LongHorn Steakhouse Mac and Cheese: The Cheesy Side Worth the Splurge

Quick Facts

Introduction

Mac and cheese has a problem at chain restaurants. Most kitchens cut corners with pre-portioned frozen blocks, processed cheese sauce, pasta that’s gone soft from sitting in a warmer. By the time it hits your table, it’s a sad imitation of what the dish is supposed to be.

The LongHorn Steakhouse Mac and Cheese is the opposite. It’s made with real cheese, real pasta, and a topping that gets toasted under the broiler before it leaves the kitchen. The result is one of the most indulgent sides on the menu and one of the few mac and cheese dishes at a steakhouse worth actually ordering.

This guide breaks down what’s in it, how it tastes, what it pairs with, and whether it’s worth the calorie load. If you’ve been ordering the mashed potatoes every time because the mac and cheese feels like overkill, this is the article that might change your mind.

Key Takeaways

• What it is: Cavatappi pasta tossed in a three-cheese blend, topped with toasted breadcrumbs and broiled until golden.
• Calories: ~530 per serving, one of the heaviest sides on the menu.
• Price: Usually $5.99–$6.99 depending on location.
• Best for: Special occasions, pairing with grilled meats, or splitting at the table.
• Skip if: You’re watching calories, sodium, or carbs closely.
• Pro tip: Order it to share. The portion is large enough for two and adds variety to the table without committing fully to the calorie count.

What Is LongHorn Steakhouse Mac and Cheese?

The LongHorn Steakhouse Mac and Cheese is a baked pasta side made with cavatappi, the corkscrew-shaped pasta that holds onto sauce better than standard elbow macaroni. The pasta is tossed in a rich cheese sauce built from a blend of white cheddar, sharp cheddar, and Parmesan, then transferred to a small baking dish, topped with toasted breadcrumbs, and run under the broiler until the top turns golden and slightly crispy.

The cheese sauce is the heart of the dish. It starts with a classic bechamel butter and flour cooked together to form a roux, then thickened with whole milk and heavy cream. The cheese blend gets folded in off the heat to keep the texture smooth. The result is a sauce that clings to every twist of the cavatappi instead of pooling at the bottom of the dish.

The breadcrumb topping is what separates this from a stovetop mac. It adds texture, color, and a slightly nutty toasted flavor that contrasts with the creamy interior. Without it, the dish would feel one-note. With it, every bite gets both creamy and crunchy.

This isn’t a small, sad ramekin of mac and cheese tossed onto the plate as filler. It’s a full side portion substantial enough to feel like its own thing on the table.

Main Ingredients in LongHorn Mac and Cheese

The ingredient list isn’t long, but every component is doing real work.

• Cavatappi pasta. Corkscrew-shaped, ridged pasta that holds cheese sauce better than straight or smooth shapes. The shape is half the reason this dish works.
• White cheddar cheese. Mild, creamy, and rich. The base of the cheese flavor.
• Sharp cheddar cheese. Aged longer than white cheddar, adding tang and depth.
• Parmesan cheese. Salty, nutty, and assertive. Used in smaller amounts to round out the flavor.
• Butter. The starting fat for the roux.
• All-purpose flour. Combined with butter to thicken the sauce.
• Whole milk and heavy cream. The dairy base of the bechamel.
• Mustard powder. A small but crucial seasoning. Cuts through the richness without being detectable as mustard.
• Garlic powder. Adds warmth and depth.
• Sea salt and black pepper. The cheese is already salty.
• Panko breadcrumbs. Light, crispy Japanese-style breadcrumbs that toast better than American-style breadcrumbs.

That’s the build. Three cheeses, classic technique, quality ingredients, and the panko topping that distinguishes the LongHorn version from cheaper imitations.

Taste and Flavor Profile

The first impression is rich. Really rich. The cheese sauce coats every piece of pasta in a thick, glossy layer that’s salty, savory, and slightly sharp from the aged cheddar. The Parmesan adds a faint nutty note in the background, while the white cheddar keeps the whole thing creamy and approachable.

Texture is where this side really earns its place. The cavatappi holds its shape; there’s no mushy, overcooked pasta here. Each twist traps cheese sauce in its grooves, so every bite delivers pasta and sauce in the right ratio. The breadcrumb topping gives a satisfying crunch that breaks up the creamy interior. Without it, the dish would feel heavy. With it, the contrast keeps each bite interesting.

