✔ Updated · real amounts, baked method + make-ahead tips
This baked Kraft mac and cheese turns the blue box into a creamy, cheesy casserole with a crunchy, buttery cracker crust. Sharp cheddar and a spoonful of sour cream do the upgrading; it’s ready in 40 minutes, and Max requests it by name.
At a glance
The one tip that matters: Cook the macaroni a minute short of the box time. It keeps cooking in the oven, so it stays tender instead of turning soft.
Why You'll Love This Upgrade
- Pantry-easy: one box plus cheddar, sour cream and crackers you probably have.
- Creamy inside, crunchy on top, like a from-scratch baked mac with a fraction of the work.
- Make-ahead friendly: assemble it in the morning and bake it at dinnertime.
Why Bake Boxed Mac and Cheese?
Stovetop box mac is quick but simple. Baking it with extra cheddar and a crunchy topping gives it the creamy-inside, golden-crust contrast of a from-scratch casserole, with very little extra work. For a from-scratch three-cheese bake, try my copycat Chick-fil-A mac and cheese.
The extra cheese and sour cream matter: they keep the sauce creamy in the oven instead of drying out.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Undercook the pasta slightly. Drain it a minute early; it finishes cooking in the oven. Mine went mushy the first time I skipped this.
- Shred your own cheddar. Bagged shredded cheese has anti-caking starch that melts less smoothly. Sharp or extra-sharp gives the most flavor.
- Don't skip the sour cream. It adds tang and keeps the sauce creamy in the oven. Cream cheese or plain Greek yogurt work too.
- Swap the topping: panko, crushed potato chips or crispy fried onions all work in place of crackers.
- Double it for a crowd: use 2 boxes and double everything in a 9×13-inch dish, baking 25 to 30 minutes.
Baked Kraft Mac and Cheese (Upgraded)
4
servings15
minutes25
minutes40
minutesAn easy upgrade for boxed Kraft mac and cheese: make the box as directed, stir in sharp cheddar, sour cream and black pepper, then top with more cheddar and buttery cracker crumbs and bake at 375°F until golden and bubbling.
Ingredients
- For the Mac and Cheese
1 box Kraft Macaroni and Cheese (7.25 ounces)
4 tablespoons butter, for the box sauce
1/4 cup milk, for the box sauce
1 1/2 cups sharp cheddar cheese, shredded and divided
1/4 cup sour cream
1/4 teaspoon black pepper
- For the Cracker Topping
1 cup buttery round crackers, crushed (about 24 crackers)
2 tablespoons butter, melted
Directions
- Make the Mac and Cheese
- Heat the oven to 375°F (190°C) and grease an 8-inch square baking dish or 1 1/2-quart casserole.
- Boil the macaroni in 6 cups of water for 7 to 8 minutes, until just tender. Drain without rinsing.
- Return the pasta to the pot and stir in the 4 tablespoons butter, the milk and the cheese sauce mix until smooth.
- Stir in 1 cup of the cheddar, the sour cream and the pepper until the cheddar melts into the sauce.
- Top and Bake
- Spread the mac and cheese in the baking dish and scatter the remaining 1/2 cup cheddar over the top.
- Toss the cracker crumbs with the melted butter and sprinkle them evenly over the cheese.
- Bake for 20 minutes, until the topping is golden and the edges bubble. Rest for 5 minutes before serving.
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Mix-Ins and Variations
- Bacon: stir in 4 slices of crumbled cooked bacon before baking.
- Broccoli: add 1 1/2 cups steamed small florets for color and crunch.
- Spicy: add diced jalapeño, a pinch of cayenne or pepper jack in place of half the cheddar.
- Protein: fold in shredded rotisserie chicken or browned ground beef (cooked to 160°F) for a one-dish dinner.
- Extra creamy: add 2 ounces of softened cream cheese with the sour cream.
Serving and Storage
Serve it with grilled chicken, sausages, meatloaf or a crisp green salad. For more ideas, see what to serve with mac and cheese.
Refrigerate leftovers within 2 hours for up to 3 to 4 days and reheat to 165°F; our guide to reheating mac and cheese keeps it creamy. Wondering about an old box in the pantry? Read does Kraft mac and cheese go bad.
Other Mac & Cheese Dishes
Copycat Panera Bread Mac n Cheese
Frequently Asked Questions
How do you make Kraft mac and cheese better?
Stir extra sharp cheddar, a spoonful of sour cream and black pepper into the finished box mac, then top it with more cheese and buttery cracker crumbs and bake it. A pinch of garlic powder, smoked paprika or a little mustard powder adds even more depth.
Can you bake Kraft mac and cheese?
Yes. Make it on the stove as the box directs, stir in extra cheese and sour cream so it stays creamy, then bake it in a greased dish at 375°F for about 20 minutes, until golden and bubbling.
Can I make baked mac and cheese ahead of time?
Assemble it without the cracker topping, cover and refrigerate for up to 1 day. Add the buttered crumbs just before baking and bake 25 to 30 minutes, until hot in the center and golden on top.
How long do leftovers keep?
Refrigerate leftovers within 2 hours in an airtight container for up to 3 to 4 days. Reheat with a splash of milk in the microwave or covered in a 350°F oven until steaming hot, 165°F in the center.
Is Kraft mac and cheese better with milk or water?
Milk, every time in my kitchen. The box sauce is made with butter and milk, which give it a creamier, richer texture. Water makes a thinner, less flavorful sauce. For an even richer sauce, use whole milk or half-and-half.
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