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Real Kraft cheese sauce and ridged elbow macaroni finished with bacon bits. Taste of rich & creamy Kraft cheese sauce.
You Will Need: 2 tbsp unsalted butter. 1/2 cup 2% milk. For Optional Oven Finish: 1/2 cup Kraft Shredded Cheddar Cheese. 1. cook the macaroni. Boil 6 cups water. Stir in macaroni. Cook 7 to 8 min or until tender, stirring occasionally. Drain. (Do not rinse). Do not return macaroni to saucepan. 2. Make the cheese sauce. Melt butter in same pan on medium heat. Stir in seasoning. Gradually stir in milk; cook and stir until sauce bubbles and thickens. Add cheese sauce; cook and stir on low heat until blended. 3. Combine macaroni and cheese sauce. Combine macaroni with cheese sauce. Sprinkle with bacon. (Note: For oven finish, wait to add bacon.) Optional oven finish. Pour macaroni and cheese into 1-1/2 qt casserole. Sprinkle with 1/2 cup Kraft Shredded Cheddar Cheese and bacon. Bake at 425 degrees F for 5 to 10 min or until cheese is melted. For nutrition information, visit Youknowyouloveit.com. Best when used by date stamped.
Enriched Macaroni Product (Wheat Flour, Niacin, Ferrous Sulfate [Iron], Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Cheese Sauce (Milk, Whey, Water, Canola Oil, Milk Protein Concentrate, Salt, Sodium Phosphate, Contains Less than 2% of Sodium Alginate, Lactic Acid, Sorbic Acid as a Preservative, Milkfat, Oleoresin Paprika [Color], Annatto [Color], Cheese Culture, Enzymes), Seasoning Blend (Wheat Flour, Sugar, Blue Cheese [Milk, Cheese Culture, Salt, Enzymes], Whey, Spice, Cheddar Cheese [Milk, Cheese Culture, Salt, Enzymes], Whey, Spice, Cheddar Cheese [Milk, Cheese Culture, Salt, Enzymes], Maltodextrin, Garlic (Dried), Tomatoes (Dried), Onions (Dried), Corn Syrup, Citric Acid, Gum Arabic, Sodium Phosphate, Salt, Natural Flavor, Lime Juice, Extractives of Paprika, Silicon Dioxide, Lactic Acid), Bacon Bits with Added Hickory Smoke Flavor (Bacon [Cured with Water, Salt, Sugar, Sodium Phosphates, Sodium Ascorbate, Sodium Nitrite], Smoke Flavor).
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