F.
- Bring a large pot of water to a boil over medium heat. Salt heavily, and add the cavatappi pasta. Boil until al dente, drain, and set aside8 oz Cavatappi pasta
- In a small mixing bowl, combine the seasoned breadcrumbs with olive oil and dry spices. Set aside.½ cup Seasoned breadcrumbs, 1 teaspoon Garlic powder, 1 teaspoon Salt, ¼ cup Olive oil
- Add the chopped bacon to a cold skillet. Turn the heat to medium, and let the bacon fat render. Drain the crisp bacon on a paper towel and set aside.4 slices Thick cut bacon
- Heat a large, oven-safe skillet over medium heat. Add the butter and melt. Once the butter has melted, sprinkle the flour into the skillet. Combine until the butter and flour have formed a paste-like consistency. Let the roux cook through for 1-2 minutes until light golden brown.2 tablespoon Salted butter, 2 tablespoon All purpose flour
- Slowly whisk or stir the milk into the roux until fully combined. Keep the heat on medium-low, and let the sauce thicken while it comes to a simmer.2 cups Whole milk
- Turn the heat to low, and add the cheese one handful at a time. Stir each portion of cheese into the sauce fully before adding the next portion in. Once all the cheese has been added, add the dry spices to the sauce.8 oz Cavatappi pasta, 1 cup Cheddar cheese, 1 cup Provolone cheese, ¼ cup Parmesan cheese, ¼ cup Gruyere cheese, ¼ cup Fontina cheese, 1 teaspoon Garlic powder, 1 teaspoon Onion powder, 1 teaspoon Dry mustard
- Transfer the cooked pasta to the skillet and mix it into the cheese sauce until fully coated.
- Top the pasta with the breadcrumb mixture and cooked bacon. Bake for 10-15 minutes, and finish on broil for 2 minutes to brown the top of the pasta.
Stacy Carter says
This was an absolute standout favorite at Christmas this year and the first time I have ever made it. I replaced the usual mashed potatoes with this and it will become a staple from now on. Everyone loves it. I’m not a Mac n cheese fan myself but this doesn’t really taste like the normal Mac n cheese. The only thing I did different from this recipe is on top of the 5 cheeses already in there I added smoked Gouda and it gave it something a little extra. I highly recommend this easy dish that taste like you’ve slaved in the kitchen half the day to make this. Excellent for all occasions.
Sunena Anand says
I am so happy to hear that, Stacy! Smoked gouda is a delicious addition 🙂
Mara says
This was so easy to make. This is my second time. My son requested after a hard day work I wasn’t as nervous about how to. It’s now my go to! Thank you for making us better moms and cooks! (I didn’t like the bread crumbs will sub next time with cheese.)
Sunena Anand says
Mara, this comment made me smile! I am so glad your son enjoyed this recipe, and am even more glad that it was an easy solution for you! 🙂