Steakhouse Mac and Cheese - copycat from Seagar's Steakhouse in Destin, FL - pasta with camembert and provolone cheese - THE BEST mac and cheese EVER! Campanelle pasta, butter, flour, onion powder, garlic powder, heavy cream, milk, salt, pepper, camebert cheese, and provolone cheese. Can make in advance and refrigerate or freeze for later.
Cook pasta according to package directions. Drain and set aside.
Melt butter in a large sauce pot over medium heat. Add flour and cook 1 – 2 minutes, but do not brown. Add cream, milk, salt, pepper, onion powder and garlic powder.
Bring pot to a simmer. Cook until sauce is thick, about 5 – 6 minutes. Blend cheese into sauce and add cooked pasta.
Pour pasta and sauce into a 9-inch square baking dish. Sprinkle parmesan cheese and panko breadcrumbs on top.
Bake uncovered for 20 to 25 minutes, until bubbly.
Notes:
I use Camembert cheese in the cheese sauce. It is similar to brie. You can find it at Whole Foods, Sprouts, and Trader Joe’s.
You can use any type of cheeses that you enjoy. Fontina, gruyere, sharp white cheddar cheese, smoked gouda - anything goes.
Sometimes I add a handful of cooked bacon to the pasta mixture. SO good!
You can use any shape of pasta that you prefer. Elbow macaroni, cavatappi pasta, rigatoni, penne, bowtie pasta – anything goes!
Garnish the baked pasta with some parsley or smoked paprika.
Can Steakhouse Mac & Cheese be made in advance? Yes! You can assemble the casserole ahead of time and refrigerate it until you are ready to bake. You will need to add 5 or 10 minutes to the cooking time.
Can Steakhouse Mac & Cheese be frozen? Yes! Assemble the casserole and cool completely. Cover the baking dish with plastic wrap and aluminum foil and freeze. When ready to bake, thaw and cook as directed.
Store leftovers in an airtight container in the refrigerator.