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This Kraft mac and cheese deluxe recipe transforms a childhood classic into a restaurant-worthy dish with ultra-creamy bites and a crispy cheese crown that steals the show.
The secret lies in blending the original powder with extra cheese for depth, then finishing with a golden topping that adds texture without sacrificing that nostalgic comfort.
I perfected this version after years of experimenting with boxed mac and cheese—turns out, a few simple upgrades can elevate it to new heights.
The process starts with a richer-than-usual roux made from butter and flour, which creates the foundation for that velvety sauce. Instead of just milk, we incorporate a mix of cream and extra cheese powder for a sauce that clings to every noodle.
Baking it to golden perfection develops that crispy cheese crust while keeping the inside perfectly tender and creamy.
What you’ll end up with is a dish that’s foolproof yet impressive—the kind of mac and cheese that makes guests ask for the recipe. The crispy cheese crown adds a satisfying crunch, while the creamy sauce delivers that nostalgic cheesy goodness we all love.
It’s the ultimate comfort food upgrade, perfect for weeknight dinners or special occasions.
For extra indulgence, consider adding bacon, broccoli, or even a swirl of smoked gouda into the sauce. The possibilities are endless, but the base recipe remains simple enough for anyone to master. Let’s get cooking!
Ingredients for kraft mac and cheese deluxe
Six ingredients transform classic mac and cheese into creamy, crispy perfection—no fancy skills needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 2 cups | Uncooked, dry pasta |
| Kraft Macaroni & Cheese Powder 🧀 | 2 tbsp | Original powder mix |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, extra sharp |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild flavor |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for creaminess |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ¼ cup | For extra-thick roux |
| Whole Milk 🥛 | 1 ½ cups | Warmed for smooth sauce |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy crown |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, fine |
| Garlic Powder 🧄 | 1 tsp | For depth of flavor |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Salt 🧂 | ½ tsp | Adjust to taste |
The cheeses are where magic happens. Sharp cheddar gives that signature tang, while Monterey Jack keeps it smooth. Grab the block versions and shred them yourself—pre-shredded gets clumpy. For the best flavor, Kraft's original powder is non-negotiable (the blue box). If you're feeling fancy, swap half the milk for cream cheese—trust me, it's worth the extra minute. The pasta should be elbow macaroni—it holds up better to the creamy sauce and baking. I always use Barilla brand for that al dente bite, but any good-quality dry pasta works.
No panko? Regular breadcrumbs toasted in butter work fine—just don't skip the toasting. Running short on sharp cheddar? Colby Jack at half the amount gives a milder kick. The garlic powder is key here—Penzeys brand has the best flavor, but any good-quality jarred stuff works. Want extra richness? Stir in 2 oz cream cheese with the milk. For the crispy crown, melted butter mixed with panko is the secret—don't skip the egg wash if you're feeling fancy. The sauce should coat the back of a spoon when done—if it's too thick, add a splash of warm milk.
This reheats beautifully—just cover with foil and bake at 350°F for 15 minutes. Keeps 4-5 days in the fridge, freezes for 3 months. I always make a double batch because leftovers are even better the next day. For the crispy crown, store it separately if you want to keep that crunch—just pop it back on before serving. The sauce thickens as it cools, so if it seems too thick when reheating, stir in a splash of milk. Perfect for meal prep—just portion into containers and reheat covered.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this is the kind of recipe where you almost feel guilty for how little effort it takes. Boil the pasta, mix in the Kraft powder with water, then stir in the sharp cheddar, Monterey Jack, and a splash of heavy cream—boom. No measuring cups, no fancy techniques, just pure, creamy satisfaction in under 20 minutes.
- Creamy Cheese Overload: Honestly, the combo of Kraft’s powdered base with actual sharp cheddar and Monterey Jack is ridiculously rich. That heavy whipping cream takes it from "basic" to "I’d eat this for breakfast" territory—smooth, velvety, with just enough tang to keep it interesting. (Yes, even on a Tuesday night.)
- Leftover Hero: Between us, this mac and cheese tastes better the next day. The cheeses meld even more, the texture gets that perfect pull-apart stretch, and it reheats like a dream. Pack it for lunch or freeze it for a lazy Sunday—either way, you’re winning.
