Stouffers Macaroni And Cheese Recipes

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STOUFFER'S MACARONI AND CHEESE



Stouffer's Macaroni and Cheese image

This recipe from Todd Wilbur's "Top Secret Restaurant Recipes Unlocked" cookbook claims to taste just like Stouffer's macaroni and cheese, but I haven't tried it yet. Let me know what you think! Recipe created by Todd Wilbur - www.TopSecretRecipes.com

Provided by Ransomed by Fire

Categories     Cheese

Time 1h35m

Yield 1 pan, 4 serving(s)

Number Of Ingredients 7

1 cup skim milk
5 teaspoons all-purpose flour
2 cups shredded medium cheddar
2 teaspoons margarine
1/4 teaspoon salt
1/8 teaspoon salt
1 3/4 cups cooked macaroni (about 3/4 c. uncooked)

Steps:

  • Whisk flour into skim milk is a small saucepan.
  • Place it over medium low heat.
  • Added shredded cheddar cheese, margarine and salt.
  • Stir often with a spoon until the cheese begins to melt.
  • Reduce heat to low and simmer for 30 minutes.
  • Stir the sauce with a whisk every couple of minutes so it becomes smooth and thick.
  • While sauce thickens, boil macaroni according to directions and strain.
  • Once cheese sauce has simmered for 30 minutes, pour pasta into a medium bowl.
  • Gently stir in cheese sauce.
  • Pour mixture into a loaf pan or casserole dish.
  • Cover and freeze.
  • When ready to eat, preheat oven to 350 F and bake macaroni for 50 minutes or until cheese begins to brown slightly.

STOUFFER'S MACARONI & CHEESE (COPYCAT)



Stouffer's Macaroni & Cheese (Copycat) image

My reverse-engineered recipe for Stouffer's Macaroni & Cheese. Recipe may be halved and baked in an 8 x 8 baking dish.

Provided by The Spice Guru

Categories     Macaroni And Cheese

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • ADD rinsed drained macaroni to pot; WHISK to separate any clumped macaroni and combine; ADD salt to taste if necessary.
  • 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.
  • 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!
  • FOR CREAMY MACARONI AND CHEESE: Simmer over medium-low heat, stirring often until desired consistency is achieved. Serve and enjoy!

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