Ultimate Wisconsin Mac & Cheese Copycat: Easy Instant Pot & Stove Top Recipe

Do you absolutely adore the rich, creamy, and undeniably satisfying Wisconsin Mac & Cheese from Noodles & Company? That signature blend of sharp cheddar and velvety pasta has captured hearts across the country, making it a go-to for comfort food cravings. What if we told you that you could recreate that same irresistible flavor and texture right in your own kitchen? Not just a copycat, but an even better, homemade version that’s perfect for a busy weeknight or a cozy family dinner.

This recipe is your secret weapon for making a Wisconsin Mac & Cheese copycat that rivals the original. We’re talking simple, easy-to-find ingredients that transform into the ultimate easy dinner. Plus, for those who love efficiency and quick cleanup, we’ll guide you through making your pasta in an Instant Pot – a game-changer for homemade mac and cheese! This dish is a guaranteed crowd-pleaser and the perfect back-to-school meal, coming together in about 30 minutes. Let’s dive into making this creamy, cheesy masterpiece together!

The Magic of Instant Pot Pasta: Fast, Easy, and Mess-Free Mac and Cheese

One of the biggest hurdles when making homemade mac and cheese can be cooking the pasta. Traditional stove-top methods often involve watching a boiling pot like a hawk, hoping it doesn’t foam over, and then dealing with the cleanup. But with the Instant Pot, all those worries disappear! It’s truly a game-changer for perfectly cooked pasta every single time, making your mac and cheese journey smoother and quicker.

Using your Instant Pot to cook macaroni for your Wisconsin Mac & Cheese copycat is incredibly simple and offers numerous advantages. No more stressful boil-overs, no more sticky messes on your stovetop, and minimal extra cleanup. The Instant Pot transforms pasta cooking into a hands-off, efficient process. This method ensures your pasta is cooked to the ideal al dente texture, which is crucial for mac and cheese, as it will continue to cook slightly when mixed with the hot cheese sauce.

Here’s how effortless it is: You simply place the uncooked elbow macaroni, a precise amount of water, and a pinch of salt directly into the Instant Pot. Secure the lid, set the timer for just 1 minute on manual pressure cook (yes, just one minute for elbow macaroni!), and let the magic happen. Once the cooking cycle is complete, perform a quick pressure release, carefully drain any excess liquid, and your perfectly cooked, al dente noodles are ready to be enveloped in that luscious cheese sauce. It’s so quick and easy, you’ll wonder why you ever cooked pasta any other way. This convenience is yet another reason why I absolutely LOVE my Instant Pot, especially for speedy comfort food like homemade mac and cheese!

What You’ll Need to Make Your Best Wisconsin Mac & Cheese Copycat

Creating a truly authentic and delicious Wisconsin Mac & Cheese copycat starts with selecting the right ingredients. Each component plays a vital role in achieving that signature creamy texture and robust cheddar flavor that makes this dish so iconic. Here’s a detailed look at what you’ll need and why each ingredient is essential:

• 1 pound uncooked elbow macaroni: The classic choice for mac and cheese. Elbow macaroni’s small, curved shape is perfect for holding onto that rich cheese sauce, ensuring every bite is loaded with flavor.
• 1/4 cup unsalted butter: This forms the base of our roux, providing a rich, creamy foundation for the cheese sauce. Using unsalted butter gives you better control over the final saltiness of the dish.
• 1/4 cup all-purpose flour: When combined with butter, flour creates a roux, which is essential for thickening the milk and creating a smooth, lump-free cheese sauce. It’s the secret to that velvety consistency.
• 2 cups whole milk: For the ultimate creaminess and richness, whole milk is non-negotiable. Its higher fat content contributes significantly to the luxurious texture of the cheese sauce, making it incredibly decadent.
• 2 cups sharp cheddar cheese, grated: This is the star of your Wisconsin Mac & Cheese. Sharp cheddar delivers that distinctive tangy and savory flavor profile that sets this dish apart. Grating your own cheese from a block is highly recommended as pre-shredded cheeses often contain anti-caking agents that can make your sauce gritty.
• 1 teaspoon salt: Essential for enhancing all the flavors in the dish, especially the cheese. Adjust to your taste, but start with this amount.
• 1 teaspoon pepper: A touch of black pepper adds a subtle warmth and balances the richness of the cheese.
• 1/2 teaspoon paprika: Paprika adds a lovely hint of color and a mild, slightly sweet, peppery flavor that complements the cheddar beautifully without overpowering it.
• 2 cups extra shredded cheese for topping (optional): For that extra cheesy finish, a generous topping of shredded cheddar (or a blend of your favorite cheeses like Colby Jack) adds a delightful crust and an irresistible visual appeal.

By using these simple yet powerful ingredients, you’re well on your way to crafting a Wisconsin Mac & Cheese copycat that will impress even the most discerning palates!

How to Make Your Instant Pot (or Stove-Top) Wisconsin Mac and Cheese

Follow these steps closely to achieve that perfect, creamy, and irresistible Wisconsin Mac & Cheese copycat that tastes just like your favorite restaurant version, or even better!

