Stouffers Macaroni and Cheese Recipe Copycat Version from Scratch
This Stouffers Macaroni and Cheese is pure comfort! Creamy, cheesy, and made from scratch for a nostalgic taste.
Servings: 4 servings
Ingredients
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk Whole milk for creaminess
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup breadcrumbs Optional for topping
Instructions
- Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until it turns a light golden color.
- Slowly pour in the milk, whisking continuously to avoid lumps. Continue to cook and stir until the mixture thickens and begins to bubble.
- Remove the saucepan from heat and stir in the shredded sharp cheddar cheese until fully melted and creamy. Add the salt, black pepper, garlic powder, and onion powder, mixing well.
- Add the drained macaroni to the cheese sauce, stirring until all the pasta is coated evenly.
- If you like a crispy topping, preheat your oven to 350°F (175°C). Transfer the mac and cheese to a baking dish, sprinkle breadcrumbs on top, and bake for about 20 minutes or until bubbly and golden brown.
Equipment
- Large Pot
- Whisk
- Large Saucepan
- Baking Dish
- Measuring cups and spoons
Notes
- For a gluten-free version, use gluten-free elbow macaroni.
- Experiment with different cheeses like mozzarella or gouda for varied flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.