Dave Poe’s Mac and Cheese Recipe (Copycat)
Dave Poe’s is famous mainly because it combines award-winning, pit-style barbecue with a few sides that people remember long after the meal. They are especially well known for their signature baked macaroni and cheese.
You may think this is just a regular mac and cheese recipe that we make and serve at our kitchen table, but this one is totally different in flavor and texture. It is extremely cheesy, rich, and almost custard-like, so every bite feels creamy and satisfying.
I love to make copycat Dave Poe’s Mac and Cheese Recipe at home when I have some free time. The elbow macaroni gives the dish a different bite and holds lots of that creamy cheese sauce. Once it goes into the oven, the top turns golden and cheesy while the inside stays rich and soft.
That combination makes it a great match for BBQ, but it can also be served as a comforting side. If you enjoy baked mac and cheese with lots of cheese and a rich, creamy center, this is a recipe to add to your table.
What You’ll Love About This Dave Poe’s Mac and Cheese
I love making this copycat version at home. The creamy cheese sauce coats every piece of tender pasta, giving the dish a rich, cheesy flavor in every bite.
Cheese in Every Bite: The three-cheese blend gives every forkful a rich and satisfying flavor. Sharp cheddar adds boldness, mozzarella creates smooth creaminess, and pepper jack brings a gentle kick. Together, they make the macaroni taste full, balanced, and wonderfully cheesy.
Creamy Texture: Warm milk, butter, and flour create a smooth sauce that coats every noodle. The cheese melts into the thickened mixture, giving the dish a silky texture. Each bite feels soft, creamy, and comforting without becoming watery or greasy.
Elbow Macaroni: Classic elbow macaroni works perfectly because its curved shape holds the cheese sauce. The pasta stays easy to eat and gives every serving a familiar homemade feel. Its small size also helps distribute the creamy sauce evenly throughout.
Restaurant-Style Taste at Home: This copycat recipe create bold, creamy flavor to your kitchen using simple ingredients. Freshly shredded cheese, warm milk, and everyday seasonings create a polished result that tastes special while remaining easy enough for home cooks to prepare.
What Cheese Combination Does This Recipe Use
This recipe uses three cheeses to create a sauce that is rich, smooth, and full of flavor. Sharp cheddar adds a strong cheese taste, while mozzarella and pepper jack help create a creamy sauce with a little heat.
Sharp cheddar for bold flavor – Sharp cheddar gives the sauce a rich, tangy cheese flavor. It adds more flavor to the dish and keeps the cheese sauce from tasting too mild.
Mozzarella and pepper jack for a creamy sauce – Mozzarella melts into the sauce and helps make it smooth and creamy. Pepper jack adds a mild spicy taste and extra flavor, giving the cheese sauce a nice balance.
Freshly shredded cheese melts better – Shred the cheese from a block right before cooking. Freshly shredded cheese melts more evenly and helps create a smooth sauce without the grainy texture that can come from some pre-shredded cheese.
What Ingredients Are Needed for Dave Poe’s Mac and Cheese
I keep the ingredients for this mac and cheese simple, and most are already in my kitchen. I have also included easy swaps with matching measurements, so anyone can change an ingredient and still get a smooth, creamy recipe.
Pasta & Sauce Base Ingredients
Elbow Macaroni – The 2 cups of elbow macaroni give this dish its classic pasta base. The curved shape holds the cheese sauce well. For a different shape, swap in 2 cups rigatoni and cook it until al dente.
Unsalted Butter – For the sauce base, 3 tablespoons unsalted butter are melted before the flour is added. Salted butter can replace it in the same amount. Reduce the added salt to about 3/4 teaspoon when making this swap.
All-Purpose Flour – To thicken the cheese sauce, 3 tablespoons all-purpose flour are cooked with the melted butter for 1 to 2 minutes. A gluten-free flour blend can replace it at the same 3-tablespoon measurement.
Whole or 2% Milk – Warm 2 cups whole milk or 2% milk in the microwave for about 1 minute before adding it to the roux. Whole milk creates a richer sauce, while 2% milk gives a slightly lighter result.
Salt – A measured 1 teaspoon salt helps bring out the cheese and seasoning flavors. For a lower-salt version, start with 3/4 teaspoon and add more as needed. The pasta water also needs a small amount of salt.
Onion Powder – For a mild savory note, 1 1/2 teaspoons onion powder blend easily into the smooth sauce. Finely grated onion can replace it. Use 2 tablespoons grated onion and cook it with the butter before adding the flour.
Garlic Powder – The sauce gets its warm garlic flavor from 1 1/2 teaspoons garlic powder. Fresh garlic can be used instead. Add 2 small cloves, finely minced, and cook them with the melted butter for about 30 seconds.
Cheese & Seasoning Ingredients
Ground Mustard – A small amount of 1/2 teaspoon ground mustard adds tang and helps balance the rich cheese. For more bite, increase it to 1 teaspoon. Dijon mustard can also replace it at 1 teaspoon.
Black Pepper – Mild heat comes from 1/2 teaspoon ground black pepper, which also balances the creamy sauce. White pepper can replace it at the same 1/2 teaspoon measurement for a softer pepper flavor.
