Grandma’s Kraft Dinner

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The Boxed Macaroni and Cheese My Grandma Made Extra Special

Grandma’s Kraft Dinner is proof that sometimes the best comfort food starts with a box.

This is how my Grandma made Kraft Macaroni and Cheese when she wanted something quick, easy and delicious after a long day at work.

One of the First Recipes Grandma Taught Me

My Grandma worked very hard.

She had a busy job, and she still loved putting dinner on the table. She genuinely enjoyed cooking for the people she loved.

Food was love to her. That is something she definitely passed down to me.

When I was old enough to use the stove, this was one of the first things she taught me to make for my Grandpa.

I can still remember how special it felt to be trusted to make something he would enjoy.

It wasn’t some complicated meal that required hours in the kitchen.

But Grandma had her own way of making it.

And once you’ve had Grandma’s version, you understand why I still make it all these years later.

Yes, We’re Using Boxed Macaroni and Cheese

I know there are people who will read this and say:

“That’s not a recipe!”

That’s fine.

I have a homemade Decadent Macaroni and Cheese recipe on my website if you want to make macaroni and cheese from scratch.

This is something different. This is the macaroni and cheese I grew up eating.

It is affordable, familiar, easy to prepare and filled with memories.

I think there is room in the world for BOTH kinds of macaroni and cheese.

Especially when one of them reminds you of your Grandma.

You MUST Buy the Original Kraft Blue Box

Now we’re getting to the part where I become very particular.

I want the ORIGINAL Kraft Macaroni and Cheese.

The regular elbow macaroni.

The classic blue box.

Not the spirals or the shells and NEVER the character shapes!

And not a family-size box. I know it doesn’t make sense. Trust the process.

Two regular boxes.

I realize this sounds ridiculous coming from someone who regularly tells people to substitute ingredients and use whatever they have.

But this is one of those recipes where I really want you to make it the way Grandma did.

The noodle shape and the amount of macaroni matter because we’re making a specific amount of sauce.

Why Not the Family-Size Box?

Because I developed this recipe using two regular boxes.

The amount of macaroni and the number of cheese packets are important.

Package sizes and formulations can change, so check what you’re buying.

For the closest result, use the same two regular boxes called for in the recipe.

If you change the amount of macaroni, you may need to adjust the sauce.

And I don’t want anyone making a giant pot of dry macaroni and blaming Grandma.

Don’t Use the Directions on the Box

We’re using the macaroni and the powdered cheese packets.

But we’re NOT making the sauce according to the package directions.

Grandma’s sauce has:

• Butter
• Evaporated milk
• Heavy cream
• Onion powder
• Garlic powder
• White pepper
• Chili powder
• Both powdered cheese packets
• Extra American cheese

It’s richer and creamier than the standard boxed version.

Why Evaporated Milk?

Evaporated milk is regular milk that has had much of its water removed.

You can find it in cans in the baking aisle.

It has a concentrated, creamy texture that works beautifully in macaroni and cheese.

In this recipe, it helps create a rich cheese sauce without adding too much extra water.

Evaporated Milk Is NOT Sweetened Condensed Milk

This is important.

Both products come in cans. I know this can make it confusing.

Both are often found in the baking aisle.

They are NOT the same thing.

Sweetened condensed milk contains a significant amount of added sugar. Remember, it is the one I use in my Super Special Lemonade.

Please don’t accidentally pour that into your macaroni and cheese. Unless you’re trying to invent a dessert nobody asked for. Memories of the trifle from the show Friends comes to mind.

Why Add Heavy Cream?

The original recipe uses just two tablespoons of heavy whipping cream.

It’s not a huge amount.

But it adds a little extra richness to the sauce.

Between the evaporated milk, butter and American cheese, we’re creating something that tastes much more luxurious than the original box instructions. You will see once you make it.

The Land O’Lakes American Cheese Is My Favorite Part

I have very strong feelings about American cheese.

Specifically, Land O’Lakes American cheese.

When I worked in the deli at Jewel-Osco here in Chicago, I always loved this cheese.

I would sneak myself a piece when I was slicing it for customers.

And when my Grandma made this macaroni and cheese, she would buy a chunk of American cheese from the deli and grate it herself.

That is exactly what I recommend doing.

Why American Cheese Melts So Well

American cheese is designed to melt smoothly.

That’s part of what makes it so useful in recipes like this one.

It helps give the sauce that creamy, cohesive texture instead of becoming stringy or oily.

I use approximately one to two cups of grated American cheese.

Start with one cup.

Then add more if you want it extra cheesy.

I generally want more. I love cheese.

A Funny Land O’Lakes Story

We have a home in Michigan’s Upper Peninsula, not far from Land O’Lakes, Wisconsin.

