Stouffer's Macaroni & Cheese (Copycat)

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."

 

• 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

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.
6. 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.
7. ADD rinsed drained macaroni to pot; WHISK to separate any clumped macaroni and combine; ADD salt to taste if necessary.
8. 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.
9. 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!
10. FOR CREAMY MACARONI AND CHEESE: Simmer over medium-low heat, stirring often until desired consistency is achieved. Serve and enjoy!

Reviews

[pugluv2]

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

 

[bebadoh]

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.<br/><br/>I also used lemon juice in place of the citric acid, like the other review suggested, came out perfect.<br/><br/>Thanks for the recipe.

 

[DebHobby]

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

 

[Stephanie H.]

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!!!

 

[Michele L.]

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.