Remember the creamy, impossibly smooth mac and cheese from Souplantation? That beloved buffet-style restaurant may have closed its doors, but the magic of their signature comfort food lives on in your kitchen.
This copycat Souplantation mac and cheese recipe recreates that nostalgic, velvety cheese sauce that coated every piece of pasta perfectly.
Unlike traditional homemade mac and cheese that can turn grainy or separate, this version uses a specific combination of processed and cheddar cheeses to achieve that restaurant-quality creaminess.
Whether you’re craving a taste of the past or simply want the creamiest mac and cheese you’ve ever made, this recipe delivers authentic Souplantation flavor with simple ingredients and straightforward techniques.
What Does It Taste Like?
This Souplantation mac and cheese delivers an ultra-creamy, silky-smooth texture that melts in your mouth. The flavor profile is predominantly mild and cheesy with a subtle sharpness from the cheddar, balanced by the mellow creaminess of processed cheese.
You’ll notice gentle hints of garlic and white pepper that add depth without overpowering the cheese-forward taste. The heavy whipping cream creates a luxurious, coating consistency that’s richer than milk-based versions but not overly heavy.
Each bite offers that nostalgic, comforting taste that made the original so addictive-pure, unadulterated cheese satisfaction with a velvety mouthfeel that clings beautifully to every macaroni piece.
Souplantation Mac and Cheese Recipe Ingredients
Main Ingredients:
- 1 1/2 cups Barilla Macaroni Pasta (cooked)
- 6 ounces Land O Lakes Processed Cheese (shredded)
- 1/2 cup Kraft Shredded Cheddar Cheese
- 2 tablespoons Heavy Whipping Cream
Seasonings:
- 1/4 teaspoon White Ground Pepper
- 1/4 teaspoon Garlic Powder
- Salt To Taste
Kitchen Utensils
- Medium saucepan for cooking pasta
- Colander for draining
- Mixing bowl
- Cheese grater or shredder
- Medium saucepan for cheese sauce
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Serving dish
- Optional: Baking dish (for crispy top variation)
Preparation and Cooking Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Souplantation Mac and Cheese Recipe Instructions
Step 1: Cook the Barilla Macaroni Pasta
Bring a large pot of salted water to a rolling boil. Add the Barilla macaroni pasta and cook according to package directions until al dente (usually 7-8 minutes). Drain the pasta in a colander and set aside. Tip: Don’t rinse the pasta-the residual starch helps the cheese sauce adhere better.
Step 2: Shred the Land O Lakes Processed Cheese
While the pasta cooks, shred the Land O Lakes processed cheese into fine, uniform pieces using a box grater or food processor. Finely shredded cheese melts more evenly and creates that signature smooth texture. Keep the processed cheese and cheddar cheese separate for now.
Step 3: Combine the Cheeses
In a mixing bowl, combine the shredded Land O Lakes processed cheese with the Kraft shredded cheddar cheese. Mix them together gently. This two-cheese combination is the secret to achieving Souplantation’s perfect balance of creaminess and flavor.
Step 4: Heat the Heavy Whipping Cream
Pour the heavy whipping cream into a medium saucepan and place over low heat. Warm the cream gently until it’s just heated through-you should see slight steam rising but no bubbles. This typically takes 2-3 minutes. Avoid boiling, as this can cause the cream to break.
Step 5: Melt the Cheeses in Cream
Gradually add the combined shredded cheeses to the warm heavy whipping cream, adding about one-third at a time. Stir continuously with a wooden spoon or silicone spatula in a figure-eight motion. Allow each addition to melt completely before adding more cheese. The mixture will transform into a smooth, glossy cheese sauce in about 3-4 minutes.
Step 6: Season with White Pepper and Garlic Powder
Once the cheese sauce is smooth and creamy, stir in the white ground pepper and garlic powder. These seasonings enhance the overall flavor without adding visible specks (unlike black pepper). Mix thoroughly to distribute the seasonings evenly throughout the sauce. Taste and adjust if you prefer a stronger garlic or pepper note.
Step 7: Add Salt to Taste
Add salt gradually, starting with a small pinch, then taste. Remember that processed cheese already contains sodium, so you may need less than you think. Add salt in small increments, tasting after each addition, until you reach your desired level of seasoning.
Step 8: Combine Cheese Sauce with Cooked Pasta
Pour the warm cheese sauce over the cooked Barilla macaroni pasta. Using a large spoon or spatula, gently fold the pasta into the sauce rather than stirring vigorously. Use a folding motion to ensure every piece of macaroni is evenly coated with the creamy cheese mixture without breaking the pasta.
