TSR Version of Stouffer's Mac & Cheese by Todd Wilbur

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“Tastes like the real thing! Yum!!! You can store it in the freezer, then when you want some, just bake it or microwave it. I like to bake it because, then it's just like the store bought kind. If you do microwave it, I shouldn't have to tell you to make sure you nuke it in a microwave safe container. Recipe created by Todd Wilbur Read more: <a href=""></a>”
1hr 20mins

Ingredients Nutrition


  1. Whisk flour into skim milk in a small saucepan, then place it over medium/low heat.
  2. Add shredded cheddar cheese, margarine and salt and stir often with a spoon until the cheese begins to melt. Reduce heat to low and simmer for 30 minutes. Use a whisk to stir the sauce every couple of minutes so that it becomes smooth and thick.
  3. While sauce thickens, prepare macaroni by dumping 3/4 cup uncooked elbow macaroni into rapidly boiling water. Boil for 8 minutes or until tender, and then strain. You should have at least 1 3/4 cups of cooked macaroni.
  4. When cheese sauce has simmered for 30 minutes, pour pasta into a medium bowl. Gently stir in cheese sauce and then pour mixture into a loaf pan or casserole dish. Cover and freeze.
  5. When you are ready to eat, preheat oven to 350*. Bake frozen macaroni for 50-55 minutes or until the cheese begins to brown slightly.

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