I love finding new things to do with boxed mac and cheese. It’s a staple comfort food around the country, and I know a lot of kids and adults who prefer Kraft straight from its famous blue box. But I’m ready to shake things up a bit.
Kraft is taking boxed mac to the next level with “Flavor Boosts” that will deliver the new Kraft mac and cheese flavors I need!
What Are the Kraft Flavor Boosts?
The boosts are powdered flavor packets to stir into your Kraft mac. We’re currently set to get at three new flavor packets: ranch, buffalo and pizza. I’m absolutely ecstatic for all the new flavors, and I’ll tell you why. First, ranch goes with everything. Everything! And you can’t tell me I’m wrong, because I’m not. The mix of creamy, cheesy goodness and tangy ranch is something I never knew I wanted to try.
Buffalo mac is already super popular and super delicious. Combine that with the nostalgic tastiness that is Kraft mac and cheese, and we’ve got a—ding ding ding—winner on our hands! You could even go as far as to add a bit of your own chicken in there for a meal you won’t forget.
As for pizza, well, I don’t think I need to explain myself. If you’ve never had mac and cheese pizza before, you’re definitely missing out. That was a staple in my college days. I bet the flip side will be just as tasty.
See how Kraft compares to other boxed mac and cheese brands.
When Can We Get ‘Em?
Unfortunately, we won’t be able to taste these ourselves until early 2022. But there is a way for you to get them earlier. Kraft is giving some fans the opportunity to win an early drawing for the flavor boosts. You can find all the details over on the Kraft FLVRS website.
Our Best Mac and Cheese Recipes
To make this amazing mac, I make a sauce loaded with three different cheeses to toss with the noodles. When baked, it's gooey goodness with a crunchy topping that...don't get me started! —Beth Jacobson, Milwaukee, Wisconsin
This creamy mac and cheese is so simple it’s almost too easy! Kids always go for the rich cheese flavor, but I’ve never met an adult who didn’t love it just as much.
—Ann Bowers, Rockport, Texas
This classic casserole is a rich and cheesy meatless main dish. I've never met anyone who didn't ask for a second helping. —Bernice Glascoe, Roxboro, North Carolina
My grandma made this for us once when she came to visit and I never forgot just how good it was. Since my kids love anything with pepperoni and cheese, I thought they'd enjoy it just as much as I did. —Juli Meyers, Hinesville, Georgia
I remember my mother sending me to the store for 15 cents worth of cheese. The butcher would cut off a slice from a gigantic wheel covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of her cooking is like food for my soul. —Phyllis Burkland, Portland, Oregon
Prep once and feed the family twice when you double this chicken mac and cheese and freeze half of it. I created it for the people I love most, using ingredients they love most. —Angela Spengler, Tampa, Florida
My sons always say I'm the best mom in the world when I make this creamy mac-and-cheese perfection. Does it get any better than that? —Heidi Fleek, Hamburg, Pennsylvania
This recipe was inspired by a mushroom mac and cheese I had at a local restaurant. I incorporated the fall flavor of a pumpkin ale, and it turned out better than the original. —Laura Davis, Chincoteague, Virginia
Even people who have had their own homemade baked macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version. For the best baked mac and cheese, use extra-sharp white cheddar cheese for more flavor. —Shelby Thompson of Dover, Delaware
My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! —Colleen Delawder, Herndon, Virginia
I like to serve this mac & cheese with a salad and crusty bread. It's a satisfying meal that feels upscale, but will fit just about any budget. And because the Gorgonzola is so mild in this dish, even the kiddos will go for it. —Charlotte Giltner, Mesa, Arizona
Dive fork-first into oodles of noodles baked to bubbly perfection and coated with a to-die-for sharp cheddar cheese sauce in this cavatappi, a grown-up version of mac and cheese. Hot sauce lends mild heat that’s delectable with the smoky topping. —Barbara Colucci, Rockledge, Florida
I also call this "my grandson's mac and cheese." Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I've been privileged to make his favorite casserole for him for over 20 years. —Alice Beardsell, Osprey, Florida
Our stovetop macaroni and cheese is extra special, thanks to the buttery crumb topping. —Taste of Home Test Kitchen
You'll always have a winner at the potluck when you bring macaroni and cheese. Here's an extra-rich, creamy version for the slow cooker. —Jennifer Blondek, Chicopee, Massachusetts
This combines chili with one of my favorite pasta dishes. I often serve it for company or potlucks and occasionally add taco seasoning or use beanless chili and add black beans. —Lee Steinmetz, Lansing, Michigan
This recipe is a clear example of comfort food at its finest; it's rich, hearty and extra cheesy. And because it's made in the slow cooker, it's also extremely easy. —Shelby Molina, Whitewater, Wisconsin
Once you taste this version of an all-time favorite comfort food, you may never make the regular kind again. It's my most-requested recipe. —Donna Fancher, Lawrence, Indiana
This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone asking for seconds. —Marsha Morril, Harrisburg, Oregon
This cheesy casserole uses several of my family's favorite ingredients, including macaroni, kidney beans, tomatoes and cheese. Just add a leafy salad for a complete meal. —Marlene Wilson, Rolla, North Dakota
This delicious dish is the ultimate comfort food. A blend of five cheeses, it makes a beautiful entree or a special side. I served it at our Thanksgiving dinner, and it received rave reviews. —Connie L McDowell, Greenwood, Delaware
When I was a girl, Mama used Texas longhorn cheese in this recipe. After it melted all over the macaroni, I loved to dig in and see how many strings of cheese would follow my spoonful. —Imogene Hutton, Brownwood, Texas
My husband is a self-proclaimed mac-and-cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes really complement the pasta and cheeses. —Adriane Mummert, Lancaster, Pennsylvania
This hearty casserole is great for a family reunion or church supper. I've also made half the recipe for family gatherings. It's become a special favorite of my grandson-in-law and great-grandson, who often ask me to serve it when they're visiting. —Lois Lauppe, Lahoma, Oklahoma
I created this deep fried mac and cheese recipe for my husband. He describes this recipe as unbelievably delicious because of the crispy deep-fried coating on the outside and the creamy richness on the inside. —Shirley Rickis, The Villages, Florida
For a rich, creamy and slightly spicy shrimp mac and cheese recipe, you can't beat this crowd-pleasing slow cooker dish. It's a nice new twist on popular buffalo chicken dishes.—Robin Haas, Cranston, Rhode Island
When my husband was a missionary kid in Switzerland, his mom learned to make cheese fondue. I thought of combining that favorite with one of mine—macaroni and cheese!—Kathy Lee, Elk Rapids, Michigan
All my dishes use ingredients that are usually sitting in the fire department pantry. I just adjust amounts depending on how many people we have on duty that day. This is always popular. —Nick Kaczor, New Hudson, Michigan
I've been cooking and baking for many years, but I've only recently begun creating my own recipes. By adding diced ham, tomatoes, several cheeses and a hint of Dijon mustard, I turned this super creamy mac and cheese into the ultimate comfort food. —Kathy Yarosh, Apopka, Florida
“Whether a cold winter night or rainy summer day, this is quick-and-easy comfort food at its very best!” And a great way to jazz up boxed macaroni mix. —Carol Wohlgemuth, Riding Mountain, Manitoba