Stouffer’s Macaroni And Cheese (Copycat Recipe)
A tried and true creamy, cheesy pasta side dish is a cornerstone of any home-cook’s kitchen. This copycat Stouffer’s Macaroni And Cheese recipe is one fool proof dupe you’ll want to keep on hand. It’s easy & delicious, making it perfect for almost any occasion.
Our family’s no stranger when it comes to the creamy, delicious cheese laden pasta dish that’s macaroni & cheese. Seriously, it combines two of our most favorite things.
Everyone should have a solid mac & cheese recipe in their home cookbook. That’s just basic kitchen 101.
However, I must confess I have had a weakness for Stouffer’s frozen mac and cheese since childhood. It’s rich, it’s creamy, and it’s the ultimate in cheesy pasta based joy.
Unfortunately, my sons would be appalled at the idea of their mother serving them a boxed frozen side dish for dinner- especially holiday dinners. That led me to trying recipe after recipe in search of a true copycat recipe that I could make at home.
I tried recipe after recipe, and most disappointing. The ones that didn’t, well they still weren’t what I was actually looking for. It only took about 10 years, but I’m happy to share with y’all that I finally found what I was looking for.
A truly creamy macaroni and cheese that tastes just like the store bought version, but still easy enough that I don’t mind making it at home from scratch.
WHY THIS RECIPE WORKS:
- The cheeses and sauce ingredients in this recipe combine to form a rich mac and cheese that’s ultra-smooth & creamy.
- While the recipe does include both butter & flour, we don’t start off with a traditional roux. Instead everything simmers together low & slow to form a cream sauce that won’t curdle.
- This recipe only requires a handful of ingredients making it perfect for any occasion, busy nights or potluck parties.
It really is the perfect recipe for foolproof macaroni and cheese that’s not hard to whip together.
Ingredients Needed
To make this side dish, only requires a handful of everyday ingredients- most of which you probably already have on hand.
You’ll need:
- Milk – I suggest using skim, but 1 or 2% will also work. Don’t use whole as it’s thickness will effect the cheese melting properly.
- Flour – All purpose
- Cheddar Cheese – Mild or medium work best, but you can also use sharp- it will just result in a tangier flavor.
- Butter
- Salt
- Pasta – Elbow noodles
I’m sure there are going to be plenty of skeptics that don’t believe I can pull off a truly creamy mac and cheese from such a short, simple ingredient list. To them I say, give it a try because seeing is believing.
Another reason I love this recipe is that it’s perfect for any age and any level of home cook. Nothing fancy’s required know-how, equipment, or other-wise.
It’s a great way to get the kids excited about what’s on the menu, and to get them familiar with basic cooking techniques without them feeling ‘taught’ or forced.
WHAT PASTA IS BEST FOR MAC AND CHEESE?
For mac and cheese, just like many other sauce laden pasta dishes- you want a pasta that the sauce will cling to & not get lost in.
Since this recipe uses a heavy cheese-based sauce, I recommend a smaller pasta shape like elbow noodles or medium shells.
The sauce clings better to it, and seeps into & stays in the nooks and crannies. This insures maximum cheesiness and creaminess in every single bite.
IS MACARONI AND CHEESE HEALTHY?
I’ve been surprised by how many times I’ve been asked this question when bringing this dish to a gathering.
This dish was not designed to be healthy, by default, and is pure indulgent comfort food. If you want to make it healthier, the only real option would be reducing portion sizes.
Another alternative is making this your meal’s main course, and serving it with a healthy side like a simple salad and a steamed veggie. It’s rich enough that you won’t miss a meat on your plate.
How To Make
As promised this creamy mac and cheese really is easy to prepare, start by setting a medium skillet over medium heat.
Add the flour to the skillet and let it heat for 60 seconds, stirring often. Then pour the milk in and whisk until they’re evenly combined, without any lumps remaining.
Let the mixture heat over medium heat, stirring occasionally, until heated through. Add the cheese, butter, salt then stir to evenly combine.
As soon as the cheese begins to melt, reduce the heat to just a hair over low. Let the sauce simmer very gently for 20-30 minutes, stirring occasionally, so that the cheese melted evenly and doesn’t burn.
It’s done when completely incorporated and thickened some.
While the sauce is cooking, prepare the pasta according to the package instructions to al dente.
Once done cooking, immediately transfer the pasta to a strainer and run under cold water. Stir under the water until the pasta’s cool to the touch. Return to the pot and set aside.
