Side Dishes
This Stouffer’s copycat mac and cheese delivers the same creamy, pull-apart perfection you love from the store—just made better at home. After years of testing, I’ve cracked the code for that signature buttery noodle texture and three-cheese sauce that melts into golden, bubbly goodness.
The secret lies in precise layering and baking techniques that transform simple ingredients into restaurant-quality comfort food.
The magic happens in the sauce, where sharp cheddar, Gruyère, and cream cheese blend into a velvety mixture that coats every noodle. I’ve perfected the baking method to create that signature crispy top while keeping the center tender and gooey—just like the original.
This recipe requires only 15 minutes of prep work, followed by 30 minutes in the oven, making it ideal for weeknight dinners or game day sides.
What you’ll end up with is a casserole that’s impossible to resist—golden edges, creamy layers, and that pull-apart magic that makes every bite worth it. The aroma alone will have everyone at the table asking for seconds.
Whether you’re feeding a family or serving as a side dish, this mac and cheese delivers the same satisfaction as the boxed version, but with none of the artificial ingredients.
For extra indulgence, I’ve included optional add-ins like crispy bacon bits or buttery breadcrumbs on top, but the base recipe stands perfectly on its own. Let’s get started on recreating this classic comfort food masterpiece.
Ingredients for stouffer's mac and cheese copycat
Sixteen ingredients, buttery noodles, and that signature pull-apart magic you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Uncooked, medium size preferred |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, aged 12+ months |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Whole Milk 🥛 | 1 ½ cups | Warm for smooth sauce |
| Unsalted Butter 🧈 | ½ cup | Melted, salted added later |
| All-Purpose Flour 🌾 | ¼ cup | For roux thickening |
| Yellow Mustard 🍯 | 1 tbsp | For tangy depth |
| Granulated Sugar 🍚 | 1 tsp | Balances flavors |
| Kosher Salt 🧂 | 2 tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle garlic note |
| Bacon Bits (optional) 🥓 | ½ cup | Crispy, store-bought or homemade |
| Panko Breadcrumbs (optional) 🍞 | ¼ cup | For crispy topping |
The cheeses make or break this. Sharp cheddar gives the tang, Gruyère adds nutty depth, and cream cheese binds it all together. I grab Kraft sharp cheddar from the store—it's consistent and melts perfectly. For Gruyère, Whole Foods or specialty shops have the best aged wheels. The cream cheese? Philadelphia is foolproof—no lumps. Pro tip: shred your own cheddar and Gruyère for maximum meltability. Pre-shredded gets clumpy and has anti-caking agents that ruin the texture. If you're short on time, Trader Joe's has pre-shredded cheddar that works in a pinch, but it's not the same.
No Gruyère? Parmesan at half the amount gets you close, but you'll lose that creamy, nutty richness. Out of sharp cheddar? Monterey Jack is a decent swap, though it's milder. The mustard and sugar might seem odd, but they're key for that signature Stouffer's flavor. Dijon mustard works too if you prefer. For the bacon bits, Oscar Mayer or Hillshire Farm are reliable, but homemade crispy bacon is always better. Panko for the topping? Japanese panko is ideal—it's lighter and crunchier than regular breadcrumbs. If you don't have any, crushed potato chips (like kettle-cooked) work surprisingly well for a crispy top.
This casserole reheats beautifully—honestly, it's even better the next day. Store leftovers in an airtight container for up to 5 days. For freezing, portion into individual servings and freeze for up to 3 months. When reheating, cover with foil for the first 10 minutes to prevent the top from drying out. I always make a double batch because it disappears fast. The sauce thickens as it cools, so if it seems too thick when you pull it out of the oven, just stir in a splash of milk. Trust me, it'll come together perfectly.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just boil the pasta, dump in the cheeses, and stir until it melts into that perfect creamy blanket. No straining, no extra bowls, and honestly? It feels like cheating.
- Cheddar-Gruyère Dream Team: That sharp cheddar and nutty Gruyère combo? It’s what makes this taste like a restaurant dish, not a weeknight hack. The cream cheese ties it all together—rich, smooth, and just tangy enough to keep it interesting.
- Lunchbox Legend: Between us, this is my go-to for meal prep. The mac holds up for days, and the flavor only gets better after reheating. Pack it cold for work or freeze portions—it’s the ultimate lazy-day lifesaver.
