Mac N Cheese Recipe

Boil pasta

In a medium saucepan, bring 4 cups water and 1 tsp salt to a rolling boil over high heat.

Add 2 cups elbow macaroni to the boiling water. Stir to separate. Cook uncovered, stirring occasionally, for 7–8 minutes until pasta is tender but still slightly firm (al dente).

Reserve 2 tablespoons of the pasta cooking water (optional) then drain the macaroni in a colander and return it to the warm saucepan off the heat.

Finish cheese sauce

While pasta is draining, add 2 tbsp butter and 1.5 tbsp milk to the drained macaroni. Empty the Kraft cheese powder packet into the pan. Stir vigorously until the butter melts and the cheese powder forms a smooth sauce. If the sauce is too thick, add up to 1–2 tbsp of the reserved pasta water or additional milk, 1 tsp at a time, to reach the desired creaminess. Taste and adjust salt if needed.

Prep potato

Preheat oven to 425°F (220°C) for baking method, or heat oil to 350°F (175°C) if frying. Wash and scrub 1 medium russet potato. Leave the skin on. Cut the potato in half lengthwise, then cut each half into 3–4 wedges depending on size (about 6–8 wedges total). Pat wedges dry with paper towels.

Season

Place wedges in a bowl. Toss with 2 tbsp oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder (optional) until evenly coated.

Bake or fry

Baking: Arrange wedges in a single layer on a parchment-lined or lightly oiled baking sheet. Bake for 25–30 minutes, turning once halfway through, until golden brown and crisp. Frying: Carefully place wedges in batches into 350°F (175°C) oil and fry for 4–6 minutes until golden and cooked through. Drain on paper towels and season with a pinch of additional salt while hot.

Pour 12 fl oz of chilled soda into a glass over 4 cubes of ice, if desired. Serve immediately.

Portion the prepared Kraft mac n cheese into a bowl or plate. Serve with hot wedge fries on the side and the chilled soda. Enjoy immediately.