Easy Copycat Jason’s Deli Mac and Cheese Recipe

Copycat Jason’s Deli Mac and Cheese recipe – creamy, cheesy, and easy to make at home. Perfect for family dinners or potlucks!

If you love creamy, cheesy, restaurant-style mac and cheese, you’re going to fall in love with this copycat Jason’s Deli version.

Perfectly rich, gooey, and cheesy, this recipe brings all the flavors of your favorite deli comfort food straight to your kitchen. It’s easy enough for a weeknight dinner but impressive enough for family gatherings or potlucks.

Why You Will Love This Recipe!

• Tastes Just Like the Deli (But Better): Creamy, sharp cheddar goodness with that signature Jason’s tang — you’ll swear you’re eating the real thing, only fresher and made with love.
• One-Pot, 30 Minutes, Zero Stress: No fancy equipment or hours of baking. Cook pasta and sauce in the same pot, top with buttery crumbs, and broil for 2 minutes — dinner’s ready!
• Real Ingredients, No Weird Stuff: Skip the processed cheese sauce. This version uses everyday pantry staples: real butter, milk, sharp cheddar, and a touch of mustard for depth.
• Kid-Approved & Picky-Eater Proof: Ultra-creamy texture, mild but rich flavor — even the fussiest eaters ask for seconds. It’s comfort food that brings the family running.
• Customizable & Freezer-Friendly: Add bacon, broccoli, or jalapeños to make it your own. Plus, it reheats like a dream — make ahead for busy weeknights or potlucks!

Jason’s Deli Mac and Cheese Ingredients

• Elbow macaroni: Classic curved pasta for perfect sauce pockets.
• Unsalted butter: Rich base for silky smooth roux
• Evaporated milk: Creamy depth without extra water
• Whole milk: Smooth texture and balanced richness
• Salt: Enhances every cheesy flavor layer
• Black pepper: Subtle warmth in every bite
• Garlic powder: Savory backbone with mild bite
• Onion powder: Sweet-savory depth without chunks
• Paprika: Hint of smoky color and warmth
• Mustard powder: Tangy lift to cut richness
• Cayenne pepper: Optional gentle heat for kick
• Velveeta cheese: Ultra-melty, creamy binding magic
• Sharp cheddar cheese: Bold, tangy real-cheese flavor
• Parsley or chives: Fresh green pop for garnish

How To Make Jason’s Deli Mac and Cheese

Step One: Cook elbow macaroni al dente per package directions. Drain and set aside.

Step Two: Add cooked macaroni, cubed butter, evaporated milk, whole milk, salt, black pepper, garlic powder, onion powder, paprika, mustard powder, and cayenne (if using) to the crockpot. Stir well.

Step Three: Toss in cubed Velveeta and shredded sharp cheddar. Cover and cook on low 2–3 hours or high 1–2 hours, stirring occasionally, until cheeses melt into a creamy sauce. Taste and adjust salt and pepper as needed.

Copycat Jason’s Deli Mac and Cheese Recipe Tips

• Undercook the pasta by 1–2 minutes: It finishes in the crockpot—al dente prevents mush.
• Use room-temp milk and butter: Cold ingredients can curdle the sauce; let sit 10 mins.
• Shred your own cheddar: Pre-shredded has anti-caking agents that make sauce grainy.
• Stir every 30 mins on low: Keeps cheese from sticking and ensures even melt.
• Don’t skip the mustard powder: Tiny bit adds Jason’s signature tang without mustard taste.
• Make-ahead hack: Assemble in crockpot insert, refrigerate overnight, cook next day.

Storing And Reheating Instructions

• Storing: Cool completely, then transfer to an airtight container. Stores up to 4 days.
• Freezer: Portion into freezer-safe containers or zip bags (flatten for quick thawing). Freeze up to 2 months. Label with date.
• Reheating: Add to a pan over low heat with 1–2 Tbsp milk per cup of mac. Stir gently until creamy (5–7 mins).

Easy Copycat Jason’s Deli Mac and Cheese Recipe Faqs

Can I make this without Velveeta? Yes! Replace with 1 extra cup shredded cheddar + ½ cup cream cheese for creamy texture.

Is this recipe gluten-free? Swap elbow macaroni for gluten-free pasta. All other ingredients are naturally GF

Can I use a different cheese? Absolutely. Try pepper jack for spice, gouda for nutty flavor, or colby for milder taste.

Why does my sauce look grainy? Usually from pre-shredded cheese (anti-caking agents) or high heat. Shred your own and cook on low.

Can I double the recipe? Yes, but don’t fill crockpot more than ¾ full. Cook time may increase by 30–60 mins.

How do I prevent the pasta from getting mushy? Undercook pasta by 1–2 mins and stir only when needed. Avoid high setting.

Can I add protein or veggies? Yes! Stir in cooked bacon, broccoli, or chicken during last 30 mins of cooking.

Is evaporated milk necessary? It adds richness and prevents curdling. Whole milk alone works but sauce may be thinner.

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Jason’s Deli Chicken Salad Recipe

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