Flavor-wise, this leans comfort food aggressively. There’s no spice, no acid, no green herb to lighten it up. It’s pure cheese and pasta, exactly the way diners want it. The mustard powder works behind the scenes you don’t taste mustard, but the sauce doesn’t taste flat the way some chain mac and cheese does.

If you’re someone who finds most steakhouse sides boring, this isn’t one of them. It’s a side dish that genuinely tastes like something. The downside is that it’s hard to stop eating once you start.

Nutritional Information

This is one of the heaviest sides on the LongHorn menu. The numbers reflect what’s in it: pasta, cheese, butter, cream.

A few notes worth flagging.

Calories land at 530, which is the highest substantial side at LongHorn, alongside the loaded baked potato. This is not a light meal addition.

Fat is the biggest watch-out. At 28 grams total fat and 16 grams saturated fat, this side hits 80% of the daily value for saturated fat in a single portion. Combined with a fatty steak like the Outlaw Ribeye, you’re well over the recommended daily limit for sat fat in just one meal.

Sodium is also high at 920 mg, the highest of any LongHorn side. Most of that comes from the aged cheese, which is naturally salty.

The upside is protein. At 18 grams per serving, the mac and cheese delivers meaningful protein from the dairy. That doesn’t justify the calorie load, but it’s worth knowing.

Calcium is a small win, 35% of the daily value from the cheese blend.

This is comfort food. The nutritional profile reflects that. If you’re tracking macros or watching saturated fat, this is not the side for you.

Allergen and Dietary Info

This is the most allergen-heavy side on the LongHorn menu after the loaded baked potato. The wheat in both the pasta and breadcrumbs disqualifies it for celiac diners, and the dairy is too integrated to remove.

Vegetarian diners can enjoy it freely there’s no animal protein beyond dairy in the build.

Why People Love LongHorn Mac and Cheese

A few reasons regulars order this side over the lighter options.

It actually tastes like restaurant mac and cheese. Most chain mac and cheese tastes like glorified Kraft. LongHorn’s version doesn’t. The use of real aged cheddar instead of processed cheese product is immediately obvious. The texture is creamy without being gummy, the cheese flavor leads instead of fading behind a thick gummy sauce.

The breadcrumb topping makes it. The toasted panko adds a textural contrast that elevates the entire dish. Most chain mac and cheese skips this step. LongHorn doesn’t.

It pairs with hearty entrées beautifully. BBQ ribs, fried chicken tenders, grilled steak, and the mac and cheese complement all of these. The creaminess balances smoky and char-grilled flavors better than mashed potatoes or rice ever could.

It’s also one of the most kid-friendly orders at the table. Children rarely refuse mac and cheese, and the LongHorn version is mild enough not to overwhelm younger palates. For families dining out, this is one of the easiest ways to keep everyone happy.

And honestly, it’s just enjoyable in a way most steakhouse sides aren’t. It’s not pretending to be healthy. It’s not trying to be balanced. It’s mac and cheese, done well, served hot. Sometimes that’s exactly what you want.

How LongHorn Mac and Cheese Compares to Other Sides

Here’s where the mac and cheese lands against the rest of the LongHorn side menu:

Mac and cheese is the second-heaviest side on the menu, just barely behind the loaded baked potato. It’s also the highest in sodium and tied for the highest in fat.

For diners ordering this side, the smart play is balancing the rest of the plate. Skip a second starch. Skip a heavy entrée topping. Order a vegetable as the second side. Otherwise, the meal pushes well past 1,500 calories before dessert.

What to Pair It With

Mac and cheese works best with bold, hearty proteins. Here’s the pairing matrix:

The strongest pairings are with smoky, char-grilled, or fried proteins. Lean fish and seafood are the weakest matches the mac and cheese drowns out the lighter flavors.

Hidden Hacks From LongHorn Regulars

A few moves that show up in how repeat diners order:

• Ask for extra crispy on the top. If you love the breadcrumb crunch, request the kitchen run it under the broiler an extra minute. Most servers will accommodate.
• Add bacon. Not on the standard menu, but most LongHorn locations will sprinkle bacon crumbles on top if you ask. Small upcharge, big payoff.
• Pair with a bold steak rub. Mac and cheese makes the seasoned crust on a sirloin or strip pop more vividly.
• Order it to share. The portion is genuinely large. Two people splitting it get the experience without the full calorie hit.
• Take half home. This is one of the better leftover sides that reheats well and makes a decent next-day lunch with hot sauce on top.

