If you grew up with those classic Mueller’s pasta boxes in your pantry, you know their recipes were all about comforting, home-style goodness. Mueller’s Mac and Cheese is the kind of dish that takes you straight back to childhood dinners—creamy, cheesy, simple, and baked to golden perfection. The first time I recreated it using the old-school recipe from the box, I couldn’t believe how nostalgic it tasted—like something that’s been passed down for generations.
This recipe captures everything you love about traditional baked mac and cheese: a rich, creamy cheese sauce, tender elbow macaroni, and that perfectly crispy topping. It’s easy to make, uses ingredients you probably already have, and never fails to bring everyone to the table smiling.
Why You’ll Love This Recipe
This Mueller’s Mac and Cheese recipe is all about comfort and simplicity. It’s creamy, cheesy, and perfectly balanced—neither too heavy nor too mild. The sauce coats every bite of pasta, and the baked crust gives it that irresistible texture.
You’ll love how customizable it is, too. Stick to the classic recipe for that nostalgic flavor, or dress it up with extra cheeses, crispy bacon, or even a hint of spice. It’s perfect for holidays, potlucks, or a cozy weeknight meal that feels like a warm hug.
What You’ll Need
- 2 cups Mueller’s elbow macaroni (about 8 ounces uncooked)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk preferred for creaminess)
- 2 cups shredded sharp cheddar cheese (divided)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dry mustard (optional, for flavor depth)
- ⅛ teaspoon paprika (optional, for color)
- ¼ cup breadcrumbs or crushed crackers (for topping)
Pro Tips
- Cook pasta al dente. It’ll finish cooking in the oven, so don’t overboil it.
- Shred your own cheese. Pre-shredded cheese doesn’t melt as smoothly because of anti-caking agents.
- Whisk constantly. When making the sauce, keep whisking to prevent lumps.
- Add cheese off the heat. Stir it in once the sauce is hot but not boiling to keep it silky.
- Rest before serving. Let the casserole sit a few minutes after baking so it sets up nicely.
Tools You’ll Need
- Medium saucepan
- Whisk
- Large pot for pasta
- Baking dish (2-quart)
- Measuring cups and spoons
- Wooden spoon or spatula
Substitutions and Variations
- Milk: Use half-and-half for a richer sauce or 2% milk for a lighter version.
- Cheese: Mix in Monterey Jack, mozzarella, or Gruyère for variety.
- Breadcrumb topping: Try crushed Ritz crackers or panko for extra crunch.
- Add-ins: Stir in cooked bacon, ham, or sautéed onions for a hearty twist.
- Spice: Add a pinch of cayenne pepper or hot sauce for gentle heat.
Make Ahead Tips
You can assemble the mac and cheese up to one day ahead. Cover tightly and refrigerate. When ready to bake, let it sit at room temperature for 20 minutes, then bake as directed.
Cooked leftovers can also be stored in the refrigerator for up to 4 days. Reheat gently in the oven or microwave with a splash of milk to keep it creamy.
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add Mueller’s elbow macaroni and cook according to package directions until al dente (about 6–7 minutes). Drain and set aside.
Step 2: Make the Roux
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until bubbly but not browned. This helps remove the raw flour taste.
Step 3: Add the Milk
Gradually whisk in the milk, a little at a time, until smooth. Continue cooking and stirring for 5–7 minutes until the sauce thickens slightly and coats the back of a spoon.
Step 4: Stir in Cheese and Seasoning
Remove the saucepan from heat. Add 1½ cups of the shredded cheddar cheese, salt, pepper, dry mustard, and paprika. Stir until the cheese is melted and the sauce is smooth.
Step 5: Combine with Pasta
Add the drained macaroni to the cheese sauce, stirring until evenly coated.
Step 6: Bake
Preheat oven to 350°F (175°C). Pour the macaroni mixture into a greased 2-quart baking dish. Top with remaining ½ cup cheddar cheese and sprinkle breadcrumbs evenly over the top.
Step 7: Bake Until Golden
Bake uncovered for 20–25 minutes, or until bubbly and lightly browned on top. Let cool for 5–10 minutes before serving.
Serving Suggestions
- Pair with roasted vegetables or a simple green salad for balance.
- Serve alongside fried chicken or barbecue for a Southern-style feast.
- Add a dash of hot sauce or ketchup for a classic comfort touch.
- Make mini portions in ramekins for individual servings at parties.
- Enjoy leftovers for lunch—it reheats beautifully.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F until warmed through or microwave individual portions with a splash of milk to restore creaminess.
For freezing, cool completely and wrap tightly in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition and Benefits
- Good source of calcium: Thanks to the cheese and milk.
- Comforting and filling: The perfect family-friendly dish.
- Customizable: Easy to make vegetarian or protein-packed.
- Wholesome ingredients: Made from scratch—no processed sauces.
Recipe FAQ
1. Can I use other pasta shapes?
Yes! Shells, rotini, or penne all work well—just stick to short pasta that holds sauce.
2. Do I have to bake it?
No, you can skip baking for a stovetop version. Just mix the sauce and pasta, heat through, and serve immediately.
3. How can I make it creamier?
Use an extra tablespoon of butter, a splash of cream, or stir in a little cream cheese.
4. Can I make it gluten-free?
Yes, use gluten-free pasta and substitute the flour with cornstarch or a 1:1 gluten-free blend.
5. Why did my sauce turn grainy?
The cheese may have been added while the sauce was too hot. Remove the pan from the heat before stirring in cheese to prevent curdling.
6. What’s the best cheese mix for flavor?
A blend of sharp cheddar, Colby Jack, and a bit of mozzarella makes a perfectly balanced sauce.
7. Can I double the recipe?
Absolutely. Double all ingredients and bake in a 9×13-inch dish for larger gatherings.
Classic Comfort, Timeless Flavor
This Mueller’s Mac and Cheese Recipe is everything homemade comfort food should be—creamy, cheesy, and full of nostalgia. Whether you’re serving it as a side or the main event, it brings warmth and happiness to any table.
It’s simple, satisfying, and endlessly adaptable—a true kitchen classic that reminds us why some recipes never go out of style.
