Hometown Buffet Macaroni Cheese Copycat
Recreate the creamy nostalgia of your favorite buffet with this irresistible Hometown Buffet Macaroni and Cheese Copycat recipe. Perfectly al dente elbow macaroni is smothered in a rich, velvety cheese sauce made from a trio of sharp cheddar, Monterey Jack, and creamy American cheeses, infused with a touch of paprika for subtle warmth. The secret lies in the homemade roux, which gives this dish its signature silky texture while whole milk and heavy cream elevate it to true comfort food perfection. Ready in just 35 minutes, this crowd-pleaser is ideal for weeknight dinners, potlucks, or holiday gatherings. Serve it warm, and don’t forget an extra sprinkle of paprika for a touch of color and flavor. Indulge in this cheesy classic that tastes just like the buffet-style favorite you grew up loving!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 4 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup American cheese, cubed
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.25 tsp Paprika
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly pour the milk and heavy cream into the roux, whisking continuously to avoid lumps. Cook over medium heat until the mixture thickens and begins to bubble, about 4-5 minutes.
Reduce the heat to low and add the sharp cheddar cheese, Monterey Jack cheese, and American cheese. Stir the cheese into the sauce, one handful at a time, until fully melted and smooth.
Season the cheese sauce with salt, ground black pepper, and paprika. Adjust seasoning to taste if needed.
Add the drained macaroni to the cheese sauce and gently fold until the pasta is fully coated and combined.
Transfer the macaroni and cheese to a serving dish and garnish with a sprinkle of paprika for a pop of color.
Serve warm and enjoy this Hometown Buffet-inspired macaroni and cheese!
Nutrition Facts
Calories |
929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 34.9 g | 175% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 9.1 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 784 mg | 60% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