- Budget-Friendly Luxury: Sharp cheddar and Monterey Jack aren’t cheap, but a little goes a long way here. You’re getting restaurant-quality richness without the price tag, and the Kraft powder stretches your cheese further. Plus, elbow macaroni is always affordable—this is comfort food that doesn’t break the bank.
Step-by-step instructions for Kraft mac and cheese deluxe recipe
Here's how to transform simple ingredients into ultra-creamy mac and cheese with a crispy cheese crown.
Cook the Elbow Macaroni Al Dente
Bring a large pot of water to a rolling boil and add 2 cups elbow macaroni. Cook until 1 minute before the package instructions for al dente—this ensures the pasta stays firm when mixed with the hot cheese sauce. Reserve 1 cup of pasta water before draining, as we'll need it later for creaminess.
I always taste-test a piece of pasta at this stage—it should have a slight bite when you press between your teeth. Overcooking releases excess starch, which can make the final dish mushy. Drain the pasta in a colander and return it to the pot, leaving it off the heat for now.
Create the Ultra-Creamy Cheese Sauce
In a separate large pot, melt 0.5 cup unsalted butter over medium heat. Once melted, whisk in 0.25 cup all-purpose flour to form a roux. Cook for 2-3 minutes, stirring constantly, until it turns a light golden color and smells nutty—this is your flavor foundation.
Gradually whisk in 1.5 cups whole milk and 0.5 cup heavy whipping cream, adding them slowly to prevent lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes until it thickens enough to coat the back of a spoon. This is where the magic happens—your sauce is building depth and richness.
Add Cheeses and Seasonings
Reduce the heat to low and begin adding the cheeses in stages. First, stir in 2 tbsp Kraft Macaroni & Cheese Powder and 0.5 tsp salt, letting it dissolve completely. Then, add 2 cups sharp cheddar cheese and 1 cup monterey jack cheese, stirring until fully melted and smooth.
Next, incorporate 1 tsp garlic powder and 0.5 tsp ground black pepper, mixing well. If the sauce starts to look too thick, add 2-3 tablespoons of the reserved pasta water to loosen it. The sauce should be velvety and cling to the back of a spoon—this is your ultra-creamy base.
Combine Pasta and Sauce
Return the cooked elbow macaroni to the pot with the cheese sauce. Stir gently but thoroughly to coat every strand of pasta completely. The mixture should look glossy and inviting. Let it sit off the heat for 2-3 minutes to allow the flavors to meld together.
Taste and adjust seasoning if needed—this is where you can really make the dish your own. I often add a pinch more salt or pepper to taste. The pasta should be fully coated in the creamy cheese sauce, with no dry spots visible. This is your base for the crispy crown.
Assemble and Create the Crispy Cheese Crown
Transfer the macaroni mixture to a 9x9-inch baking dish, spreading it evenly. In a small bowl, mix together 0.5 cup panko breadcrumbs and 0.25 cup parmesan cheese. Sprinkle this mixture evenly over the top of the macaroni, pressing down gently to help it adhere.
Bake at 375°F for 15-20 minutes until the top is golden brown and crispy. Watch closely in the last few minutes—you want that crown to be perfectly toasted, not burnt. The cheese underneath should be bubbling and melted through.
Rest and Serve
Let the mac and cheese rest for 5 minutes before serving. This allows the cheese to set slightly and makes it easier to scoop. The crispy crown will soften just a bit, but it will still provide that satisfying crunch with each bite.
Serve immediately while the cheese is still creamy and the crown is crispy. The contrast of textures—creamy bites with a crispy top—makes this deluxe version worth every step. Enjoy your upgraded mac and cheese!
Pro Tips For Making Kraft Mac And Cheese Deluxe
- Boil Pasta Until Al Dente: The box says "soft," but that’s a lie—stop at 6 minutes for elbow macaroni. Overcooked noodles turn mushy when mixed with the creamy cheese sauce, and nobody wants gluey mac and cheese. Taste-test one noodle at the final minute to be sure.
- Grate Cheese Fresh: Skip the pre-shredded bags—those little anti-caking agents make the sauce grainy and watery. Use a box grater for sharp cheddar and Monterey Jack, and do it right before mixing. The texture difference is night and day, and it’s not even that much extra work.
