One copycat recipe for a Stouffer’s dish is the copycat corn soufflé dish offered by Food.com. TopSecretRecipes.com offers a copycat recipe for Stouffer’s macaroni and cheese.
To make the corn soufflé dish, beat 2 eggs with an electric mixer until they are foamy, and then beat in 2 tablespoons each corn starch and sugar. Beat in 1/4 teaspoon of salt, 1/8 teaspoon of pepper, 1 dash of nutmeg and one 14- to 16-ounce can of cream-style corn. Add 1/2 cup each of sour cream and milk.
Pour the mixture into an 8-inch square baking dish, and bake it on the center rack of the oven at 400 degrees Fahrenheit for 35 minutes. Test for doneness by inserting a fork in the center of the soufflé; if it comes out clean, it’s ready to remove from the oven.
To make the macaroni and cheese dish, whisk 5 teaspoons of all-purpose flour with 1 cup of skim milk in a saucepan. Place the pan over medium-low heat, and add 2 cups of shredded medium cheddar cheese, 2 teaspoons margarine and 1/4 teaspoon plus 1/8 teaspoon salt. Turn the heat to low, and simmer the cheese and milk mixture for 30 minutes, whisking every few minutes until the sauce is thick and smooth.
As the sauce thickens, cook 3/4 cup of elbow macaroni in boiling water for eight minutes or until it is tender. Strain the macaroni.
Pour the pasta into a bowl, and stir in the cheese sauce. Transfer the mixture to a casserole pan or loaf pan, cover the pan, and freeze the pan. To serve, preheat an oven to 350 degrees Fahrenheit, and bake the dish for 50 to 53 minutes or until the cheese is slightly brown.