Wisconsin Mac and Cheese (Noodles Copycat)
Elbow macaroni is smothered in a creamy blend of cheddar and Monterey jack cheese in this Noodles and Co. copycat recipe.
Servings: 6 -8 servings
Calories: 392kcal
Ingredients
- 16 oz. elbow macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups Half and Half or whole milk
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups shredded cheddar cheese plus more for garnish
- 1 cup shredded Monterrey jack cheese
Instructions
- Cook the pasta according to package directions until al dente. Do not overcook. Rinse with cold water and drain.
- In a large sauce pan over medium heat, melt the butter. Add the flour and cook and stir another minute.
- Slowly whisk in the Half and Half or milk. Cook and stir until the mixture begins to bubble and thicken.
- Add the paprika, salt and pepper, and both cheeses. Cook and stir until the cheese is melted and the sauce is smooth. Stir in the cooked pasta and mix well.
- Spoon mac and cheese into bowls and top with additional shredded cheddar, if desired.
Video
Nutrition
Serving: 1g | Calories: 392kcal | Carbohydrates: 25g | Protein: 16g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 490mg | Fiber: 1g | Sugar: 5g