Cavatappi Bacon Mac and Cheese {Longhorn Copycat}

5 from 3 votes

Cavatappi Bacon Mac and Cheese {Longhorn Copycat}

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!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Keyword: cavatappi bacon mac and cheese, cavatappi mac and cheese, longhorn baked mac and cheese, longhorn mac and cheese

Servings: Servings

Calories: 748kcal

Author: Sunena

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 aside
8 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.

Notes

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.

Nutrition