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Stouffer's Macaroni & Cheese Recipe
Stouffer's Macaroni & Cheese
By Todd Wilbur

Recipe Type: Side Dish
Calories: 340
Cook Time: 2 hours 5 minutes
Recipe Rating: 4.8 (25 reviews)
 

What is it about Stouffer's Macaroni & Cheese that makes it the number one choice for true mac & cheese maniacs? It's probably the simple recipe that includes wholesome ingredients like skim milk and real cheddar cheese, without any preservatives or unpronounceable chemicals in there. This basic formula is good news for kitchen cloners who want an easy fix that doesn't require much shopping. I found the recipe to work best as an exact duplicate of the actual product: a frozen dish that you heat up later in the oven. This way you'll get slightly browned macaroni & cheese that looks like it posed for the nicely lit photo on the Stouffer's box. Since you'll only need about 3/4 cup of uncooked elbow macaroni for each recipe, you can make several 4-person servings with just one 16-ounce box of macaroni, and then keep them all in the freezer until the days when your troops assemble for their mac attacks. Be sure to use freshly shredded cheddar cheese here, since it melts much better than pre-shredded cheese (and it's cheaper!). And use a whisk to stir the sauce often as it thickens, so that you get a smooth -- not lumpy or grainy -- finished product. If you feel like classing up this comfort food clone, serve it in your nicest casserole dish and tell everyone you prepared "pasta formaggio."

Source: "Top Secret Recipes Unlocked" by Todd Wilbur.

1 cup skim milk
5 teaspoons all-purpose flour
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My update
rodney wolcott  
Submitted on: 11/03/13
I tried it with 3 ts of flour instead of 5 and 1 full cup of macaroni and I cooked it for less time just till smooth and melted. It had a great texture and taste (perfect). Thank you TSR
Yummy
Jennifer McDonald  
Submitted on: 10/18/13
Made this tonite and it was very good! I used sharp cheese but the texture was a bit off so next time I will use the cheddar cheese or velveeta! This has become a #1 family favorite!
Pat Lawrence  
Submitted on: 06/02/13
I love Stouffer's Mac & Cheese, but I hated spending over two bucks for a frozen meal. I tried this recipe and I loved it. Sorry Stouffer's. This recipe is very easy to make and cheaper in the long run. I have been looking for a good mac & cheese recipe...this is it!
rodney wolcott  
Submitted on: 12/17/12
Dont get sloppy with this recipe, Give the sauce lots of attention and don't add extra of anything. Its a ringer and it will make your kitchen smell incredible.Skim milk is NON FAT I used blue bonnett margarine.
Andree - Port Alberni B.C., Canada  
Submitted on: 08/24/12
It would be hard to tell this from the original product. I would have this again and again. Thank Todd!
Cheese Sauce is gritty
Jennifer Dee  
Submitted on: 08/21/12
I keep trying to make this and my sauce is gritty. What am I doing wrong? The flavor is great but texture is awful.
Made it gluten free!!!!
Jen hagenseker  
Submitted on: 02/06/12
Stouffer's Mac & Cheese is one of those things I've missed so much since going gluten-free seven years ago. I came across this recipe and thought I'd give it a try with a GF pasta, Tinkyada brand to be exact. The results were excellent...just like I remembered. I hate to admit that I ate the entire thing myself. I did find that it required a little more GF pasta than the original recipe called for. The GF pasta doesn't expand when cooked to make as much as the recipe required. Than
Taste just like the real McCoy
Robin Reynolds  
Submitted on: 05/19/11
Just fixed this recipe and honestly it was awesome. I wanted to serve it tonight so I put everything in the pan, saved a little of the sauce to put on top and broiled it for about 6-7 minutes just to brown it and make the cheese crunching. Almost as good as baking from frozen. Thanks Todd!
Don Hunter  
Submitted on: 11/21/10
I've tried it, and as a die-hard Stauffer's Mac & Cheese fan, I can truthfully say that although this isn't an exact clone, it's as close as anyone will ever come, HOWEVER: Do NOT use sharp or extra sharp cheddar cheese. they will
Cindy--Florida  
Submitted on: 09/12/07
No more buying frozen for me...this recipe is dead on. I mixed up the cheese a little by using a mixture of sharp, colby-jack, and velvetta and it still tasted just like the real deal.
Deb - Pittsburgh  
Submitted on: 02/19/07
This recipe is very good and right on the mark. The only changes that I would make would be to quadruple the recipe. It DOES taste better after freezing for some reason...so keep that in mind.
Carol B.  
Submitted on: 01/11/07
Loved it! Turned out better that the original. I used sharp cheddar cheese instead of the medium and whole milk instead of skim. Next time I'm going to make 4 times as much. Thanks Todd!
cynthia  
Submitted on: 12/18/06
I told my hubby that I was making mac & cheese for dinner, and he sure didn't expect this! This is a great recipe, but I think you need to double it to get enough to serve 4 people. I had to wait till I froze this and reheated before I rated it. It was even better reheated after being frozen. Thanks for this great make ahead recipe!!!
Anonymous  
Submitted on: 12/05/06
I love the original Stouffers Mac and Cheese and as I live overseas, whenever I visit the USA, that's one of the first items I buy. I can eat it every day. I couldn't believe it when I tasted this version - it is exactly the same! Like the others have said, it doesn't make enough. Thanks Todd for cloning this recipe, now I can enjoy one of my favorite foods without having to travel to the USA to buy it!
M. Boyd  
Submitted on: 11/26/06
If it didn't turn out better than the original or at the very least as good as, YOU did something wrong. (I'm speaking from experience). Thank You Todd, I can't wait for your next book!!!
Marcus Potts  
Submitted on: 11/12/06
I thought that this macaroni and cheese was not as creamy and thick as the real Stouffer's Macaroni and Cheese.
carol boyer  
Submitted on: 11/12/06
Very Very Good!!!!!!!
Tiffany Mann  
Submitted on: 11/12/06
The taste here was dead on. My mother tripled the batch and poured then into casserole dishes to freeze for when family was visiting. This is a great make ahead meal. I was concerned when I poured it into the casserole dish that it was a little saucey. But dont worry, when it bakes up it will be perfect.
Angie  
Submitted on: 11/11/06
This is wonderful and tastes just like the real thing! I didn't freeze mine though and simply baked it for about 40 minutes at 350 after I poured it into the casserole dish. My only complaint is that there wasn't enough!! I doubled the recipe and it still wasn't enough for my large family so I will be tripling the recipe next time!! It's delicious!!!
Mary LeBlanc  
Submitted on: 11/11/06
I made the Mac and Cheese today. It was VERY easy to make and tastes delicious. I added bread crumbs to the top and baked it for a few mins at 350*f to give it a crisp topping.
JoeJoe  
Submitted on: 11/09/06
Taste much better than the frozen 'real thing'. Very easy to make!
Susan  
Submitted on: 11/08/06
This is the best. I always buy this mac & cheese when it's on sale but not any more. Taste is spot on. But, I NEVER USE margarine. (Trans Fats will kill you).
Deborah Mitchell  
Submitted on: 11/08/06
Delicious Macaroni and Cheese. Simple, kids and husband loved it.
Anonymous  
Submitted on: 11/07/06
Thank goodness - I can quit buying Stouffer's mac and cheese. My daughter is a mac-and-cheese-aholic and this recipe will come in very handy and be made over and over. Thank you.
Twanda  
Submitted on: 11/06/06
Awesome! Made it immediatley. Tastes just like the real thing!