When my parents were building our family’s place up north, I remember being excited because I thought this was where my favorite cheese came from.

It wasn’t.

Land O’Lakes is associated with Minnesota.

But I still think about that every time I drive through the area.

Apparently I’ve been emotionally attached to this cheese for a very long time.

Can I Use Another Brand of American Cheese?

Yes.

If you can’t find Land O’Lakes, use another good-quality deli American cheese.

I would buy it from the deli counter rather than using individually wrapped cheese slices.

You want something that can be grated or finely chopped and melted into the sauce.

Can I Use Cheddar Instead?

You can experiment with cheddar, but it won’t melt exactly like American cheese.

Cheddar has a different flavor and can produce a less smooth sauce, especially if overheated.

If you want cheddar flavor, I would use some cheddar along with American cheese rather than replacing all the American cheese.

Grandma’s Little Seasoning Tricks

The seasonings are simple.

But they make a difference.

I use:

• One teaspoon onion powder
• One teaspoon garlic powder
• Half a teaspoon white pepper
• A pinch of chili powder

These ingredients make the cheese sauce taste more savory and homemade without taking away that familiar Kraft flavor.

Why White Pepper?

I love white pepper in creamy dishes. This is a very Polish ingredient. Well, at least in my Polish family it was.

It has a slightly different flavor than black pepper and blends beautifully into cheese sauces.

It’s one of those pantry ingredients that doesn’t get enough attention.

If you only have black pepper, you can use a little of that instead, but I really like the white pepper here.

Does the Chili Powder Make It Spicy?

No.

We’re using a PINCH.

Not a tablespoon.

It’s there to add another subtle background flavor.

You shouldn’t bite into the macaroni and think you’re eating chili.

Make the Cheese Sauce Separately

This is another part of Grandma’s method that I want you to follow.

While the macaroni boils, make the sauce in a separate saucepan over LOW heat.

Melt the butter with the evaporated milk and seasonings.

Then whisk in the powdered cheese from both Kraft boxes.

Add the heavy cream.

This gives you a smooth, flavorful sauce before it ever touches the macaroni.

Keep the Heat LOW

Please don’t boil the cheese sauce aggressively.

We’re not trying to reduce it.

We’re trying to melt the butter, dissolve the powdered cheese and bring everything together.

Gentle heat is your friend.

Once you add the grated American cheese, the residual heat from the macaroni and sauce should help it melt.

If necessary, return the pot to very low heat briefly while stirring.

Don’t Rinse the Macaroni

Cook the elbow macaroni according to the package directions.

Drain it.

Then return it to the hot pot.

Do NOT rinse it.

The starch left on the pasta helps the cheese sauce cling to the noodles.

And since we’re serving this hot, there is no reason to cool the pasta down.

How Much American Cheese Should I Add?

This depends on how cheesy you want the macaroni.

Grandma’s recipe calls for one to two cups.

I suggest starting with one cup and stirring it into the hot macaroni and sauce.

Taste it.

If you want more cheese, add more.

Reserve a little if you’re planning to bake the macaroni with the cracker topping.

The Stovetop Version

This is the quickest version.

Once the macaroni is cooked and the cheese sauce is mixed in, stir in the grated American cheese until melted.

That’s it.

Dinner is ready.

This is the version Grandma made when she was busy and wanted dinner on the table quickly.

The Buttery Ritz Cracker Topping

When Grandma had a little extra time, she made the baked version.

This is probably my favorite way to serve it.

Crush approximately one cup of Ritz crackers.

Mix them with one tablespoon of melted butter.

Put the macaroni into a small baking dish.

Sprinkle on the reserved American cheese.

Then cover the top with the buttery cracker crumbs.

Bake at 375°F for approximately 10 to 12 minutes, until the topping is golden.

The macaroni is already cooked, so we’re not trying to bake it for an hour.

We just want a buttery, crunchy topping.

Don’t Overbake It

This is important.

The longer macaroni and cheese sits in the oven, the more sauce the noodles absorb.

That’s why I only bake this briefly.

We want the crackers golden, the cheese melted and we do not want dried out macaroni.

Grandma Sometimes Added Ground Beef

This is another version I grew up eating.

Grandma would brown approximately half a pound of ground beef.

She seasoned it with Lawry’s Seasoned Salt.

Then she mixed the cooked beef into the macaroni and cheese.

It’s such a simple addition, but it turns the macaroni into a heartier dinner.

And to this day, it tastes like childhood to me.

How to Make the Ground Beef Version

Brown half a pound of ground beef in a skillet.

Break it into small crumbles.

Season with Lawry’s Seasoned Salt to taste.

Cook until no pink remains and the beef reaches 160°F.

Drain excess grease.

