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Copycat Mac and Cheese Ice Cream

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Have you heard…?! The Van Leeuwen ice cream brand has recently released a limited-edition ice cream version of one of your favorite iconic comfort foods – Kraft Macaroni and Cheese!! We just couldn’t resist trying our hand at capturing the cheesiness of kraft macaroni in a tub of churned ice cream. Perfect for a hot summer day, this brow-raising cheese ice cream is both sweet and salty, creamy and…. oh so cheesy.

scooped cheese ice cream on a cone with boxes of mac and cheese in background

If you have conflicting feelings about this, you’re not alone! Apprehension, possible revulsion and a healthy dose of intrigue all come to mind, right?!

When the ice cream truck rolled up to hand out free samples in Union Square on National Mac and Cheese Day, the lines were immediate proof that New Yorkers’ curiousity was piqued! Van Leeuwen scoop shops are located in New York, Houston, and Los Angeles, but the controversial new flavor sold out across stores and on the Van Leeuwen website in just hours! Van Leeuwen is a cult-favorite brand popular in New York City (they’re based in Brooklyn) where they combine high quality ingredients and turn them into signature ice cream flavors free from artificial flavors.

ice cream scoop with a scoopful in cheese ice cream dish

With ice cream reviews going viral online, this Mac and Cheese Ice Cream is circulating on social media while daring homemade versions have become the latest TikTok craze.

Using myself and my family as guinea pigs, I set off to conquer this weird (yet super cool) ice cream challenge. The results were pretty great – a sweet and creamy ice cream that tastes just like mac and cheese from the first bite…and it definitely grows on you!

Would you dare eat this cheesy ice cream? Try it out for yourself and drop me a comment with your thoughts 🙂

More Ice Cream Recipes To Try

Cheese Ice Cream Ingredients:

  • 2 large eggs
  • 1 cup sugar
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 2 packets of Kraft macaroni and cheese powder (use the macaroni noodles for a different purpose)
kraft mac and cheese boxes, sugar, milk and cream jars, eggs

Does Mac And Cheese Ice Cream Really Taste Like that Unforgettable Flavor of Kraft Macaroni?

Believe it or not but it does! Using the Kraft Mac and Cheese powder in this ice cream instantly transports you back to a warm bowl of cheesy pasta – except it’s cold…ice cream cold!

Now obviously, like any ice cream, this sweet treat is creamy smooth…unless, of course, you decide to throw in some macaroni, which I strongly advise against! Using the cheese powder straight out of a Kraft box not only gives you the distinct taste of mac – you also get the tell-tale bright orange color that screams cheddar cheese ice cream!

What Other Weird Ice Cream Flavors Exist?

You don’t need to search far to find some pretty weird ice cream flavors that are readily accessible to those in the United States, and that’s not even mentioning those you’ll find on a global scale!

If you’re the adventurous type, then you’ll want to check out these ice creams:

ice cream scooping cheese ice cream from ice cream machine

Can I Make Mac And Cheese Ice Cream Without An Ice Cream Maker?

Yes, you can! I can recommend two alternative methods for making this ice cream that won’t require an ice cream maker:

Making Ice Cream With A Food Processor:

  • Make your ice cream base and store it in the freezer, flat in a Ziploc bag, for about 2 hours.
  • Once frozen, break your ice cream into chunks and give it a good pulse using your food processor. 
  • Place your processed ice cream into a freezer-safe container and leave to freeze overnight. 

This method gives you as close a result as you’ll get to an ice cream maker.

Making Your Own Makeshift Ice Cream Maker:

Now, if you don’t have a food processor either, don’t worry! My next suggestion involves an ice bath and hand mixer. Here’s what you need to do:

  • You’ll need to replicate an ice cream maker by using a large bowl filled with ice and ice cream salt and then a smaller bowl placed inside the larger bowl where you’ll assemble your ice cream base. 
  • Set the ice cream bowl into the ice bowl and mix with a hand mixer until the ice cream base freezes into a creamy soft consistency. 
  • Then, place both bowls as is into the freezer for 45 minutes which will give you some delicious ice cream!

