kraft mac n cheese recipe
The Best kraft mac n cheese recipe
I love this recipe because it’s a great way to make sure everyone gets something they enjoy without the stress of complicated prep. It’s also surprisingly healthy if you keep it balanced—just don’t go overboard on the cheese, and you can even sneak in some veggies if you want. Plus, it’s the kind of dish that feels like a little treat without feeling like a indulgence. And honestly, it’s perfect for any occasion—whether you’re feeding a crowd or just making something quick for the family. It’s that reliable.
Classic Kraft Macaroni and Cheese
A comforting, creamy macaroni and cheese that’s perfect for a quick weeknight meal. The rich sauce clings to tender pasta, making every bite satisfying.
🥘Ingredients
- 8 oz elbow macaroni
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
👨🍳Directions
-
1
Cook macaroni according to package instructions until al dente. Drain, reserving 1/2 cup pasta water. -
2
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking for 1 minute. -
3
Slowly pour in milk and heavy cream, whisking constantly until smooth. Stir in cheddar cheese until fully melted. -
4
Season with salt and pepper. Add cooked macaroni to the sauce, tossing to coat. If needed, add reserved pasta water to loosen the mixture. -
5
Transfer to an oven-safe dish, top with extra shredded cheese, and bake at 375°F for 10–15 minutes until bubbly and golden.
🔧Equipment
- Large pot
- Saucepan
- Mixing bowls
- Oven-safe baking dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Kraft Macaroni and Cheese Works
❓ Frequently Asked Questions About Kraft Macaroni and Cheese
1. What’s the secret to making mac and cheese extra creamy?
Use a combination of heavy cream and a little extra milk to boost richness. Stir in a splash of butter at the end for a silky finish, and don’t overmix the sauce—just fold it in gently to keep the noodles tender.
2. Can I substitute regular cheese for the blend in this recipe?
Yes, but for best results, use a mix of cheddar and mozzarella (about 60% cheddar, 40% mozzarella). Sharp cheddar adds tang, while soft mozzarella melts smoothly. Avoid pre-shredded cheese, as it contains anti-caking agents that can make the sauce grainy.
3. How do I avoid a soggy bottom when baking?
Preheat your oven to the highest setting (425°F/220°C) and place a baking sheet on the lower rack to catch drips. Use parchment paper under the mac and cheese to catch any overflow. Bake uncovered for the first 10 minutes to let excess moisture evaporate.
4. Is it okay to use instant pasta instead of fresh noodles?
Absolutely! Cook the pasta according to package instructions, drain, and toss with the cheese sauce. Fresh noodles hold their shape longer, but instant pasta works just fine for a quick version. Just don’t overcook it—it should still have a slight bite.
5. How long can I make this ahead of time and reheat?
Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in a 350°F (175°C) oven for 15–20 minutes, stirring halfway, or microwave on low until bubbly. For extra crispiness, broil for 1–2 minutes at the end.
