This Copycat Stouffer’s Mac and Cheese is only five ingredients, and is so creamy and perfect that you’ll never buy it from the freezer again!
Let me start off by saying- I am EXTREMELY particular about my macaroni and cheese. I don't like, for the most part, baked macaroni and cheese. For me, a good macaroni and cheese is a saucy macaroni and cheese.
I tend not to make this dish from scratch very often, mostly because I usually end up pissed off. Either the sauce is grainy, or its too dry or SOMETHING. But I've persevered and finally come up with a version that I think is pretty darn similar to the mac and cheese with the biggest cult following- Stouffer's Mac and Cheese.
The key to a good, creamy mac and cheese is fat. There's just no other way around it, sorry. I would apologize for the nutrition facts for this recipe, but let's face reality here- you're here because you want to copycat Stouffer's mac and cheese. You and I both know thats not health food. The fat is necessary for a creamy sauce- I've tried cutting the fat down, either by less butter, or 2% milk, or whatever- and it never works as well. You end up with a grainy sauce, which is perhaps the most unappealing thing to eat ever.
Its up to you if you want to bake it or not, really. Baking it definitely does soak up some more of the cheese sauce, but some people really NEED that cheesy crust on top.
What you'll need for this recipe:
- Colander - I recommend using a colander for straining your pasta. Get a [easyazon_link identifier="B0021Y9O1O" locale="US" tag="gogogogo03-20"] Deep Colander[/easyazon_link] so you don't lose any pasta!
- Baking dish - This baking dish is perfect for making pasta and is great for cooking! You can get yourself a [easyazon_link identifier="B01BWMUGY4" locale="US" tag="gogogogo03-20"] Rectangular Baking Dish[/easyazon_link] here!
- Noodle scoop - A good noodle scoop that will last, is a key kitchen gadget to own. Grab this [easyazon_link identifier="B003L0OOWQ" locale="US" tag="gogogogo03-20"]Nylon Noodle Server[/easyazon_link] to add to your kitchen utensils!
If you're into this Copycat Stouffer's Mac and Cheese, make sure to check out:
- Pasta with Sausage, Basil & Mustard
- Creamy Caprese Pasta
- Four Cheese Sauce
- Copycat Olive Garden Alfredo Sauce
Copycat Stouffer's Mac and Cheese
Ingredients
- 1 lb elbow macaroni
- 8 T butter
- 1/4 c + 2 T flour
- 5 cups whole milk
- 1 1/2 lb sharp cheddar shredded (about 5 cups)
- 1/2 lb american cheese about 9 slices
- Salt and Pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta to al dente, drain.
- In a large saucepan, melt the butter over medium heat. Sprinkle the flour over and whisk in. Cook the roux for 1-2 minutes to cook off the raw flour taste.
- Slowly whisk in the milk until smooth. Simmer until slightly thickened, whisking occasionally so the bottom doesn't burn.
- Add the cheese, one handful at a time, whisking well after each one and not adding any more cheese until the previous handful is fully melted and incorporated. Season to taste with salt and pepper.
- Add the drained pasta to the cheese sauce and stir to combine.
- Pour into a 9 x 13 dish. If desired, bake at 375 for 15-20 minutes.
Karly Campbell says
An anger-free homemade mac and cheese? I’m sold! My family is going to love me for this!
Jacqueline says
Hope you guys like it as much as mine did! This dish has a long and frustrating history with me ?
Jeff says
Lol you hide it well…..well kinda. Very refreshing
Sten says
Hey, What does the “T” mean?
Jacqueline says
Hi there- “T” is for tablespoon. ?
Kiera says
How do you add in the american cheese?
Jacqueline says
Hi Kiera- you just whisk it in in Step 4 along with the cheddar cheese. Hope this helps!
Kiera says
And it’s just slices?
Jacqueline says
Yeah, I used slices. You can either add one slice at a time, or roughly tear/chop them up and add a handful at a time.
Kiera says
Awesome, Thanks so much for your speedy reply! I’m excited to try it tonight 🙂
Peggy says
Does it really taste like Stouffer’s macaroni and cheese? I mean, I know it’s going to be good (how could it not?), but I’ve tried other Stouffer’s knockoff recipes and they didn’t even come close. The photos of this classic dish are making me drool!