The only downside to using this bowl-in-bowl method is the fact that it takes up quite a fair amount of freezer space and greater effort making your ice cream this way as you’ll essentially be using a makeshift ice cream maker! 

scooped cheese ice cream on a cone with boxes of mac and cheese in background

Tips For Making and Serving Mac And Cheese Ice Cream

  • Ice cream makers differ in terms of churn times and the length of time required to freeze your ice cream bowl so make sure that you follow the manufacturer’s instructions for your specific ice cream maker. 
  • Homemade ice cream usually lasts in the freezer in an airtight container for up to 2 weeks. After that, the ice cream can become grainy in texture and form ice crystals. 
  • Serve this up special on National Cheese Day (June 4) or National Macaroni and Cheese Day (July 14). Your family will love your ingenuity.
  • Try this cheese special with a slice of apple pie – I’m pretty sure it would be. a match made in heaven.
  • Read the press release announcing the Kraft-Van Leeuwen partnership here!
scooped cheese ice cream on a cone with boxes of mac and cheese in background

Copycat Mac and Cheese Ice Cream

An intriguing copycat of your favorite comfort food – this Mac and Cheese ice cream is both sweet and salty, creamy and…. cheesy.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Churn Time: 45 minutes
Servings: 10
Calories: 225kcal
Author: girlinspired

Ingredients

  • 2 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 2 packets Kraft cheese powder (use noodles for a different purpose)

Instructions

  • Whisk eggs until frothy.
    whisking eggs in glass bowl
  • Add sugar and continue whisking until mixture has thickened.
    whisking cheese powder into cream mixture in glass bowl
  • Add milk, heavy cream, and cheese packets and whisk until combined. The cheese powder may separate and stay clumpy initially, but let it set for 5 minutes or so and then whisk some more and it will fully combine.
    whisking cheese ice cream mixture in glass bowl
  • Transfer mixture to the chilled bowl of an ice cream maker and churn until ice cream thickens and the mixer slows or stops.
    liquid ice cream mixture in ice cream machine
  • Scoop spoonfuls of thickened ice cream into a freezer-safe container.
    ice cream scooping cheese ice cream from ice cream machine
  • Freeze ice cream for 12-24 hours to harden well.
    cheese ice cream scoops mounded into dish for freezer
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 225kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 78mg | Potassium: 100mg | Sugar: 23g | Vitamin A: 533IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg

Spinach Artichoke Dip

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This Spinach Artichoke Dip is rich, creamy, and loaded with all of the classic spinach dip flavors including tangy artichoke, and 3 different kinds of cheeses! It comes together in minutes and is then baked until golden brown and bubbly. It’s so easy and incredibly scrumptious, it rivals anything you’d find at a restaurant!

A really good dip can easily become the star of the show. It’s just a scoop of delicious one mouthful after another. If you’re looking for a whole table of dips and want to present a variety, try this salsa verde and this creamy dill recipe. They’ll knock your socks off!

What is spinach and artichoke dip?

There is immense flavor in every bite of this dip. You’ve got the salty tang of the artichokes in combination with the spinach which is balanced with the rich, creamy texture of the dip itself. When it comes out of the oven all bubbly, melty, and mouthwatering, I mean it’s a wonder people don’t eat it with a spoon.

If you’re using a skillet or oven-safe pan this dip becomes even easier. You can mix, bake and serve everything in one pan! Buffalo chicken dip is another one you’ve got to try. It makes for easy clean up too, which is an added bonus.

Serving a hot spinach artichoke dip at any gathering is a guaranteed crowd pleaser. Wherever this party snack is set up, that’s where you’ll find your people, hovering and scooping. It is that addicting!

Enjoy this cheesy spinach artichoke dip recipe when you’re hosting a gathering, when you need something quick and tasty to bring to a potluck, or for when you’re needing snacks for a family movie night.

More Recipes for Game Day

Buffalo Chicken Dip

The Best Creamy Dill Dip Recipe

Appliance Tips:

Cast-iron skillet – This recipe is a simple mix, bake, and serve recipe that requires very few appliances. Having an oven-safe pan or skillet is just a bonus. It is not at all necessary. Using a baking dish will work just fine!

