How to Make Noodles & Company’s Wisconsin Mac and Cheese at Home

Noodles & Company’s Wisconsin Mac and Cheese is one of the most recognizable items on the menu: a bowl of corkscrew-shaped pasta coated in a thick, creamy sauce built on a blend of Wisconsin cheeses, with a sharp cheddar backbone and a smooth, almost velvety texture. It is rich without being heavy-handed on seasoning, which is part of why it works for kids and adults alike.

This homemade copycat approximation gets you the same kind of sauce using a classic roux and a handful of cheeses you can find at any grocery store. It is an inexpensive dish to scale up, and you control the cheese blend, the sharpness and the salt. It is not an official recipe, just a careful reconstruction of the style.

About Noodles & Company’s Wisconsin Mac and Cheese

What defines this mac and cheese is the sauce. It is a béchamel-style base, meaning butter and flour cooked into a roux and whisked with warm milk, that is then loaded with melted cheese. The restaurant version leans on sharp cheddar for flavor, with a creamier, meltier cheese to keep the sauce glossy and stable, and a salty hard cheese for depth.

The pasta is traditionally cavatappi, a hollow corkscrew shape whose ridges and tube catch plenty of sauce. The technique is straightforward: cook the pasta just shy of done, make the roux, add warm milk gradually, then take the pot off the heat before stirring in the cheese so it melts smoothly instead of turning grainy or oily.

How Much Does It Cost to Make Noodles & Company’s Wisconsin Mac and Cheese at Home?

A full batch makes 4 servings for an estimated $8.65 in ingredients, roughly $2.16 per serving. Ordering the equivalent at Noodles & Company runs around $9.50 (approximate menu price), so making it yourself saves an estimated $7.34 (77%). The grocery figures are estimates based on US average grocery prices (US BLS Average Price Data, May 2026) and typical store prices for the rest; the per-ingredient breakdown is in the table above. Your local store and restaurant prices will differ, but the gap stays large because you buy staple ingredients instead of a prepared, served dish, and one batch stretches across several servings.

Why Make It at Home?

Making it at home gives you a larger, more generous portion at a fraction of what ordering out costs, and you can adjust the sauce to your taste. You can use extra-sharp cheddar for more bite, add a crunchy breadcrumb topping, or stir in vegetables and proteins without paying extra for add-ons. Leftovers also keep well for lunches, which is harder to say for a takeout bowl.

Ingredients for Copycat Noodles & Company Wisconsin Mac and Cheese

Here’s the full ingredients list you’ll need to make Noodles & Company Wisconsin Mac and Cheese at home:

• 12 oz cavatappi or elbow macaroni
• 4 tbsp unsalted butter
• 0.25 cup all-purpose flour
• 3 cup whole milk
• 8 oz sharp white cheddar, freshly shredded
• 4 oz white American cheese, chopped
• 4 oz Parmesan or Asiago, finely grated
• 1.5 tsp kosher salt, white pepper, pinch of ground mustard and garlic powder
• 1 cup fresh breadcrumbs or panko, for the optional crispy topping

A few ingredient notes:

• Shred your own cheese from a block. Pre-shredded cheese is coated with anti-caking starch that keeps the sauce from melting completely smooth.
• White American cheese from the deli counter contains emulsifying salts that keep the sauce creamy and prevent breaking. A small amount makes the sauce noticeably silkier.
• Cavatappi is the closest match to the restaurant’s pasta, but elbow macaroni or medium shells work well. Choose a shape with hollows or ridges that trap sauce.

How to Make Noodles & Company Wisconsin Mac and Cheese at Home

Prep: 10 min · Cook: 25 min · Makes: 4 servings

1. Bring a large pot of generously salted water to a boil. Cook the pasta 1 to 2 minutes short of the package time so it is firm to the bite, then drain and set aside. It will finish softening in the sauce.
2. While the pasta cooks, warm the milk in a saucepan or microwave until steaming but not boiling. Shred the cheddar and finely grate the hard cheese, and chop the American cheese into small pieces.
3. In a large, deep pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 1 minute until it smells lightly toasty but has not taken on color.
4. Slowly pour in the warm milk a little at a time, whisking constantly to avoid lumps. Bring to a gentle simmer and cook 4 to 5 minutes, stirring often, until the sauce coats the back of a spoon.
5. Remove the pot from the heat. Stir in the American cheese until melted, then add the cheddar and grated hard cheese in handfuls, stirring until each addition is smooth before adding the next. Season with salt, white pepper, a pinch of ground mustard and a pinch of garlic powder.
6. Fold the drained pasta into the sauce and stir until every piece is coated. If the sauce is too thick, loosen it with a splash of warm milk or a spoonful of pasta water.
7. For an optional crispy topping, toss the breadcrumbs with a little melted butter, scatter over the mac and cheese, and broil 1 to 2 minutes until golden. Serve right away while the sauce is at its creamiest.

