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Print Recipe

Kraft Macaroni and Cheese

Ingredients:

  • 8 cups water
  • 2 cups uncooked elbow macaroni
  • 1/3 cup shredded cheddar cheese
  • 1/2 cup Cheez Whiz
  • 2 tablespoons whole milk
  • 1/4 teaspoon salt

Directions:

  1. Bring 8 cups (2 quarts) of water to a boil over high heat in a large saucepan. Add elbow macaroni to water and cook for 10 to 12 minutes or until tender, stirring occasionally.
  2. As macaroni boils, prepare sauce by combining cheddar cheese, Cheez Whiz, and milk in a small saucepan over medium/low heat.
  3. Stir cheese mixture often as it heats, so that it does not burn. Add salt. When all of the cheddar cheese has melted and the sauce is smooth, cover pan and set aside until macaroni is ready.
  4. When macaroni is ready, strain water, but do not rinse the macaroni.
  5. Using the same pan you prepared the macaroni in, combine the macaroni with the cheese sauce, and mix well.
  6. Makes about 4 cups.

This recipe is courtesy of Helen and is a close clone recipe

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