Sharp Cheddar Cheese for Topping – 1/2 cup freshly shredded sharp cheddar cheese goes over the mac and cheese before baking. It melts into a golden, cheesy layer. For a milder top, use 1/2 cup freshly shredded Monterey Jack instead.
Mozzarella Cheese – For a smooth melt, 1/2 cup freshly shredded mozzarella cheese works well in the sauce. Monterey Jack can replace it at the same 1/2-cup measurement for a richer cheese flavor.
Pepper Jack Cheese – A 1/2 cup portion of freshly shredded pepper jack cheese adds mild heat and helps keep the sauce creamy. For a milder dish, replace it with 1/2 cup freshly shredded Monterey Jack cheese.
Must Have Kitchen Tools
Large pot – for boiling pasta
Second large pot – for the cheese sauce
Whisk – keeps sauce smooth
Measuring cups – for milk and cheese
Measuring spoons – for seasonings
Cheese grater – fresh shredding matters
Colander – for draining pasta
Wooden spoon – for stirring pasta in
Glass measuring cup – for warming milk
Making Dave Poe’s Mac and Cheese at Home (Step-by-Step)
1. Cook the Pasta Until Al Dente: Bring a large pot of lightly salted water to a boil. Add the 2 cups of elbow macaroni and stir now and then as it cooks. I like to cook the pasta until it is al dente, so it still has a slight bite. Drain well in a colander and set it aside.
2. Make the Roux: Melt the 3 tablespoons of unsalted butter in a large pot over medium heat. Once the butter is fully melted, whisk in the 3 tablespoons of flour. I keep whisking for 1 to 2 minutes, until the mixture turns light brown and smells slightly toasted. This roux will thicken the cheese sauce.
3. Whisk in the Warm Milk: Warm the 2 cups of milk in the microwave for about 1 minute. Slowly pour the warm milk into the roux while whisking constantly. Continue adding small amounts and whisking until the mixture is smooth. This helps prevent lumps from forming in the sauce.
4. Season and Simmer the Sauce: Add the salt, black pepper, onion powder, garlic powder, and ground mustard. Stir well so the seasonings mix into the sauce evenly. Cook over medium-high heat for 5 to 6 minutes, stirring often. The sauce should coat the back of a spoon, with small bubbles forming around the edges.
5. Melt in the Cheese: Lower the heat slightly before adding the shredded cheese. Start with the sharp cheddar, then add the mozzarella and pepper jack, one at a time. I add each cheese slowly and whisk well so the sauce stays smooth. Turn off the heat once all the cheese has melted.
6. Combine the Pasta and Sauce: Add the drained macaroni to the warm cheese sauce. Stir gently until every piece of pasta is coated. Transfer the mixture to a lightly greased 8-inch baking dish and spread it into an even layer.
7. Add Cheese to the Top: Sprinkle 1/2 cup freshly shredded sharp cheddar cheese evenly over the top. This extra cheese creates a golden, melted layer as the mac and cheese bakes.
8. Bake the Mac and Cheese: Preheat the oven to 350°F (175°C). Place the baking dish in the oven and bake for 20 to 25 minutes, until the edges are bubbling and the center is hot. For a more golden top, broil for 1 to 2 minutes at the end, watching closely.
9. Let the Mac and Cheese Set Before Serving: Remove the baked mac and cheese from the oven and let it rest for about 5 minutes. This gives the sauce a little time to settle while keeping the pasta creamy. Serve warm while the cheese on top is still melted.
My Kitchen Tips for Dave Poe’s Mac and Cheese
A few simple tips can help you get a smoother sauce and a closer copycat taste. These are small tips I follow when making this mac and cheese at home.
- Keep the Heat at Medium – Medium heat gives the sauce time to thicken without getting too hot. High heat can cause the cheese to become stringy or separate into an oily layer. I keep the heat moderate when adding and melting the cheese.
- Whisk the Roux Well – While the butter and flour cook together, whisk often to keep the mixture smooth. This helps prevent flour clumps before the milk goes in and gives the sauce a better base.
- Add Cheese Gradually – Adding the cheese in small amounts helps each portion melt evenly. Stir well after each addition before adding more. This keeps the sauce smooth and creamy instead of thick and clumpy.
Make Ahead Dave Poe’s Mac and Cheese
I find this recipe works best when the pasta and cheese sauce come together close to serving time. Some parts can still be done ahead to save time. Shred the cheese and measure the seasonings earlier in the day. The pasta can also be cooked ahead, drained well, and kept covered in the refrigerator.
When ready to finish the dish, prepare the cheese sauce, stir in the pasta, and transfer everything to the baking dish. Add the topping cheese and bake at 350°F (175°C) until hot and bubbling. For the creamiest texture, avoid combining the pasta and sauce too far ahead.
What to Serve With Dave Poe’s Mac and Cheese
This creamy dish pairs naturally with many foods. I like to serve this rich mac and cheese with foods that have a smoky, savory taste. Here are some of my favorite serving ideas:
1. BBQ Chicken: BBQ chicken brings a smoky and slightly sweet taste to the plate. The creamy macaroni helps balance those stronger flavors. Serve sliced chicken beside a scoop of warm mac and cheese.
