Culver’s Mac and Cheese Copycat (Creamy Stovetop Recipe)

Culver’s mac and cheese is the kind of side dish kids and grown-ups both fight over. It’s creamy, mild, and full of real cheddar flavor, and you can make it at home in about 25 minutes on the stovetop.

This copycat recipe uses a simple butter and flour roux, whole milk, and freshly shredded Wisconsin cheddar for a silky sauce that never turns grainy. It’s the perfect side for a homemade ButterBurger night, and it’s just as good on its own.

If you’re building a Culver’s meal at home, pair it with my Easy Copycat Culver’s Chicken Tenders and finish with a scoop of Copycat Culver’s Frozen Custard.

Why you’ll love this recipe

• Ready in 25 minutes with one pot and one saucepan.
• Super creamy thanks to a classic cheese sauce, not processed cheese.
• Kid-friendly: mild, cheesy, and comforting.
• Budget-friendly with simple pantry and fridge ingredients.
• Easy to customize with bacon, buffalo chicken, or a crispy topping.

What does Culver’s mac and cheese taste like?

It’s rich, creamy, and mild, with a smooth cheddar sauce that coats every noodle. There’s no crunchy topping and no sharp bite, just classic comfort food. This copycat keeps that same creamy, family-friendly flavor.

Ingredients for Culver’s mac and cheese

• Elbow macaroni (8 ounces): Classic elbows hold the sauce best.
• Unsalted butter (3 tablespoons): The base of the roux.
• All-purpose flour (3 tablespoons): Thickens the sauce.
• Whole milk (2 cups): Makes it creamy. Warm it first so the sauce stays smooth.
• Mild cheddar cheese (2 cups, shredded): Wisconsin cheddar gives the best flavor. Shred it yourself, since bagged cheese has anti-caking powder that can make the sauce grainy.
• American cheese (2 slices): The secret to an ultra-smooth, restaurant-style sauce.
• Salt (1/2 teaspoon): Plus more for the pasta water.
• Dry mustard powder (1/4 teaspoon): Brings out the cheese flavor without tasting like mustard.
• Garlic powder (1/4 teaspoon)

Equipment

• Large pot
• Medium saucepan
• Whisk
• Colander
• Box grater
• Wooden spoon or silicone spatula

How to make copycat Culver’s mac and cheese

Step 1: Cook the pasta. Boil the macaroni in well-salted water for 1 minute less than the package says. Drain and set aside. It will finish cooking in the sauce.

Step 2: Make the roux. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, until it smells toasty but doesn’t brown.

Step 3: Add the milk. Slowly pour in the warm milk while whisking. Cook for 3 to 4 minutes, whisking often, until the sauce thickens enough to coat a spoon.

Step 4: Melt in the cheese. Turn the heat to low. Add the American cheese slices, then the cheddar a handful at a time, stirring until each addition melts.

Step 5: Season. Stir in the salt, dry mustard, and garlic powder. Taste and adjust.

Step 6: Combine. Add the drained pasta to the sauce and stir until every noodle is coated. Serve right away.

Tip: Keep the heat low once the cheese goes in. High heat makes cheese sauce grainy or oily.

Tips for the creamiest mac and cheese

• Shred your own cheese. It melts smoother than pre-shredded.
• Warm the milk. Cold milk can make the roux lumpy.
• Undercook the pasta slightly. It soaks up sauce and stays tender, not mushy.
• Save some pasta water. If the sauce gets too thick, stir in a splash.

Variations

• Bacon mac and cheese: Stir in 6 slices of crumbled cooked bacon.
• Buffalo chicken mac: Add shredded chicken and a drizzle of my Copycat Culver’s Buffalo Sauce (add link once live).
• Cheese curd mac: Top each bowl with warm cheese curds.
• Chili mac: Spoon Culver’s George’s Chili over the top.
• Baked version: Pour into a baking dish, top with buttery breadcrumbs, and bake at 375°F for 15 minutes.

How to store and reheat

• Fridge: Store in an airtight container for up to 4 days.
• Reheat on the stove: Warm over low heat with a splash of milk, stirring until creamy again.
• Microwave: Add a splash of milk, cover, and heat in 30-second bursts, stirring between each.
• Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

What to serve with Culver’s mac and cheese

Build a full Culver’s meal at home with these copycat recipes:

• Copycat Culvers Butter Burgers: The classic pairing.
• Copycat Culver’s Reuben Melt: Crispy, cheesy, and hearty.
• Easy Copycat Culver’s Chicken Tenders: A kid-favorite combo.
• Culver’s Fish Sandwich Recipe: Great for a Friday fish fry night.
• Easy Copycat Culver’s Onion Rings: Add a crunchy side.
• Culver’s Coleslaw Recipe: Cool and crisp next to creamy pasta.

Don’t forget dessert

Finish with a Ninja Creami Culver’s Concrete Mixer or a scoop of Copycat Culver’s Frozen Custard.

Culver’s mac and cheese FAQ

Does Culver’s have mac and cheese?

Culver’s offers mac and cheese as a kids’ meal option and a side at many locations, though the menu can vary by restaurant. This copycat lets you make it at home anytime.

What cheese is best for copycat Culver’s mac and cheese?

Mild Wisconsin cheddar gives the classic flavor. A couple of slices of American cheese keep the sauce extra smooth and creamy.

Why is my cheese sauce grainy?

The heat was too high, or you used pre-shredded cheese. Keep the heat low and shred your own block cheese.

Can I make it ahead?

Yes. Make it up to 2 days ahead and reheat with a splash of milk. It thickens in the fridge, so the milk brings it back to creamy.

Can I use a different pasta?

Yes. Shells, cavatappi, and rotini all work well because they hold onto the sauce.

How many people does this serve?

It makes 4 main-dish servings or 6 side servings.