Mueller Macaroni and Cheese Recipe
This Mueller Macaroni and Cheese recipe brings back the nostalgic, cheesy goodness of the original boxed classic. It’s creamy, golden, and oven-baked to perfection, perfect as a comforting main or a hearty side dish the whole family will love.
Equipment
- 1 Medium saucepan For making the cheese sauce
- 1 Large Pot For boiling pasta
- 1 Whisk For smooth cheese sauce
- 1 2-quart baking dish Glass or ceramic preferred
Ingredients
- For the Macaroni:
- 2 cups Mueller’s elbow macaroni or other elbow pasta
- – – Water For boiling pasta
- 1 tsp Salt For pasta water
- For the Cheese Sauce:
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 2 cups Whole milk Warmed
- 2 cups Cheddar cheese Freshly shredded
- ½ tsp Salt Or to taste
- ¼ tsp Black pepper Or to taste
- Optional Add-ins:
- ½ tsp Dry mustard Optional for tang
- ¼ tsp Paprika Optional for warmth
- ½ cup Mozzarella or Monterey Jack Optional for extra melt
- ½ cup Breadcrumbs For a crispy topping optional
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente, about 6–7 minutes. Drain and set aside.
- Make the Cheese Sauce:
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly whisk in warm milk. Cook until thickened, then stir in cheddar cheese, salt, and pepper until melted and smooth.
- Combine:
- Preheat oven to 350°F (175°C). Mix cheese sauce with cooked pasta in a large bowl. Stir to coat evenly.
- Bake:
- Transfer mixture to a greased 2-quart baking dish. Top with extra cheese or breadcrumbs if desired. Bake uncovered for 25–30 minutes, until bubbly and lightly golden.
- Rest & Serve:
- Let rest for 5–10 minutes before serving. Enjoy warm with a side salad or roasted vegetables.
Notes
- You can prep this dish a day in advance and refrigerate before baking.
- For a creamier version, swap in half-and-half or evaporated milk.
- Leftovers keep well for up to 4 days in the fridge.