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6 servings, 1 cup (250 mL) each
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Cool any leftovers, then refrigerate up to 3 days. When ready to serve, reheat in microwave until heated through, stirring halfway through the heating time.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this recipe during the winter months, and though it was my first time making mac and cheese, I have to say it was awesome! I did make some variations to this recipe, however. I skipped the onion, garlic, and dry mustard powder altogether - I just made a classic white roux instead. However, to compensate for the missing flavour, I added a frozen square of minced jalapeno peppers from my freezer & a pinch of paprika when I was making the cheese sauce. I also used to type of cheeses (mozzarella and cheddar) for some variety. In all, it was a really good classic recipe, and I'll be sure to try some new things with it soon. Thanks Kraft!
very bitter and bland, will never make again