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Cheddar Topped Homestyle Macaroni & Cheese

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“Comfort food with a kick! I cut out this "Kraft Kitchens" recipe from a magazine and have made it many times with delicious results. I am posting it so I can finally throw away that little clipping, and so you too can enjoy!”

Ingredients Nutrition

  • 2 14 cups hot water
  • 1 (14 ounce) packagedeluxe macaroni and cheese mix
  • 14 teaspoon ground red pepper
  • 1 12 cups shredded cheddar cheese, divided
  • 1 cup sour cream
  • 14 cup crushed cracker (I use plain bread crumbs)
  • 1 tablespoon butter or 1 tablespoon margarine, melted
  • peas (optional)
  • drained tuna (optional)


  1. Whisk water, cheese sauce from pouch and pepper in 1 1/2-quart casserole.
  2. Stir in dry pasta and 1 cup of the cheddar cheese; cover with lid.
  3. Bake at 375* for 30 minutes. Uncover; stir in sour cream.
  4. In a small bowl, mix remaining 1/2 cup cheddar cheese, crackers, and melted butter.
  5. Sprinkle evenly over casserole. Bake an additional 10 minutes, uncovered.
  6. Let stand 5 minutes before serving.
  7. Note: I usually serve this as a main dish by adding a handful or two of slightly defrosted frozen peas and a drained can of tuna (along with the sour cream in step 3).

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