Step 9: Serve Warm
Transfer your copycat Souplantation mac and cheese to a serving dish immediately while it’s warm and at peak creaminess. The cheese sauce is most luxurious when served fresh. Garnish with a light sprinkle of paprika or fresh herbs if desired, though the original was served simply.
Step 10: Optional Baked Version with Crispy Top
If you prefer a golden, crispy top layer, transfer the mac and cheese to a buttered baking dish. Place under a preheated broiler for 2-3 minutes, watching carefully to prevent burning. The top should turn golden brown and slightly crispy while the inside remains creamy. Remove immediately when you achieve your desired color.
Customization and Pairing Ideas for Serving
1. Classic Baked Mac and Cheese Upgrade
Transform this stovetop version into a baked masterpiece by topping it with panko breadcrumbs mixed with melted butter and a sprinkle of parmesan. Bake at 350°F for 15 minutes until golden and bubbly. This adds textural contrast while maintaining that signature Souplantation creaminess underneath.
2. Protein-Packed Variations
Turn this side dish into a complete meal by folding in cooked proteins. Diced rotisserie chicken, crispy bacon pieces, or sautéed ground beef work beautifully. For a seafood twist, add cooked lobster chunks or shrimp for an elevated “lobster mac” version that still honors the original’s creamy base.
3. Vegetable Enrichment
Boost nutrition and add color by incorporating vegetables. Steamed broccoli florets, roasted cherry tomatoes, sautéed mushrooms, or caramelized onions complement the cheese sauce without overwhelming it. Fold vegetables in gently after combining the pasta and sauce to maintain their texture and the dish’s visual appeal.
4. Spicy Kick Customization
For those who enjoy heat, customize your Souplantation mac and cheese with jalapeño slices, a dash of cayenne pepper, or hot sauce mixed into the cheese sauce. A sprinkle of red pepper flakes on top adds both visual interest and adjustable heat. Start conservatively-you can always add more spice, but you can’t take it away.
5. Perfect Pairing Suggestions
This mac and cheese pairs wonderfully with grilled meats, barbecue ribs, fried chicken, or a simple green salad dressed with vinaigrette to cut through the richness. For a complete Souplantation-inspired meal, serve alongside cornbread, coleslaw, or their famous clam chowder for that authentic buffet experience at home.
6. Gourmet Cheese Variations
While this recipe stays true to the original, you can experiment with different cheese combinations. Try adding smoked gouda for depth, gruyere for nuttiness, or white American cheese for extra creaminess. Keep the processed cheese as your base (it’s essential for that smooth texture) and swap only the cheddar portion.
7. Individual Portion Presentation
Serve this copycat mac and cheese in individual ramekins for portion control or elegant presentation at dinner parties. This method also allows you to customize each serving-some guests might want the crispy baked top while others prefer it creamy. Mini portions are perfect for potlucks and ensure everyone gets an equal share of that golden crust if you’re baking it.
Essential Tips for Perfect Results
1. Choose the Right Processed Cheese
Land O Lakes processed cheese is specified for a reason-it melts smoothly without separating or becoming grainy. While you might be tempted to substitute with regular cheese, processed cheese contains emulsifiers that create that restaurant-quality silky texture. If Land O Lakes isn’t available, look for American cheese from the deli counter (not individually wrapped slices), which has similar melting properties. Avoid pre-shredded processed cheese when possible, as anti-caking agents can affect the smoothness.
2. Temperature Control is Critical
The key to preventing a grainy or separated cheese sauce lies in temperature management. Never let your cream boil, and always melt cheese over low heat. High temperatures cause the proteins in cheese to seize up and separate from the fats, creating an oily, grainy mess. If your sauce starts to look separated, immediately remove it from heat and whisk in a tablespoon of cold cream to bring it back together. Patient, gentle heating yields the creamiest results.
3. Pasta Cooking Perfection
Cook your Barilla macaroni to exactly al dente-it should have a slight bite in the center. Overcooked pasta becomes mushy when combined with the sauce and won’t hold up to reheating. Undercook your pasta by about 1 minute if you’re planning to bake it with a crispy top, as it will continue cooking in the oven. Always salt your pasta water generously (it should taste like the sea) to season the pasta from within.
4. Cheese Shredding Matters
Freshly shredded cheese melts significantly better than pre-shredded varieties. Pre-shredded cheese contains cellulose (an anti-caking agent) that prevents smooth melting and can make your sauce grainy or clumpy. Take the extra five minutes to shred your own cheese-your taste buds will thank you. For easiest shredding, place cheese in the freezer for 15 minutes before grating.
