How to Make Kraft Better

Sean Cavanaugh, Executive Features Editor

Everyone loves Kraft Mac & Cheese(At least I hope so!). As a little kid, I always loved Kraft. If you asked my mom how often I would eat Kraft mac and cheese, she would most likely say everyday. Now that I am older and learned to make it for myself, I have had a lot of curiosity on how to make it better. I went through a trial and error period, adding more cheese to the pot, more butter, more milk, less butter, less milk, pepper, and different butter but it still was not as good as it could be. After scouring the interwebs, I have found the recipe that will change all the struggle. It’s call Upgraded Kraft Mac N Cheese, but I call it the Ultimate Kraft Mac N Cheese. It takes longer than the normal 7 to 14 minutes, but it’s worth the wait. Enjoy!


  • 1(14 ounce) package Kraft macaroni and cheese (dinner, blue box)
  • 1 cup shredded cheddar cheese
  • 1⁄2 cup sour cream
  • 1⁄4 teaspoon ground red pepper or 1⁄4 teaspoon black pepper
  • 6 butter flavored crackers, crushed (Ritz)
  • 1 tablespoon butter or 1 tablespoon margarine, melted


  1. Preheat oven to 375°F.
  2. Prepare Mac n Cheese dinner as directed on package.
  3. Stir in 1/2 cup of cheddar cheese, sour cream and pepper.
  4. Spoon into greased 1-1/2 quart baking dish; sprinkle with remaining 1/2 cup cheddar cheese.
  5. Combine melted butter and cracker crumbs and sprinkle over the top.
  6. Bake at 375 for 20 minutes. Let stand 5 minutes before serving.
Print Friendly, PDF & Email