2015 Holiday Recipe Exchange: Katie’s Mac and Cheese from Katie Kenyhercz

TBRG Recipe Exchange copy

My mac and cheese is famous with family and friends. I loooove cheese! I experimented with recipes until I developed this one, and it hits the spot on a cold, winter day. It’s even fantastic left over! The ultimate comfort food.

Katie’s Mac and Cheese


2 boxes Original Kraft Macaroni and Cheese Dinners 

8 oz sour cream

2 Cups shredded cheddar cheese

2 Tbs butter

20 Ritz Crackers

1 red bell pepper

Powdered cayenne pepper (to taste)


  1. Preheat oven to 375
  1. Butter a casserole dish (mine is 7×9 and 3 inches deep)
  1. Prepare both boxes of Kraft Mac and Cheese Dinners as directed on the stove
  1. When done and gooey, mix in the sour cream until incorporated
  1. Sprinkle in one Cup shredded cheddar cheese and stir until it melts in
  1. Chop the entire red pepper
  1. Sprinkle mac and cheese with as much cayenne pepper as you’d like. My rule is I should be able to see the little red dots but not too many of them (like that helps!)
  1. Fold in the chopped red pepper
  1. Spread mac and cheese into the casserole dish
  1. Sprinkle 2nd Cup of shredded cheddar cheese on top of the mac and cheese
  1. In a small bowl, melt about 1.5 Tbs of butter
  1. Crumble up the 20 Ritz Crackers in a bowl
  1. Pour melted butter over the crumbled Ritz Crackers and mix until crackers are coated
  1. Spread buttery Ritz crumbles over the whole casserole
  1. Bake in the 375 degree oven for 20 minutes
  1. Let sit 5 minutes to cool before serving

mac and cheese


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