Copy Cat Recipe: Stouffer’s Macaroni and Cheese


  • 1 cup skim milk
  • 5 teaspoons all-purpose flour
  • 2 cups (6 ounces) shredded medium cheddar cheese
  • 2 teaspoons margarine
  • 1/4 teaspoon plus 1/8 teaspoon salt
  • 1 3/4 cups cooked elbow macaroni (about 3/4 cup uncooked)


  1. Whisk flour into skim milk in a small saucepan, then place it over medium/low heat.
  2. Add shredded cheddar cheese, margarine and salt and stir often with a spoon until the cheese begins to melt.
  3. Reduce heat to low and simmer for 30 minutes. Use a whisk to stir the sauce every couple of minutes so that it becomes smooth and thick.
  4. While sauce thickens, prepare macaroni by dumping 3/4 cup of uncooked elbow macaroni into rapidly boiling water. Boil for 8 minutes, or until tender, and then strain. (This should be at least 1 3/4 cups of cooked macaroni.)
  5. When cheese sauce has simmered for 30 minutes, pour pasta into a medium bowl.
  6. Gently stir in cheese sauce, and then pour mixture into a loaf pan or casserole dish.
  7. Cover and freeze.
  8. When you ready to serve, preheat oven to 350 degrees Fahrenheit. Bake frozen macaroni for 50 to 53 minutes or until cheese begins to brown slightly.

Servings: 4

  • This is better if you do in fact freeze prior to serving and heat up in the oven.
  • Freshly shredded cheese melts much better than pre-shredded cheese.
  • Use a whisk to stir the sauce often as it thickens, so that you get a smooth, not lumpy, finished product.
  • This can be heated up in the microwave instead of oven.

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