Wisconsin Mac and Cheese (Noodles Copycat)

Creamy, Cheesy, Totally Crave-Worthy

If you’ve ever had Wisconsin Mac & Cheese from Noodles & Company, you know how comforting and cheesy it is. This at-home version brings that same velvety texture and sharp cheddar flavor to your own table—no takeout required.

• Ready in just 30 minutes
• Simple pantry staples, no weird ingredients
• Creamy sauce with a mix of cheddar and Monterey Jack
• Perfectly al dente pasta, just like the original
• Kid-approved and great for leftovers

Wisconsin Mac and Cheese (Noodles Copycat)

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

4.49 from 548 votes

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Course: Main Dishes

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 -8 servings

Calories: 392kcal

Author: Danelle

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Ingredients 

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• 16 oz. elbow macaroni
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups Half and Half or whole milk
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded cheddar cheese plus more for garnish
• 1 cup shredded Monterrey jack cheese

Instructions

• Cook the pasta according to package directions until al dente. Do not overcook. Rinse with cold water and drain.
• In a large sauce pan over medium heat, melt the butter. Add the flour and cook and stir another minute.
• Slowly whisk in the Half and Half or milk. Cook and stir until the mixture begins to bubble and thicken.
• Add the paprika, salt and pepper, and both cheeses. Cook and stir until the cheese is melted and the sauce is smooth. Stir in the cooked pasta and mix well.
• Spoon mac and cheese into bowls and top with additional shredded cheddar, if desired.

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Nutrition

Serving: 1g | Calories: 392kcal | Carbohydrates: 25g | Protein: 16g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 490mg | Fiber: 1g | Sugar: 5g

Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!

After making this macaroni countless times, here’s how to make it extra good:

Recipe Tips

• Use Half & Half: Whole milk works, but Half & Half gives the sauce a richer, more restaurant-like feel.
• Watch the paprika: It adds depth, but if you’re sensitive to spice or smokiness, try ¼ tsp to start.
• Shred your own cheese: Pre-shredded cheese doesn’t melt as smoothly.
• Customize it: Stir in sautéed broccoli, crumbled bacon, or a dash of hot sauce if you’re feeling adventurous.

Storing & Reheating

Mac and cheese is the ultimate leftover meal—and this version keeps beautifully.

• Fridge: Store in an airtight container for up to 4 days.
• Reheat: Microwave with a splash of milk or warm in a saucepan over low heat, stirring to keep it creamy.
• Freezing: Not ideal—this sauce is best fresh, but it can be done. Let it cool completely, then freeze in single portions.

Variations & Twists

Want to put your own spin on it? Try these easy ideas:

• Use a different pasta: Shells or cavatappi hold sauce really well.
• Make it spicy: Stir in a pinch of cayenne or a spoonful of chipotle in adobo.
• Bake it: Transfer to a casserole dish, top with more cheese or breadcrumbs, and broil for a bubbly crust.

If you love cheesy pasta dishes, don’t miss Creamy Stovetop Mac and Cheese or Chicken Bacon Ranch Mac and Cheese for another cozy dinner idea.

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