Kraft Mac & Cheese Original relies on artificial colors (Yellow 5, Yellow 6), processed cheese powder, and preservatives like sodium tripolyphosphate. This DIY version uses real aged cheddar, organic pasta, and natural ingredients to deliver superior nutrition and flavor without synthetic additives.
Based on: Kraft Mac & Cheese Original
· Makes approximately 30 servings
· Serving: 70g dry pasta (about 1 cup prepared)
Why This Recipe is Seed Oil Free
Commercial Kraft Mac & Cheese Original from Kraft often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic elbow macaroni
2100g (about 4.6 lbs) · Bionaturae Organic Elbow Pasta
Base carbohydrate providing the pasta structure and bulk of calories
Organic aged sharp cheddar cheese
900g (about 2 lbs), grated · Organic Valley Raw Sharp Cheddar blocks
Primary flavor and protein source, creates the signature cheese sauce
Organic unsalted butter
240g (1 cup) · Horizon Organic Unsalted Butter
Fat base for the roux and adds richness to the sauce
Organic whole milk
1200ml (5 cups) · Horizon Organic Whole Milk
Liquid base for the cheese sauce, provides creaminess and calcium
Organic all-purpose flour
120g (1 cup) · King Arthur Organic Unbleached All-Purpose Flour
Thickening agent to create a smooth, stable cheese sauce
Fine sea salt
30g (2 tablespoons) · Redmond Real Salt Fine Sea Salt
Enhances flavor and replaces the high sodium content from processed ingredients
Organic turmeric powder
6g (2 teaspoons) · Simply Organic Turmeric Powder
Natural golden color substitute for artificial Yellow 5 and Yellow 6 dyes
Adds extra cheesy umami flavor and B vitamins, enhances nutritional profile
Instructions
Step 1. Grate 900g (2 lbs) of organic sharp cheddar cheese using the large holes of a box grater or food processor. Set aside 150g (about 1.5 cups) for final stirring, and reserve the remaining 750g for the sauce base. Freshly grated cheese melts more smoothly than pre-shredded due to anti-caking agents.
Step 2. In a large heavy-bottomed pot or Dutch oven, melt 240g (1 cup) organic butter over medium-low heat. Once fully melted and bubbling gently, whisk in 120g (1 cup) organic flour gradually to avoid lumps. Cook this roux for 2-3 minutes, whisking constantly, until it smells nutty and has lost its raw flour taste — this step is crucial for a smooth sauce.
Step 3. Slowly add 1200ml (5 cups) organic whole milk to the roux, whisking continuously to prevent lumps. Start with just a splash, whisking vigorously until smooth, then gradually add the rest. Increase heat to medium and cook for 8-10 minutes, whisking frequently, until the mixture thickens to coat the back of a spoon. The sauce should be thick enough to coat pasta but not gluey.
Step 4. Remove the pot from heat and immediately whisk in 6g (2 teaspoons) turmeric powder and 30g (2 tablespoons) sea salt until evenly distributed. The turmeric provides the golden color without artificial dyes. Add 750g of the grated cheddar in three batches, whisking each addition until completely melted before adding the next. Finally, stir in 60g (1/2 cup) nutritional yeast for extra cheesy flavor and B vitamins.
Step 5. Cook 2100g (4.6 lbs) organic elbow macaroni in a large pot of salted boiling water according to package directions until al dente, typically 8-9 minutes. Drain thoroughly but do not rinse — the starch helps the sauce adhere. Immediately add the hot pasta to the cheese sauce and fold gently with a large spoon to coat evenly.
Step 6. Stir in the reserved 150g grated cheddar off the heat, allowing it to melt from residual warmth for extra texture and flavor. Taste and adjust seasoning with additional salt if needed. The mixture will thicken as it cools, so serve immediately while hot and creamy. If reheating leftovers, add a splash of milk and heat gently to restore creaminess.
Storage
Store in refrigerator for up to 5 days in covered containers. Reheat portions in microwave with a splash of milk, stirring every 30 seconds. Can be frozen for up to 3 months; thaw overnight in refrigerator before reheating. Best quality when consumed within 3 days of preparation.
Cost Comparison
Cost per serving (homemade)$2.25
Cost per serving (store-bought)$0.66
Savings-241%
DIY costs significantly more due to premium organic ingredients and real aged cheddar versus processed cheese powder. However, you're paying for superior nutrition, no artificial additives, grass-fed dairy, and ingredients you can pronounce. The upfront cost spreads across 30 servings, and leftover organic ingredients benefit future cooking.