- Temper the Cream: Don’t dump cold heavy cream into the hot pasta—it’ll seize up and turn lumpy. Warm the cream in a small saucepan over low heat until it’s just steaming, then whisk it into the sauce slowly. This keeps the sauce silky instead of curdled.
- Stir Once, Then Rest: Mix the sauce and pasta vigorously for 30 seconds, then let it sit uncovered for 2 minutes. The residual heat melts the cheese powder and extra cheddar evenly, and the sauce thickens properly. Skipping this step means a watery, uneven mess—trust me, I’ve done it.
Creative variations of this recipe
Loaded Potato Twist
Swap the pasta for diced russet potatoes (about 2 cups) and cook them until tender. Use the same sauce recipe, but add ½ cup sour cream for extra creaminess.
Top with crumbled bacon, green onions, and a sprinkle of paprika before baking. This version is heartier and perfect for game day gatherings. 🍟
Spicy Buffalo Chicken
Shred 2 cooked chicken breasts and fold them into the cheese sauce along with ½ cup hot sauce (like Frank's RedHot). Top with blue cheese crumbles and chopped celery after baking.
The heat from the buffalo sauce pairs perfectly with the creamy cheese. Serve with extra hot sauce on the side for those who love it spicy. 🌶️
Breakfast Mac and Cheese
Stir 2 eggs and ¼ cup milk into the cheese sauce before combining with the pasta. Add ½ cup cooked breakfast sausage or crumbled bacon to the baking dish.
Top with a mix of panko and chopped chives for a crispy, savory morning dish. Bake as usual, but serve with a side of maple syrup for dipping. 🍳
Vegetable-Packed Version
Fold in 1 cup steamed broccoli florets and ½ cup diced bell peppers when combining the pasta and sauce. For extra richness, stir in 2 oz cream cheese to keep the veggies from sinking.
Top with extra sharp cheddar and crushed red pepper flakes before baking. This version is packed with nutrients but still feels indulgent. 🥦
Bacon and Scallion
Cook 4 slices of bacon until crispy, then crumble and fold into the cheese sauce. Add 2 tbsp chopped scallions and a pinch of smoked paprika for depth.
Top with extra bacon bits and a sprinkle of parmesan before baking. The smoky, savory flavors take this classic to the next level. 🥓
Sweet Potato Swap
Replace elbow macaroni with diced sweet potatoes (about 2 cups) and roast them until tender. Use the same sauce recipe but add 1 tsp cinnamon and ½ tsp nutmeg for warmth.
Top with a mix of pecans and maple syrup drizzle before baking. This sweet and savory twist is perfect for fall. 🍠
Nutrition facts
Frequently asked questions
Can I make this recipe without baking it?
For a stovetop version, simply mix the cooked pasta with the cheese sauce and stir in 1 tbsp butter and 1 tbsp milk to create a glossy finish. Skip the breadcrumb topping and serve immediately for a creamy, restaurant-style dish. The texture will be smoother but still ultra-rich.
Why does my cheese sauce get grainy?
Graininess usually happens when cheese melts too quickly or the sauce isn't hot enough. Always melt cheeses low and slow, stirring constantly. For extra smoothness, whisk in 1 tbsp cornstarch with the milk or use cream cheese (2 oz) for a velvety texture. Avoid pre-shredded cheese—it contains anti-caking agents that create lumps.
Can I use a different type of pasta?
While elbow macaroni works best, you can swap for penne or fusilli (they hold sauce well). For a fun twist, try shells or giant cavatappi—just reduce cook time by 1 minute to prevent mushiness. Avoid thin noodles like spaghetti; they'll turn to mush in the creamy sauce.
How do I make it extra crispy without burning?
The key is a two-stage bake: First, bake at 350°F for 10 minutes to melt the cheese. Then, increase to 400°F for the final 5 minutes to crisp the breadcrumb topping. Broil for 1-2 minutes at the end if needed—watch closely to avoid burning!
Can I make this ahead of time?
Yes! Assemble the dish (without baking) and refrigerate for up to 24 hours. When ready to serve, bake covered with foil at 350°F for 25 minutes, then uncover and broil for 2-3 minutes to crisp the top. For freezing, bake first, cool completely, then store in an airtight container for up to 3 months. Reheat covered at 350°F for 20 minutes.