If you grew up loving that iconic blue box, wait till you try this homemade Kraft mac and cheese recipe!
It captures everything we love about the boxed stuff, but upgrades it with real ingredients and richer flavor.
Whether it’s your first time making homemade mac, or you’re just looking for a better version of your favorite box of mac, this recipe delivers.
Ingredients
- Elbow macaroni
- Cheddar cheese
- Milk
- Flour
- Butter
- Salt
- Pepper
How to Make Homemade Kraft Mac and Cheese
Cook the Macaroni
Boil and drain the pasta according to the package directions for al dente pasta. Set it aside while you make the cheese sauce.
Make the Cheese Sauce
In a saucepan that’s big enough to hold the pasta, melt the butter. Then, stir in the flour, salt and pepper. This is your roux.
Now, add in the milk and bring it all to a boil. Once the milk boils, lower the heat back to a simmer and stir in the cheese.
Put it all Together
Once the cheese mixture is smooth, stir in the cooked pasta and enjoy!
Variations
- Add Ins: Add some sliced up hot dogs or sweet peas for a nostalgic twist. My kids loved “mac and cheese and peas” growing up!
- Make it Extra Creamy: Add a spoonful of sour cream or cream cheese for tang and richness.
- Cheese Swap: Experiment with different kinds of cheese. Aged gouda will make give it elegance, while American cheese will make it super creamy and fun.
- Protein Boost: Stir in cooked chicken or bacon for a more complete meal.
What is a roux?
A roux is a simple mixture of fat (like butter) and flour cooked together. It’s the base that thickens sauces, including the cheese sauce here.
In this recipe, the roux helps create that smooth, creamy texture that makes this homemade mac so satisfying. No gritty powdered cheese needed!
Can I bake this mac and cheese?
Yes! If you want a baked version:
- Prepare the recipe as directed.
- Transfer to a baking dish.
- Top with extra shredded cheese.
- Bake at 375°F for 15-20 minutes until bubbly and golden.
This turns your stovetop mac n cheese into a slightly firmer, casserole-style dish.
Can I use pre-shredded cheese?
You can, but I never recommend it. Pre-shredded cheese contains anti-caking agents that can make your cheese sauce less smooth.
For best results, it’s worth it to shred your own cheese.
Storage Instructions
Store any leftover mac and cheese in an airtight container in the refrigerator. It will stay fresh for up to 5 days.
It’s easy to reheat in the microwave or on the stovetop. You might want to add a splash of milk to help reconstitute the sauce.
When you make this copycat Kraft mac and cheese, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more mac and cheese recipes, try these:
For more copycat recipes, try these:
Homemade Kraft Mac and Cheese
Ingredients
- 8 oz. elbow macaroni
- 3 cups shard cheddar cheese grated
- 2 1/2 cups whole milk
- 3 Tbsp. all purpose flour
- 1 tsp. salt
- 1/8 tsp. pepper
Instructions
- Boil and drain the pasta according to package directions for al dente.
- In a medium saucepan, melt the butter over medium-low heat. Stir in the flour, salt and pepper. Cook for 1 minute until bubbly.
- Pour in the milk. Bring the mixture to a boil, stirring. Reduce heat to low. Stir in the cheese until smooth.
- Add the macaroni to the cheese mixture and stir to combine.
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