Noodles & Company Wisconsin Mac & Cheese Copycat

My Noodles & Company Wisconsin Mac & Cheese copycat doesn’t miss a thing. Make this super easy, extra cheesy delight in 30 minutes!

Author: Donna Elick

Servings:

Prep Time10

Cook Time20

Total Time30

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!

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.

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