The best boxed mac and cheese, after testing 10
There was a clear winner from the popular store-bought macaroni and cheese brands we tried — and it doesn't come in a blue box.
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I don't mean to sound unappreciative of the effort that goes into making mac and cheese from scratch, but I have to admit that I've always preferred store-bought versions (and I say this as a former professional baker). Perhaps it's because the best boxed macaroni and cheese can be prepared in under 20 minutes. Or maybe it's because those powdered cheese packets have a more concentrated flavor than the freshly shredded stuff used in homemade mac and cheese .
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Whatever the reason, I was stoked to evaluate the best store-bought mac and cheese: Would classics like Kraft and Velveeta come out on top, or would a "healthy" mac and cheese brand like Goodles take the top spot? I ended up putting 10 of the most popular, nationally available options to the test, scoring them on flavor, cheesiness, noodle texture, appearance, sauce texture and overall enjoyment. Four stood out, but there was one clear winner.
Best boxed mac and cheese of 2026
Servings per package:2.5 | Additional ingredients:6 cups water, 1/4 cup milk, 2 tablespoons salted butter | Pasta shape:Elbow macaroni | Cheese type:Powdered mix | Protein per serving:8g
Full disclosure: I'm a longtime fan of the white cheddar shells from Annie's, but I'd never tried this elbow variety. It's clearly meant to mimic the classic macaroni with yellow cheese sauce that's become synonymous with Kraft, but in my opinion, it's a far superior product.
For starters, it had a much more pronounced cheese flavor than Kraft's, and I tasted more sharpness (vs. Kraft's sweeter profile). Annie's also called for 2 tablespoons of salted butter, while Kraft required 4 tablespoons of unsalted. The extra butter (and unsalted at that) might have contributed to Kraft's milder, milkier flavor.
The noodles themselves were indistinguishable (both were perfectly cooked after six minutes), so for these reasons, I'd buy Annie's over Kraft in a heartbeat. It's like the nostalgic mac and cheese many of us grew up with, but better — and the fact that organic ingredients are present is the cherry on top of the sundae. At under $2 per box on Amazon, it's among the best budget boxed mac and cheeses as well.
One thing to note: The color of the cheese sauce is surprisingly even more fluorescent than Kraft's, leaning more orange than yellow. I was unfazed by this, but my husband found Kraft's lighter hue more appetizing.
- Very cheese-forward
- Sauce is not too thin, not too thick
- Made with organic pasta
- Bright color might be off-putting to some
Servings per package:2.5 | Additional ingredients:6 cups water, 3 tablespoons milk | Pasta shape:Shells | Cheese type:Powdered mix | Protein per serving:9g
This pick is one of the most popular boxed mac and cheese varieties for a reason, and it holds up decades after I first tried it. There were several white cheddar shell varieties in this test, but Annie's came out on top thanks to its sharp, cheese-forward flavor and perfectly al dente pasta.
Taste is subjective, of course, and I like a saucier mac and cheese. With that in mind, I'm a fan of Annie's cheese sauce because it's thin enough to slick each shell without being too runny. That said, some might prefer a thicker, creamier sauce; if so, you could certainly add a tablespoon or two of butter for extra richness.
I like using this mac and cheese as a base, and doctoring it up with veggies like peas and roasted broccoli. And a drizzle of sriracha or another hot sauce never hurts.
- Sharp cheese flavor
- Satisfying pasta texture
- Made with organic ingredients
- Sauce might be a tad too thin for some
Servings per package:2 | Additional ingredients:6 cups water, 1/3 cup milk | Pasta shape:Elbow macaroni | Cheese type:Powdered mix | Protein per serving:14g
I may have rolled my eyes when I saw the name of this brand, but Goodles certainly had the last laugh — this pick was legit! I admittedly didn't have high expectations (it's gluten-free mac and cheese, after all), but lo and behold, it was quite possibly the cheesiest box of the bunch.
I was impressed by its punchy flavor and saucy texture — it may have leaned a little too thick for my standards, but I would have polished off an entire bowl if I hadn't had nine others to try. Neither my husband nor I could detect any gumminess that sometimes accompanies gluten-free noodles; they were perfectly springy and satisfying. With 14 grams of protein, it beat out most of the other options I tried, making it the best high-protein box as well.
This cheese sauce was even more of a vibrant orange than Annie's, which, again, affected my husband more than me. I did notice a slightly bitter aftertaste, which gave Annie's the ultimate edge, but a bit of added butter could help round things out if you like.
- Gluten-free friendly
- Lots of cheesy flavor
- Nice sauciness
- High protein
- Slightly bitter aftertaste
- Some might find the bright orange color unappealing
Servings per package:2.5 | Additional ingredients:6 cups water, 3 tablespoons milk | Pasta shape:Shells | Cheese type:Powdered mix | Protein per serving:11g
Creamy cheese sauce lovers, this one's for you. I was expecting this one to rank highly, as Cabot is known for its cheese products, and it was definitely among my favorite bowls. That said, I ultimately prefer a thinner sauce, but if you like it thick and rich, you'll really enjoy this one.
It looked really appetizing, with its evenly shellacked shells, but I was surprised that the flavor was more muted than I was expecting. It literally says "seriously sharp" on the box, but I felt that both Annie's and Goodles had more pronounced cheese flavors. Overall, I'd recommend this one if a creamy cheese sauce is one of your top criteria.
