Make this homemade Stouffer’s-style mac and cheese with just six simple ingredients. It’s creamy, comforting, and easy to prepare—no need to buy the frozen version anymore.
Classic macaroni and cheese is a crowd-pleaser, and this copycat Stouffer’s mac and cheese recipe delivers the same rich, creamy flavor you love from the frozen trays—made fresh at home. If you enjoy homemade mac & cheese, this recipe is one you’ll return to again and again.
When feeding a group, convenience foods can be tempting. Frozen Stouffer’s mac and cheese is easy, but making a homemade version gives you better texture and flavor while still staying simple. We recreated that familiar taste using everyday pantry ingredients.
Everyone loves a pan of this mac and cheese—it’s smooth, cheesy, and an all-around family favorite. This version is intentionally kid-friendly and comforting, just like the original.
The recipe is straightforward, but following the steps carefully yields the best results. The method—especially how you add the cheese—makes the difference between a silky sauce and a grainy one.
Stouffer’s Macaroni and Cheese Ingredients
This recipe uses six familiar ingredients, most of which you probably already have. If not, they’re easy to find at any grocery store:
- Butter
- Flour – all-purpose flour works well.
- Milk – whole milk gives the best texture; substitute some half-and-half or cream for extra richness.
- Cheddar cheese – use a block of cheddar and shred it yourself. Avoid pre-shredded cheese for the best melt and texture.
- American cheese – deli-sliced American helps achieve that classic, smooth melt. Orange American (such as Land O’Lakes) works well.
- Pasta – large elbow macaroni mimics the frozen version, but you can use your preferred shape like shells or cavatappi.
See the recipe card below for exact quantities.
How to make Stouffer’s Macaroni and Cheese
The technique is classic: make a béchamel, melt in the cheeses slowly, combine with pasta, then bake briefly. Follow these steps for a silky, lump-free sauce:
- Cook the pasta al dente (or slightly undercooked) and set aside.
- In a large saucepan over medium heat, melt the butter. Gradually whisk in the flour to form a roux and cook for about 2 minutes until the raw flour scent is gone.
- Slowly add the milk while whisking constantly to create a smooth béchamel sauce.
- Add the shredded cheddar gradually—about 1/2 cup at a time—whisking until each addition melts completely before adding more. This prevents a gritty texture.
- Add the American cheese in small pieces or torn slices, mixing until fully melted and smooth.
- Stir the cheese sauce into the drained pasta until well coated. Transfer to a 13×9″ baking dish.
- Bake at 375°F for about 15 minutes, or until the top is lightly browned. For extra browning, briefly broil before serving.
Storage / Freezing
Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Freezing: Once fully cooled, wrap the casserole tightly with plastic wrap and foil to prevent freezer burn. Freeze for 2–3 months. Thaw overnight in the refrigerator or bake from frozen, increasing cooking time as needed.
Tips for the best homemade Stouffer’s mac and cheese
Add cheese in very small amounts and whisk continuously, allowing each addition to melt completely before adding more. This step is crucial for a smooth, creamy sauce.
Other macaroni and cheese recipes
If you want more mac and cheese variations, try stovetop, Instant Pot, or fried mac and cheese recipes to change up texture and preparation.
Other pasta recipes
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Stouffer’s Mac and Cheese
Ingredients
- 1 lb Elbow Macaroni
- 8 tbsp Butter
- 1/2 cup Flour
- 5 cup Whole Milk
- 1 1/2 lb Sharp Cheddar, shredded
- 1/2 lb American Cheese, sliced or torn
Instructions
- Preheat oven to 375°F.
- Cook the pasta al dente or slightly undercooked according to package directions; drain and set aside.
- In a large saucepan over medium heat, melt the butter. Sprinkle in the flour, whisk to combine, and cook for about 2 minutes.
- Slowly add the milk while whisking constantly to form a smooth béchamel sauce.
- Gradually add the cheddar, about 1/2 cup at a time, whisking until each addition is fully melted.
- Repeat with the American cheese, adding small pieces and whisking until smooth.
- Stir the cheese sauce into the drained pasta until well coated. Pour into a 13×9″ baking dish.
- Bake for 15 minutes, until heated through and lightly browned on top.
Notes
Nutrition
