Stuffing Crusted Mac and Cheese

by Maria on December 18, 2012

Stuffing Crusted Mac And Cheese

Mac and cheese is well known as a comfort food. My time in the south taught me that it is also a southern dish. I bet y’all didn’t know that mac and cheese is even served at most Thanksgiving dinners south of the Mason Dixon line. I have a new spin on mac and cheese that my family loves and because I use a crushed stuffing mix to make a crust on top of it, this Mac and Cheese could fit right in on any holiday menu.

I have started making this at least once every week or two because it is simple, delicious and the whole family loves it. We usually pair it with a nice salad and call it a meal. I let you decide if you want to have it as a side dish or let it have all the glory as a main dish.

Stuffing Crusted Mac and Cheese

Serves: 4-6

10 oz. Elbow Macaroni

6 Tbsp. Butter, divided

2 Tbsp. Flour

1/2 tsp salt

2 1/2 cups whole milk*

8 oz of sharp cheese, grated

1 package stove top stuffing or stuffing of your choice

  • Cook macaroni until tender, but still firm. It will finish cooking in the oven.
  • Crush stuffing mixture into crumbs. I use my blender or food processor. You can also put it in a bag and use a rolling pin to crush the stuffing.
  • In a saucepan, combine 3 tbsp butter and flour to make a rue. Gradually add milk and whisk until smooth. Add salt and grated cheese. Stir until cheese is melted.
  • Add cooked macaroni to cheese mixture. Stir until combined. Pour into a lightly greased 9×9 baking dish.
  • Using 2 cups of the stuffing crumbs, sprinkle crumbs evenly over the mac and cheese. (Keep leftover crumbs in a ziplock bag in your freezer and use in meatballs, meatloaf or any other recipe that calls for bread crumbs.)
  • Melt remaining 3 tbsp of butter and drizzle it evenly over stuffing crumbs.
  • Bake for 35 to 45 minutes in a 350° oven.


*I rarely keep whole milk stocked in my fridge, I substitute 1 cup cream and 1 1/2 cups skim milk or 1 can evaporated milk and 1 cup skim milk in place of 2 1/2 cups whole milk.



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{ 5 comments… read them below or add one }

Kelli December 27, 2012 at 1:16 pm

Question. Do you add in the spices from the stuffing mix or just use the bread crumbs. I wasn’t sure from the instructions.


Maria December 27, 2012 at 1:31 pm

Yes, If they are in a seperate pouch include them when you crush up the stuffing. The stuffing I use has the spices already mixed with the bread chunks. I hope you enjoy it. My boys just finished off our leftovers, we made it on Christmas. Happy New Year


Marie December 27, 2012 at 9:03 pm

I made this tonight and it was AWESOME!!
I love homemade mac and cheese and usually have a recipe that I stick to. However, it is fairly time consuming.
Your recipe was fast and easy in comparison and the stuffing gave it a great taste. It is definitely more salty than we can handle as a meal on a regular basis, but that’s what made it taste so great!
My only suggestion is to let the milk simmer for 5-8 minutes (until it thickens) before adding in cheese.
Thank you for sharing!


Toni January 11, 2013 at 12:40 pm


Thanks for the idea of using the stuffing mix on top! Then you mentioned using it meatballs or whatever and I thought that was such a great idea! Brandon is finally eating mac & cheese (along with other things) and Natalie can’t get enough “nu-nu’s” (noodles) so I am going to have to try it this way!

As always your recipes are just awesome!


Maria January 11, 2013 at 8:06 pm

Hey Toni,
Come on over I’ll make it for you anytime! I am such a slacker I just realized I never got you the Frogeye salad or the pea salad recipes. I really need to get them on here, that would be so much easier. Thanks for always being so kind and encouraging! Hope you are all well!


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