Craving that nostalgic, creamy mac and cheese that instantly transports you back to childhood? Get ready to recreate the ULTIMATE comfort food right in your own kitchen! Our Copycat Kraft Macaroni and Cheese recipe is so close to the original, you'll swear you're eating straight from the blue box - but with the delicious homemade touch that makes it even better. Whether you're a busy parent, a comfort food enthusiast, or just someone who loves a quick and satisfying meal, this recipe is about to become your new go-to favorite!
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
Instructions
- Begin by gathering all your ingredients: 8 ounces of elbow macaroni, 2 tablespoons of butter, 2 tablespoons of all-purpose flour, 2 cups of milk, 2 cups of shredded cheddar cheese, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and optionally, 1/4 teaspoon of paprika.
- In a large pot, bring water to a boil. Add a pinch of salt to the boiling water for flavor. Once boiling, add the elbow macaroni and cook according to the package instructions, usually about 7-8 minutes, until al dente.
- While the macaroni is cooking, prepare the cheese sauce. In a separate saucepan, melt the 2 tablespoons of butter over medium heat.
- Once the butter is melted, sprinkle in the 2 tablespoons of all-purpose flour. Stir continuously for about 1-2 minutes to create a roux, which should be a light golden color and bubbly.
- Gradually whisk in the 2 cups of milk, ensuring there are no lumps. Continue to cook the mixture over medium heat, stirring frequently, until it thickens and starts to bubble, about 5-7 minutes.
- Once the milk mixture has thickened, reduce the heat to low. Add the 2 cups of shredded cheddar cheese, stirring until the cheese is completely melted and the sauce is smooth.
- Season the cheese sauce with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the optional 1/4 teaspoon of paprika for added flavor. Stir well to combine.
- Once the macaroni is cooked, drain it in a colander and then return it to the pot.
- Pour the cheese sauce over the drained macaroni and stir until all the pasta is evenly coated with the creamy cheese sauce.
- Serve the Copycat Kraft Macaroni and Cheese immediately while hot. Enjoy your homemade mac and cheese!
Tips
- For the creamiest sauce, use freshly shredded cheddar cheese instead of pre-packaged shredded cheese. It melts more smoothly and provides a richer flavor.
- Make sure to whisk the roux (butter and flour mixture) constantly to prevent burning and create a smooth base for your cheese sauce.
- Use whole milk for the richest, most luxurious cheese sauce. If you're watching calories, you can substitute with 2% milk, but avoid skim milk.
- Don't overcook the pasta - aim for al dente, as it will continue to cook slightly when mixed with the hot cheese sauce.
- If the sauce is too thick, add a little extra milk to reach your desired consistency. If it's too thin, continue cooking for a few more minutes.
- For extra flavor, experiment with different cheese blends like adding a bit of sharp cheddar or mixing in some mild white cheddar.
- Serve immediately for the best texture and flavor. Mac and cheese tends to thicken as it cools, so it's best enjoyed right after preparation.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 38g
Protein: 18g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 65mg
