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Kraft Mac and Cheese

This recipe transforms the classic boxed macaroni and cheese into a rich, creamy homemade-style dish with just a few simple tweaks.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 box Kraft mac and cheese the classic blue box, 7.25 oz
  • 4 tablespoons butter divided
  • 1 and 1/2 cups whole milk
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder optional but recommended
  • Pinch of salt taste first before adding

Equipment

  • Large pot for boiling water
  • Colander or strainer
  • Medium saucepan
  • Wooden spoon or whisk
  • Measuring cups and spoons
  • Cheese grater (optional)

Method
 

  1. Fill a large pot with 6 cups of water and bring to a rolling boil over high heat, adding about 1 teaspoon of salt.
  2. Add the pasta from the blue box to the boiling water and stir immediately to prevent sticking.
  3. Cook the pasta for 7 to 8 minutes until al dente, stirring once halfway through.
  4. Drain the pasta in a colander, reserving 1/4 cup of pasta water for later if needed.
  5. Return the drained pasta to the empty pot and place over very low heat.
  6. In a medium saucepan over medium heat, melt 2 tablespoons of butter, pour in the milk slowly while whisking, then whisk in the cheese powder until smooth.
  7. Whisk the sauce for 2 to 3 minutes until slightly thickened, then stir in the remaining 2 tablespoons of butter, black pepper, garlic powder if using, and a pinch of salt.
  8. Pour the cheese sauce over the pasta and stir gently for 1 minute until coated, adding reserved pasta water by tablespoons to adjust consistency if needed.

Notes

Serve immediately while warm. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat with a splash of milk.