That first bite of ultra-creamy, stretchy cheese sauce over tender noodles? It hits different. Copycat Noodles Company Wisconsin Mac Cheese is the kind of bowl that feels like a warm hug and now you can make it at home in about 20 minutes.
Spring always makes me want meals that feel cozy but a little lighter than what I was making all winter and this is exactly it. I first tested this stovetop version back when my kids were obsessed with Noodles Company, tweaking the cheese blend until that sharp Wisconsin cheddar pull was just right. After blogging copycat recipes for over a decade, I can tell you the ratio of cream to cheese is everything here.
PrintCopycat Noodles Company Wisconsin Mac Cheese Cozy Real Cheesy Comfort You Need Now
Enjoy this Copycat Noodles Company Wisconsin Mac Cheese recipe that delivers a creamy mac and cheese for an easy dinner. Perfect for weeknight dinner or family dinner, this stovetop mac and cheese is rich and comforting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Servings 6
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 cups half & half
- 6 ounces cheddar cheese shredded or about 1 1/2 cups
- 6 ounces monterey jack cheese shredded or about 1 1/2 cups
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- Additional shredded cheddar and monterey jack cheese for garnish
Instructions
- Cook the elbow macaroni following the package directions until al dente, then drain and set aside.
- Melt the butter over medium heat in a large saucepan and whisk in the flour, cooking until it turns a light golden color, about 1 to 2 minutes.
- Slowly pour in the half & half while whisking continuously to avoid lumps and cook until the mixture thickens, about 4 to 5 minutes.
- Lower the heat and mix in the shredded cheddar and monterey jack until the cheese is fully melted and the sauce is creamy.
- Season the sauce by stirring in ground mustard, garlic powder, kosher salt, and black pepper until well blended.
- Combine the cooked macaroni with the cheese sauce, stirring until the noodles are coated evenly.
- Serve the mac and cheese in a dish topped with extra shredded cheddar and monterey jack cheese immediately.
Notes
- Half & Half is an American ingredient made of half heavy cream and half whole milk
- If necessary, you can substitute accordingly
- Make-Ahead Tips: The cheese sauce can be made up to 24 hours in advance and stored in the refrigerator
- Reheat gently before combining with pasta
- Storage: Allow leftovers to cool completely before transferring them to an airtight container
- Store in the refrigerator for up to 3 days
- Freezing: This mac and cheese is best enjoyed fresh, but you can freeze it for up to 2 months in a freezer-safe container
- Thaw overnight in the refrigerator before reheating
- Reheating: Reheat in a saucepan over low heat, stirring occasionally
- Add a splash of milk or half & half to restore creaminess
- Customization Ideas: Try different cheese blends like Gruyère, fontina, or mozzarella
- Add a pinch of cayenne or hot sauce for extra spice
- Stir in bacon bits, sautéed onions, or diced tomatoes for more texture and flavor
Nutrition
- Calories: 0 kcal
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Why You’ll Love This Recipe
Here’s the thing about this Copycat Wisconsin Mac and Cheese it comes together in one pot, with a cheese sauce so creamy it coats every single noodle. No baking, no fuss, no long list of steps you’ll abandon halfway through.
It’s the perfect go-to on tired evenings when you still want dinner to feel like dinner, without standing over a hot oven. Low effort, minimal cleanup, and somehow it still feels like a treat.
- Ready in 30 minutes, start to finish
- Uses simple pantry staples you likely already have
- That melted cheddar and monterey jack pull is completely real
What You Need to Know About the Ingredients
The magic here is the cheese blend. Cheddar brings that sharp, tangy backbone monterey jack adds the melt and stretch. Together they recreate the signature pull you remember from the restaurant.
Note: Half and half is the key to a sauce that’s rich without being too heavy. It’s equal parts whole milk and heavy cream if you need to make your own.
- Elbow macaroni holds the sauce well don’t skip the al dente cook
- Ground mustard and garlic powder add depth without overpowering the cheese
- Kosher salt and fresh ground black pepper round everything out
How to Make It Step by Step
The process is straightforward a classic roux-based sauce that comes together faster than you’d expect.
- Cook elbow macaroni to al dente according to package directions. Drain and set aside.
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook 1–2 minutes until lightly golden.
- Gradually whisk in the half and half. Cook 4–5 minutes, stirring, until the sauce thickens.
- Reduce heat to low. Stir in shredded cheddar and monterey jack until fully melted and smooth.
- Add ground mustard, garlic powder, salt, and pepper. Stir to combine.
- Fold in the cooked pasta until every piece is coated. Garnish with extra shredded cheese and serve immediately.
Pro Tip: Keep the heat low when you add the cheese. High heat breaks the sauce and you’ll lose that silky, stretchy pull.
Can You Make Copycat Wisconsin Mac and Cheese Ahead of Time?
Yes, and it holds up better than you’d think. The cheese sauce can be made up to 24 hours ahead and stored in the refrigerator separately from the pasta.
When you’re ready to serve, reheat the sauce gently over low heat, stir in a splash of half and half to bring it back to life, then fold in your freshly cooked macaroni.
How to Store and Reheat Leftovers
Leftovers keep well when handled right. Let everything cool completely before sealing it up.
- Refrigerator: store in an airtight container for up to 3 days
- Freezer: freeze in a freezer-safe container for up to 2 months thaw overnight in the fridge before reheating
- Reheat on the stovetop over low heat, stirring in a splash of half and half or milk to restore creaminess
Easy Ways to Make It Your Own
The base recipe is perfect as written, but it’s also an easy canvas to build on depending on what you’re craving or what’s in your fridge.
- Swap in Gruyère, fontina, or mozzarella for a different cheese profile
- Add a pinch of cayenne or a dash of hot sauce for gentle heat
- Stir in bacon bits, sautéed onions, or diced tomatoes for extra texture
Note: Whatever you add, keep the cheddar and monterey jack as your base that combination is what makes this taste like the real thing.
FAQs ( Copycat Noodles Company Wisconsin Mac Cheese )
What cheeses does Noodles and Company use in their mac?
This recipe uses equal parts shredded cheddar and monterey jack cheese for a rich, extra creamy sauce. Both cheeses are stirred in over low heat until fully melted and smooth.
What kind of noodles does Noodles and Company use for mac and cheese?
This recipe uses one pound of elbow macaroni, cooked al dente according to package instructions before being folded into the cheese sauce.
Can I add chicken or bacon to Noodles Company mac and cheese?
Yes – this dish is easy to customize with bacon bits, sauteed onions, or diced tomatoes stirred in for extra texture and flavor.
How do you make mac and cheese this creamy?
The creamy sauce starts with a butter and flour roux, then three cups of half and half are whisked in and cooked until thickened before the cheese is melted in over low heat.
Can I make Noodles Company mac and cheese ahead of time?
Yes – the cheese sauce can be made up to 24 hours ahead and refrigerated. Reheat it gently, adding a splash of milk or half and half to restore creaminess before combining with pasta.
This Copycat Wisconsin Mac and Cheese comes together in about 30 minutes, and that creamy, stretchy cheese pull makes every stir worth it. Rich, cozy, and honestly better than any restaurant version on a weeknight.
Keep the heat low when you add the cheese that one small step is the difference between silky and grainy. If you have leftovers, they reheat beautifully with just a splash of half and half stirred in over low heat. And a pinch of cayenne or some crispy bacon bits folded in at the end? That takes this bowl somewhere really special.
Did you grow up with a mac and cheese like this, or is this your first time making it? Drop a comment below, share a photo, or pass this recipe along to someone who could use a really good bowl of something warm. Some nights just call for an easy dinner that still feels like home.
