This Stouffer’s macaroni and cheese copycat recipe delivers the ultimate comfort food experience with rich, creamy cheese sauce that rivals the beloved frozen classic. Made entirely from scratch using real cheddar and colby cheeses, this oven-baked mac and cheese creates that perfect combination of creamy interior and golden-brown top that makes Stouffer’s irresistible. Best of all, you control every ingredient, eliminating preservatives while maintaining all the comforting flavors your family craves.
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Table of Contents
Why This Recipe Works
This copycat recipe succeeds by using a classic roux-based cheese sauce that creates the perfect creamy consistency Stouffer’s is famous for. Combining two different cheeses provides the depth and complexity that single-cheese versions lack. Cooking the pasta separately, then combining it with the cheese sauce and baking, creates that signature contrast between the creamy interior and lightly browned, bubbly top.
Why this Copycat Stouffer’s Mac and Cheese Recipe is the Best
Beyond eliminating preservatives and artificial ingredients, this scratch-made version controls cheese quality, pasta texture, and overall richness. The dual-cheese combination creates more complex flavors than typical single-cheese recipes, while the stovetop-to-oven method ensures perfect texture.
Ingredients
For the Pasta Base:
- Elbow pasta – Classic choice that holds cheese sauce perfectly in every curve and hollow
- Butter – Creates the foundation for the roux and adds richness throughout the sauce
- All-purpose flour – Thickens the cheese sauce and prevents it from separating during baking
For the Cheese Sauce:
- Paprika – Contributes color and mild, sweet pepper flavor that rounds out the cheese blend
- Whole milk – Provides a creamy base for the cheese sauce while maintaining a smooth consistency
- Colby cheese – Contributes mild, creamy flavor that melts beautifully and adds smoothness
- Sharp cheddar cheese – Provides the distinctive tangy flavor that defines classic mac and cheese
- Dry mustard powder – Enhances cheese flavors and adds subtle complexity without obvious heat
How to Make Copycat Stouffers Macaroni and Cheese
- Prepare elbow macaroni to the al dente state according to package instructions.
- Melt butter in a medium-sized pot over medium-low 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 the cheese is completely melted.
- Add dry mustard and paprika. Stir to combine.
- Stir cooked the drained pasta into the sauce.
- Pour the 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!
Storage & Reheating Instructions
- Reheating Methods: Reheat refrigerated portions in the microwave in 30-second intervals, stirring between. For oven reheating, cover with foil and bake at 350°F until heated through. Frozen portions can go directly from the freezer to the microwave or oven.
- Refrigerator Storage: Store covered leftovers for up to 4 days in an airtight container
- Freezing Guidelines: Freeze portions in individual containers for up to 3 months. This homemade version freezes better than store-bought options due to fresher ingredients
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.
Stouffer’s Mac and Cheese Copycat Recipe
Ingredients
- 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
Instructions
- 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 don’t have dry mustard, what can I substitute it with?
I would try a teaspoon or two of prepared mustard.
I love the idea of making homemade mac and cheese using Stouffer’s as a base! It’s such an easy and delicious recipe that anyone can make, and it tastes just like the real thing.
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!
Nutritional Values:
Calories: 533kcal
Fat: 31g
Saturated Fat: 19g
Cholesterol: 93mg
Sodium: 533mg
Potassium: 276mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 5g
Net Carbohydrates: 29g
Protein: 26g
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
Hey I love your food blog! Please check out mine and let’s connect?
swedishcavegirl.blogspot.com
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.