- Budget Stretch: Five bucks for enough cheese to feed four? Yes, please. Whole milk keeps it creamy without breaking the bank, and elbow mac is the cheapest pasta around. Leftovers? They’re basically free dinners.
Step-by-step instructions for Stouffer's copycat mac and cheese
Here's how to recreate that iconic Stouffer's texture and flavor at home—creamy, cheesy, and perfect every time.
Cook the Elbow Macaroni Al Dente
Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Cook until 1 minute before the package instructions for al dente—you want the noodles to finish cooking in the oven. Reserve 1 cup of the pasta water before draining, as it helps create the creamy sauce.
Drain the pasta and return it to the pot. I like to give it a quick toss with a tablespoon of the melted unsalted butter to start coating the noodles immediately. This prevents the cheese from sticking like glue later. Keep the pot off the heat for now—we'll add the sauce directly to the pasta in the next step.
Make the Three-Cheese Sauce
In a separate large bowl, combine the 2 cups sharp cheddar cheese, 1 cup gruyère cheese, 8 oz cream cheese, 1.5 cups whole milk, 1 tbsp yellow mustard, 1 tsp granulated sugar, 2 tsp kosher salt, 0.5 tsp ground black pepper, and 0.5 tsp garlic powder. Let this mixture sit for 2-3 minutes so the cream cheese softens slightly—this makes blending easier.
Using an immersion blender, blend the mixture until completely smooth. If you don't have an immersion blender, carefully transfer the mixture to a blender and blend until no lumps remain. The sauce should be thick and velvety—if it's too thick, whisk in 2-3 tablespoons of the reserved pasta water until it reaches a pourable consistency.
Combine Pasta and Sauce
Pour the cheese sauce over the cooked pasta in the pot and stir vigorously until every noodle is fully coated. The sauce should cling to the pasta like a dream—if it's too thick, add more pasta water 1 tablespoon at a time until it reaches a creamy, spoonable consistency. Taste and adjust seasoning if needed, adding more salt or pepper as necessary.
Here's the thing—this is where the magic happens. The residual heat from the pasta will help melt the cheese completely. If the mixture seems too cool, place the pot over low heat for 1-2 minutes just to help everything come together. The sauce should be thick enough to coat the back of a spoon but still flow smoothly.
Add Optional Toppings and Bake
Preheat your oven to 350°F. If using, sprinkle the 0.5 cup bacon bits and 0.25 cup panko breadcrumbs evenly over the macaroni mixture. For extra crispiness, I like to press down gently on the breadcrumbs with a spatula so they stick and brown nicely.
Transfer the macaroni to a greased 9x13-inch baking dish and spread it into an even layer. Bake for 20-25 minutes until the top is golden brown and the edges are bubbling. If you're not using the optional toppings, cover the dish loosely with foil during the last 10 minutes of baking to prevent the top from drying out.
Rest and Serve
Remove the macaroni from the oven and let it rest for 5-10 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and serve. The dish should be creamy but not runny, with a golden, slightly crispy top if you added the breadcrumbs.
Serve warm with a side of garlic bread or a simple green salad. The pull-apart texture is what makes this copycat recipe so special—each bite should deliver that perfect balance of creamy, cheesy goodness with a hint of tangy mustard and subtle garlic. Enjoy immediately while it's hot and gooey!
Pro Tips For Making Stouffer'S Mac And Cheese Copycat
- STIR LIKE YOU MEAN IT: The cheese sauce won’t smooth out if you’re half-hearted about stirring—especially after adding the cream cheese. Use a wooden spoon and keep it moving over medium heat until the whole mix is silky. (Yes, even if you’re multitasking, this is the part that matters most.)
- GRATE THE CHEESE FINE: Sharp cheddar and Gruyère lose their magic if they’re chunky. Pulse them in a food processor for 3-4 seconds—just until they’re pea-sized, not powder. This ensures a creamy texture without clumps. (I learned this the hard way after scraping out a stubborn glob from my teeth.)
- DON’T BOIL THE PASTA DRY: Al dente is key, but overcooking turns macaroni into mush. Test a piece at 60 seconds before the package’s suggested time—it should have a slight bite. Drain immediately and toss with a splash of pasta water to help the sauce cling. (Your future self will thank you.)