Ingredients:

  • Fresh spinach – If frozen is what you have, you can use it but make sure you squeeze ALL of the water out. The last thing you want is a watery dip.
  • Salted butter – There is no added salt in this recipe, other than what is present in the ingredients. So, we’re using salted butter.
  • Garlic finely minced – The additional subtle garlic flavor adds another layer to this dip.
  • Cream cheese softened – This is the base of the dip. You’ll want it softened so it blends nicely with the other ingredients at the same time.
  • Jack cheese – Freshly grated if you can. Pre-packaged cheese usually doesn’t melt as well. And it’s just not the same!
  • Parmesan cheese –  Again, if you can grate your own, all the better!
  • Sour cream – Nothing specific required with the sour cream. It adds creaminess to the dip along with the cream cheese. The higher the fat content, the thicker the sour cream will be.
  • Quartered artichoke hearts – Canned or jarred artichoke hearts come in water or oil. If you want the flavor of just the artichoke, opt for the ones in the water. If you want to add a little of the salty oil marinade to your dip, you’ll want the one in the oil. Either way, it’ll be drained.  I like to use un-marinated artichoke hearts in this recipe.
individual ingredients for spinach artichoke dip: cream cheese block, sour cream, artichokes in can, garlic heads, bread, grated cheese, spinach in strainer

How to Make Easy Spinach Artichoke Dip:

Step 1: Preheat the oven. In a cast-iron pan or medium skillet saute the spinach and garlic in butter until the spinach is wilted and the garlic fragrant. If you have an oven-safe skillet, use it, that way you can transfer the dip straight into the oven.

side by side photos of spinach, butter, and garlic in cast iron pan before and after cooking

Step 2: To the pan, mix together cream cheese, a portion of the jack cheese, half of the parmesan cheese, sour cream, and artichoke hearts. Combine with the spinach mixture.

Step 3: Spread the ingredients in a single layer in your oven-safe pan or skillet. Otherwise, spread it in a baking dish.

side by side photos of spinach artichoke dip ingredients placed in cast iron pan and then mixed altogether in pan

Step 4: Bake until just before done. Remove the dip from the oven and sprinkle the top with the remaining jack cheese and parmesan. Continue baking until brown and bubbly or broil for just a couple of minutes longer to melt and brown the cheese.

side by side of spinach artichoke dip with cheese sprinkled on top and then baked and melted in cast iron skillet

For a rustic presentation, transfer it directly from the oven to the table in the cast iron skillet alongside some crusty bread and a platter of crackers, veggies, and tortilla chips.

However you serve it, make sure it’s hot, creamy, and dreamy.

close up of melted cheese on top of spinach artichoke dip in cast iron pan

Oh, and don’t worry about making dinner, this dip is so filling and satisfying it’ll become a meal in itself!

Can I make this dip in advance?

You can cook the spinach and then mix up all of the ingredients up to a day ahead of time. Once you take it out of the fridge, keep it at room temperature about a half an hour before baking.

How do I reheat it?

If you have a lot left (you won’t), and want to turn the oven back on, you can. Reheat it at 350 for a few moments until heated. Alternatively, if you have smaller portions to heat up, you can use the microwave.

crostini scooping melted cheesy spinach artichoke dip

Spinach Artichoke Dip

The BEST cheesy spinach artichoke dip packed with rich flavor and perfect for scooping with chips, crostini, and even vegetables.
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 10
Calories: 246kcal
Author: girlinspired

Ingredients

  • 4 cups fresh spinach
  • 2 tablespoons salted butter
  • 2-3 cloves garlic finely minced
  • 8 oz. cream cheese softened
  • 2 cups jack cheese grated, divided
  • 1 cup parmesan cheese grated, divided
  • 1/4 cup sour cream
  • 15 oz. quartered artichoke hearts drained

