Elbow macaroni is smothered in a creamy blend of cheddar and Monterey jack cheese in this Noodles and Co. copycat recipe.

Wisconsin Mac and  Cheese (Noodles Copycat)

My family likes this so much, even if I make extra, I still don't have enough for leftovers.

Finish it off with a generous serving of additional shredded cheese.

Even if you've never had Noodles, mac and cheese, you've got to try this. It's great!

Macaroni Noodles Butter Flour Half and Half (or Milk) Salt and Pepper Paprika Cheddar Cheese Monterrey Jack Cheese


Tips for Cooking Pasta: Use a Big Pot: Cook pasta in a large pot - big enough to hold 6 quarts of water per pound of pasta. Salt: Generously season your cooking water with salt.  A few teaspoons per quart of water is a good place to start.

Tips for Cooking Pasta: Don't Overcook: Boil your pasta until it is al dente, which means it's cooked, but still a bit chewy.   You'll want to test your pasta for flavor and texture every 20 seconds or so during the last few minutes of cooking

Love this recipe? Try Smoky White Cheddar Mac and Cheese.