How to Make Kraft Mac and Cheese Better (Easy Hacks)
This upgraded Kraft Mac and Cheese is extra creamy and saucy, boosted with extra butter, melted American (Velveeta-style) cheese, and whole milk with a touch of garlic, paprika, and cayenne for warmth. It comes together in about 12 minutes, making it a quick weeknight comfort side or main.
Ingredients
- 1 box Kraft Mac and Cheese
- 1/2 cup whole milk
- 0.5 oz American Cheese we prefer Velveeta
- 4 tbsp butter use real butter if you can
- 1/4 cup whole milk whole is best for this
- 1 packet seasoning for mac and cheese
- 1/2 tsp garlic powder make sure it is powder and not garlic salt
- 1/4 tsp paprika
- 1 pinch ground cayenne pepper
- salt and pepper to taste
- parmesan cheese grated; as a garnish sprinkled over the top.
Instructions
- As the water starts coming to a boil, add 1/2 cup whole milk to the cooking water. Cook the macaroni 2 minutes less than the time stated on the box. Drain the pasta in a colander and reserve 1 cup of the cooking liquid.
- While the noodles cook, heat 4 tbs butter, 0.5 oz American Cheese, and 1/4 cup whole milk in a separate saucepan over medium-low heat, stirring frequently, until the cheese melts.
- Return the drained noodles to the cooking saucepan. Add the seasoning packet from the box, 1/2 tsp garlic powder, 1/4 tsp paprika, 1 pinch ground cayenne pepper, and the melted cheese mixture; mix gently until completely combined. Season with salt and pepper to taste. If the mac and cheese is not as wet as you prefer, drizzle reserved cooking liquid into the pan a little at a time—do not add more than 2 Tbs at a time—until you reach the desired sauciness. Top with grated parmesan cheese.
Notes
Cook the noodles for 2 minutes less than what is stated on the box.
Add milk to the cooking water (see recipe).
Add more butter than the recipe calls for extra creaminess.
You'll want to melt some extra cheese with the butter before adding the cheese packet.
Adding some parmesan cheese will add even more flavor.
If you like garlic, then you can't go wrong by adding a little garlic powder.
A tiny dash of cayenne pepper or hot sauce is the ticket.
Margarine for butter
It's fine to use dairy substitutes for the milk and cheese, but it won't taste the same and I can't be responsible for your results.
If you don't have cayenne then substitute 1 teaspoon hot sauce, any brand. Of course, if you tolerate spicy heat well, more is better in my mind.