LongHorn Mac and Cheese vs Loaded Baked Potato: Which to Order?

These are the two heaviest sides at LongHorn, and they’re often the toss-up choice for diners who want to indulge.

Verdict: They’re nearly identical in calorie load. The mac and cheese delivers more protein and a more dynamic texture. The loaded baked potato wins on customization (you can hold sour cream, ask for extra bacon, etc.). For pairing with ribs or chicken, mac and cheese is the better pick. For pairing with steak, the loaded baked potato is the more classic order.

How It Compares to Other Steakhouse Mac and Cheese

Several chain restaurants offer mac and cheese as a side. Here’s how LongHorn stacks up:

LongHorn lands in the middle of the chain pack on price, slightly higher on calories than Outback or Cracker Barrel but cheaper and lighter than the premium chains. The three-cheese blend with broiled panko top is the standout. Outback and Cracker Barrel don’t get the same texture contrast.

For chain steakhouse mac and cheese done right at a fair price, LongHorn is one of the better picks.

Tips Before Ordering

A few small choices change the experience.

Order it for the table

This side is rich enough that one portion split among two or three people is usually more satisfying than one person trying to finish it alone.

Eat it hot

Mac and cheese firms up fast as it cools. The first ten minutes after it arrives is when the texture is at its best.

Pair with a vegetable second side

If you’re ordering an entrée with two side choices, balance the mac and cheese with steamed broccoli or asparagus. Pairing it with another heavy side (loaded potato, fries) pushes the meal into excessive territory.

Don’t add steak sauce

A1 and steak sauce don’t pair with cheese sauce. Keep the mac and cheese separate from the steak flavor profile.

Save room intentionally

This is a side that fills you up fast. If you’re planning on dessert, eat about half and take the rest home.

For diners wanting to round out the meal with a substantial protein, the Renegade Sirloin and Baby Back Ribs pair especially well with the mac and cheese. For lighter balance, the Fresh Steamed Asparagus makes an excellent second side.

Common Mistakes When Ordering

• Ordering it as your only side with a heavy entrée. Mac and cheese + Outlaw Ribeye + dessert is calorie overload.
• Pairing it with another starch. Mac and cheese + mashed potatoes = double creamy carb overkill.
• Eating it cold. The texture changes dramatically as it cools.
• Forgetting to split. This portion was designed for one person but easily satisfies two.
• Trying to “make it lighter.” Asking for less cheese or no breadcrumb defeats the purpose. If you want lighter, order a different side entirely.

Taking It Home: How to Store and Reheat

Mac and cheese is one of the better takeout sides at LongHorn. It travels well and reheats cleanly with the right method.

Storage: Transfer to an airtight container within two hours. Refrigerate. Good for 3 to 4 days.

Best reheat method: Oven at 350°F for 12 to 15 minutes covered with foil. The slow heat restores the creamy texture and prevents the cheese sauce from separating. For the last 3 minutes, remove the foil to re-crisp the breadcrumb topping.

Microwave method: Cover the dish, add a tablespoon of milk, and heat in 45-second bursts, stirring between. The milk prevents the sauce from drying out. Don’t go past 90 seconds total.

Stovetop method: Transfer to a small saucepan with a splash of cream or milk. Stir over low heat until the cheese sauce melts back into smoothness. Best texture restoration of any method.

Reuse ideas: Cold leftover mac and cheese can be pressed into patties and pan-fried for crispy mac cakes. Mix with an egg and breadcrumbs first to help them hold their shape. It’s also excellent stuffed into a burger or used as a base for a comfort-food bowl with grilled chicken on top.

Is It Worth Ordering? The Verdict

Yes, for the right meal, with the right pairing strategy. The LongHorn Steakhouse Mac and Cheese is one of the best chain restaurant mac and cheese dishes available. The three-cheese blend, the cavatappi shape, and the broiled breadcrumb topping make it a legitimately well-executed side. At under $7 in most locations, it’s also fairly priced for the portion size.

The catch is the calorie load. This is not an everyday order. It’s a side dish for special occasions, BBQ-style meals, or family dining where everyone shares. Pair it with a lighter entrée or a vegetable second side, and the meal works. Pair it carelessly, and you’re looking at a 1,500-calorie meal before dessert.

