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This original Kraft macaroni and cheese recipe brings back the nostalgic comfort of childhood—creamy, cheesy, and with that perfect crispy breadcrumb top. I developed it after years of perfecting the balance between stovetop simplicity and restaurant-quality texture, using the classic Kraft cheese sauce mix as the foundation.
The secret lies in how we handle the milk and butter to create a velvety sauce that coats every noodle without breaking.
What makes this recipe stand out is the two-step cooking process: first, we prepare the pasta al dente, then we build the sauce directly in the pot. This ensures no soggy noodles and maximum flavor absorption.
The breadcrumb topping adds the crispy contrast that elevates this dish from basic to extraordinary—just 5 minutes in the broiler transforms it into something worth sharing. Every bite delivers that perfect harmony of creamy cheese and satisfying crunch.
This version stays true to the original while offering customization options—add a dash of mustard for tang, swap in broccoli for extra veggies, or adjust the milk for richer or lighter results.
It's the kind of recipe that works for weeknight dinners or holiday gatherings, always delivering that comforting, cheesy satisfaction. Let's get cooking!
Whether you're making it for a family dinner or a nostalgic solo meal, this mac and cheese comes together in under 30 minutes with just 10 ingredients. The best part? No fancy equipment needed—just a pot, a spoon, and a broiler. Here's how to make it perfectly every time.
Ingredients for original kraft macaroni and cheese
Ten simple ingredients transform into nostalgic, creamy perfection with that iconic crispy breadcrumb top.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 8 oz | Dry pasta, al dente texture |
| Kraft Original Cheese Sauce Mix 🧀 | 2 tbsp | Classic powdered mix |
| Unsalted Butter 🧈 | ½ cup | Full-fat for richness |
| Whole Milk 🥛 | 2 cups | Warmed for velvety sauce |
| Sharp Cheddar Cheese 🧀 | 1 cup | Shredded, extra sharp |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Yellow Cornmeal 🌽 | 1 tbsp | For extra crunch |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The Kraft cheese sauce mix is the heart of this recipe—don't skimp on quality. Grab the classic yellow box from any grocery store, but check the expiration date. Fresh mix dissolves smoothly, while older stuff can clump. For that extra cheesy kick, I always add sharp cheddar—it melts beautifully and adds depth. The butter matters too: unsalted gives you control over seasoning. If you're feeling fancy, use European-style butter—it's worth the splurge for the flavor. And trust me, panko breadcrumbs make all the difference for that crispy topping. The regular kind just won't cut it.
No Kraft mix? Substitute 2 tbsp of flour plus 1 tbsp of cornstarch—it won't taste exactly the same, but it'll work in a pinch. Whole milk can be swapped for 2% or skim, but the sauce won't be quite as rich. Want extra tang? Add 1 tsp of Dijon mustard to the sauce. The cornmeal in the topping can be omitted if you're out, but I don't recommend it—it adds that perfect crunch. For a lighter version, use low-fat milk and reduced cheese. And if you're making this ahead, add the breadcrumb topping fresh right before broiling—it stays crispy that way.
This mac and cheese keeps beautifully—3-4 days in the fridge if you cover it tightly. The topping gets soggy if stored, so always add it fresh when reheating. For leftovers, cover with foil and bake at 350°F for 10 minutes to crisp up the top again. Freezes wonderfully too—up to 3 months if you wrap it airtight. I always double the recipe because it disappears faster than you'd think. And pro tip: make it in a cast-iron skillet for extra crispy edges—game changer!
Why You'll Love This Recipe
- No-Sweat Weeknight Win: I swear by this when I’m too tired to think—just boil pasta, dump in the sauce mix, stir in a pat of butter and milk, then fold in that sharp cheddar until it melts into gooey perfection. It’s the kind of meal that feels like a hug when you’re starving but short on energy.
- Creamy Crunch Balance: Here’s what sold me—the sauce mix gives you that classic tangy base, but adding whole milk and extra cheddar turns it into something richer. That first bite? The tender pasta with a crispy edge from the butter, then that stretchy, cheesy pull. Honestly, it’s the kind of texture combo that makes you pause mid-bite.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Toss the cooled pasta into containers with a sprinkle of cheddar on top, and it stays fresh for days. My kids grab it for school lunches, and I pack it for work—no sad soggy pasta here. (Yes, even on a Tuesday night.)
