If you like creamy mac and cheese, don’t miss this one! Luby’s Macaroni and Cheese is so much better than the stuff that comes in the blue box.
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Creamy Mac and Cheese
If you like creamy mac and cheese, don’t miss out on this copycat mac and cheese recipe! Luby’s Macaroni and Cheese made in your kitchen is much better than the stuff in a box!
Luby’s Mac and Cheese is one of the dishes always on their menu. But if you can’t get to Luby’s, you can still prepare Luby’s Macaroni and Cheese just like Luby’s does, but in your own home.
This southern macaroni and cheese recipe is simple and has a unique ingredient. It calls for dry milk and water instead of regular milk.
Maybe you grew up going to Luby’s and had their mac n cheese every time. But then they closed their doors in your area. So, if you haven’t been able to eat this in years, you can now make this stovetop mac and cheese at home. This dish comes out super awesome every time!
The Luby’s Story
Bob Luby’s first restaurant dates from 1947 in San Antonio. He wanted to serve good, fresh food in a comfortable setting people would enjoy and wish to return to time and time again – a place that feels like home.
The idea was a good one because it caught on. This Texas-based eatery has a loyal fan base for a good reason – their food is delicious!
Why Is American Cheese the Best Cheese for This Recipe?
You may have noticed that some cheeses melt better than others. In fact, there’s a scientific explanation for why. This is good to know because gooey melted cheese is the key to certain dishes – fondue, macaroni and cheese, pizza, and quesadillas.
Yet certain cheeses make really bad choices for these dishes because they simply do not melt well or they get unpleasantly stringy.
American cheese sometimes gets a bad rap. People say it’s too processed or it’s not “real” cheese. However, one thing is absolutely true – American cheese somehow melts to the perfect consistency and tastes so good!
This is why American cheese definitely has a place in many recipes. It’s ideal for this copycat cafeteria mac and cheese recipe.
Ingredients for creamy homemade macaroni and cheese
Here’s what you need to make perfect mac and cheese:
- Dry elbow macaroni
- Nonfat dry milk
- American cheese – You can get block American cheese at the deli counter
How to Make Luby’s Macaroni and Cheese
Here are the simple steps for this Luby’s recipe:
- Cook macaroni according to the package directions. Drain.
- Combine dry milk, flour, and butter in a large bowl.
- Gradually add boiling water, stirring constantly.
- Add cheese and stir until smooth, about 2-3 minutes.
- Add cooked macaroni to cheese sauce and stir to combine.
- Transfer to a lightly greased baking dish.
- Cover with foil and bake at 350°F for 25 minutes.
- Remove foil. Sprinkle shredded cheese on top. Bake until the cheese melts.
- Serve and enjoy!
How to Store and Freeze Baked Mac and Cheese
Storing: Allow the mac and cheese to cool to room temperature. Transfer it to an airtight container or cover the dish with plastic wrap or aluminum foil. Store it in the refrigerator for up to 4 days.
Freezing: Transfer the cooled mac and cheese to airtight freezer-safe containers or heavy-duty freezer bags. If using a container, press a piece of plastic wrap directly onto the surface of the mac and cheese before sealing to prevent freezer burn. It will last in the freezer for up to 3 months.
How to Reheat Mac and Cheese
From the refrigerator:
- Oven: Preheat your oven to 350°F. Transfer the mac and cheese to an oven-safe dish if it’s not already in one. Cover with aluminum foil and bake for 20 to 25 minutes, or until heated through. If you’d like, you can remove the foil during the last 5 to 10 minutes to let the top get a bit crispy.
- Microwave: Transfer a serving of mac and cheese to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving one corner open to vent. Microwave on medium power for 1 to 2 minutes, stir, then continue heating in 30-second intervals until heated through.
From the freezer:
- Thawing: For best results, thaw frozen mac and cheese in the refrigerator for 24 hours before reheating.
- Oven (without thawing): Preheat your oven to 350°F. Cover the mac and cheese with aluminum foil and bake for 45 minutes, or until heated through. If desired, remove the foil during the last 10 to 15 minutes to let the top become crispy.
- Microwave (thawed): Follow the same steps as reheating from the refrigerator but expect slightly longer reheating times.
- When reheating, if you find the mac and cheese a bit dry, you can stir in a splash of milk or cream to bring back its creamy texture.
- Always check the internal temperature of the dish to ensure it has reached 165°F before consuming.
Love Macaroni and Cheese? Try these Recipes
Best Luby’s Copycat Recipes
Luby’s Macaroni and Cheese
Luby’s Macaroni and Cheese is creamy and easy to make at home.
- 16 ounces dry elbow macaroni
- 2 tablespoons nonfat dry milk
- 2 tablespoons all-purpose flour
- 1 tablespoon melted butter
- 1 1/4 cups boiling water
- 3 cups shredded American cheese divided use
- 1/4 teaspoon salt
Cook the pasta according to thepackage directions. Drain and set to one side.
Heat oven to 350 degrees.
In a large bowl, mix the dry milk, butter, and flour. Gradually add the boilingwater, beating constantly.
Add 1 cup of cheese and continue beating until the mixture is smooth andcreamy.
Stirin the macaroni, one more cup of cheese, and salt.
Transferto a lightly-greased 2-quart baking dish. Tightly cover with foil and bake at 350 degrees for 25 minutes.
Remove the foil and sprinkle withthe remaining cheese. Put back in the oven for 1 minute, or until thecheese melts.
Calories: 431kcal | Carbohydrates: 46g | Protein: 17g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 977mg | Potassium: 229mg | Fiber: 1g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 0.2mg | Calcium: 584mg | Iron: 1.2mg