Stouffer's Macaroni And Cheese (Copycat Recipe)

a wooden spoon holding up a scoop of copycat stouffer's macaroni and cheese

4.10 from 71 votes

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.

Prep Time5

Cook Time55

Total Time1

Course: Dinner, Lunch, Pasta, Side Dish

Cuisine: American, Southern

Servings:

Calories: 392kcal

Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

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