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LongHorn-Inspired Four-Cheese Bacon Mac
Melissa Hart

LongHorn-Inspired Four-Cheese Bacon Mac

Smoked Gouda, Fontina, cheddar and Parmesan distinguish this LongHorn-inspired steakhouse mac, while bacon and buttery panko give the surface crunch. Cavatappi stands up to the rich sauce. Broiling is brief; the goal is toasted crumbs and bubbling edges, not a dry casserole center.
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Prep Time 22 minutes
Cook Time 28 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb cavatappi
  • 6 strips bacon cooked crisp and crumbled
  • 4 tbsp unsalted butter divided
  • 3 tbsp all-purpose flour
  • 3 cups whole milk
  • 1 cup shredded sharp cheddar
  • 1 cup shredded Fontina
  • 1 cup shredded smoked Gouda
  • 1/2 cup finely grated Parmesan
  • 1 tsp kosher salt
  • 1 cup panko breadcrumbs

Method
 

  1. Boil cavatappi 2 minutes short of tender, reserve 1 cup pasta water and drain.
  2. Melt 3 tablespoons butter, whisk in flour for 1 minute, add milk and simmer until lightly thickened.
  3. Remove from heat and melt in cheddar, Fontina, Gouda, half the Parmesan and salt, then fold in pasta and half the bacon.
  4. Transfer to a broiler-safe dish and mix panko with remaining melted butter, Parmesan and bacon.
  5. Scatter over the pasta and broil 2 to 4 minutes until toasted and bubbling.