With over 100 company-owned and franchised restaurants throughout the Eastern and Midwestern United States, RARE Hospitality International Inc. has a fast-growing presence in the steakhouse segment of the dining industry. This relative newcomer to the market--at scarcely 15 years in business, compared to such 1960s-era chains as Ponderosa and Bonanza--RARE's irreverent style of "cowboy cuisine" shook up the segment. By 1996, the company's core chain of LongHorn Steakhouses numbered 81 units. Following its initial public offering in 1992, the company acquired the Bugaboo Creek Steak House chain and its smaller The Capital Grille group of pricey eateries. Founder George W. McKerrow, Jr. continued to serve the company as chairman through the mid-1990s.




Steakhouse Mac and Cheese

Longhorn Steakhouse Copycat Recipe

Serves 10

1 pound penne rigate
4 cups half and half
4 tablespoon (1/2 stick) unsalted butter
6 tablespoons all purpose flour
1 teaspoon smoked paprika, plus more for garnishing
sea salt and freshly ground black pepper to taste
4 ounces Gruyere cheese, grated
16 ounces sharp white Cheddar cheese, grated
6 ounces Fontina cheese, grated
2 ounces Parmesan-Reggiano cheese, grated

Preheat the oven to 350 degrees.

Bring a large pot of water to a boil. Add the pasta and cook at a rolling boil until just tender. Drain, rinse under cold water, drain again and set aside in a large bowl.

Bring the half and half just to a boil in a heavy saucepan and set aside. Meanwhile, melt the butter in another heavy saucepan. Add the flour, and whisk over low heat for 5 minutes. Do not brown. Remove from the heat. Add the hot liquid to the flour mixture, and whisk well. Add the paprika, season with the salt and pepper, and return the pan to a low heat. Add half of all of the cheeses and stir until combined. Cook over medium heat, whisking constantly, until the mixture thickens; about 5 minutes. Add sauce to the pasta. Toss well to coat completely.

Coat a large baking dish/casserole with olive oil, and fill it with half of the sauced pasta. Distribute half of the remaining cheese evenly over the pasta. Repeat layering. Place the dish on a baking sheet, and bake in a preheated oven until hot, lightly browned and bubbly, about 20 to 25 minutes.


  1. This is NOT Longhorn's Signature Mac n Cheese. Just because you put it in a restuarant bowl doesn't make it Longhorn's. Longhorn Mac n Cheese has bacon in it and has a crunchy topping like crackers or something. It is delicious.

  2. Exactly! I can't find THE recipe (with bacon) ANYWHERE!!!!!

  3. Hahahaha nice job stealing Oprah's recipe with no credit given. Granted you left out some of the end of the recipe but I've been cooking this for some time.now with Oprah's recipe as a base and using my own twists. You should really give credit where its deserved...not steal and make your own!!!

  4. Actually, this is mostly right. I used to be a server at LongHorn.

    The recipe -is- missing the crumbled bacon and the topping is a mix of grated Parmesan & Panko bread crumbs.

    Also, they do -not- use penne rigate. LongHorn uses cavatappi pasta. AKA corkscrew.

    And of course, to make this an actual LongHorn dish, you need to spoon the mac & cheese into individual serving-sized oven/heat proof bowls, then top with the panko/parmesan, then bake.

  5. Recipr from copykat


  6. I used this recipe but added 1 tblsp garlic powder into the sauce. I crumbled 8 pieces of well done bacon in it and topped with Progresso Italian panko breadcrumbs.