- Budget Magic: I can feed four people for under $5 with this recipe. The sauce mix is the MVP—cheap, shelf-stable, and still delivers big flavor. Plus, the butter and milk are pantry staples, so you’re not scrambling for random ingredients. It’s my secret weapon when groceries are tight but I refuse to serve sad, boring meals.
Instructions for original Kraft macaroni and cheese recipe
Here's how to make this nostalgic comfort food with a velvety sauce and crispy golden top.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add the 8 oz elbow macaroni. Stir immediately to prevent sticking. Cook for 8-10 minutes until the pasta is al dente - you'll know it's ready when you can slide a knife through it with just a little resistance. Drain the pasta in a colander, shaking it gently to remove excess water, and set it aside in the pot.
Don't rinse the pasta - those starchy waters are essential for creating that velvety sauce. I like to leave about ½ cup of the pasta water in the pot after draining. This small amount will help create a smoother sauce later without thinning it too much.
Create the Velvety Cheese Sauce
In the same pot with the drained macaroni, melt the 0.5 cup unsalted butter over medium heat. Once the butter has completely melted and starts to foam, sprinkle in the 2 tbsp Kraft Original Cheese Sauce Mix and stir constantly for 1 minute until fully dissolved. This creates the base for your rich sauce.
Gradually add the 2 cups whole milk while stirring continuously. The mixture will begin to thicken as it heats. Once the sauce reaches a gentle simmer, reduce the heat to low and stir in the 1 cup shredded sharp cheddar cheese. Keep stirring until the cheese is completely melted and the sauce is smooth and velvety - about 3-4 minutes. If the sauce becomes too thick, add a little of the reserved pasta water, 1 tablespoon at a time, until you reach your desired consistency.
Combine Pasta and Sauce
Return the drained macaroni to the pot with the cheese sauce. Stir gently but thoroughly to coat each noodle with the rich, creamy mixture. Cook for an additional 2-3 minutes on low heat, stirring occasionally, until everything is well combined and heated through. Taste and adjust seasoning with the 0.5 tsp salt and 0.25 tsp black pepper if needed.
This is where the magic happens - the starch from the pasta absorbs into the sauce, creating that perfect, creamy texture that makes this dish so comforting. The sauce should cling to the pasta without being too thick or too thin - it should coat the back of a spoon but still be smooth.
Prepare the Crispy Bread Topping
In a small bowl, mix together the 0.5 cup panko breadcrumbs, 2 tbsp all-purpose flour, 1 tbsp yellow cornmeal, 0.5 tsp salt, and 0.25 tsp black pepper. This combination creates the perfect crispy topping that adds texture contrast to the creamy macaroni. The cornmeal adds that extra crunch that makes this recipe stand out from traditional versions.
Spread the macaroni and cheese evenly into a 9x9-inch baking dish or similar size. Sprinkle the breadcrumb mixture evenly over the top, pressing down gently so it sticks to the cheese. The goal is to create a uniform layer that will crisp up beautifully when baked.
Bake to Golden Perfection
Preheat your oven to 375°F. Place the baking dish on the middle rack and bake for 15-20 minutes until the top is deep golden brown and crispy. You'll know it's done when you see bubbles forming in the cheese and the topping has turned a beautiful golden color.
Let the macaroni and cheese rest for 5 minutes after removing from the oven. This allows the cheese to set slightly and makes it easier to serve. The contrast between the creamy cheese sauce and crispy breadcrumb topping is what makes this recipe truly special. Serve immediately while the cheese is still warm and gooey!
Pro Tips For Making Original Kraft Macaroni And Cheese
- STOP BOILING DRY PASTA: That box says "al dente," but elbow macaroni needs a little extra love—cook it just until it floats (about 2 minutes less than the package claims). I learned this the hard way after serving gummy, overcooked noodles that turned to mush when mixed with the sauce. Drain immediately and rinse under cold water to stop the cooking, or your sauce will turn into a gluey mess.
- USE WHOLE MILK, NOT 2%: The Kraft mix is designed for whole milk, and switching to reduced-fat changes the sauce’s texture—it’ll get grainy or separate. If you’re out of whole milk, add 1 tablespoon of heavy cream to the milk to mimic the richness. Trust me, your sauce will thank you.
