Steakhouse Mac and Cheese

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.

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Broccoli Cheese Soup

The Broccoli Cheese soup served at Longhorn Steakhouse is a bit different than what is served at most restaurants because it is made with white cheddar and Asiago cheeses.

BROCCOLI ASIAGO CHEDDAR SOUP
Longhorn Steakhouse Copycat Recipe

Serves 4

6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all purpose flour
2 cups half and half
3 cups low sodium chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
2 cups (8 oz.) grated white cheddar cheese, plus more for garnish
1/2 cup (4 oz.) grated asiago cheese

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half and half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes. Add the broccoli to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves.

Puree the soup in batches in a blender until smooth. Return to the pot. (Or puree the soup in the pot with an immersion blender). Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

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Beer Cheese Soup

BEER CHEESE SOUP
LongHorn Steakhouse Recipe

Serves 8

1 quart water
1 rib celery, finely diced
1 carrot, finely diced
1/3 cup finely diced onion
3 tablespoons granulated chicken stock base
8 oz Budweiser beer
1/3 lb Mexican Velveeta cheese, cut in cubes
1/3 lb Regular Velveeta cheese, cut in cubes
4 oz grated Cheddar cheese
1/2 cup butter or margarine
8 tablespoons flour

Bring water and beer to a boil and add vegetables and granulated chicken base. Return to a boil and then simmer about 20 minutes or until vegetables are tender.  Add Velveeta cheeses gradually, stirring until cheese melts. Blend in the Cheddar. Make a roux of the butter or margarine and the flour (as if for gravy or cream sauce) and add to soup and stir and simmer until desired thickness. Serve with crackers.

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Bacon Wrapped Potato Wedges

BACON WRAPPED POTATO WEDGES
Longhorn Steakhouse Copycat Recipe

5-10 small to medium sized red potatoes, cut into wedges
1 package of center cut bacon, cut in half
1 cup sour cream
2 tablespoons fresh chives, minced
3-4 dashes of Tabasco sauce
salt and pepper
toothpicks


Preheat oven to 425 degrees. Sprinkle potato wedges with salt and pepper. Wrap each with 1/2 a bacon slice and secure with a toothpick. Arrange potato wedges in a single layer on a lightly greased baking sheet.  Bake for 35-40 minutes or until bacon is crisp and browned. Combine sour cream, Tabasco sauce and chives and mix well.  Serve alongside potato wedges for dipping.

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Campfire Smores Brownie

CAMPFIRE SMORES BROWNIE

This Longhorn Steakhouse dessert is a chocolate fudge brownie topped with graham cracker crumbs and melted marshmallow creme.  To make these at home just pickup a box of your favorite brownie mix and bake according the the package directions.  Allow to cool and cut into squares.  When ready to serve the dessert sprinkle graham cracker crumbles on the top and put a dollop of marshmallow fluff on top.  Pop in in the microwave to melt and then drizzle with some chocolate and caramel sauce.

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Bleu Ridge Salad

BLEU RIDGE SALAD
Crisp heart of romaine topped with tomatoes, bacon, crumbled bleu cheese, red onions and bleu cheese dressing.

BLUE CHEESE DRESSING
Steakhouse Restaurant Recipe

Makes 4 Cups

2 cups real mayonnaise
1 cup sour cream
2 tablespoons sour cream
1/4 cup buttermilk
1 teaspoon Durkee's sauce (sold in the condiment aisle or with the dressings)
1/2 teaspoon seasoning salt
7 ounces blue cheese, crumbled (about 1 1/2 cups)
salt and pepper


In a large mixing bowl, whisk together the mayonnaise and sour cream. Add the buttermilk, Durkee sauce, and seasoned salt.Whisk until well mixed.Season to taste with salt and freshly ground black pepper and whisk again. Using a rubber spatula, gently fold in the blue cheese. Transfer to a storage container with a tight-fitting lid and refrigerate for at least a day and up to four days.

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Prairie Dust Spice Mix

PRAIRIE DUST 
Longhorn Steakhouse Copycat Recipe

Makes 7 Teaspoons

1 tablespoon salt
1 1/4 teaspoon paprika
1 1/4 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1/4 teaspoon turmeric
1/4 teaspoon ground coriander

Combine all ingredients in a small bowl and transfer to an empty spice shaker.

Note: This is the special 7 spice seasoning used on all Longhorn steaks cooked at the restaurant.

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