Like I said in last week's recipe post, I am totally in love with Longhorn Steakhouse Chicken Parmesan dish, and at Longhorn you get a choice of sides and I always get the Mac & Cheese. I found this recipe at the same time I found the chicken Parmesan dupe, and this one is really close also. It makes a lot of pasta! So the next time I make it, I'll half the recipe.
1 pound Cavatappi Pasta
2 Tbsp Butter
2 Tbsp Flour
2 cups Half and Half
2 ounces Gruyere Cheese, shredded
8 ounces White Cheddar, shredded
2 tablespoons Parmesan Cheese , shredded
4 ounces Fontina Cheese, shredded
1 teaspoon Smoked Paprika
4 pieces Bacon Cooked Crispy and Crumbled
1/2 cup Panko Bread Crumbs
Make the pasta how you usually make pasta.
Then in a large sauce pan, combine 2 tbsps. of butter and 2 tbsp of flour over medium heat. Cook until fragrant. Add in 1/2 c of half and half and stir until the sauce thickens.
Add an additional 1/2 cup of half and half after, let it thicken up some more, and then add the final 1 cup of half and half and stir until the sauce is thick.
Add the cheeses slowly.
Sprinkle in the smoked paprika.
Add the sauce and pasta together and pour into a 13 x 9 inch pan that has been sprayed with no-stick spray.
Top the mac and cheese with panko bread crumbs and bake at 350 degrees for 20 mins or until the panko bread crumbs begin to brown.