We love Noodles and Company's Wisconsin Mac and Cheese! It is creamy and has just the right amount of cheesy goodness :) Due to me not having a job and trying to save money to someday buy a house, we've been limiting going out to eat. Last week I was craving mac and cheese, and the powdered cheese mix just couldn't cut it. I googled Noodles and Company's Mac and Cheese recipe and I found some that claimed they were similar. Trying to go off of memory and the recipes we found, we ended up with a slightly cheesier and thicker version but it still satisfied my craving. I have some ideas on how to adjust it to make it closer to the coveted Mac and Cheese from Noodles and Company, but until I feel the need to experiment this version will suffice :)
Close to but not quite-Noodles and Company's Mac and Cheese
- 1 1/3 Cups Elbow Macaroni
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons all purpose flour
- 3/4 cup low-fat milk
- 3/4 cup canned vegetable broth
- 1 1/2 cups (packed) Colby Jack Cheese
Cook macaroni in medium saucepan of boiling salted water until tender but still firm to bite. Drain.
Melt butter in medium saucepan. Add flour butter; whisk over medium heat 2 minutes. Gradually whisk in milk and broth. Bring to boil, whisking constantly. Whisk 2 minutes longer. Remove from heat. Add cheese; stir until melted. Mix macaroni with cheese sauce and serve
* I dumped the macaroni and cheese into a glass pie dish, and sprinkled bread crumbs on top. Then placed it under the broiler until the crumbs were golden brown. It added a little crunch to it.