Good Velveeta Mac and Cheese at home that rivals Noodles Mac and Cheese. In our review of Noodles Mac and Cheese, check out the top 3 things that, we think, make it great, and you’ll be able to put this Velveeta Mac and Cheese recipe together on the stove top in under 15 minutes.
Table of contents
- Noodles and Co Wisconsin Mac and Cheese Review
- Watch The Review
- Under The Hood
- 3 Key Takeaways
- What You Will Need For Good Velveeta Mac N Cheese
- What Cheese Makes The Best Mac N Cheese
- How To Make Velveeta Mac N Cheese
- Does Mac and Cheese Need A Roux
- Watch How We Made Wisconsin Mac and Cheese
- Who Has The Best Mac and Cheese
- Throwdown Kitchen
- Related Recipes
We love Mac and Cheese at our house and Jeannette makes it for me a couple of times a month. Let’s be honest here, macaroni and cheese is not one of the healthiest dishes. It’s got lots of butter and cheese and cream and fat. But, if you eat in moderation and not the whole casserole, then OK. So, I stopped at Noodles and Co for a quick lunch last week and decided to review the Wisconsin Mac and Cheese.
Now, I’m not saying it was better than homemade, but it was clearly one of the best restaurant Mac and Cheese dished I have tried. If your companies names is Noodles and Company, then you better have a good Mac and Cheese!
I knew that I had to make this at home and create a copycat Noodles and Company recipe that you could mash up at home.
Noodles and Co Wisconsin Mac and Cheese Review
Noodles & Company is every college towns dream. The food is generally excellent and inexpensive. There are lots of different options and in the style of trendy fast casual restaurants, the menu is completely customizable.
We went to Noodles in Owings Mills, Maryland to review the Wisconsin Mac and Cheese. Like any quick service restaurant the service is going to be as good as the management and service team that is in place. Today it was evident that these guys are getting it done.
This location is in a strip mall next to a stand alone Chick-Fil- A and while there is a line of cars at the chicken place, Noodles is not to busy. No drive through. This is all happening during the pandemic and so many restaurants are trying to cope with the problems of limited seating and transition to full carryout to survive. Without a drive through, Noodles is struggling.
Ordering and service is fast and efficient, we were in and out in 5 minutes. That’s probably because my order was for the top seller “Wisconsin Mac and Cheese” and I didn’t customize my order in any way, although I was seriously tempted by the Buffalo Mac and Cheese. Maybe next time.
Watch The Review
Under The Hood
It is nice to see upscale packaging for the signature dish. I wish they had used a more sustainable package, but the black plastic container will get plenty of use after I wash it. Under the hood, the macaroni elbow noodles have a beautiful yellow color. I was relieved to see that it was not bright orange or artificially colored cheese sauce.
The elbow noodles are covered with a lot of melted shredded cheddar, so 400 bonus points for that. I’m not expecting too much, after all this is macaroni and cheese.
The taste is good and cheesy. The sauce is not too creamy, and the noodles are cooked nicely and soft. There is no evidence of spice or heat, so if you want to spice things up just add some splashed of your favorite hot sauce. I can taste a good earthy and buttery flavor that comes from the cheddar.
I’m not a fan of crunchy noodles and this dish was just right. Too often with a baked mac and cheese casserole, the noodles get too crisp around the edges. Many people really like that corner part, especially where the cheese gets caramelized and crusty. You know who you are.
Noodles Mac and Cheese reminds me of the childhood mac and cheese that my Mom used to make. It is simple yet tasty and can feed a family of 4 hungry kids inexpensively and quickly.
I think that it can stand alone as a side dish, but it’s better as a base for some of the more adult choices that the restaurant offers. I’m going to give this Wisconsin Mac and Cheese a sold 7.4. The mac and cheese gets a solid 7 rating and the extra 400 points for all the extra cheddar on top.
3 Key Takeaways
When we head back to the Throwdown Kitchen to create our better than a Noodles Mac and Cheese copycat recipe, we’ll be focusing on 3 keys to improve it.
- The sharp bite of the Wisconsin cheddar but blended with two other types of cheese.
- Silky richness of the dish. Not cream but something toasty.
- Plenty of cheese. And I mean lots.
What You Will Need For Good Velveeta Mac N Cheese
In this recipe for a creamy copycat Noodles Mac and Cheese you will need elbow macaroni, Kraft Velveeta, cheddar cheese, Monterey Jack, eggs, butter and evaporated milk. Make sure you don’t pick up a can of sweetened condensed milk. We’ll also use a pinch of salt in the boiling water for the macaroni noodles and then a pinch of salt and white pepper in the final dish for taste.
What Cheese Makes The Best Mac N Cheese
There are several cheeses that can be used for Velveeta Mac N Cheese. A classic Southern Mac and Cheese calls for extra sharp Cheddar cheese. Other varieties of cheese can be used including Monterey Jack, Gouda, Fontina, Swiss and American cheese. Many of these are combined to develop a more complex flavor.