Instructions

  • Preheat oven to 350°F.
  • In a cast iron pan or medium skillet (preferably one that is both stovetop and oven-safe), saute the spinach and garlic in 2 tablespoons of butter until the spinach is wilted and the garlic fragrant.
  • Mix together cream cheese, 1 cup of jack cheese, 1/2 cup parmesan cheese, sour cream, and artichoke hearts. Combine with the spinach mixture.
  • Spread ingredients in a single layer in the skillet or a baking dish.
  • Bake for 20 minutes. Remove from oven to cover with remaining 1 cup of jack cheese and 1/2 cup of parmesan.
  • Bake until brown and bubbly or broil for just a couple minutes longer to melt and brown the cheese.
  • Serve hot with tortilla chips, baguette slices, or thick crackers.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 246kcal | Carbohydrates: 4g | Protein: 11g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 545mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1788IU | Vitamin C: 4mg | Calcium: 329mg | Iron: 1mg

Buffalo Chicken Dip

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This Buffalo Chicken Dip is creamy and cheesy and spicy and EVERYTHING you never knew you needed. Great for feeding a crowd or setting out on game day, this cheesy buffalo dip is delicious with bread, chips, and even vegetables!

overhead photo of baked buffalo chicken dip with green onions on top, chips and toasted baguette slices, celery sticks

We certainly love our dips around here, especially dips that go well with both chips AND vegetables. Our family loves creamy dill dip with bread and veggies and there’s nothing like a hot, cheesy dip to add to the party table. If you love buffalo wings and you love melty cheese, this buffalo chicken dip is going to be your new best friend. It’s quick and easy to mix together and if you use an oven-safe skillet, you can do saute, bake, and serve all in one dish!

Buffalo Chicken Dip Ingredients:

  • 2 tablespoons salted butter
  • 1 cup buffalo sauce
  • 2 cups shredded jack/cheddar cheese
  • 1 cup grated cheddar cheese
  • 2 cups diced, cooked chicken
  • 8 oz. cream cheese
  • 1/4 cup red onion, chopped
  • heaping tablespoon sour cream
  • 2 cloves garlic, minced
  • green onion for garnish
overhead photo of buffalo chicken dip ingredients in cast iron skillet - shredded cheese, buffalo sauce, butter, chicken, cream cheese red onions, sour cream in spoon, celery and baguettes

What to Serve with Buffalo Chicken Dip:

  • tortilla chips
  • celery sticks
  • carrot sticks
  • other crunchy vegetables such as bell pepper slices, broccoli and cauliflower florets, or jicama
  • toasted baguette slices
  • pretzels or crackers
  • soft sourdough bread chunks

How to Make Buffalo Chicken Dip:

Step 1: Preheat oven to 350 degrees.

Step 2: Melt butter in an oven-safe skillet over medium heat. Add onion and garlic and saute until translucent.

Step 3: Add cream cheese and buffalo sauce to skillet. Stir until melted and smooth.

Step 4: Add diced chicken, a spoonful of sour cream, and 2 cups of grated cheese to skillet and mix until combined.

Step 5: Top with remaining grated cheese and transfer skillet to oven. Bake for 10 minutes or until cheese on top is melted and bubbly.

Step 6: Remove baked buffalo chicken dip from oven and serve with chips, bread, or veggies!

photo collage of overhead images of skillet with onions sauteed, cream cheese and sauce added, chicken and cheese added

You are not going to believe how delicious this dip is nor will you believe how much you can eat!

close up photo of chip scooping buffalo chicken dip in cast iron pan
How do I store the leftovers?

Transfer any leftover buffalo chicken dip to a container, cover with a lid or plastic wrap, and refrigerate for up to 5 days. Transfer dip to a microwave safe bowl for reheating when you’re ready for that next snack!

Can I use rotisserie chicken?

Definitely! Using rotisserie chicken or leftovers from a juicy baked chicken makes putting together this dip a breeze.

Can I use canned chicken?

You can use canned chicken in this recipe, however you will have a more even consistency in the dip whereas I prefer larger chunks of freshly cooked chicken.

Is buffalo chicken dip keto friendly?

It seems nearly impossible that something so delicious fits with a “diet”, but buffalo chicken dip is quite keto friendly as long as you are intentional about what you eat with this dip. Celery, bell peppers, carrot sticks, ANY keto-friendly veggie, even pork rinds go well with this dip and should keep your carb count in check. You can even just scoop up this cheesy dip with a spoon!

Can I make this dip more spicy or not spicy at all?

