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Nic's Easiest, Creamiest Macaroni and Cheese

Nic's Easiest, Creamiest Macaroni and Cheese

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Kari Hampson

This recipe uses a box of macaroni and cheese, but puts a different, wonderful twist on it. Once you try it, you'll never follow the box directions again!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 906 mg
  • 36%

Based on a 2,000 calorie diet


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
  2. Combine pasta with powdered cheese mixture and condensed soup. Mix until evenly coated.
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I haven't tried this recipe, but I thought I would let everyone know the cecret to mac n cheese from a box. Make it according to the box directions, Adding about a tablespoon more milk. Then add 2 slices american cheese, and 1 tablespoon of philly cream cheese. Stir over low heat until melted. This is the best.


I was looking for a way to make low-fat mac and cheese, and this is definitely it! Didn't taste low-fat at all, and even better than regular mac and cheese in a box made with tons of butter. It was, indeed, very creamy and VERY simple and cheap to make. Not only that, but the servings were pretty big. I ended up using cream of mushroom, because that was what I had on hand, and it was pretty good. Next time I will try the cream of chicken, or maybe even cream of brocolli. I do suggest adding the 1/4 cup of milk, as it may be a bit gooey without it. This is the way I will be making boxed mac and cheese from now on.

Cynthia T

I'll stick with the recipe on the mac & cheese box. This was gummy and weird -- not even ketchup could save it. 11-year-old son and husband concur.