For diners willing to lean into the indulgence and balance the rest of the plate accordingly this is one of the most satisfying sides on the LongHorn menu.

Frequently Asked Questions

What is in LongHorn Steakhouse Mac and Cheese?

The dish is made with cavatappi pasta tossed in a three-cheese sauce of white cheddar, sharp cheddar, and Parmesan, then topped with toasted panko breadcrumbs and broiled until golden. The sauce uses a classic bechamel base with butter, flour, whole milk, heavy cream, and seasonings.

How many calories are in LongHorn mac and cheese?

A standard serving is approximately 530 calories, with 28 grams of fat (16 grams saturated) and 45 grams of carbohydrates. It’s one of the heaviest sides on the LongHorn menu.

Is LongHorn mac and cheese gluten-free?

No. The pasta and breadcrumb topping both contain wheat. It’s not safe for celiac diners or anyone with serious gluten sensitivity.

Is LongHorn mac and cheese vegetarian?

Yes. There’s no meat or meat-based broth in the standard build. It is not vegan due to the cheese, milk, cream, and butter content.

How much does LongHorn mac and cheese cost?

Prices range from $5.99 to $6.99 depending on location. It’s one of the pricier signature sides on the menu, in line with the loaded baked potato.

What kind of pasta does LongHorn use for mac and cheese?

LongHorn uses cavatappi, a corkscrew-shaped pasta with ridges. The shape holds onto cheese sauce better than smooth elbow macaroni or straight pasta.

Does LongHorn mac and cheese have breadcrumbs?

Yes. The dish is finished with toasted panko breadcrumbs and broiled until the top turns golden brown. The breadcrumb topping adds crunch and contrasts the creamy interior.

Can I add bacon to LongHorn mac and cheese?

Most locations will add bacon crumbles on request for a small upcharge. It’s not on the standard menu but is a common modification.

Can I order LongHorn mac and cheese to go?

Yes. It’s one of the better takeout sides on the menu. Reheat in the oven at 350°F for 12 to 15 minutes covered, or on the stovetop with a splash of milk for the best texture.

How do I reheat LongHorn mac and cheese?

The best method is the oven at 350°F for 12 to 15 minutes covered with foil, then 3 minutes uncovered to re-crisp the top. Stovetop with a splash of milk also works well. Microwave is the last resort use 45-second bursts to avoid drying out the sauce.

Is the mac and cheese baked or stovetop?

It’s baked. The pasta and cheese sauce are combined, transferred to a baking dish, topped with breadcrumbs, and broiled until the top turns golden. This is what gives it the texture contrast that distinguishes it from stovetop mac.

Is LongHorn mac and cheese high in sodium?

Yes. At 920 mg per serving, it’s the highest-sodium side on the LongHorn menu. Most of the sodium comes from the aged cheese, which is naturally salty.

What’s the best entrée to pair with LongHorn mac and cheese?

Baby Back Ribs and Crispy Chicken Tenders are the strongest pairings. The smoky and fried proteins balance the creamy cheese sauce perfectly.

Is the mac and cheese a good kid’s option?

Yes. The flavor is mild and approachable for younger palates. It’s one of the most kid-friendly side options at LongHorn.

Can I make LongHorn mac and cheese at home?

Yes. The key steps are using cavatappi pasta, building a proper bechamel sauce, blending white cheddar, sharp cheddar, and Parmesan for the cheese mixture, and topping with toasted panko before broiling. The broil step is what gives the dish its signature golden top.

Conclusion

LongHorn Steakhouse Mac and Cheese is one of those sides that earns its place on the menu through pure execution. The cheese blend is real, the pasta is the right shape, the breadcrumb topping isn’t an afterthought. For a chain restaurant, this is genuinely well-made mac and cheese, and for many diners, it’s the side that turns a regular steakhouse meal into something memorable.

It’s not for every meal. The calorie and sodium load mean it needs to be paired smartly. Skip the loaded baked potato, choose a vegetable as a second side, and you have a balanced plate. Order it carelessly, and you’re looking at a heavy meal that dominates the rest of the day.

For special occasions, family dinners, or anyone craving real comfort food at a steakhouse, this side delivers. Next time you’re at LongHorn and thinking about treating yourself, the mac and cheese is the indulgent pick that won’t let you down.