This copycat McAlister’s mac and cheese is a quick and easy stove top recipe. Enjoy one of your restaurant favorites from the comfort of your own home.
My daughter loves mac and cheese, it is one of her favorite dishes. I am all for creating restaurant favorites at home, especially McAlister’s recipes so I decided to whip some up. Some of my favorite copycat recipes are their chili, sweet tea, and tortilla soup!
This mac and cheese is super easy to make on your stovetop. According to their website their recipe is made from American and Neufchatel cheese. Neufchatel cheese is a lot like cream cheese (it can be found next the cream cheese at most grocery stores). If you can’t find any, you can substitute cream cheese in this recipe.
Ingredients needed
For this recipe, you will need:
- Elbow macaroni: You’ll need about 1 ½ cups of elbow macaroni.
- Butter: I recommend using unsalted so you can control how much salt goes into the recipe. If you only have salted butter, add salt to taste.
- All purpose flour: To thicken the cheese sauce.
- Milk: You’ll want to use whole milk.
- Salt, pepper, paprika, dry mustard: McAlister’s mac and cheese is very creamy and mild but there is a little bit of seasoning to it.
- Mild cheddar: I shredded my own (it usually melts better) but you can also use pre-shredded.
- American cheese: Such as Velveeta.
- Neufchatel cheese: Neufchatel cheese is located next to the cream cheese at most grocery stores. You can also substitute cream cheese.
How to make this recipe
In a large pot, bring water with a pinch of salt to a boil. Add in the macaroni and cook according to the directions on the package.
Drain the water from the macaroni in a colander in your sink. Set aside and let the pasta cool.
In the pot, add the butter. Let it melt over medium heat. Reduce the heat and add in the milk, flour, and seasonings. Whisk until everything is evenly combined.
Cut your Velveeta cheese and Neufchatel into cubes and add it in. Add your shredded cheddar. Cook over low heat while stirring frequently until everything is melted.
Add in your macaroni and then stir well.
Tips
- You can substitute full fat cream cheese for the Neufchatel, if needed.
- When adding the cheese reduce the heat so the cheese sauce doesn’t become clumpy.
How to store
Store any leftovers in an airtight container in your refrigerator. Leftovers will be good for 4 to 5 days after making.
If you enjoyed this copycat recipe, you might also like:
Copycat McAlister’s Mac and Cheese
Equipment
- Large pot
- Colander
- Whisk
Ingredients
- 1 ½ cups elbow macaroni uncooked
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 cup milk
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ⅛ teaspoon paprika
- ¼ teaspoon dry mustard
- 1 ½ cups shredded mild cheddar
- 4 ounces American cheese (such as Velveeta) cubed
- 2 ounces Neufchatel or you can substitute cream cheese
Instructions
- In a large pot, bring water with a pinch of salt to a boil. Add in the macaroni and cook according to the directions on the package.
- Drain the water from the macaroni in a colander in your sink. Set aside and let the pasta cool.
- In the pot, add the butter. Let it melt over medium heat. Reduce the heat and add in the milk, flour, and seasonings. Whisk until everything is evenly combined.
- Cut your Velveeta cheese and Neufchatel into cubes and add it in. Add your shredded cheddar. Cook over low heat while stirring frequently until everything is melted.
- Add in your macaroni and then stir well.
Notes
- You can substitute full fat cream cheese for the Neufchatel, if needed.
- When adding the cheese reduce the heat so the cheese sauce doesn’t become clumpy.
Don’t forget to share this recipe or save it for later with Pinterest!
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