5. The Folding Technique
When combining your cheese sauce with pasta, use a gentle folding motion rather than aggressive stirring. Vigorous stirring can break pasta pieces and make your mac and cheese look messy. Fold from the bottom up, turning the mixture gently until every piece is coated. This technique maintains the integrity of the pasta and creates a more appealing presentation.
6. Timing is Everything
Mac and cheese is best served immediately after preparation when the sauce is at its creamiest. As it sits, the pasta absorbs moisture from the sauce, making it thicker and potentially dry. If you must make it ahead, undercook the pasta slightly and make the sauce a bit thinner by adding an extra tablespoon of cream. Combine them just before serving and reheat gently with a splash of milk or cream to restore creaminess.
7. Scaling the Recipe Successfully
When doubling or tripling this copycat Souplantation mac and cheese recipe for crowds, maintain the same cheese-to-cream ratio but increase gradually. Don’t try to melt all the cheese at once-work in batches if necessary. For large quantities, a double boiler helps maintain consistent low temperature and prevents scorching. Remember that larger volumes take longer to heat through, so adjust your timing accordingly and keep everything moving to prevent hot spots.
Storage and Reheating Guidance
Store leftover Souplantation mac and cheese in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding 1-2 tablespoons of milk or cream to restore creaminess while stirring frequently. Alternatively, microwave in 30-second intervals, stirring between each, adding a splash of liquid to prevent drying out.
Common Queries and FAQs
Here are some common questions I’ve got you covered about this recipe
Can I use regular cheddar instead of processed cheese?
While you can use all cheddar, the result won’t match the authentic Souplantation texture. Processed cheese contains sodium citrate, an emulsifier that keeps the sauce smooth and prevents separation. Regular cheddar alone tends to become grainy or oily when melted. For best results, stick with the combination of processed cheese and cheddar-the processed cheese provides creaminess while the cheddar adds flavor complexity.
Why is my cheese sauce grainy or separated?
Graininess typically results from overheating the cheese or using pre-shredded cheese with anti-caking agents. Always melt cheese over low heat and use freshly shredded cheese when possible. If your sauce has already separated, remove it from heat immediately and whisk in a tablespoon of cold cream or a small amount of sodium citrate to bring it back together. Prevention is easier than fixing, so patience with temperature is key.
Can I make this Souplantation mac and cheese ahead of time?
Yes, but with modifications. Prepare the cheese sauce and cook the pasta separately, storing them in separate containers in the refrigerator for up to 2 days. When ready to serve, reheat the cheese sauce gently with a splash of cream, then fold in the pasta. Alternatively, prepare the complete dish but make the sauce slightly thinner than normal, as the pasta will absorb moisture during storage.
What can I substitute for heavy whipping cream in my Souplantation Mac and Cheese Recipe?
Half-and-half works as a lighter substitute, though your sauce will be slightly less rich. Whole milk can work in a pinch but makes a thinner sauce-you may need to add an extra ounce of cheese to compensate. Avoid skim or low-fat milk, as they don’t provide enough fat content for a creamy texture. For dairy-free versions, full-fat coconut cream or cashew cream can work with dairy-free cheese alternatives.
How do I prevent my Souplantation Mac and Cheese from drying out when baking?
If you’re adding a crispy top, make your cheese sauce slightly thinner than usual by adding an extra tablespoon of cream. Cover the baking dish with foil for the first half of baking, then uncover to brown the top. Bake at 350°F rather than higher temperatures, which dry out the dish. You can also dot the top with small butter pieces before baking to add moisture and encourage browning.
Can I freeze this copycat Souplantation mac and cheese?
Freezing is possible but not ideal, as dairy-based sauces can separate when thawed. If you must freeze, slightly undercook the pasta and make the sauce a bit thicker. Cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop with added cream, stirring constantly. The texture won’t be quite as smooth as fresh, but it’s still delicious.
This copycat Souplantation mac and cheese recipe brings that beloved restaurant classic right to your kitchen with remarkable authenticity. The combination of processed cheese and sharp cheddar creates that impossibly smooth, creamy texture that made the original so memorable.
Whether you’re reliving nostalgic buffet memories or discovering this creamy comfort food for the first time, this straightforward recipe proves that restaurant-quality mac and cheese is completely achievable at home. Gather your ingredients, follow these simple steps, and treat yourself to a bowl of pure, cheesy comfort. Your taste buds deserve this!
I’d love to hear your thoughts-leave a comment on the blog and let me know How it came out! Don’t forget to follow me on Facebook and YouTube for more delicious updates. Your support truly means everything to me.