You can adjust the spice level in this dip by adding additional buffalo hot sauce – the more you add, the spicier it will be. You could also add some chopped jalapeno slices to the skillet when you saute the onions and garlic if you really want to add an extra kick!

overhead photo of baked buffalo chicken dip with green onions on top, chips and toasted baguette slices, celery sticks

Buffalo Chicken Dip

This hot Buffalo Chicken Dip is creamy, cheesy, and spicy and EVERYTHING you never knew you needed. Great for feeding a crowd or setting out on game day!
No ratings yet
Print Pin Rate
Course: Appetizer, Snack
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 12
Calories: 245kcal
Author: girlinspired

Ingredients

  • 1/4 cup red onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp salted butter
  • 8 oz. cream cheese
  • 1/2 – 1 cup buffalo hot sauce
  • 2 cups grated cheddar/jack cheese
  • 2 cups cooked and chopped chicken breast rotisserie chicken is fine!
  • 1/4 cup sour cream
  • 1 cup grated cheddar cheese
  • green onions for garnish
  • blue cheese crumbles for garnish

Instructions

  • Preheat oven to 375 degrees.
  • Melt butter in a cast iron or oven safe skillet over medium heat. Saute garlic and onions in butter until the onions are soft and translucent.
  • Add cream cheese and buffalo sauce to the skillet and stir until melted and smooth. Add two cups of jack/cheddar cheese to the melted mixture and stir until melted and combined.
  • Stir chicken into the sauce mixture and sprinkle 1 cup of cheddar cheese over the top.
  • Bake for 30 minutes or until the dip is bubbling and the cheese is melted and beginning to brown.
  • Remove from the oven and serve immediately with tortilla chips, raw veggies, or bread.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 245kcal | Carbohydrates: 2g | Protein: 16g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 1194mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 631IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 1mg

Chicken Tortilla Soup

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Chicken tortilla soup is my go-to easy meal – we have it for dinner nearly every week.  It’s an easy recipe to prepare and a great way to use up leftover chicken and veggies in your fridge.  My kids love this soup, too.  They get a kick out of eating the cheese off the plate faster than I can shred it. And who doesn’t love a topping bar?  For the ultimate in creamy deliciousness, you’ll want to be sure to have cilantro, avocado, and pepper-jack cheese for toppings. The extra spice in this hearty soup is also great for clearing up the sinuses and soothing a scratchy throat!

white soup bowl with cheese, avocado, and cilantro-topped soup, tortilla chips, and grated cheese on a striped dish towel

As I mentioned, I like to use leftover chicken to speed along dinner preparations –  roasted chicken or grilled works great – simply cut it into bite-size pieces and toss it into the soup during the last 10-minutes of cooking to heat it through.  I also use homemade chicken stock to cut down on extra sodium.  And if I’m lucky enough to have jars of home-canned tomatoes in the pantry, those go in the pot, too!

colorful veggies chopped on a cutting board including onions, bell pepper, zucchini, potato, and tomatoes

What makes this chicken tortilla soup recipe so darn easy is that you’re simply throwing everything together.  Aside from chopping veggies and grating cheese, there isn’t much cooking to do! If you do not already have prepared chicken to add to the soup, simply cut up a couple fresh chicken breasts, sautee them in the pot with a little olive oil until they start to brown and then go ahead and add your onions, then a bit later your garlic, and then the rest of the ingredients.

white soup bowl with cheese, avocado, and cilantro-topped soup, tortilla chips, and grated cheese on a striped dish towel

I love crushed red pepper in the soup to give it some spice – if the kids are eating the soup, I tone it down some – the longer you simmer, the more heat the soup picks up from the spice.  Top the soup with pepper-jack cheese for the ultimate kick in flavor and heat!  You can use any kind of cheese though if extra spice isn’t your thing – jack cheese is great, mozarella, even cheddar if that’s what you have available! As the cheese melts into the soup, it turns this dish into a creamy bowl of perfection.

white soup bowl with cheese, avocado, and cilantro-topped soup, tortilla chips, and grated cheese on a striped dish towel

For a heartier soup, I like to throw in a potato and top with tortilla chips. If you are sticking to a grain-free or low carb diet, skip those additions and load in extra avocado and cheese! Fresh cilantro is another essential ingredient to round out the flavors in this delicious bowl of chicken tortilla soup.

