This Stouffers Macaroni and Cheese is classic comfort food we all love. This oven-baked mac and cheese has a rich and creamy sauce. This comfort classic is made with real Cheddar cheese sauce, and is made in a conventional oven. Your mac and cheese never tasted so good!
Stouffer’s Mac and Cheese
Stouffer’s Macaroni & Cheese has always been a delicious family favorite of mine. I have long wanted to put together a recipe for this classic dish just for you. What’s more, this copycat Stouffer’s Mac & Cheese recipe is made entirely from scratch.
Although Stouffer’s claims to use all-natural ingredients, this copycat recipe will please all those who want to enjoy their favorite store-bought dishes, but also cut out preservatives and any ingredient with a chemical-sounding name.
Why this Copycat Stouffer’s Mac and Cheese Recipe is the Best
Because this recipe uses a couple of types of cheese, it has a wonderful rich cheesy taste. With two different kinds of cheese, you get a flavor with more depth.
A touch of mustard powder and paprika adds a little more interest.
This casserole is made in a pan on the stovetop and then gets baked in the oven. This gives you those nice browned bits on top.
While I normally use elbow pasta for this recipe, you could use other shapes of pasta if you desire. Sometimes I like to vary things by using shells, wheel-shaped pasta, or another type of pasta. So, feel free to substitute whatever you have around in your kitchen.
Make Stouffer’s Mac & Cheese from Scratch
This creamy and cheesy classic mac and cheese is pure comfort food made easily from scratch in about thirty minutes. Mac and cheese doesn’t get any better than this! Serve it up with a salad or a green vegetable, and you’ve got dinner.
This is what you need to make the mac and cheese:
- Elbow Pasta
- Colby Cheese
- Cheddar Cheese
- Dry Mustard Powder
While we normally use elbow pasta for this recipe, you could use other shapes of pasta if you desire. Sometimes I like to use shells, wheel-shaped pasta, or another type of pasta.
How to Make Copycat Stouffers Macaroni and Cheese
- Prepare pasta according to package instructions.
- Melt butter in a medium-sized pot over medium-loe heat. Whisk in flour, stir and cook for 1 minute.
- Slowly add a third of the milk while stirring. Continue to stir until the mixture has thickened.
- Slowly add another third of the milk while stirring. Repeat with the remaining third of the milk.
- Slowly add shredded cheese to the milk mixture.
- Stir until cheese is completely melted.
- Add dry mustard and paprika. Stir to combine.
- Stir cooked the cooked elbow macaroni into the sauce.
- Pour pasta mixture into a casserole dish.
- Bake for about 20 minutes at 350 degrees. Set aside for about five minutes before serving.
- Serve and enjoy!
Can You Freeze Mac and Cheese?
The short answer is… yes! Like other cheesy pasta casseroles such as lasagna, mac and cheese freezes well.
You might want to freeze some in separate small containers for easy lunch reheating.
Don’t bother buying frozen products because, once in your freezer, this homemade classic mac and cheese recipe will be the best frozen mac and cheese ever.
If you want a recipe with four different types of cheese for an even more special treat, try my Longhorn Steakhouse Macaroni and Cheese.
Love Macaroni and Cheese? Try these Recipes
- Lubys Mac and Cheese
- Sweetie Pies Mac N Cheese
- Spicy Macaroni and Cheese
- Martha Stewart 3 Cheese Mac and Cheese
- Horn and Hardart Baked Macaroni and Cheese
- Panera Bread Mac and Cheese Recipe
- Chick Fil A Mac & Cheese
- Instant Pot Mac and Cheese
- Boston Market Mac and Cheese
- Easy Homemade Mac and Cheese
Main Dishes for Mac and Cheese
Be sure to check out my great side dishes and pasta recipes.
Stouffers Macaroni and Cheese Recipe
- 8 ounces elbow pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 8 ounces Colby cheese
- 8 ounces mild Cheddar cheese
- 1 teaspoon dry mustard powder
- 1/4 teaspoon paprika
- Preheat oven to 350 degrees.
- Shred the cheese.
- Prepare the elbow pasta according to package directions.
- In a medium-size pot over medium heat, add butter and flour. Cook and stir continuously for about 1 minute. The flour paste should become fragrant.
- Slowly add milk in thirds and stir until it has thickened before adding the next portion of milk.
- Slowly add shredded cheese to the milk mixture. Make sure all cheese melts completely before adding the next portion of cheese.
- Add dry mustard powder and paprika and stir well.
- Drain pasta. Stir pasta into cheese sauce.
- Place the cheese and pasta mixture in a large 2-quart baking dish.
- Bake at 350 degrees for approximately 20 minutes.
- If desired, turn oven to broil and allow the top of the mac and cheese to brown a moment or two before serving.
I love this recipe! It’s so easy and tastes great.
I think this is better than the original. So good. Thanks for the recipe,
I make this for my grandkids and they absolutely love it!
Saturated Fat: 19g
Net Carbohydrates: 29g
This is a standard mac and cheese recipe and doesn’t come close to Stouffer’s unique flavor.
Thank you Stephanie ! In your opinion, would you make this scratch recipe or purchase Stouffer’s Mac ‘Cheese to feed approx 34 people….. Which would be more economical?? I know scratch is better….
This came out good but not creamy how can I fix that?
I will try half and half and add slowly to the rue. Make sure to add cheese slowly as it melts.
Do you have a good recipe for a Bread Pudding that is custardy
Jennifer Edlund (The Swedish P
Hey I love your food blog! Please check out mine and let’s connect?
TY for the recipe, it sounds really good. but I think it may need a little salt, 1/2 tsp or so? I don’t think the mild cheeses are going to be salty enough for most. Just wanna throw that out there for the new cooks who go strictly by the recipe. Salt is always to taste, so taste your cheese sauce before adding it to the pasta and if it tastes bland, it may need a pinch (or 2) of salt 🙂
Lori, I would normally agree with you. If you salt the pasta water properly I think it comes out well seasoned. I thought in developing the recipe the cheese that I used was a bit naturally salty and offered its own salt. Therefore I didn’t use it. The butter in the recipe was also salted. Believe me, I am normally a salt fiend!
This is a great recipe. I would only add that Seniors are always watching their salt. I’m 70 and this recipe works well with our salt limitation.
Thanks for letting me know.