This mac and cheese tastes just as good, but without all the artificial ingredients. Sometimes I still go back to the blue and orange boxes at the grocery store, nostalgic for something that only makes a mess of one pot and makes me feel like a kid again. I grew up in the American Midwest, so it goes without saying that I ate a lot of mac and cheese growing up, usually of the Kraft or Velveeta variety, and often served with a hot dog or with some canned tuna mixed in (don't knock it 'til you've tried it). This post and recipe was updated on Octoto incorporate user feedback. Add some protein on the side to make it a full meal, or enjoy it as a side dish.
It's made in one pot and comes together in less than 20 minutes with no heavy cream, butter, or artificial ingredients.
Transfer the mac ‘n cheese balls to a plate and serve immediately.This copycat Kraft mac and cheese is healthier and more delicious than the original. Remove from the oven, season with salt and pepper, and sprinkle with the reserved 1 teaspoon cheese powder. Spray a 12-inch compartment mini muffin tin with cooking spray and place one mac 'n cheese ball in each compartment (or return to the parchment-lined baking sheet).īake until crisp and golden, 13 to 15 minutes. Combine the panko and oil in a bowl, then roll the chilled mac ‘n cheese balls in the panko until coated. Let the mac ‘n cheese mixture cool to room temperature, then form into 12 equal-sized balls and place on the baking sheet.Ĭhill in the fridge for 1 hour. Line a small baking sheet with parchment paper. Stir in the jalapeños and black pepper and remove from the heat. While the mac 'n cheese is still hot, add the cheddar and American cheeses and cook, stirring until melted, 1-2 minutes. Prepare the mac 'n cheese according to the box directions, but reserve 1 teaspoon of the cheese powder for later.
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