Tips for the Best Results

• Keep the heat low once the cheese goes in. High heat makes cheese sauces grainy and greasy.
• Salt the pasta water well since the pasta is the only seasoning the noodles get before the sauce.
• Reserve a cup of pasta cooking water to adjust the sauce consistency without diluting the flavor.
• Let the finished dish rest for a couple of minutes. The sauce thickens slightly as it cools and clings better to the pasta.

Common Mistakes to Avoid

• Using pre-shredded cheese, which can leave the sauce gritty or clumpy.
• Adding cold milk to the roux all at once, which creates lumps.
• Overcooking the pasta before it hits the sauce, leading to mushy noodles.
• Stirring in the cheese over direct high heat, which causes the sauce to separate.

Variations to Try

• Add crispy bacon and a sprinkle of sliced scallions for a loaded version.
• Stir in grilled or shredded chicken for a heartier bowl, similar to the restaurant’s protein add-ons.
• Swap in smoked gouda or pepper jack for part of the cheddar to give the sauce a different personality.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 3 to 4 days. The sauce firms up as it chills, so reheat gently on the stove over low heat with a splash of milk, stirring until creamy again. A microwave also works at reduced power in short intervals, stirring between each, with a little milk added to restore the texture. Freezing is not ideal since cheese sauces can separate when thawed.

What to Serve It With

Serve it as a main with a crisp green salad or steamed broccoli to balance the richness. It also pairs well with a side of garlic bread, roasted vegetables, or a simple tomato soup. For a restaurant-style meal, add grilled chicken or crispy bacon on top.

The Bottom Line

Noodles & Company’s Wisconsin Mac and Cheese is one of those dishes that feels like it should be hard to make and expensive to buy, but at home it’s neither. For an estimated $8.65 in everyday ingredients you get 4 servings, fresh and warm, for roughly 77% less than ordering out. Make it once and it’ll join the short list of recipes you reach for without thinking. Bookmark this one, grab the ingredients, and keep an eye on CopyKitchen for more copycat favorites with an estimated cost to make them at home.

Frequently Asked Questions

What kind of pasta does Noodles & Company use for Wisconsin Mac and Cheese?

The restaurant’s mac and cheese is typically served with cavatappi, a hollow corkscrew-shaped pasta. If you cannot find it, elbow macaroni, medium shells or penne all work, since they hold sauce well.

What cheeses give it that Wisconsin flavor?

The style relies on Wisconsin-style cheeses, with sharp cheddar as the main flavor. A bit of Parmesan or Asiago adds savory depth, and a small amount of white American cheese helps keep the sauce smooth. This copycat uses a blend like that to approximate the taste.

Why did my cheese sauce turn grainy?

Graininess usually comes from heat that is too high or from pre-shredded cheese with anti-caking starch. Take the pot off the heat before adding cheese, and shred it fresh from a block. Adding cheese gradually also helps it melt evenly.

Can I make this ahead of time?

Yes. You can make the full dish a day ahead and refrigerate it, then reheat gently with a splash of milk. Alternatively, make the sauce ahead and cook the pasta fresh to keep the texture best.

Can I bake it for a crispy top?

Yes. Transfer the finished mac and cheese to a baking dish, top with buttered breadcrumbs, and broil briefly or bake until golden. Keep the sauce slightly looser than usual, since it tightens in the oven.

Is this the official Noodles & Company recipe?

No. This is a homemade copycat approximation based on the dish’s known style and typical ingredients. The restaurant’s exact formulation is not public, so flavor and texture may differ slightly.

Cost figures are estimates for comparison, based on US BLS Average Price Data (US city average) and an approximate menu price; your local grocery prices and Noodles & Company’s current menu price will vary. As an Amazon Associate we earn from qualifying purchases. CopyKitchen is not affiliated with, endorsed by, or sponsored by Noodles & Company or any brand mentioned; this is an independent, homemade copycat recipe, and all trademarks are the property of their respective owners.