When thickened pour the cheese sauce over top of the pasta and stir together until evenly combined and the pasta’s coated well.
Spray a small baking dish with non stick cooking spray. Transfer the cheesy pasta to the dish and spread it out in an even layer.
Bake the dish at 350 degrees, uncovered, for 25 minutes.
Carefully remove the hot dish from the oven, and let it rest for a couple of minutes.
Serve warm & enjoy!
How To Freeze
One of my favorite things about buying Stouffer’s macaroni and cheese, is literally that it’s frozen. All the work’s pretty much been done for me. All I have to do is grab it out of the freezer.
That’s a huge blessing on busy nights, or not busy nights when I’m just burnt out on cooking in general. Or ya know, just being really lazy. It happens.
It wouldn’t be a true Stouffer’s copy cat recipe unless I’d found a way to replicate that same freezer friendly meal deal. So that’s exactly what we did.
Making this dish freezer friendly is actually very simple. Bake the recipe as is, following all the steps accordingly.
When the dish is removed from the oven, set is aside, and let it cool completely.
Cover the dish tightly, aluminum foil works best, and place it flat in a freezer. It will stay good in the freezer for up to three months.
When ready to cook, remove the dish from the freezer bake the frozen mac and cheese for 55-60 minutes.
Basically until it’s cooked through, bubbly, and the edges are slightly golden brown. That’s it, serve & enjoy!
Storing
Completely cooled leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
TIPS & TRICKS
- The recipe calls for milk. I suggest skim milk. I know macaroni and cheese probably makes you think of cream, or fuller fat versions. I wouldn’t suggest using anything above 2%. It will affect the cheese melting smoothly.
- While the recipe calls for elbow noodles, not all pastas are the same or end with the same results. If you don’t have those on hand, I suggest subbing other small shapes- shells, ditalini, or even farfalle.
- I always keep store bought shredded cheese on hand- I mean it’s convenient. That’s what I most often use in this recipe. However, if you really want to take this mac and cheese up a notch, use freshly shredded cheddar. Just reduce the sauce simmer time, as it will melt much quicker.
- As written this recipe is small batch and serves four as a side dish; however, it can easily be adjust to make double or triple portions to feed a larger crowd.
Other Creamy Macaroni & Cheese Recipes
That’s it, you’re just a few simple ingredients & easy steps away from the most amazing homemade macaroni and cheese of your life. Even better, because it’s copy cat Stouffers macaroni & cheese.
There’s mac and cheese, and then there’s macaroni and cheese. One try, and this version will be set on a pedestal above the rest.
Looking for other creamy macaroni & cheese recipes to try?
Try these:
- Breakfast Mac And Cheese
- Cheeseburger Macaroni
- Chicken Verde Pepper Jack Mac & Cheese
- Slow Cooker Mac & Cheese with Bacon
If you’ve tried this COPYCAT STOUFFER’S MACARONI AND CHEESE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Stouffer's Macaroni And Cheese (Copycat Recipe)
Ingredients
- 1 cup milk skim suggested
- 5 tsp flour
- 2 cups shredded cheddar cheese
- 2 tsp salted butter
- 1/4 tsp salt
- 3/4 cup uncooked elbow noodles
Instructions
- Add the flour to a small skillet. Pour in the milk, and whisk quickly until the two are completely combined without lumps. Heat over medium heat.5 tsp flour, 1 cup milk
- Add the cheese, butter, and salt to the mixture. Whisk constantly until the cheese begins to melt.2 cups shredded cheddar cheese, 2 tsp salted butter, 1/4 tsp salt
- As soon as the cheese begins to melt, reduce the heat to a bit above low and let the cheese sauce simmer for 30 minutes. Whisk every few minutes to encourage melting, while the sauce comes together and thickens.
- When the sauce begins to thicken, prepare the pasta according to the boxes directions. If finished before the sauce, strain, and run under cool water to stop cooking and prevent sticking. Transfer the pasta to a mixing bowl.3/4 cup uncooked elbow noodles
- Once the cheese sauce is done simmering and thickened finally, pour it over the pasta. Stir until the pasta's evenly & completely coated. Transfer this to a casserole dish that's been lightly sprayed with non stick cooking spray.
- Bake the mac and cheese at 350 degrees for 25 minutes.
- Remove from the oven, let the dish rest 60 seconds, and serve immediately.