2. Beef Brisket: Tender beef brisket pairs well with a rich cheese side. The smoky crust and juicy meat give the meal a strong barbecue feel. Add a simple green vegetable to keep the plate balanced.
3. Grilled Sausage: Grilled sausage adds a savory bite that works well with creamy macaroni. Choose a mild or smoked sausage based on your taste. The cheese sauce helps soften the stronger seasoning in the meat.
4. Green Beans: Green beans add a simple vegetable side to the meal. Their fresh texture gives some contrast to the soft pasta and creamy sauce. Lightly season them with butter, salt, and black pepper.
Storing and Reheating Dave Poe’s Mac and Cheese
Store It in an Airtight Container: Let the leftovers cool, then place them in an airtight container. Store them in the refrigerator for up to four days. Freezing is not recommended because the cheese sauce may separate and become grainy after thawing.
Best Way to Reheat: Reheat the mac and cheese gently on the stovetop over low heat. Add 1 to 2 tablespoons milk per serving and stir often. A microwave also works in short 30-second bursts. Stir between each burst until hot and creamy.
FAQs About Dave Poe’s Mac and Cheese Recipe
1. Can Meat Be Added to the Mac and Cheese?
Yes. Cooked bacon, chicken, pulled pork, or smoked sausage can add more substance. Stir about 1 cup of cooked meat into the finished mac and cheese before serving.
2. How can the cheese sauce stay smooth?
Keep the heat controlled and whisk the milk into the butter and flour slowly. Add the cheese after the sauce has thickened. Melt each cheese portion fully before adding more to help keep the sauce smooth.
3. Can Vegetables Be Added?
Cooked broccoli, peas, spinach, or roasted vegetables work well with the creamy cheese sauce. Add about 1 cup of cooked vegetables and stir gently until evenly mixed with the pasta.
4. Why Does the Sauce Become Thicker as It Sits?
The pasta continues to absorb some of the cheese sauce after cooking. The sauce also thickens as it cools. Stir in 1 to 2 tablespoons of warm milk at a time to loosen it before serving.
5. Should I Try Making This Recipe in a Slow Cooker?
A slow cooker is not the best choice for this recipe. The stovetop method gives better control over the sauce and helps keep it smooth and creamy. Longer slow-cooker cooking can cause the cheese sauce to become thick, oily, or grainy.
Dave Poe's Mac and Cheese Recipe
Make this copycat Dave Poe’s Mac and Cheese Recipe for creamy pasta, rich cheese sauce, and a golden cheesy top perfect for BBQ.
Ingredients
- Elbow macaroni: 2 cups, dry
- Unsalted butter: 3 tablespoons
- All-purpose flour: 3 tablespoons
- Whole milk or 2% milk: 2 cups
- Salt: 1 teaspoon
- Onion powder: 1½ teaspoons
- Garlic powder: 1½ teaspoons
- Ground mustard: ½ teaspoon
- Ground black pepper: ½ teaspoon
- Sharp cheddar cheese: 1 cup, freshly shredded, divided
- Mozzarella cheese: ½ cup, freshly shredded
- Pepper jack cheese: ½ cup, freshly shredded
Instructions
- Bring a large pot of lightly salted water to a boil. Add the elbow macaroni and cook, stirring occasionally, until al dente. Drain well in a colander and set aside.
- Melt the butter in a large pot over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture turns light brown and smells slightly toasted.
- Warm the milk for about 1 minute. Slowly pour it into the roux while whisking constantly. Keep whisking until the sauce is smooth and free of lumps.
- Add the salt, black pepper, onion powder, garlic powder, and ground mustard. Stir well and cook over medium-high heat for 5 to 6 minutes, stirring often, until the sauce thickens and coats the back of a spoon.
- Lower the heat and add the sharp cheddar, mozzarella, and pepper jack one at a time. Whisk after each addition until the cheese melts and the sauce is smooth. Turn off the heat.
- Add the drained macaroni to the cheese sauce and stir gently until evenly coated. Transfer the mixture to a lightly greased 8-inch baking dish and spread it evenly.
- Sprinkle 1/2 cup of freshly shredded sharp cheddar evenly over the macaroni. This creates a melted, golden cheese layer on top.
- Preheat the oven to 350°F (175°C). Bake for 20 to 25 minutes, until the edges are bubbling and the center is hot. For a more golden top, broil for 1 to 2 minutes, watching closely.
- Remove the dish from the oven and let it rest for about 5 minutes. Serve warm while the cheese is still melted and creamy.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 495Total Fat: 25gSaturated Fat: 15gTrans Fat: 0.5gCholesterol: 75mgSodium: 780mgCarbohydrates: 51gFiber: 2gSugar: 0gProtein: 20g
This Dave Poe’s Mac and Cheese Recipe stays in my rotation because a handful of simple ingredients turn into a rich, cheesy, comforting dish without a trip out.
I prefer cooking it at home since I can control the cheese and spice myself. Try this recipe soon and taste the difference.
