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Hometown Comfort: Recreating Hometown Buffet’s Macaroni & Cheese

The aroma… oh, that aroma! It instantly transports me back to countless family dinners at Hometown Buffet. While the endless dessert bar certainly held its appeal, it was the macaroni and cheese that truly stole the show. That creamy, cheesy, perfectly-cooked pasta was pure comfort food, a warm hug on a plate after a long day. I remember strategizing my buffet plate, always ensuring a generous scoop of that golden goodness alongside my fried chicken and mashed potatoes. Trying to capture that familiar taste in my own kitchen has been a culinary quest, and I’m thrilled to share this copycat recipe with you, a faithful recreation that brings back all those happy memories.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Dietary Type: Comfort Food

Ingredients

For the Macaroni:

3 quarts boiling water (unsalted)
2 cups dry elbow macaroni

For the Cheese Sauce:

2 tablespoons margarine
1 1/3 cups skim milk (or 50% milk with 50% water)
1/8 teaspoon white pepper
1 pinch cayenne pepper
1 pinch garlic powder
0.5 (8 ounce) jar Cheez Whiz or (15 ounce) jar Cheez Whiz
8 ounces shredded medium cheddar
2 tablespoons powdered parmesan cheese

For the Cheese Topping:

1/3 cup shredded medium cheddar

Equipment Needed

4-quart pot
Wire whisk
Colander
Flexible spatula
8×8 inch baking dish
Oven mitts

Instructions

Begin by boiling 3 quarts of unsalted water in a 4-quart pot over high heat.
Once the water is at a rolling boil, add 2 cups of uncooked elbow macaroni.
Immediately scrape the bottom of the pot with a wire whisk to prevent the macaroni from sticking. This is a crucial step to ensure evenly cooked pasta.
Boil the macaroni for 8-10 minutes, or until al dente. Keep a close eye on it to avoid overcooking.
Pour the cooked macaroni into a colander in the sink. Be sure to retrieve any pasta that may have stuck to the bottom of the pot.
Rinse the macaroni thoroughly with cold water to stop the cooking process and remove excess starch. Also, rinse the pot to remove any remaining starch. This will help prevent the macaroni and cheese from becoming gummy.
Allow the macaroni to drain completely in the colander.
Return the empty pot to the stovetop over medium-low heat.
Add 2 tablespoons of margarine to the pot and allow it to melt completely.
Once the margarine is melted, add 1 1/3 cups of skim milk (or a mixture of 50% milk and 50% water), 1/8 teaspoon of white pepper, 1 pinch of cayenne pepper, and 1 pinch of garlic powder.
Raise the heat to medium and heat the milk mixture until it is warm. Do not boil!
Add the contents of one 8-ounce jar of Cheez Whiz (or half of a 15-ounce jar) to the pot. Use a flexible spatula to scrape every last bit out of the jar.
Add 8 ounces of shredded medium cheddar cheese to the pot.
Whisk the mixture frequently, without letting it boil, until it is thickened and glossy in appearance. This may take several minutes, so be patient and continue whisking to ensure a smooth and creamy sauce. The cheese should be fully melted and incorporated into the milk and Cheez Whiz.
Add the rinsed and drained macaroni to the cheese sauce.
Fold the mixture together gently until the macaroni is thoroughly coated in the cheese sauce. Make sure all the pasta is evenly covered.
Pour the macaroni and cheese mixture into a greased 8×8 inch baking dish.
Bake at 300°F (150°C) for 15 minutes. This low temperature ensures that the macaroni and cheese warms through without drying out.
Remove the baking dish from the oven using oven mitts. Safety first!
Sprinkle the top of the macaroni and cheese with 1/3 cup of shredded medium cheddar cheese.
Allow the macaroni and cheese to set just long enough for the cheese topping to melt. This should only take a few minutes.
Serve immediately and enjoy!

Expert Tips & Tricks

Don’t overcook the macaroni! Al dente pasta holds its shape better in the final dish and avoids becoming mushy.
Rinsing the macaroni is essential for preventing a gummy texture. Don’t skip this step!
For an extra creamy sauce, consider using a combination of milk and heavy cream.
If you don’t have Cheez Whiz on hand, you can substitute with a homemade cheese sauce using a roux (butter and flour) and cheddar cheese. However, the Cheez Whiz is key to replicating the original flavor.
To prevent sticking during baking, grease the baking dish thoroughly with butter or cooking spray.
For a richer flavor, try using a sharp cheddar cheese in addition to the medium cheddar.
To make ahead, prepare the macaroni and cheese up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add a few minutes to the baking time when ready to bake.
If the macaroni and cheese seems dry after baking, add a splash of milk or cream and stir gently.

Serving & Storage Suggestions

Serve this macaroni and cheese hot, straight from the oven. It’s a perfect side dish for grilled chicken, BBQ ribs, or a simple salad. For a more elegant presentation, you can sprinkle the finished dish with a bit of paprika or chopped parsley.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave in short intervals, stirring occasionally, until heated through. You can also reheat in the oven at 350°F (175°C) until warmed, adding a splash of milk or cream if needed to restore the creamy texture. Freezing is not recommended as the texture may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	476 kcal	N/A
Total Fat	27.5g	42%
Saturated Fat	15.5g	77%
Cholesterol	77.3mg	25%
Sodium	1011.8mg	42%
Total Carbohydrate	33.5g	11%
Dietary Fiber	1.3g	5%
Sugars	3.7g	N/A
Protein	23g	45%

Variations & Substitutions

For a vegetarian version, ensure the margarine used is plant-based.
Add cooked vegetables like broccoli, peas, or carrots for added nutrients and flavor.
Spice it up with a pinch of red pepper flakes or a dash of hot sauce.
Try using different types of cheese, such as Gruyere, Monterey Jack, or Gouda, for a unique flavor profile.
For a richer flavor, use whole milk or half-and-half instead of skim milk.
Add cooked bacon or ham for a meaty twist.

FAQs (Frequently Asked Questions)

Q: Why do I need to rinse the macaroni after boiling?

A: Rinsing removes excess starch, preventing the macaroni and cheese from becoming gummy. It also stops the cooking process, ensuring the pasta doesn’t overcook.

Q: Can I use a different type of cheese instead of cheddar?

A: Absolutely! Experiment with different cheeses like Gruyere, Monterey Jack, or Gouda for a unique flavor. Just be sure to choose cheeses that melt well.

Q: Can I make this macaroni and cheese ahead of time?

A: Yes, you can prepare it up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add a few minutes to the baking time when ready to bake.

Q: What can I do if the macaroni and cheese seems dry after baking?

A: Add a splash of milk or cream and stir gently to restore the creamy texture.

Q: Can I freeze this macaroni and cheese?

A: Freezing is not recommended as the texture may change upon thawing, resulting in a less creamy dish.

Final Thoughts

This copycat recipe is more than just a dish; it’s a time machine back to those comforting moments at Hometown Buffet. The creamy, cheesy goodness is sure to be a hit with your family and friends. So, gather your ingredients, put on your apron, and get ready to create a nostalgic culinary experience. Don’t be afraid to experiment with different cheeses and additions to make it your own. And please, share your feedback – I’d love to hear how it turns out! Consider serving this alongside some crispy fried chicken and a side of green beans for a complete comfort food feast. Happy cooking!

Hometown Buffet Macaroni & Cheese (Copycat) Recipe