Have you ever made Kraft Mac & Cheese and wondered how to thicken kraft mac and cheese? You’re not alone. If you have ever cooked homemade kraft Mac and Cheese before, you know how disappointing it can be when it comes out more like a soup than a solid mass.
This article will tell you how to thicken kraft mac and cheese so you can stop adding extra milk. The thickened mac and cheese is better than you can get at the store – It’s homemade!
You can thicken your kraft mac and cheese by adding a homemade cheese sauce, extra cheese, a roux, an extra cream cheese, cornstarch, or milk and flour. Continue reading as I elaborate on these different tips on thickening your kraft mac and cheese.
Start by melting some butter in a pan on the stove.
Add flour a little while continuously stirring until the mixture becomes thick.
Slowly add milk while whisking the mixture until it thickens again.
Once that happens, turn off your stove and add some shredded cheddar cheese to the sauce. When you’re making your homemade cheese sauce, add it to cooked macaroni noodles and whatever seasonings come in your Kraft Mac and Cheese box to complete the dish!
You can also thicken Kraft mac and cheese by using ingredients like cream cheese or a homemade cheese sauce. You’ll get that thicker consistency without making the pasta any chewier or drying out the sauce by adding these ingredients.
3. Add Roux
Add a roux. If you’re trying to thicken the sauce on top of your mac and cheese, adding a roux is one way. A roux is a paste made from equal parts fat (more on that in the next point) and flour. To make this, begin by melting butter in a saucepan over medium heat. Then, add flour and cook until it begins to brown slightly.
Mix well after each addition of flour to form an even mixture without lumps or clumps. Next, transfer your macaroni into the saucepan with the Roux, then mix everything well to distribute the contents across the pan evenly. Cook for about two minutes before adding milk—this will further develop your Roux and result in a more flavorful dish overall—then continue cooking until it reaches your desired thickness.
Finally, stir in shredded cheese according to taste before serving! This will result in an extremely thick sauce and allow you to adjust its flavor however you please!
4. Add Cream Cheese
The best part about adding cream cheese to thicken your mac and cheese is that you can do it while the pasta cooks.
Add a few ounces of cream cheese to the pot before draining the noodles, heat, and stir until melted into a sauce. Once the noodles are drained and returned to the pot, pour in your milk mixture (if you’re using the box version of Kraft, skip this step) and let everything cook together for a few minutes.
While this method isn’t quite as quick as others, it is one of the easiest and foolproof ways to make your mac creamy again.
5. Pour Some Cornstarch
Kraft Mac and cheese lovers, there’s no need to make it out of your way. You should follow this recipe straight from the box and stick with what you know. The reason is simple: boxed mac and cheese is great. No need to mess with perfection!
If you have a little time—about 30 minutes or so—there are ways to make your boxed mac and cheese even richer, creamier, tangier, sweeter, thicker, and more delicious than what you can get from the carton. But why risk ruining something good as it is? I don’t blame you for being afraid that messing around with kraft-mac-n-cheese will ruin its perfect equilibrium; on the contrary; it’ll probably be better for your health!
6. Add A Bit Of Flour And Some Milk
You can thicken Kraft Mac and Cheese with flour and milk. The flour and milk thicken the sauce, making it thicker. The flour and milk thicken the sauce, making it thicker, creamier, and more flavorful.
It’s important not to add too much; otherwise, your kraft mac and cheese texture may become globby. If you notice that the mixture has become gloppy from too much flour or milk, you can add more macaroni noodles to balance it out once.
You should know how to thicken kraft mac and cheese wherever you are. Hopefully, this guide gave you some great tips on how to do so so that you can enjoy this meal even more than before.
Hi There, I'm Lisa Anderson. I'm a 30-year-old with a passion for cooking, art, and dogs (not always in that order). With a background in both cooking and writing, ShiftyChevre is a collection of my experiences with food, recipes, lifestyle, and other kitchen-related topics.
