Kraft mac & cheese is a budget-friendly dish that won hearts worldwide as a beloved comfort food. The secret to its incredible flavor lies in the ingredients that make our brains happy, notably cheese!! However, as convenient as it is, there are concerns over the additives it contains and a push towards making more “real food” versions. This one is mine! I like it because it is easy to prepare and doesn’t require baking or loads of different cooking pots and pans. The sauce comes together while your pasta is cooking, and then it is just mixed with the noodles for you and the family to enjoy! It isn’t as “yellow” as the boxed version, but it does taste just as good. Better, I’d be so bold as to say. Try it, and let me know if you agree!
Ingredients for Copycat Kraft Mac & Cheese
- 8 oz elbow macaroni noodles
- 1 chicken stock cube
- 1/2 cup + 2 Tbsp butter, divided
- 2 tbsp flour
- 2 cups milk
- 8 oz cheddar cheese (shred it yourself!)
- 4 oz gouda cheese (shred it yourself!)
- 3/4 tsp salt
- 1/4 tsp pepper
Equipment You’ll Need
- Large pasta pot
- Colander/strainer
- Medium nonstick pot
- Cheese grater
- Whisk
Step-by-Step Instructions for Making Copycat Kraft Mac & Cheese
Step 1: Grate the cheese and pop it aside in a bowl next to your stovetop.
Step 2: In the pasta pot, heat water and add your stock cubes.
Step 3: Cook the macaroni noodles in the stock water and drain, as per package instructions.
Step 4: While your pasta is cooking, melt 1/2 cup butter in a saucepan over medium heat. Stir in flour to make a roux.
Step 5: Add the 2 cups of milk slowly, stirring constantly with your whisk as it thickens. Bring to a boil and stir for 2 minutes.
Step 6: Turn the burner to low/medium heat and add the cheese, salt, and pepper, stirring until the cheese is melted. Take it off the heat.
Step 7: Stir the remaining butter through the macaroni noodles to coat them.
Step 8: Add the sauce to the elbow macaroni noodles and mix well.
Step 6: Serve as a main dish or as a side with something else, like these meatballs!
Variations and Add-Ins for Your Mac & Cheese
- Add extra cheese to your dish for a burst of flavor. I make adult mac & cheese with blue cheese and cheddar.
- Try buffalo chicken mac & cheese by adding some buffalo hot sauce and chicken.
- Add veggies like broccoli and spinach for a nutritious boost.
- Top your dish with bacon bits or breadcrumbs for a crunch.
- Use leftovers like pulled pork to mix into the mac & cheese.
Or try the following combos:
- Broccoli with shredded rotisserie chicken.
- Bacon crumbs and topped with a fried egg.
- Pesto and sun-dried tomatoes.
- Kimchi with bacon and scallions. …
How to Store and Reheat Leftover Mac & Cheese
Use one tablespoon of milk per cup of mac & cheese for the following reheat methods:
Microwave:
1. Place mac & cheese in a microwave-safe bowl. Add milk (or cream) for creaminess.
2. Cover heat in microwave (1 min, stir, 30 sec intervals).
Oven:
1. Put mac & cheese in an oven-safe dish. Add milk and cover with foil.
2. Bake at 350°F for 20-30 mins.
Stovetop:
1. Heat mac & cheese in a skillet over medium heat.
2. Add milk.
3. Stir occasionally until heated through.
Watch the Video Version Here:
FAQs
Kraft Mac & Cheese is made with powdered cheese sauce mix and not real cheese because it allows for easy preparation, long shelf life, and consistent, intense flavor. The powder is created by dehydrating real cheese, which retains the cheesy taste while making the product convenient and quick to prepare.
A serving of Kraft Mac & Cheese contains approximately 10% of the daily recommended calcium intake. Homemade mac and cheese contains quite a bit more as it has real milk and real cheese!
Kraft Mac & Cheese contains refined carbohydrates and sodium like most boxed macaroni and cheese products. However, it also provides essential nutrients like calcium and protein. Its nutritional profile is quite similar to that of other brands.
Copycat Kraft Mac & Cheese Recipe (Super Simple!)
Ingredients
- 8 oz elbow macaroni noodles
- 1 chicken stock cube
- 1/2 cup + 2 Tbsp butter, divided
- 2 tbsp flour
- 2 cups milk
- 8 oz cheddar cheese (shred it yourself!)
- 4 oz gouda cheese (shred it yourself!)
- 3/4 tsp salt
- 1/4 tsp pepper
Instructions
Step 1: Grate the cheese and pop it aside in a bowl next to your stovetop.
Step 2: In the pasta pot, heat water and add your stock cubes.
Step 3: Cook the macaroni noodles in the stock water and drain, as per package instructions.
Step 4: While your pasta is cooking, melt 1/2 cup butter in a saucepan over medium heat. Stir in flour to make a roux.
Step 5: Add the 2 cups of milk slowly, stirring constantly with your whisk as it thickens. Bring to a boil and stir for 2 minutes.
Step 6: Turn the burner to low/medium heat and add the cheese, salt, and pepper, stirring until the cheese is melted. Take it off the heat.
Step 7: Stir the remaining butter through the macaroni noodles to coat them.
Step 8: Add the sauce to the elbow macaroni noodles and mix well.
Step 6: Serve as a main dish or as a side with something else.