white soup bowl with cheese, avocado, and cilantro-topped soup, tortilla chips, and grated cheese on a striped dish towel

I hope you love this recipe as much as our family does!

white soup bowl with cheese, avocado, and cilantro-topped soup, tortilla chips, and grated cheese on a striped dish towel

Chicken Tortilla Soup

This hearty chicken tortilla soup has a light tomato broth base and is filled with chunky chicken, potatoes, and vegetables. Top it with your favorite cheese, chips, avocado, and cilantro for a filling meal for the whole family!
No ratings yet
Print Pin Rate
Course: Soups
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 408kcal

Ingredients

  • 1 Tbs. olive oil
  • 1/2 medium yellow onion diced
  • 2-3 cloves garlic minced
  • 4 cups chicken broth
  • 1 can 14.5 oz diced tomatoes, juice included
  • 1 large potato peeled and cubed
  • 1 zucchini peeled, and sliced
  • 1 teaspoon dried oregano
  • pinch of crushed red pepper flakes
  • salt and pepper to taste
  • 2 cups cooked chicken cut into bite-size pieces (2 chicken breasts)
  • 1 avocado
  • tortilla chips
  • 4 oz. shredded pepper-jack cheese or cheese of choice
  • 1 bunch of fresh cilantro washed and chopped

Instructions

  • Heat olive oil in a large saucepan over med-high heat.
  • Add onions and saute, about 5 minutes.
  • When onions are translucent, add garlic and saute 1 min. longer.
  • Add broth, tomatoes, potato, zucchini, oregano, red pepper flakes, and salt and pepper.
  • Simmer over med-low heat for 20 minutes. Add chicken and heat 5-10 minutes longer.
  • Ladle soup into bowls. Top with shredded cheese, sliced avocado, tortilla chips, and fresh cilantro.
  • Serve immediately.
  • Chips can alternately be served on the side to avoid becoming soggy in the broth.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 408kcal | Carbohydrates: 19g | Protein: 28g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 1076mg | Potassium: 985mg | Fiber: 5g | Sugar: 3g | Vitamin A: 452IU | Vitamin C: 35mg | Calcium: 269mg | Iron: 3mg

Cheesy Tuna Casserole

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This Cheesy Tuna Casserole is just the kind of comfort food that we all crave. The noodles are baked in a cheesy white cream sauce with tuna and sliced olives and topped with sourdough bread crumbs and melted cheese. The kids love this traditional casserole and it makes plenty for everyone plus leftovers.  Good news since this meal reheats perfectly!

spoonful of baked tuna casserole in glass baking dish with text overlay
Just look at that cheesy goodness. What I love most about this tuna noodle casserole is the cheesy boost you get from the jack cheese over the top paired with the crunchy sourdough croutons on top.  Today I’m going to show you how to layer this cheesy tuna noodle dish into the perfect casserole!

baked tuna casserole in glass baking dish with kitchen towel, chives and sliced olives on countertop

Let’s get started. You’ll want to begin by cooking the noodles. Drain them and set them aside until your sauce is done.

saucepan on stovetop with butter and milk and wooden mixing spoon

We’re going to begin by making the white sauce.  In a large saucepan, melt the butter over medium heat.  Once it’s melted, stir in the flour, salt, and pepper. Cook until the mixture is bubbly.

wooden spoon stirring white sauce in saucepan over stovetop

 A little color in your bubbly mixture is great for flavor, so do get it just a tad brown, but don’t burn it!  Begin stirring in your milk.  I like to use a whisk to keep everything mixing together smoothly. Continue cooking and stirring until the mixture comes to a boil; boil for 1 minute then remove from heat.

overhead view of saucepan with white sauce, colander with noodles, chives, tuna, and olives in dishes

Slice in the cream cheese and stir until smooth.

tuna being added into saucepan with white sauce

Next, add the drained tuna.  Stir it in really well so that the chunks break apart and mix evenly into the sauce.

dish of sliced olives poured into saucepan with tuna

Add in the sliced olives! You can omit the olives if they’re not your thing, but the olives are one of my kids’ very favorite parts of this dish!

