So the next time you make Kraft mac and cheese for dinner, be sure you also have some cheese, sour cream, butter, and crackers on hand.īelieve me, once you’ve tried it, you’ll never cook boxed mac and cheese the same way ever again. The crushed cracker and butter topping gives the dish a crunchy outer crust that complements the texture of the mac and cheese very well. With added cheese and sour cream, the sauce becomes even richer, cheesier, and downright divine. I was impressed by how incredibly simple it was and how significant it improved the basic mac and cheese. I found this recipe from a Kraft newsletter some time ago.
With this little hack, you can transform the simple comfort food into a party-worthy dish.
While it’s perfectly good as it is, there’s an incredibly easy little trick to make it 10 times better. The nutrition numbers are per 1 cup prepared with 2 percent milk and unsalted butter, except for the two "deluxe" products, which come with a premade cheese sauce.The blue box is a lifesaver! I always make sure I have a steady supply of it at home. Stick with a 1-cup serving and mix in 2 cups of steamed veggies.īelow is nutrition information for all the macaroni and cheese products we evaluated.
Make any box healthier by using low-fat milk and less butter (or skip butter entirely). Chickpea-based Banza pasta offers 18 grams of filling protein (others have 9 to 13 grams), but the calories, fat, and sodium are similar to white pasta.īalance your bowl. Whole-grain and bean-based varieties are a bit better for you than white pastas because they have more fiber. For instance, Kraft Dinners Deluxe Original Cheddar has 940 mg Kraft Original has 580 mg. We also found that products with a squeeze cheese pouch tend to be higher in sodium than powdered choices. Our experts saw 410 to 940 sodium mg per serving, but even Annie’s Reduced Sodium Mac & Cheese, at 410 mg, has close to 20 percent of the recommended daily sodium limit.
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