Notes
- The recipe calls for milk. I suggest skim milk. I know macaroni and cheese probably makes you think of cream, or fuller fat versions. I wouldn't suggest using anything above 2%. It will affect the cheese melting smoothly.
- While the recipe calls for elbow noodles, not all pastas are the same or end with the same results. If you don't have those on hand, I suggest subbing other small shapes- shells, ditalini, or even farfalle.
- I always keep store bought shredded cheese on hand- I mean it's convenient. That's what I most often use in this recipe. However, if you really want to take this mac and cheese up a notch, use freshly shredded cheddar. Just reduce the sauce simmer time, as it will melt much quicker.
- As written this recipe is small batch and serves four as a side dish; however, it can easily be adjust to make double or triple portions to feed a larger crowd.
Nutrition
My husband adores mac and cheese. I’ll have to try this out. Thank you for sharing at Fiesta Friday this week!
Amazing mac and cheese without the freezer meal guilt!! Bonus points because my kids can’t get enough of it
Absolutely! Home-cooked and easy too 🙂
Some of the best Mac & Cheese I’ve ever had!! Love how creamy and delicious it was. Perfect as an easy main dish or a side (if you can resist eating the pan in one sitting!).
Can’t figure out why this recipe only has 3.5 stars. It’s, in my opinion, a perfect copycat. I plan to use this recipe every time.
Unfortunately a lot of people don’t actually try the recipe. They just look at it or glance at the ingredients and leave their star rating based on whatever mood they felt. We believe this really is a spot on copy cat and exactly what someone looking for one would love 🙂
This recipe is a legit copycat! You did it! I had to get past two misconceptions I had: 1. That I needed to start with a traditional béchamel sauce and, 2. That I needed to use full fat diary. These two things were hold my Mac and Cheese back and trying this recipe made me realize that. This will be my forever recipe now – it’s the BEST and it does taste just like Stouffer’s. Thank you so much!
Absolutely the best Mac and cheese! I have been on the search for this Mac and cheese for over a decade. My whole family loves it!
My family loves this recipe!! I can’t keep little hands from taking spoonfuls of the sauce while it’s simmering. Thank you for sharing
Can you make this ahead and freeze it? And if so what would you suggest the temp and cooking time? Thank you!!
You should be able to make this ahead ad freeze without issue. I’d bake it at 375 for 45-50 minutes, from frozen, watching and when bubbly it’s done.
OMG! This is fabulous and an almost exact dupe. I was VERY SKEPTICAL that this work as I assumed my cheese would get grainy, my flour would be clumpy, and that it would NEVER WORK. However, I read the comments and just decided to go for it. It was so good. The only change I made was adding mustard powder because I like the zip. I never leave comments but I wanted others to know that this is the real deal.
This is amazing! I’m a die hard Stouffers Mac and cheese fan, and this tastes just like it!
Can I do the last step in the crock pot? I mean pasta is cooked, cheese sauce is warm anyway so what is the step in the oven for?
Trust me when I say, the last step is crucial. Something magical happens when they bake together and get hot & bubbly. That being said, I don’t see why that same special something couldn’t be achieved in the crockpot, I just haven’t done it myself. Let me know if you do, Nina!
Hi, Is the 2 tsp of butter correct, or is it supposed to be Tbsp? Thank you!
It’s correct, although a little extra butter shouldn’t hurt anything lol
Thank you for the speedy reply! God bless!
Hello! I was wondering which type of cheddar cheese you used? Would mild or medium or sharp or extra sharp be better?
Thank you!
Shey
That’s totally up to personal preference. I tend to use sharp because it’s what I like and keep on hand.
I tripled your recipe and it came out better than Stouffers. I did add a cup of cream to the sauce and finished cooking the pasta in it. I almost had to beat the family off to bake it in the oven, it is really that good.
How is this recipe reheated?
It can be reheated in the microwave or warmed in a pot on the stove, whichever is easier.
If doubling this recipe do the heating times change?
Nope, they stay the same!
Ok thanks, I made it and the flavor was exactly like stouffer’s. Only problem is the sauce was slightly gritty, like it had tiny sand particles, instead of smooth, Could this be from not mixing the flour, or is it from heating too high on simmer?
It could be from the heat being a tad too high, but it could very well be from the cheese you were using. Did you use pre-shredded cheese or did you shred it yourself from a block?
I made this tonight and it was very dry😪 I followed the recipe to the T, what kind of cheese did everyone use. I grated my cheese with sharp cheddar?? I would like to try it again.
Can you use velvet cheese