How To Make Velveeta Mac N Cheese
Start this Kraft Velveeta Mac N Cheese recipe by cubing Velveeta (8 ounces) shredding sharp cheddar cheese (4 ounces) and shredding Monterey Jack cheese (4 ounces).
Bring a pot of water to a boil and add salt (2 tsp). Your Mac and Cheese will be under seasoned if you don’t salt the water before cooking the pasta. Add the elbow macaroni (2 cups) to the boiling water and cook according to the package direction for al dente pasta. About 6 minutes. (al dente means firm and slightly chewy)
While the water is coming to a boil, beat together the eggs (2 large), egg yolk (1) and the evapoated milk (12 ounces).
Drain the macaroni noodles. Put the macaroni back into the pot and on low heat add butter (2 tbsp). Add in the Velveeta (8 ounces) sharp cheddar (4 ounces) and the Monterey Jack (4 ounces). Add salt (to taste) and white pepper (to taste)and stir to melt the cheese.
Pour the milk sauce over the macaroni. Stir gently until all the macaroni is completely covered in cheese sauce. Keep stirring over medium low heat until the temperature of the mac and cheese reaches at least 165 degrees.
Remove from the heat and serve immediately. Garnish the Wisconsin Mac and Cheese with shredded cheddar.
Does Mac and Cheese Need A Roux
You do not need a roux to make Mac and Cheese. A roux in many Mac and Cheese recipes is called for to help emulsify the sauce and to keep the cheese sauce from breaking if the sauce gets to hot or sits too long in heat.
The sauce can often break when reheated at a higher temperature than necessary or sits to long on a buffet line. One way that restaurants avoid this problem is by using a roux as a thickener for the cheese sauce.
Watch How We Made Wisconsin Mac and Cheese
Equipment
- Large Pot
Ingredients
- 16 ounces Elbow macaroni
- 12 ounces Evaporated Milk
- 3 large Eggs
- 4 ounces Cheddar
- 4 ounces Monterey Jack
- 8 ounces Velveeta
- to taste Salt and pepper
Instructions
- Cube Velveeta (8 ounces) shred sharp cheddar cheese (4 ounces) and shred Monterey Jack cheese (4 ounces)
- Bring a pot of water to a boil and add salt (2 tsp). Your Mac and Cheese will be affected and under seasoned if you don’t salt the water before cooking the pasta. Add the elbow macaroni (2 cups) to the boiling water and cook according to the package direction for al dente pasta. About 6 minutes. (al dente means firm and slightly chewy)
- While the water is coming to a boil, beat together the eggs (2 large), egg yolk (1) and the evaporated milk (12 ounces).
- Drain the macaroni noodles. Put the macaroni back into the pot and on low heat add butter (2 tbsp). Add in the Velveeta (8 ounces) sharp cheddar (4 ounces) and the Monterey Jack (4 ounces). Add salt (to taste) and white pepper (to taste)and stir to melt the cheese.
- Pour the milk sauce over the macaroni. Stir gently until all the macaroni is completely covered in cheese sauce. Keep stirring over medium low heat until the temperature of the mac and cheese reaches at least 165 degrees.
- Remove from the heat and serve immediately. Garnish the Wisconsin Mac and Cheese with shredded cheddar.
Nutrition
Who Has The Best Mac and Cheese
I thought that most restaurant Mac and Cheese recipes would taste pretty good. They seem to fall into two categories. Either baked or stove top and as we tried different restaurants we quickly learned that some Mac and Cheese recipes are awful.
Here are the top 5 Fast Food Mac and Cheeses that made me say yum.
- Noodles and Company
- Chick Fil A
- Arby’s
- KFC
- Popeyes
Your favorite not on the list? Leave a comment below to tell me your favorite Fast Food Macaroni and Cheese.
Throwdown Kitchen
Throwdown Kitchen is the cooking show that features fast and easy recipes that everyone can enjoy. Everyday casual food and entertainment is all about friends and family. People get that and we hope you do too.
We are living in amazing times and a lot is happening with the dining scene. People are cooking again and if you are here, then we have something in common. The love of food and caring for family and friends. So let’s get cooking!
Have you tried this Noodles Mac and Cheese copycat recipe? Feel free to leave a 5-star rating, and I’d love to hear from you in the comments below.
Related Recipes
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A shame this recipe is rated poorly, I suspect because it has velveeta as an ingredient. Unfortunately people don’t understand the food science of why a bit of “process cheese” goes a long way for making a silky smooth cheese sauce. And when combined with extra grated cheese its what gives you the silky texture as well a cheesy stretch and good cheddar flavor. All the other noodles copycats are just regular homestyle mac and cheese that start with a roux, which is definitely not what you get at the restaurant.