Stouffer's Macaroni & Cheese (Copycat)

Name: Stouffer's Macaroni & Cheese (Copycat)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 4 quarts boiling water (add 1 tablespoon salt); 4 cups dry medium elbow macaroni; 6 tablespoons stick margarine (I use Blue Bonnet); 2 tablespoons flour; 2 tablespoons cornstarch; 4 1/2 cups skim milk; 1/2 teaspoon salt; 1/8 teaspoon citric acid; 1 (8 ounce) can cheese spread (Kraft Sharp Cheddar Easy Cheese); 16 ounces shredded cheddar cheese (medium, not mild or sharp); salt, to taste

Submitted by The Spice Guru

"My reverse-engineered recipe for Stouffer's Macaroni & Cheese. Recipe may be halved and baked in an 8 x 8 baking dish."

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photo by The Spice Guru

Ready In:: 1hr
Ingredients:: 11
Serves:: 12

ingredients

4 quarts boiling water (add 1 tablespoon salt)
4 cups dry medium elbow macaroni
6 tablespoons stick margarine (I use Blue Bonnet)
2 tablespoons flour
2 tablespoons cornstarch
4 ¹⁄₂ cups skim milk
¹⁄₂ teaspoon salt
¹⁄₈ teaspoon citric acid
1 (8 ounce) can cheese spread (Kraft Sharp Cheddar Easy Cheese)
16 ounces shredded cheddar cheese (medium, not mild or sharp)
salt, to taste

directions

NOTE: This recipe can be prepared in two methods -- "crusty" (baked), or "creamy" (stovetop). SET oven rack to center position; PREHEAT oven to 375°F if using the "crusty" baked macaroni and cheese option in Step 9; SPRAY a 9 x 13 baking dish with non-stick baking spray; SHRED 16 ounces (1 lb.) sharp cheddar cheese; SET aside.
BRING 4 quarts (16 cups) water to a rolling boil; ADD 1 tablespoon salt and 4 cups dry medium elbow macaroni; BLANCH macaroni until just tender; DRAIN cooked macaroni in colander, scraping all pasta from pot.
RINSE drained macaroni in colander under cold running water for 30 seconds; ALLOW macaroni to drain; RETURN empty pot to stovetop on medium-low to medium heat.
MELT 6 tablespoons margarine in pot; ADD 2 tablespoons flour and 2 tablespoons cornstarch to make a roux; COOK over low heat, whisking until light golden (do not scorch).
POUR in 4 1/2 cups skim milk while whisking; ADD 1/2 teaspoon salt and 1/8 teaspoon citric acid; STIR; RAISE heat to medium.
ADD one (8 ounce) can Kraft Sharp Cheddar Easy Cheese; REDUCE heat to low; ADD 16 ounces shredded medium cheddar cheese; STIR constantly over lowest heat until mixture melts and becomes very smooth and consistent in texture.
ADD rinsed drained macaroni to pot; WHISK to separate any clumped macaroni and combine; ADD salt to taste if necessary.
POUR then scrape mixture into greased 9 x 13 baking dish (for make-ahead freezing only, use greased cake or loaf pans); SET baking dish over a large baking sheet covered with foil.
FOR CRUSTY MACARONI AND CHEESE: Leave baking dish uncovered; Bake at 375°F for 30 minutes. Allow to cool and set for 10 minutes. Serve and enjoy!
FOR CREAMY MACARONI AND CHEESE: Simmer over medium-low heat, stirring often until desired consistency is achieved. Serve and enjoy!

Questions & Replies

Do you think this recipe could be made ahead and freeze it?

Nikki_white524

Reviews

excellent it tasted just like stouffer's. I halved the recipe and used lemon juice a couple of drops instead of the citris however it was great

pugluv2
Perfect! Tasted exactly the same. The only downfall is that we can purchase, at our warehouse 'club' store, the same portion size for a lesser price, but if I can find coupons, or sale prices that make it a bit cheaper, it's a definite dinner plan for us. I also used lemon juice in place of the citric acid, like the other review suggested, came out perfect. Thanks for the recipe.

bebadoh
Looking for that perfect mac and cheese recipe. Fingers crossed.

DebHob
Was looking for a knock off Stouffers mac and cheese recipe and this is it!! I did change it a little, full stick margarine, about 1/3 block of Velveeta and sharp cheddar instead of the easy cheese and lemon juice as the citric acid. Freezes great, reheat with a splash of milk so not to scorch the cheese. Family loves it and it has become my go-to cold day, feel good mac & cheese!!!

Stephanie H.
Simple easy recipe I did myself is just one box of large elbow mac heavily salted, 2 squeeze packs of Velveeta, 4 slices of Wisconsin white cheddar, 1 6 oz bag of shredded Parmesan, 1 8 oz bag of shredded sharp cheddar, half a stick of butter, and some milk to consistency and it is the best ever! Hint dont rinse your pasta it will thicken from the starch without adding flour.

Michele L.

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Tweaks

I like this recipe but couldnt get my sauce to thicken, so I added 8oz Velveeta.

Donna S.
Substitute butter for margarine

Erika M.
Perfect! Tasted exactly the same. The only downfall is that we can purchase, at our warehouse 'club' store, the same portion size for a lesser price, but if I can find coupons, or sale prices that make it a bit cheaper, it's a definite dinner plan for us. I also used lemon juice in place of the citric acid, like the other review suggested, came out perfect. Thanks for the recipe.

bebadoh