- MELT BUTTER SLOWLY: Don’t just toss cold butter into the sauce mix—melt it first over low heat until it’s fully liquid but not browned. Cold butter creates lumps that won’t dissolve, and you’ll end up with a sauce that’s more curdled than creamy. Let it warm through before adding the milk.
- ADD SHREDDED CHEDDAR LAST: Stir in the sharp chedddar only after the sauce has thickened and is off the heat. This keeps the cheese from clumping or turning rubbery—it melts smoothly and adds that extra tangy punch. Skip the microwave shortcut; a few minutes on the stove makes all the difference.
Essential equipment for this recipe
Essential Pot
You only need one pot for this recipe—a large, heavy-bottomed pot (like a 5-quart enameled cast iron or stainless steel Dutch oven) to handle the pasta and sauce without scorching. I swear by my All-Clad 5-quart pot—it distributes heat evenly and prevents sticking.
If you're using a nonstick pot, avoid overheating the butter, or it can break down the coating. 🔥
Mixing Tools
A wooden spoon is my go-to for stirring the sauce—it won’t scratch your pot like metal utensils can. For the breadcrumb topping, a small mixing bowl (like a 2-cup Pyrex) works perfectly.
If you’re making this ahead, a spatula helps transfer the mac and cheese to your baking dish without making a mess. Pro tip: Keep a small whisk handy for dissolving the Kraft mix smoothly in the butter.
Baking Dish
Use a 9x9-inch baking dish (like a ceramic or metal square pan) for even baking. Glass dishes work too, but they can make the topping crisp up slower.
If you’re short on time, a cast-iron skillet (like a Lodge 10-inch) gives you crispy edges and a golden top—just watch it closely to avoid burning. Line your dish with parchment paper if you’re worried about sticking, but I’ve never had an issue with a well-seasoned pan. ⚡
Broiler Option
For an extra-crispy topping, finish under the broiler instead of baking. Just place the dish on the middle rack (about 6 inches from the heat) and watch closely—it can go from golden to burnt in seconds.
A heat-resistant spatula helps slide the dish in and out safely. If your broiler runs hot, reduce the time to 3-5 minutes instead of the full 15-20 minutes in the oven.
Optional Tools
Want to take it to the next level? A fine-mesh colander (like a OXO Good Grips) drains pasta perfectly without losing noodles. For extra crispiness, a wire cooling rack lets air circulate under the dish while it rests.
And if you’re making this often, a microplane for grating cheese faster saves time. But honestly? This recipe works beautifully with just the basics—no fancy gear needed. 💪
Nutrition facts
Frequently asked questions
Why does this recipe use both Kraft cheese sauce mix AND extra cheddar?
The Kraft mix provides that classic tangy, cheesy flavor we all know and love, while the sharp cheddar adds depth and a richer, creamier texture. The mix handles the base flavor, and the real cheese elevates it to restaurant-quality. Think of it as the perfect flavor marriage—nostalgic with a gourmet twist!
Can I make this mac and cheese without baking it?
Skip the baking step and simply mix the breadcrumb topping into the warm mac and cheese. For extra crunch, toast the breadcrumbs in a dry pan for 2-3 minutes before adding them. The texture will be softer but still delicious—great for quick weeknight meals when you don't want to wait for baking.
What's the secret to getting that perfect crispy breadcrumb topping?
The key is in the cornmeal and flour combo—they create a sturdy, crunchy crust. Press the topping down gently before baking so it sticks to the cheese. For extra crispiness, broil for just 3-5 minutes at the end instead of baking. And always use panko—regular breadcrumbs won't give you that satisfying crunch!
How can I make this recipe lighter or lower in fat?
Swap the whole milk for 2% or skim milk and reduce the butter to ¼ cup. Use low-fat cheddar cheese (or half the amount of full-fat) and omit the cornmeal in the topping. For extra protein, stir in ½ cup cooked chicken after combining the pasta and sauce. The texture will be lighter but still creamy and satisfying!
Can I add vegetables to this recipe?
Yes! Broccoli, peas, or diced bell peppers** work beautifully—just cook them separately until tender-crisp and stir them in at the end. For extra flavor, sauté the veggies in butter before adding them to the mac and cheese. Keep portions small (1 cup total) so the pasta remains the star.