Copycat Stouffers Macaroni And Cheese Food

STOUFFER'S MACARONI AND CHEESE

Steps:

• Cook the pasta according to the directions on the box then rinse and set aside.
• Preheat oven to 350 degrees.
• In a medium-size pot over medium heat add butter and let melt.
• Add in the flour, mustard, and paprika and whisk together for about 1 minute.
• Slowly add milk in thirds and stir until it has thickened (about 2 minutes between each third) before adding the next portion of milk.
• Add in the Colby cheese, whisk until fully melted.
• Add in the Mild Cheddar Cheese and whisk until fully melted.
• Add the pasta to the cheese sauce, mix well then cover and bake for 20 minutes (if your pot is not oven safe transfer to a baking dish first).

COPYCAT STOUFFER'S MACARONI AND CHEESE

Steps:

• 1. In a medium pan over medium heat, add butter and flour. Stir continuously for 1 minute. Slowly add milk in thirds and stir until thickened before adding the next portion of milk. Slowly add the cheese to the milk mixture. Make sure all the cheese melts before adding the next portion of cheese.
• 2. Add dry mustard and paprika and stir. Stir pasta into cheese sauce.
• 3. Put pasta into a 2 quart baking dish. Bake at 350 degrees for 20 minutes.

STOUFFER'S MACARONI & CHEESE (COPYCAT)

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!

STOUFFER'S MACARONI AND CHEESE

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.