- SAVE THE PASTA WATER: That starchy water isn’t just for rinsing—it’s the glue that keeps the sauce from turning grainy. Reserve ½ cup before draining, then whisk it into the cheese mix at the end. It’s the non-negotiable step that makes the sauce cling like the original.
Dietary considerations for this recipe
Dairy-Free Swaps
For a dairy-free version, replace the Gruyère and sharp cheddar with nutritional yeast (½ cup) for a cheesy flavor, and use cashew cream (blend 1 cup soaked cashews with 1 cup water) instead of milk.
Substitute cream cheese with vegan cream cheese like Kite Hill or Miyoko's. The sauce will still be creamy, though slightly less rich. 🌱
Gluten-Free Options
Use gluten-free elbow macaroni like Barilla GF or De Cecco GF—they hold up well in baking. For extra binding, add 1 tbsp cornstarch to the cheese sauce.
I’ve tested this with Brown Rice Pasta and Chickpea Pasta, both of which work beautifully. Just ensure your breadcrumbs are gluten-free if using them as a topping.
Lower-Carb Adaptations
To reduce carbs, swap the elbow macaroni for shredded zucchini (about 3 medium zucchinis, sautéed until tender) or cauliflower rice (rinsed and drained). The sauce recipe remains the same, but you’ll need to adjust baking time to 15-20 minutes since veggies cook faster.
For a hybrid option, mix half pasta with half zucchini—it’s a game-changer for carb-conscious eaters. 🥦
Vegan Protein Boost
Add ½ cup cooked lentils or chickpeas to the pasta for extra protein. For a meaty texture, stir in ½ cup crumbled tempeh or plant-based bacon bits like Lightlife. These additions keep the dish hearty without overpowering the cheesy goodness.
I’ve also had great results with black beans for a Southwestern twist—just add ½ tsp cumin and ½ tsp smoked paprika to the sauce.
Allergen-Friendly Tips
For nut-free kitchens, skip the cashew cream and use coconut milk (full-fat, warmed) instead. If mustard is an issue, omit it or replace with apple cider vinegar** (½ tsp) for tang. Always double-check labels on pre-shredded cheeses—they often contain anti-caking agents with dairy derivatives.
For a safe bet, shred your own dairy-free cheese or use Follow Your Heart brand, which is certified allergen-free. 🚫🧀
Nutrition facts
Frequently asked questions
Why does Stouffer's mac and cheese have that perfect pull-apart texture?
The secret lies in the cheese blend and baking technique. The combination of Gruyère, sharp cheddar, and cream cheese creates a velvety sauce that coats the noodles completely. When baked at 350°F with optional breadcrumbs, the top develops a crispy crust while the center stays creamy and gooey—just like the original. The residual starch from the pasta also helps bind everything together for that signature stretch.
Can I make this mac and cheese ahead of time?
This dish actually tastes even better the next day. Assemble it completely, cover with foil, and refrigerate for up to 5 days. For freezing, portion into individual servings and freeze for 3 months. When reheating, cover with foil for the first 10 minutes to prevent drying, then uncover to crisp the top. The cheese will thicken slightly when cold, so just stir in a splash of milk when reheating.
What if my cheese sauce gets too thick or too thin?
If the sauce is too thick, add 1 tablespoon of reserved pasta water at a time until it reaches a creamy consistency. If it's too thin, simmer the sauce gently for 2-3 minutes to evaporate excess liquid. The ideal texture should coat the back of a spoon but still flow smoothly. Remember, the pasta will absorb some moisture during baking, so don't worry if it seems slightly thick before going into the oven.
Is there a way to make this mac and cheese without baking?
Yes! For a stovetop version, combine the cooked pasta and cheese sauce in a large skillet over low heat. Stir constantly for 5-7 minutes until everything is fully melted and creamy. For extra richness, finish with a pat of butter and a sprinkle of bacon bits. While it won't have the crispy top, the texture will still be incredibly creamy and satisfying—perfect for quick weeknight meals.
Can I use different cheeses for this recipe?
You can experiment, but the key is maintaining the right balance. For Gruyère, try Parmesan (half the amount) or Comté for a similar nutty depth. If you don't have sharp cheddar, Monterey Jack works but will be milder. Avoid pre-shredded cheeses—they contain anti-caking agents that prevent proper melting. For extra creaminess, add 2 oz cream cheese if you're using a different cheese blend. Always taste and adjust seasoning as needed.