Best 2 Stouffers Macaroni Cheese Copycat Recipes

Comfort food enthusiasts, rejoice! Embark on a culinary adventure as we delve into the realm of "Stouffers Macaroni and Cheese Copycat" recipes. This delectable dish, a household staple and childhood favorite, holds a special place in our hearts. Prepare to tantalize your taste buds with a symphony of cheesy goodness, as we unveil the secrets to replicating the iconic flavor and texture of Stouffers macaroni and cheese in the comfort of your own kitchen. Get ready to indulge in a cheesy extravaganza that will transport you to culinary bliss.

Here are our top 2 tried and tested recipes!

STOUFFER'S MACARONI & CHEESE (COPYCAT)

Stouffer's Macaroni & Cheese (Copycat) image

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

Provided by The Spice Guru

Categories Macaroni And Cheese

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11

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

Steps:

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!

STOUFFER'S MACARONI AND CHEESE

Stouffer's Macaroni and Cheese image

This recipe from Todd Wilbur's "Top Secret Restaurant Recipes Unlocked" cookbook claims to taste just like Stouffer's macaroni and cheese, but I haven't tried it yet. Let me know what you think! Recipe created by Todd Wilbur - www.TopSecretRecipes.com

Provided by Ransomed by Fire

Categories Cheese

Time 1h35m

Yield 1 pan, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup skim milk
5 teaspoons all-purpose flour
2 cups shredded medium cheddar
2 teaspoons margarine
1/4 teaspoon salt
1/8 teaspoon salt
1 3/4 cups cooked macaroni (about 3/4 c. uncooked)

Steps:

Whisk flour into skim milk is a small saucepan.
Place it over medium low heat.
Added shredded cheddar cheese, margarine and salt.
Stir often with a spoon until the cheese begins to melt.
Reduce heat to low and simmer for 30 minutes.
Stir the sauce with a whisk every couple of minutes so it becomes smooth and thick.
While sauce thickens, boil macaroni according to directions and strain.
Once cheese sauce has simmered for 30 minutes, pour pasta into a medium bowl.
Gently stir in cheese sauce.
Pour mixture into a loaf pan or casserole dish.
Cover and freeze.
When ready to eat, preheat oven to 350 F and bake macaroni for 50 minutes or until cheese begins to brown slightly.

Tips:

Use a high-quality cheddar cheese for the best flavor. A sharp cheddar will give you a more pronounced cheesy taste.
Don't overcook the macaroni. It should be al dente, with a slight bite to it.
Be generous with the butter and milk. This will help to create a creamy, rich sauce.
Add a little bit of mustard powder to the sauce for a tangy flavor.
If you like a crispy topping, sprinkle some bread crumbs on top of the casserole before baking.
Serve the macaroni and cheese immediately, while it's hot and bubbly.

Conclusion:

This Stouffer's macaroni and cheese copycat recipe is a delicious and easy-to-make comfort food dish. It's perfect for a weeknight meal or a potluck dinner. With a few simple ingredients, you can create a creamy, cheesy casserole that the whole family will love. So next time you're craving macaroni and cheese, give this recipe a try. You won't be disappointed!

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