Noodles & Company Wisconsin Mac & Cheese Copycat
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What’s better than Noodles & Company Wisconsin Mac & Cheese? The kind you can make at home! With oodles of ooey, gooey, cheesy sauce over piles of yummy pasta, this Noodles and Company Wisconsin mac and cheese copycat is way better than that powdery boxed stuff.
Table of Contents
Noodles & Company Wisconsin Mac & Cheese
Now, I know we all have our favorite fast food mac. From Subway to KFC to Boston Market… even Arby’s has its own version of this classic dish!
And with a name like “Noodles & Company,” you know this one has got to be good!
Trust me, when you mix buttery Monterey Jack with sharp, tangy cheddar, you get an ooey gooey extravaganza!
But there’s no point in making a copycat recipe unless it’s easier (and better, right?) than the original.
I promise I won’t disappoint you here! You’ll have this off the stove and onto plates in 30 minutes — or less if you use my make ahead tips.
Ingredient Notes and Substitutions
- Elbow Macaroni – I’d never want to limit your creativity in the kitchen! Don’t hesitate to use shells, penne, or rotini for a different texture for your Noodles and Co Wisconsin mac and cheese.
Sometimes I’ll just use whatever I have rolling around in my pantry! - Half-and-Half – You need fat for a rich sauce. If you can’t find any, mix equal parts whole milk and heavy cream for similar results.
- Unsalted Butter & All-Purpose Flour – The roux is a huge part of what makes Noodles & Company Wisconsin mac and cheese so irresistible!
You need to have equal parts flour and butter (super important) and cook it just right to make the sauce thicken properly.
- Cheddar & Monterey Jack – The restaurant’s site just describes their sauce as a “creamy cheddar & jack cheese sauce” — no specification about the type of cheddar. I always use sharp!
- Ground Mustard – This spice gives the sauce a lot of depth and enhances that rich cheesy flavor we love — and it’s really the secret ingredient for a perfect Noodles & Company Wisconsin mac & cheese copycat!
If you need a substitute, try ½ teaspoon of Dijon. - Garlic Powder – This is where the savoriness comes from! Substitute with onion powder.
Tips for a Flawless Copycat Noodles and Co Wisconsin Mac and Cheese
- Try different cheese blends.
You can throw any cheese into this Noodles and Company Wisconsin mac and cheese recipe! I personally love Gruyère, Fontina, and mozzarella.
Or, for an ultra creamy, ultra rich flavor, mix 2 ounces of cream cheese in with the shredded jack and cheddar while they’re melting. Talk about indulgent!
- Be creative with customizations.
Noodles & Company Wisconsin mac & cheese is like a blank canvas! This basic recipe can be dressed up with bacon bits or sautéed onions to give it an even richer, more savory flavor.
Try adding diced tomatoes, broccoli, or other veggies for extra texture and flavor.
Like things spicy? Add a pinch of cayenne or even a splash of hot sauce to your Noodles and Company Wisconsin mac and cheese for a little heat.
- Make the sauce ahead of time.
It’s my top time-saving tip for when you need dinner on the table fast!
Once you’ve prepared the cheese sauce, let it cool to room temperature before transferring it to an airtight container. This limits the amount of condensation in the container, which could mess with the texture of the sauce.
Refrigerate cheese sauce overnight, then reheat it gently on the stove while you boil the pasta.
Prep Ahead
- Shred cheese
Kitchen Tools You Will Need
- Large Saucepan – Choose a heavy-bottomed one so the heat is distributed more evenly and doesn’t burn the roux.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them.
- Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
- Box Grater – Fresh cheddar makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
Serving Suggestions
If you’re making Noodles & Company Wisconsin mac & cheese for the kiddos, then serve it with oven-roasted veggies and chicken tenders for a meal they won’t be able to resist!
As for me, I love digging into this creamy dish with a few garlic knots or garlic bread for the ultimate comfort food pairing.
Serve with a salad so your dinner doesn’t seem quite as indulgent (but just as delicious!).
Storing and Reheating Noodles and Company Wisconsin Mac and Cheese
Let your Noodles and Co Wisconsin mac and cheese cool completely before scooping it into an airtight container. It’ll keep in the fridge for up to 3 days.
It freezes pretty well too — and for up to 2 months! You’ll just want to let it thaw overnight in the fridge before you serve it.
Reheat it back in your saucepan over low heat to make sure you don’t burn the sauce. You might want to add just a splash of milk or more half-and-half to get it nice and creamy again.
Noodles and Company Wisconsin Mac & Cheese Recipe FAQ
If your homemade Noodles & Co Wisconsin mac and cheese comes out a little gritty, then you might have overcooked the sauce.
You don’t want to heat it up so much that it gets bubbly, and you don’t want to cook the roux so long that it turns dark brown.
Another important tip is to shred your cheddar and Monterey Jack right off the block! The bagged, pre-shredded stuff is coated with starch and preservatives that’ll prevent it from melting smoothly.
There’s nothing like a crunchy topping for creamy pasta!
It’s easy. Just transfer the cooked Noodles and Company Wisconsin mac and cheese to a baking dish. Mix up some breadcrumbs (panko is my favorite, but you can use Italian too) with melted butter.
Sprinkle that over the top and broil for just 2 or 3 minutes until it’s golden brown.
You probably overcooked the noodles!
It’s really important to cook the noodles just until al dente — they’ll soften more in the cheese sauce, so they don’t need to be totally done after the first step.
That’s a super easy beginner’s mistake to make, but one to keep an eye out for if you want your dish to be just like Noodles & Company Wisconsin mac & cheese.
Enjoy!
With love, from our simple kitchen to yours.
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Noodles & Company Wisconsin Mac & Cheese Copycat
Ingredients
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 cups half & half
- 6 ounces cheddar cheese, shredded (about 1 1/2 cups)
- 6 ounces monterey jack cheese, shredded (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 Pasta: Prepare the elbow macaroni according to package instructions for al dente. Drain and set aside.
- Make the Roux: In a large saucepan, melt the butter over medium heat. Stir in the flour, cooking for 1–2 minutes until lightly golden.
- Add the Half & Half: Gradually whisk in the half & half, ensuring no lumps form. Cook for 4–5 minutes until the mixture thickens.
- Melt the Cheese: Reduce heat to low and stir in the shredded cheddar and monterey jack cheese until melted and smooth.
- Season the Sauce: Stir in the ground mustard, garlic powder, salt, and pepper, mixing well.
- Combine with Pasta: Add the cooked macaroni to the cheese sauce, stirring until evenly coated.
- Garnish & Serve: Transfer to a serving dish and sprinkle with additional shredded cheddar and monterey jack cheese. Serve immediately and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2025
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