Jacqueline says
I mean, I think so? Its certainly the closest one that I have made or found. I think the biggest thing with Stouffer’s is the texture- that thick, creamy, non-grainy sauce is key! I think the flavor is pretty close as well. I’d love for you to try it and tell me what you think.
Erin says
I was very skeptical at first because other recipes I have tried haven’t worked. This recipe taste just like stoffers Mac and cheese. Very good, I’m going to save this recipe to use again! Thank you
Adam vonNieda says
I think you hit the mark on this Jacqueline, well done! My wife and I loved it, thanks!
Erin says
I have tried so many mac and cheese recipes and all have turned out bad EXCEPT this one. It turns out so good and very easy to make. I make this all the time
Jess says
Why is the flour in the ingredients list separated as 1/4c+2T? Are those amounts added at separate times?
Jacqueline says
Nope. That’s just amount of flour needed.
Flo says
Can this recipe be successfully frozen for later?
Jacqueline says
I would think so- seems to work for Stouffer’s!
Maraea says
What if i cant find American Cheese any where on New Zealand?
What could i use instead of American cheese?
It sound really nice an would like to try it out..
Jacqueline says
I’m not sure there is equivalent cheese, but you could use a combination of different melting cheeses and I’m sure it would be great. The American cheese just gives it a melty smoothness.
Tiff’s Twisted Kitchen says
I think I would use a Gruyère or Gouda 😊
Charlene says
Yellow American cheese, yes? I mean, instead of the white…and real American cheese, or the other kind of slices?
Jacqueline says
Correct, yellow American
Chris says
OMG, this is the mac and cheese recipe I’ve been searching for my whole life…..this is perfect, exactly how I like my mac and cheese. Thank you so much!
Nikki says
The taste is amazing but mine came out with a slightly gritty texture. Any idea why?
Jacqueline says
Usually this happens if you add the cheese too fast, or you dont have enough fat (learned this the hard way!) I dont screw around with Mac & Cheese. Lots of butter and whole milk!
Christine @ myblissfulmess says
This mac & cheese is AMAZING! I was looking for a wonderfully creamy mac & cheese to serve as one of the sides at a Gender Reveal Baby-Q I hosted yesterday. Everyone loved it! It was easy to make, and one of the best homemade Mac & Cheese recipes I’ve tried. Will definitely be making this for more gatherings and events! Thanks so much for this!
LBL says
I’m a child of Southerners and to this day my mom dogs me for preferring saucy Stouffer’s-style mac and cheese over the traditional baked egg-custard kind. I made some of the latter a few weeks ago and everybody liked it…except me. I went looking online for a Stouffer’s knockoff recipe and found this. I made the following exceptions because it was what I had in the house: 1) I used 1 lb extra-sharp Cheddar and 1/2 lb sharp Cheddar, which I cubed instead of shredded and 2) I used 4 cups of whole milk, 3/4 cup of heavy cream, and 1/4 cup of water (to thin out the cream). Because I was using cubed cheese, I made sure to add it in batches and whisk thoroughly between each batch. I baked it in the oven for 30 minutes because I wanted that browned crust on top.
The good news is that it tastes very close to Stouffer’s…bravo, you! The bad news is that the sauce is still pretty grainy. What did I do wrong? Should I have shredded the cheese rather than cube it?
Kim says
This was gorgeous! Perfect consistency, insanely creamy…..so good! Thank you for this keeper! x
Deb says
I was skeptical about the recipe when I saw mention of American cheese. I was pleasantly surprised to find that it does taste like Stouffers. Thanks for posting the recipe.
Emily says
Do you recommend a particular brand of sharp cheddar. There’s a pretty wide variety out there. Thanks!
Jacqueline says
No, I’m probably more particular about the brand of American cheese- I always get fresh sliced Land O Lakes 2% yellow American from the deli.
Anu says
This looks amazingly delicious. I cannot wait to try it. I’m a little confused on what American cheese we are supposed to use. Is it like the Kraft single slices that are individually wrapped? Or American cheese yellow that’s available behind the deli counter. ? Thank you in advance.
Jacqueline says
I don’t like using the individual slices, so I usually go to the deli and get sliced Land O Lakes cheese (or I ask them to just cut me a block and I grate it at home).