scissors being used to cut chives into saucepan with tuna and olives

Time for a little freshness!  I use kitchen scissors to cut my chives right into the pan. Yum!

chives, olives and tuna being stirred into white sauce, noodles in colander and dish towel on countertop

Okay! That is everything for your sauce ingredients.  Give that all a nice stir.  It’s time to build your tuna casserole layers.

noodles in glass baking dish, grated cheese, chives, white sauce in pan, and dish towel set out beside casserole dish

Spread half of the noodles into the bottom of a large casserole baking dish.  For the portions in this recipe, you will need  large 10 x 15 baking dish.  I use this extra large casserole dish. (affil) No need to grease the bottom of the pan. Your sauce is going to seep down into every nook and cranny – oh yum!

noodles in glass baking dish with white sauce being poured from saucepan over the top

Pour half of the sauce over the layer of noodles. Use a spatula to gently spread it around to coat the whole layer.

cheese sprinkled over casserole in glass baking dish

Now add half of the grated cheese. Yummmmmm!

noodles being poured from colander into glass casserole dish

Add the rest of the noodles.  And continue layering with the remaining sauce and then the cheese!

uncooked tuna casserole in glass baking dish with kitchen towel and sliced olives on countertop

Finally, top with a good layer of cubed pieces of sourdough bread.  If you don’t have sourdough bread, you can use any type of bread, but I especially love the zing of flavor and crunch from the sourdough croutons!

Glass casserole dish with tuna casserole and toasted breadcrumbs

Now, into the oven until your casserole is all bubbly and toasty brown.  Nothing is actually needing to cook, the oven time is to melt everything together, toast up the sourdough croutons, and turn the cheese into bubbling perfection!

baked tuna casserole in glass baking dish with kitchen towel, chives and sliced olives on countertop

spoonful of baked tuna casserole in glass baking dish

Now, round up the troops! It’s time to eat! This recipe will easily serve 10-12 people.  And did you know that you can manipulate the servings in the recipe card if you want to make a smaller (or bigger) casserole? Half everything and you’ll have a good amount for a smaller dinner table. I hope you love all the warm, gooey goodness of this cheesy tuna casserole!

The Cheesy Tuna Casserole Recipe

baked tuna casserole in glass baking dish with kitchen towel, chives and sliced olives on countertop

Cheesy Tuna Casserole

The best cheesy tuna casserole - noodles in a creamy cheese white sauce with canned tuna, olives, chives, sourdough bread crumbs, and lots of cheese!
No ratings yet
Print Pin Rate
Course: Main Course
Prep Time: 45 minutes
Cook Time: 30 minutes
Servings: 12
Calories: 604kcal
Author: girlinspired

Ingredients

  • 16 oz. bag of wide egg noodles
  • 10 tbsp butter
  • 10 tbsp flour
  • 2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 cups milk
  • 16 oz. cream cheese 2 8-oz packages
  • 3 cans tuna, drained
  • 1/3 cup chives, cut
  • 1 cup sliced black olives
  • 12 oz. grated jack cheese
  • 2-3 cups soft bread crumbs 6 slices sourdough bread

Instructions

  • Cook noodles and drain.
  • Melt butter in medium saucepan over medium heat.
  • Stir in flour, salt, and pepper. Cook till bubbly.
  • Whisk in milk and cook until mixture boils for 1 minute. Remove from heat.
  • Slice in cream cheese and stir until smooth.
  • Add tuna, olives, and chives to sauce mixture.
  • In a large casserole baking dish, layer half of the noodles, sauce, and cheese. Repeat with a second layer of each.
  • Cut bread slices into cubes and spread evenly over the top of the casserole.
  • Bake at 350 degrees for 30 minutes or until casserole is bubbly and the bread is toasted brown.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 604kcal | Carbohydrates: 41g | Protein: 27g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 147mg | Sodium: 1104mg | Potassium: 402mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1262IU | Vitamin C: 1mg | Calcium: 400mg | Iron: 2mg

spoonful of baked tuna casserole in glass baking dish with kitchen towel, chives and sliced olives on countertop

More Delicious Dinner Comfort Foods like Tuna Noodle Casserole

If you’re looking for more dinner ideas, you might also enjoy these other family favorites!

