Stouffer's Four Cheese Mushroom Macaroni & Cheese (Copycat) Recipe

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Stouffer's Four Cheese Mushroom Macaroni & Cheese (Copycat)
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Ingredients
18
Count
Nutrition
851
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. SET oven rack to center position; PREHEAT oven to 300°F for creamy macaroni and cheese (low oven temperature prevents cheese separation for creamier sauce) or 375°F for crusty macaroni and cheese; SPRAY a 9 x 13 baking dish with non-stick baking spray.
  2. SHRED 8 ounces white cheddar cheese and 4 ounces fresh provolone cheese (or have 4 ounces sliced); SLICE 8 ounces fresh porcini mushroom caps to 1/3 inch thickness; SET aside.
  3. BRING 4 quarts (16 cups) water to a rolling boil; ADD 1 tablespoon salt and 4 cups dry medium elbow macaroni; BOIL until just tender; DRAIN cooked macaroni in colander, scraping all pasta from pot; RINSE macaroni under cold running water to halt further cooking.
  4. RETURN empty pot to stovetop over medium-low heat; ADD 2 tablespoons margarine, 1 tablespoon Pernod liqeuer (or 1/4 teaspoon anise extract or 1/8 teaspoon ground anise), 5/8 teaspoon granulated garlic, 1/2 teaspoon Worcestershire sauce, and 1/4 teaspoon granulated onion to pot until margarine is melted.
  5. SAUTE 8 ounces sliced fresh cremini mushroom caps in melted margarine mixture over medium-low heat until mushrooms soften; SCRAPE sauteed mushrooms from pot and set aside; RETURN pot to stovetop over medium heat.
  6. MELT 6 tablespoons stick margarine in pot over medium-low heat; ADD 1/4 cup flour to make a roux for SAUCE; COOK slowly until golden, stirring as needed (do not scorch).
  7. POUR in 4 1/2 cups skim milk while whisking; ADD 1/2 teaspoon salt, 1/2 teaspoon smoked paprika (or 1/2 teaspoon regular paprika plus 1/4 teaspoon liquid smoke flavoring), and 1/4 teaspoon white pepper; WHISK mixture until blended; BRING mixture to almost scalding while stirring often; REDUCE heat to lowest setting.
  8. ADD one (8 ounce) can KRAFT American Easy Cheese, 2 tablespoons powdered parmesan cheese and 4 ounces provolone cheese; BLEND mixture until cheeses are melted; FOLD in sauteed mushrooms and macaroni; STIR in 8 ounces shredded white cheddar cheese until just blended; POUR mixture into greased 9 x 13 baking dish.
  9. FOR CREAMY MACARONI AND CHEESE: Cover with foil. Bake at 300°F for 45 minutes. Stir before serving.
  10. FOR CRUSTY MACARONI AND CHEESE: Leave baking dish uncovered; Bake at 375°F for 30 minutes. Allow to cool and set for 10 minutes. Serve and enjoy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 850.69 Kcal (3562 kJ)
Calories from fat 648.57 Kcal
% Daily Value*
Total Fat 72.06g 111%
Cholesterol 30.57mg 10%
Sodium 491.59mg 20%
Potassium 379.9mg 8%
Total Carbs 36.32g 12%
Sugars 6.18g 25%
Dietary Fiber 1.44g 6%
Protein 16.62g 33%
Vitamin C 1mg 2%
Vitamin A 0.8mg 25%
Iron 28.6mg 159%
Calcium 493.1mg 49%
Amount Per 100 g
Calories 147.86 Kcal (619 kJ)
Calories from fat 112.73 Kcal
% Daily Value*
Total Fat 12.53g 111%
Cholesterol 5.31mg 10%
Sodium 85.44mg 20%
Potassium 66.03mg 8%
Total Carbs 6.31g 12%
Sugars 1.07g 25%
Dietary Fiber 0.25g 6%
Protein 2.89g 33%
Vitamin C 0.2mg 2%
Vitamin A 0.1mg 25%
Iron 5mg 159%
Calcium 85.7mg 49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.7
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Total Fat

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