Fold the cooked beef into the finished macaroni and cheese.

You can serve it immediately or add the Ritz cracker topping and bake.

What to Serve With Grandma’s Kraft Dinner

Sometimes this was dinner all by itself.

And that’s perfectly fine with me.

But you could also serve it with:

• Hot dogs
• Polish sausage
• Meatloaf
• Hamburgers
• Grilled chicken
• Roasted chicken
• Steamed broccoli
• Green beans
• A simple lettuce salad
• Or the seasoned ground beef mixed right into the macaroni.

Make It a Budget-Friendly Dinner

This is one of those recipes that reminds me you don’t have to make everything from scratch to put a good meal on the table.

Two boxes of macaroni and cheese.

A little extra dairy.

Some cheese.

A few pantry seasonings.

That’s dinner.

If you already have most of the ingredients in the house, it’s especially convenient.

You can also make the stovetop version and skip the extra topping when you need something quick.

Can I Make Grandma’s Kraft Dinner Ahead?

You can, but I think this recipe is at its absolute best when served fresh.

Macaroni continues absorbing sauce as it sits.

If you’re making it ahead, I would prepare the macaroni and cheese without the cracker topping.

Refrigerate it promptly.

Then reheat gently with a splash of milk or evaporated milk to loosen the sauce.

If you want the baked topping, add fresh buttered crackers before reheating in the oven.

How to Reheat Leftovers

For individual portions, I like using the microwave.

Add a small splash of milk.

Cover loosely.

Heat in short intervals, stirring between them.

You can also reheat the macaroni in a saucepan over low heat.

Again, a little milk helps bring the sauce back together.

Reheat leftovers thoroughly to 165°F.

Can You Freeze It?

You can freeze cooked macaroni and cheese, but I don’t think this is the ideal recipe for freezing.

The pasta can become softer after thawing, and the sauce may separate slightly.

For the best texture, I would make this fresh.

If you do freeze it, leave off the cracker topping and add that after thawing and reheating.

More Recipes From Grandma

My Grandma taught me so much about cooking.

If you love this recipe, you may also enjoy some of the other recipes inspired by her cooking.

Frequently Asked Questions

Can I use generic boxed macaroni and cheese?

You can experiment, but this recipe was developed specifically using two regular boxes of original Kraft Macaroni and Cheese.

For the closest result to Grandma’s version, I recommend using the original.

Can I use Kraft spirals or character shapes?

I don’t recommend it.

The original elbow macaroni is part of the recipe, and other varieties may have different pasta amounts or cooking characteristics.

Can I use one family-size box instead of two regular boxes?

I recommend two regular boxes because that’s how the recipe was developed.

Do I use the powdered cheese packets?

Yes!

Use both packets in the cheese sauce.

Do I follow the box directions for milk and butter?

No.

Follow this recipe’s ingredients and directions instead.

Can I use regular milk instead of evaporated milk?

You can, but the sauce will be less rich and may be thinner.

Evaporated milk is my preference.

Is evaporated milk the same as sweetened condensed milk?

No.

Do not substitute sweetened condensed milk.

Can I leave out the heavy cream?

Yes.

You can replace the two tablespoons with a little additional evaporated milk, although the finished sauce won’t be quite as rich.

What kind of American cheese should I use?

I prefer Land O’Lakes American cheese purchased in a chunk from the deli counter and grated at home.

Can I use packaged American cheese slices?

You can chop them into small pieces and melt them into the sauce, but I prefer deli American cheese.

Can I substitute cheddar?

You can use some cheddar, but American cheese produces the smoothest result in this particular recipe.

Is this macaroni and cheese spicy?

No.

The recipe only uses a pinch of chili powder.

Do I have to bake it?

Absolutely not.

The stovetop version is delicious.

Can I use a different cracker topping?

Yes.

Buttery round crackers work especially well.

Can I add ground beef?

Yes.

Grandma sometimes added half a pound of ground beef seasoned with Lawry’s Seasoned Salt.

Can I make this ahead?

Yes, although I think it is best served fresh.

Add a splash of milk when reheating to restore some of the creaminess.

How long do leftovers last?

Refrigerate promptly and use within three to four days.

Can I double the recipe?

Yes.

Double the macaroni, sauce ingredients and cheese. Use a larger baking dish if you’re making the cracker-topped version.

Sometimes the Simplest Recipes Mean the Most

I have made a lot of recipes over the years.

Some are complicated or take hours.

Some require a grocery list a mile long.

And then there’s Grandma’s Kraft Dinner.

Two boxes of macaroni and cheese.

A little butter.

Some evaporated milk.

American cheese from the deli.

And a few seasonings.

It isn’t fancy.

It’s simply one of the first things my Grandma taught me to cook for someone I loved.