Kraft Mac & Cheese Fries Recipe

Oven method (recommended)

Preheat the oven to 425°F (220°C). Spread the frozen fries in a single layer on a rimmed baking sheet. Toss with 2 tablespoons vegetable oil and 1 teaspoon salt so they are evenly coated. Bake for 18–25 minutes, turning once halfway through, until golden brown and crisp. Remove from oven and set aside on the baking sheet.

Fryer or air-fryer alternative

If using a deep fryer, heat oil to 350°F (175°C) and fry fries in batches 3–5 minutes until crisp and golden. Drain on paper towels and season with salt. For an air fryer, cook at 400°F (200°C) for 10–15 minutes, shaking halfway, until crisp.

While fries are cooking, prepare the boxed macaroni & cheese. Bring 6 cups of water to a rolling boil in a medium saucepan. Add the macaroni from the box and cook uncovered, stirring occasionally, for 7–8 minutes or until pasta is tender but still slightly firm. Drain the pasta in a colander, then return to the saucepan off the heat.

Add 1 tablespoon butter and 1 tablespoon milk to the drained macaroni. Sprinkle in the cheese powder from the box and stir vigorously until the cheese sauce is smooth and coats the pasta. Taste and adjust seasoning with a pinch of salt and freshly ground black pepper if desired.

If you want extra cheesy, stir in up to 1 cup shredded cheddar cheese immediately while the pasta is hot until melted and combined for a creamier, thicker sauce.

Arrange the hot fries on a large platter or individual plates. Spoon the prepared Kraft mac & cheese evenly over the fries, using all of the mac & cheese (or adjust amount per plate).

Sprinkle smoked paprika and freshly ground black pepper over the sauced fries. If using, scatter the remaining shredded cheddar on top; for an extra melty finish, place the assembled fries under a broiler for 1–2 minutes until cheese bubbles (watch closely).

Finish with chopped fresh chives or green onions. Serve immediately while hot, with ketchup or hot sauce on the side if desired.