Last Halloween, I made Monster Mac and Cheese for my nephew’s school party. The green cheese sauce got more “whoas” than the costumes. Every kid went back for seconds. Even the teacher asked for the recipe. That’s when I knew this had to be my go-to spooky dinner.
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Why You’ll Love This Monster Mac and Cheese
I love how this recipe works for both kids and adults. The green color is silly enough for little ones. The creamy cheese makes grown-ups happy too.
Last year, I served it alongside Halloween sausage stuffed with spooky flavors. It turned into a full haunted feast. The kids made “monster eyes” with olives. The adults made it into a competition for the creepiest bowl.
It’s quick to make. Perfect for pre–trick-or-treat dinner or a spooky movie night.
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Monster Mac and Cheese – Spooky, Cheesy Fun for Halloween Night
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner, Halloween
- Method: Stovetop
- Cuisine: American
Description
Gooey, green, and ready for Halloween. I first made this before trick-or-treating, and the kids went wild for the “monster eyes.”
Ingredients
12 oz elbow macaroni
2 cups shredded sharp cheddar
1 cup shredded mozzarella
2 cups whole milk
4 tbsp unsalted butter
1/4 cup all-purpose flour
Green gel food coloring
1/2 tsp salt
1/4 tsp black pepper
Candy eyes or sliced black olives
Instructions
1. Boil salted water and cook pasta until al dente. Drain.
2. Melt butter in a saucepan. Whisk in flour and cook 1–2 minutes.
3. Slowly whisk in milk and simmer until thick, about 5 minutes.
4. Reduce heat. Stir in cheeses until smooth and creamy.
5. Add green coloring until it reaches the monster shade you want.
6. Season to taste. Toss pasta in sauce.
7. Serve in bowls or cauldrons. Add candy eyes or olive slices.
Notes
Make ahead by preparing pasta and sauce separately, then combining before serving.
For natural coloring, blend spinach into warm milk and stir into sauce.
Gluten-free? Use GF pasta and flour blend.
Pair with Halloween sausage stuffed with spooky flavors or creamy pumpkin pasta perfect for fall gatherings.
Finish the night with pumpkin s’mores treats for a sweet Halloween twist.
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg
Ingredients You’ll Need
- 12 oz elbow macaroni
- 2 cups shredded sharp cheddar
- 1 cup shredded mozzarella
- 2 cups whole milk
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- Green gel food coloring
- Salt and pepper
- Candy eyes or sliced black olives
Ingredient Tips & Swaps
One year, I ran out of regular pasta. I used black pasta instead. The contrast with the green sauce looked amazing.
To make it gluten-free, I swap pasta for a rice-based version. For protein, I sometimes add leftover rotisserie chicken. For a vegetarian twist, broccoli works great. I’ve even paired it with creamy pumpkin pasta perfect for fall gatherings for a Halloween pasta night.
How to Make Monster Mac and Cheese
Step 1 – Cook the Pasta
Boil salted water. Cook the pasta until al dente. Drain and set aside. I always snack on a few noodles while the sauce cooks—taste testing is a chef’s right.
Step 2 – Make the Cheese Sauce
Melt butter in a saucepan. Whisk in flour for 1–2 minutes. Slowly whisk in milk. Cook until thick. My kitchen smells amazing at this step—warm, buttery, and comforting.
Step 3 – Add Color and Mix
Reduce heat. Stir in cheddar and mozzarella. Add green coloring a drop at a time until you get the monster shade you want. Season with salt and pepper. My niece calls it “witch’s potion” at this stage.
Step 4 – Decorate and Serve
Toss pasta with sauce. Transfer to bowls or mini cauldrons. Top with candy eyes or olive slices. When I served this with pumpkin s’mores treats for a sweet Halloween twist, no one left the table without a grin.
Tips to Make It Extra Spooky
Once, I tucked hot dog “fingers” into the mac for a neighborhood party. People were taking photos before eating.
Other times, I’ve added green peas for texture. Black pasta makes the green sauce pop. Serving it in pumpkin bowls makes it feel extra special.
Make-Ahead & Storage Info
I often make the cheese sauce the night before. I store it in the fridge and reheat with a splash of milk. The pasta I cook fresh—it keeps the texture perfect.
Leftovers? I reheat them on the stove over low heat. My family actually fights over the last serving the next day.
More Spooky Halloween Recipes to Try
I like pairing Monster Mac with Halloween sausage stuffed with spooky flavors for a savory bite. For drinks, Pumpkin Patch Punch makes the table look festive. And dessert? Always pumpkin s’mores treats for a sweet Halloween twist.
FAQs About Monster Mac and Cheese
Can you make monster mac and cheese ahead of time?
Yes. Make pasta and sauce separately. Reheat before serving.
What can I use instead of food coloring?
I’ve blended spinach into the sauce for natural green. Matcha powder also works.
Is it kid-friendly?
Absolutely. My nieces and nephews call it “slime mac.”
How do you make it more creamy?
Use whole milk and add a touch of cream or extra butter before serving.
Final Bite – A Spooky Twist on a Classic Favorite
Every Halloween, I look forward to making this. It’s a fun way to share a meal, laugh, and create a little kitchen magic.
If you make your own monster mac, tag me—I’d love to see your creations. Just be warned… it might steal the show at your Halloween party.