1. Cook Your Macaroni: Whether you choose the Instant Pot or a classic stove-top method, getting your pasta just right is key.
   • Instant Pot Method: Place 1 pound of elbow macaroni and 3 cups of water (or just enough to barely cover the pasta) in your Instant Pot. Add a pinch of salt. Secure the lid and set the manual pressure cook time to 1 minute. Once finished, quickly release the pressure. Drain any excess water thoroughly. Your noodles will be perfectly al dente.
   • Stove-Top Method (Alternative): Cook 1 pound of elbow macaroni in a large pot of generously salted boiling water according to package directions until it’s al dente (firm to the bite). Drain well and set aside.
2. Create the Roux: In a medium-sized heavy-bottomed pot or saucepan, melt the 1/4 cup unsalted butter over medium heat. Once melted and shimmering, add the 1/4 cup flour. Whisk continuously for 1-2 minutes to form a smooth roux. Cook until the flour mixture reaches a light tan or pale golden color, ensuring to cook out the raw flour taste. This step is crucial for flavor and texture.
3. Slowly Add Milk for a Velvety Sauce: Gradually add the 2 cups of whole milk to the roux in a slow, steady stream. Whisk constantly as you pour to prevent any lumps from forming. Continue whisking until the mixture is smooth and evenly combined.
4. Thicken and Season the Sauce: Reduce the heat to low and continue to cook the mixture, stirring occasionally, until it thickens and begins to steam gently. It should be thick enough to coat the back of a spoon. Remove the pot from the heat immediately. Stir in the 2 cups of freshly grated cheddar cheese until it’s completely melted and smooth. Season generously with 1 teaspoon salt, 1 teaspoon pepper, and 1/2 teaspoon paprika, adjusting to your preference. Taste and add more seasoning if needed.
5. Combine and Serve: Add the cooked macaroni directly into the hot cheese sauce. Stir everything together gently until the macaroni is thoroughly coated in the rich, creamy sauce. Garnish with an extra sprinkle of shredded cheddar cheese or a pinch of paprika for color. Serve immediately and savor every comforting bite!

Pro Tips for the Best Homemade Mac & Cheese

• Grate Your Own Cheese: This is a game-changer! Pre-shredded cheese often contains anti-caking agents (like cellulose) that prevent it from melting smoothly, resulting in a grainy sauce. Freshly grated cheese melts beautifully into a silky-smooth sauce.
• Don’t Overcook the Pasta: Al dente pasta is crucial. It will continue to cook slightly when mixed with the hot cheese sauce. Overcooked pasta will become mushy.
• Remove from Heat Before Adding Cheese: Adding cheese to boiling hot liquid can cause the proteins to seize, leading to a grainy or clumpy sauce. Remove the pot from the heat or reduce it to its lowest setting before stirring in the cheese.
• Use Good Quality Cheese: Since cheese is the star of this dish, invest in a good quality, sharp cheddar. You can also experiment with a blend of cheeses like Gruyere, Colby Jack, or a touch of Monterey Jack for added complexity and meltiness.
• Adjust Consistency: If your sauce is too thick, you can whisk in a splash more warm milk until it reaches your desired consistency. If it’s too thin, you can continue to gently heat and stir, but be careful not to overcook the cheese.
• Add a Secret Ingredient: A tiny pinch of mustard powder (dry mustard) or a dash of hot sauce (like Tabasco) can enhance the cheesiness without making the dish taste like mustard or spicy. It really brightens the flavor!

Delicious Variations & Serving Suggestions

While this Wisconsin Mac & Cheese copycat is perfect as is, it’s also wonderfully versatile. Feel free to customize it to your liking:

• Protein Boost: Stir in cooked, shredded chicken, crispy bacon bits, ham, or even a can of drained tuna for a more substantial meal.
• Veggie Power: Fold in steamed broccoli florets, peas, sautéed mushrooms, or spinach for added nutrients and color.
• Cheesy Twist: Experiment with different cheese blends. A mix of sharp cheddar, white cheddar, and a little Monterey Jack can create a unique flavor profile and an even gooier texture.
• Baked Mac & Cheese: For a delightful crust, transfer the finished mac and cheese to a baking dish, top with more shredded cheese and some breadcrumbs, and bake at 375°F (190°C) for 15-20 minutes, or until bubbly and golden brown.
• Serving Suggestions: This mac and cheese is a meal in itself, but it pairs wonderfully with a fresh green salad, garlic bread, or a simple protein like grilled chicken or roasted pork tenderloin.

Storing and Reheating Your Homemade Mac & Cheese

If you happen to have any leftovers of this delicious Wisconsin Mac & Cheese (though it’s hard to imagine!), storing them properly will help you enjoy them later. Transfer any remaining mac and cheese to an airtight container and refrigerate for up to 3-4 days.

When reheating, mac and cheese can sometimes lose its creamy texture and become a bit stiff. To bring it back to life, reheat gently on the stovetop over low heat, stirring frequently. Add a splash of milk (about 1-2 tablespoons per serving) as you reheat, continuously stirring until it regains its luscious, creamy consistency. You can also microwave it in short bursts, stirring and adding milk as needed.

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