Stouffers Macaroni and Cheese Recipe

This Stouffers Macaroni and Cheese is classic comfort food we all love. This oven-baked macaroni and cheese is baked in a rich and creamy sauce.
homemade mac and cheese in a blue bowl

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. 

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.

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

Try Stouffer’s Mac & Cheese made 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.

Ingredients

This is what you need to make the mac and cheese:

  • Elbow Pasta
  • Butter
  • Flour
  • Milk
  • Colby Cheese
  • Cheddar Cheese
  • Dry Mustard Powder
  • Paprika

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.

Homemade Stouffers mac and cheese ingredients

How to Make Copycat Stouffers Macaroni and Cheese

Prepare pasta according to package instructions.

Melt butter in a medium-sized pot over medium heat. Add 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.

adding cheese to white sauce in a pan

Stir until cheese is completely melted.

Add dry mustard and paprika. Stir to combine.

homemade Stouffers mac and cheese sauce in a pan

Stir cooked pasta into the sauce.

Transfer pasta mixture to a baking dish.

Bake for about 20 minutes at 350 degrees.

Serve and enjoy!

homemade Stouffers Mac and Cheese in a blue bowl and baking dish

Love Macaroni and Cheese? Try these Recipes

Main Dishes for Mac and Cheese

Be sure to check out my great side dishes and pasta recipes.

homemade mac and cheese in a blue bowl

Stouffers Macaroni and Cheese Recipe

Recreate the browned cheesy baked Stouffers Macaroni and Cheese when you make this recipe.
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Course: Side Dish
Cuisine: American
Keyword: Macaroni and Cheese
Servings: 6
Calories: 533kcal

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. Boil 8 ounces of elbow pasta according to package directions. In a medium-size pot over medium heat add butter and flour. Stir continuously while 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. Shred cheese and slowly add the 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 pasta into a large 2 quart baking dish. Bake for approximately 20 minutes. If desired turn oven to broil, and allow the casserole to brown a moment or two before serving.

Video

Nutrition

Calories: 533kcal | Carbohydrates: 35g | Protein: 26g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 93mg | Sodium: 533mg | Potassium: 276mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1045IU | Calcium: 631mg | Iron: 1.2mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Ken Easterling

    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

  2. Sharon Sandlin

    5 stars
    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….

  3. Jennifer Edlund (The Swedish P

    Hey I love your food blog! Please check out mine and let’s connect?

    swedishcavegirl.blogspot.com

  4. Lori

    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 🙂

    • Stephanie Manley

      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!

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