mac n cheese kraft recipe
The Best mac n cheese kraft recipe
I love this Kraft recipe because it’s the perfect balance of indulgent and practical—no fuss, just pure, satisfying flavor. It’s the kind of dish that feels like a treat but is actually quite healthy in its own way. The cheesy goodness is satisfying, but the way it’s paired with whole-grain pasta and a touch of veggies (if you add them) makes it a little more balanced. It’s also a great way to use up extra cheese in the fridge or any leftovers from a meal. Plus, it’s something you can make ahead and reheat, so it’s always ready when you need it—whether it’s for a school night, a game day, or just a lazy Sunday. And honestly? It’s that kind of recipe that turns even the simplest weeknight into something memorable.
Classic Mac and Cheese (Kraft-Style)
A comforting, creamy mac and cheese dish made with simple ingredients and a crispy breadcrumb topping. This recipe is a must-try for any occasion.
🥘Ingredients
- 8 oz elbow macaroni
- 1 cup milk
- 1 tbsp butter
- 1/2 tsp salt
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 1 tbsp mustard powder
- 1/2 tsp garlic powder
- 1/2 cup panko breadcrumbs
- 1 tbsp melted butter
- 1/4 cup grated Parmesan cheese
👨🍳Directions
-
1
Cook the macaroni according to package instructions until al dente. Drain, rinse with cold water, and set aside. -
2
In a saucepan, melt butter over medium heat. Add milk, mustard powder, and garlic powder, stirring until smooth. -
3
Gradually whisk in shredded cheddar cheese until fully melted and the sauce is creamy. Stir in salt. -
4
Mix cooked macaroni into the cheese sauce until evenly coated. Transfer to a greased baking dish. -
5
Preheat oven to 375°F. Mix melted butter with panko and Parmesan, then sprinkle evenly over the mac and cheese. -
6
Bake for 15–20 minutes until the topping is golden and bubbly. Let cool for 5 minutes before serving.
🔧Equipment
- Large pot
- Saucepan
- Mixing bowls
- Baking dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Mac and Cheese (Kraft-Style) Works
❓ Frequently Asked Questions About Mac and Cheese (Kraft-Style)
How do I make sure the macaroni stays separate from the cheese sauce?
Use a medium-sized pot and cook the pasta in the same pot you’ll use for the sauce. Drain it, rinse briefly under cold water to stop cooking, then toss it directly into the sauce while stirring constantly. Stirring helps prevent clumping.
Can I use a different type of pasta for this recipe?
Yes, but for best results, stick to short, starchy pastas like elbow macaroni, fusilli, or even rotini. Longer shapes like spaghetti can get mushy if overcooked.
What if I don’t have a cheese grater?
A food processor with the pulse setting works well for shredding the cheese. Alternatively, finely chop block cheese by hand for a slightly textured result.
How long should the cheese sauce simmer?
Simmer the sauce until it thickens to a creamy consistency, about 5–7 minutes. Stir often to avoid burning. If it’s too thick, add a splash of milk or broth.
Can I make this ahead of time?
Yes! Assemble the dish in a single serving dish, cover, and refrigerate for up to 24 hours. Reheat gently in the oven at 350°F (175°C) for 15–20 minutes, stirring occasionally.
