Grandma’s Kraft Dinner
A Meal Easy To Make And Even Easier To Enjoy
Grandma’s Kraft Dinner is an upgrade on a classic that can be prepared quickly and enjoyed immediately. It’s made with Kraft Blue Box Macaroni and Cheese along with a few extra ingredients like garlic and onion powder, evaporated milk, and a pinch of chili powder with extra melted cheese melted to make it even creamier for all to enjoy.
This recipe was born out of my Grandma’s need to get a tasty meal on the table after she worked all day. This was not because she was required to do so, it is just what she enjoyed doing.
Food was love to her and that is something she instilled in me.
This is one of the first recipes she ever taught me to make for my Grandpa when I was old enough to use the stove. It has very simple ingredients but to me, they taste so good.
Now some will say this is not a true “recipe” and that is fine. I DO have a scratch Decadent Macaroni and Cheese recipe on The Tipsy Housewife, but this recipe for Grandma’s Kraft Dinner will hit the spot on those busy days when you don’t know what to make for dinner.
Don’t Use The Funny Noodles
If you are not familiar with Kraft Blue Box Macaroni and Cheese, I shared a picture for you to familiarize yourself with the product.
DO NOT, I REPEAT, DO NOT buy the funny noodle versions of this mac and cheese! No spirals, no shells, and no character faces, this will not be the same if you use any of these!
Additionally, do not buy any generic version of this product. I am usually a big proponent of swapping an Aldi find or something else of the sort, but that will not do for this recipe.
It MUST be brand name Kraft. No this is not sponsored, I just swear by using the name brand for this recipe!
One more tip is that you cannot use the family size box of this instead of the TWO boxes called for in the recipe card. Trust me when I tell you this has to be followed to a tee.
You will be very happy with the results if you make this the way I say.
Land Of The Lakes…And Cheese
We have a second home in Michigan’s Upper Peninsula, about eight miles from the northernmost part of Wisconsin. The town just over the border is called Land O Lakes, Wisconsin.
When my parents were building our home, I was excited that this was the place where my favorite cheese was made. Alas, it is not. It is Minnesota.
Speaking of my favorite cheese, I adore Land O Lakes American Cheese. When I worked in a deli at Chicago’s iconic Jewel-Osco grocery store, I would always sneak a piece of the Land O Lakes American would someone would ask for it.
My grandma would buy a chunk of this cheese from the deli to grate herself for this recipe. There is something about it that just melts so creamy and delicious.
They actually have a commercial cheese line of this cheese brand that is even EXTRA meltier, but the general public has nowhere to buy it.
Anyone want to get a cheese warehouse and share a bulk order? I kid, sort of.
Anywho, this cheese is key in the recipe, but if you absolutely cannot find it I suppose another brand will do.
Speaking Of Jewel-Osco
I have a few copycat recipes that are quite popular on this site, from working at “THE Jewel,” as some Chicagoans call it. I will link them below for you!
Every one of them are some of my most successful recipes on here.
- Hye Roller Sandwiches
- Copycat French Quarter Dressing
- Caesar Pasta Salad
- Seven Layer Salad
- Bean Salad
- BLT Pasta Salad
Why Use Evaporated Milk?
If you are not familiar, you will find evaporated milk in the baking aisle. The evaporated milk in this recipe helps to make the cheese sauce smoother and creamier.
Since we are adding cheese shreds, it will also help the cheese combine into the sauce better without being oily. It also will just add a richness to the sauce that is delicious.
To Cracker Or Not To Cracker
When my Grandma had time, she would do the buttery cracker topping on the top of the macaroni and cheese and then bake it. If she didn’t have time, we would eat it without baking it.
If she had even more time, she would sometimes add ground beef to this recipe.
Grandma would brown a half pound of ground beef and season it with Lawryés seasoning salt and mix this into the macaroni and cheese. This was and will always be such a comfort food for me.
So recipe or not, this is just a really comforting meal for me and I think it will be for you as well. I hope you make it and enjoy.
If you make it, snap a picture and send it to me on Facebook or share it in the Friends of Tipsy group after you apply to join!
More From Grandma
If you like this recipe of my Grandma’s, I have a few more recipe that you will enjoy from her. She taught me to cook very well and this is what gave me my food blogger bod of today.
Grandma's Kraft Dinner Recipe
Grandma's Kraft Dinner is a childhood favorite that is easy to make and easy to enjoy. Made with box macaroni and cheese with a few extra special ingredients.
Ingredients
- 2 boxes of Kraft Macaroni and Cheese *the original blue box one, don't buy any of the funny noodle ones
- ½ cup of Evaporated Milk
- 2 tablespoons of Heavy Whipping Cream
- 8 tablespoons of Butter
- 2 Cheese Sauce Packets from the boxes
- 1 teaspoon of Onion Powder
- 1 teaspoon of Garlic Powder
- ½ teaspoon of White Pepper
- Pinch of Chili Powder
- 1 to 2 cups of grated American Cheese (purchase a chunk from the deli, then grate, I prefer Land O’ Lakes American Cheese)
- 1 cup of crushed Ritz crackers (about 12 crackers) + one tablespoon of Butter *this is optional and can be omitted
- Black Pepper for serving
Instructions
- Fill a pot with water and bring to a boil, then boil the Kraft noodles according to the package directions. When they are done cooking, do not rinse, but drain and add back to the still hot pot.
- While the noodles boil, add the 8 tablespoons of butter and the evaporated milk to a saucepan and warm this on the stove on very low heat. Add the onion and garlic powders, white pepper, and a pinch of chili powder. Stir while the butter melts.
- Add in the two packets of cheese sauce mix from the box to the saucepan and whisk until dissolved.
- Add in the heavy cream to the saucepan and stir.
- When the noodles are drained and added back to the pot, add the cheese sauce mixture from the saucepan and combine well.
- Grate the American cheese and mix almost all of it into the mac and cheese while reserving a little for the top.
- Melt the remaining tablespoon of butter and toss the crackers with the butter.
- Place the mac and cheese into a pie plate or other small baking dish, top with the remaining cheese, and sprinkle the cracker crumbs across the top. If you want to get fancy, add a sprinkle of dried parsley. Bake for 10 to 12 minutes at 375 degrees until the crackers are golden brown.
- Serve immediately with a sprinkle of black pepper.