Favorite Dinner Comfort Foods

A few of our family's very favorite recipes for the ultimate comfort foods!

Herb Roasted Chicken Recipe

Chicken Tortilla Soup

Fig Prosciutto Pizza with Fontina and Goat Cheese

Homemade Dinner Rolls Recipe

Cheesy Egg Bake

by 7 Comments

Cheesy Egg Bake serves 12 people - uses all your omelet favorites!

This Cheesy Egg Bake is a keeper for your recipe box!  I love filling meals that pack lots of yummy flavors into one dish.  I’ve modified this recipe of my mom’s over the years for my personal taste, but you can substitute in and out all of your favorite breakfast veggies and meats.  The recipe calls for flour, though I have omitted the flour successfully for a grain-free breakfast!  The real star of this dish is the massive amounts of cheese that layer the top and bottom of the bake and cook up into melted cheese heaven.  The recipe feeds about 12 people, so it’s a good one for large family gatherings, a brunch, or Easter breakfast!

Cheesy Egg Bake serves 12 people - uses all your omelet favorites!

Cheesy Egg Bake serves 12 people - uses all your omelet favorites!

Start by dicing your favorite omelet add-ins like tomato, basil, onions, and chives.  Brown breakfast sausage or use bacon or ham.  Shred a ton of cheese and then layer it all in a large glass baking dish (or divide between two pie plates), beginning and ending with cheese.

Cheesy Egg Bake serves 12 people - uses all your omelet favorites! Cheesy Egg Bake serves 12 people - uses all your omelet favorites!

Then pour in an egg mixture and bake!

Cheesy Egg Bake serves 12 people - uses all your omelet favorites!

 

Cheesy Egg Bake serves 12 people - uses all your omelet favorites!

Cheesy Egg Bake

This cheesy egg bake combines any and all of your favorite omelet add-ins and cooks them together in a big dish that serves 12 people! One of our holiday favorites!
5 from 3 votes
Print Pin Rate
Course: Breakfast
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 562kcal

Ingredients

  • 1 pound of ground pork sausage - browned
  • 1/2 c. finely diced white onion sauteed in butter until translucent
  • 1/3 c. chives
  • 2 Roma tomatoes diced with seeds removed
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 c. flour
  • 12 eggs
  • 2 c. milk
  • 1/3 c. fresh herbs chopped - parsley, basil
  • 4-6 c. shredded cheeses - jack and cheddar

Instructions

  • Cook ground pork sausage, drain fat, and set aside.
  • Saute onions in 1 Tbs. butter over medium heat until translucent. Add to sausage.
  • Mix all shredded cheeses and divide in half. Layer one half of cheese on the bottom of a 9x13 glass baking dish or divide between two deep pie plates.
  • Combine sausage, onions, chives, tomatoes, and any other desired vegetables.
  • Spread meats and veggies over the cheese in baking dish.
  • Top with the remaining cheese.
  • In a large bowl, whisk eggs well.
  • Add milk, salt, pepper, and flour to eggs and whisk until combined.
  • Add herbs into egg mixture.
  • Pour egg and herb mixture over the other ingredients in the baking dish(es).
  • Bake at 350 degrees for 40-45 minutes or until the top is puffy and beginning to brown and a knife inserted in the center comes out clean.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 562kcal | Carbohydrates: 13g | Protein: 34g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 277mg | Sodium: 896mg | Potassium: 392mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2022IU | Vitamin C: 15mg | Calcium: 665mg | Iron: 3mg

This recipe can also be prepped ahead of time by shredding the cheese, dicing all the veggies, and pre-cooking the meat and onions.  AND…if you want to make up this big dish with just a few people in the house, I have also sliced up the leftovers, popped them into individual baggies, and frozen them for later.  1-2 minutes in the microwave and you have a well-rounded breakfast on a busy morning!

Cheesy Egg Bake serves 12 people - uses all your omelet favorites!

More Breakfast Ideas

Breakfast Crepes - Recipe

Two-minute Breakfast Sandwich Recipe

Chocolate Chip Banana Bread

Peanut Butter Banana Smoothie

Blueberry Kale Smoothie - Get your Greens in!

Braided Sweet Bread with Apricot Filling

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