- Attractive, glossy appearance
- Creamy sauce
- Some cheesiness present
- A little mild in flavor
- Some might find the sauce too thick
Factors to consider when shopping for boxed mac and cheese
✓ Pasta shape:There are many shapes to choose from, but the most prevalent are elbow (aka macaroni) and shells. I find that elbows are the more tender noodle and take less time to cook, while shells provide more chew and require a few more minutes in boiling water. (Shells also have ridges, which can help hold on to sauce.) That said, I've also seen corkscrew pasta used, larger elbows and shells, plus more whimsical shapes; Kraft's SpongeBob mac and cheese was one of my favorites as a kid! If you prefer softer noodles, classic elbows are your best bet, as the others have more bite.
✓ Type of cheese:With boxed mac and cheese, you have two options — a packet filled with a powdered cheese mix or one that contains a pourable cheese sauce. Both are engineered to be shelf stable; powdered mixes contain dehydrated ingredients, which are less prone to bacterial growth, while sauces are made with preservatives. Sauces are convenient because they don't require additional ingredients, but during my testing, I preferred the taste of powdered mixes. Cheddar is the cheese that reigns supreme, thanks to its sharp, robust flavor that stands out even when mixed with milk and, sometimes, butter.
✓ Add-ins:Speaking of which, all of the powdered mix mac and cheese varieties I sampled called for adding milk, and a few listed butter. (Many suggested adding butter for more richness, but it wasn't mandatory.) Aside from those two ingredients (and water for boiling the pasta, of course), you won't need anything else to prepare your boxed mac and cheese.
✓ Dietary needs:Nowadays, there's a boxed mac and cheese for practically any diet, from gluten-free to plant-based. Some brands have even introduced versions with higher protein and fiber content. For this test, I generally stuck to traditional options that didn't adhere to specific diets, save for Goodles, which is gluten-free; because it was among the trendiest boxed mac and cheese varieties, I wanted to see how it stacked up.
How we test boxed mac and cheese
In a perfect world, I'd have been able to taste each bowl of macaroni and cheese one right after the other, with my eyes covered. That said, mac and cheese really needs to be evaluated as soon as it's prepared, while it's hot off the burner and at its sauciest, and I simply don't have enough stove space, equipment or sanity to cook 10 boxes at once.
Instead, I prepared the boxes I felt were most similar back-to-back, which allowed me to compare nuances in taste and texture. For instance, I cooked Kraft Mac & Cheese, Original Flavor, at the same time as Annie's Macaroni & Classic Cheddar, as they were clearly riffs on each other. The same went for Velveeta and Cracker Barrel, which were the two that contained sauce packets rather than powdered, as well as the white-cheddar shell-based varieties.
To keep things as controlled as possible, I cooked all the pasta for the minimum time listed on the package before checking for doneness. (Most were satisfyingly al dente by that point.) When it came to add-ins, I only incorporated the required ingredients, so if butter was a suggested option rather than a strict requirement, it didn't go in. Some brands specified salted or unsalted butter, which I followed; when it was unclear, I used unsalted. The same went for milk: One brand called for 2% milk, while the rest simply said "low-fat" or "reduced-fat," so I used 2% for all.
The cooking process was, thankfully, virtually identical across the board: You boil water in a saucepan, add your pasta, cook to your desired texture, drain the water, add the contents of the sauce or powder packet, along with milk and butter when called for, and mix with your noodles. Then I ranked each boxed mac and cheese by flavor, cheesiness, noodle texture, appearance, cheese texture (i.e., runny or thick cheese sauce)and overall enjoyment.If there's one thing that making 10 types of boxed mac and cheese in one day taught me, it's how quickly these meals come together — no wonder they're so popular!
Other boxed mac and cheese varieties I tested
Kraft Mac & Cheese, Original Flavor: As a kid, I would get excited whenever my mom made this because it was a special treat. I certainly enjoyed it this time around, but felt that both Annie's and Goodles had stronger cheese flavors; in comparison, Kraft was milder and sweeter.
Kraft Mac & Cheese, White Cheddar: I hadn't tried this one before, and while it looked really appetizing with its glossy cheese sauce, it lacked a sharp cheese flavor and leaned a little too alfredo-sauce-like in texture for my taste.
Velveeta Shells and Cheese, Original: While I thought this box nailed the sauciness factor, I couldn't get past the artificial flavor notes. "Off-putting bitterness; salty," is what I wrote in my testing rubric.
Cracker Barrel Macaroni & Cheese Dinner, Sharp Cheddar: This one also left me unimpressed; I tasted a bit more cheese than I did with Velveeta, but it still leaned too salty and bitter. The sauce, which had a nice, not-too-thin texture, was a bit too shiny for my liking, and the way it coated the pasta had a plasticky look to it.
Trader Joe's Organic Shells & White Cheddar Macaroni & Cheese: I was pleasantly surprised by this box! The cheese had a nice sharpness, and I found it very similar to Annie's taste-wise. I knocked a few points off for texture, as the sauce was a bit too loose and runny, but it's a solid option.
365 by Whole Foods Market Organic White Cheddar Shells & Cheese: This mac and cheese had the only sauce I described as "grainy," and while it wasn't terrible, it also wasn't particularly memorable. I didn't detect a lot of cheese flavor. Overall, it was too milky and mild, in my opinion.
Boxed mac and cheese FAQs
What is the best boxed mac and cheese upgrade?
A good mix-in not only helps bulk up your bowl but can enhance its flavor. I like to add cooked vegetables, like peas or broccoli, and hot sauce, while my husband mixes in canned tuna or shredded chicken for protein.
What is the healthiest boxed mac and cheese?
Look for boxes with a limited ingredient list, made with real cheese and no artificial dyes. If you have dietary restrictions, you'll be happy to know that many brands, including good ol' Kraft, offer gluten-free and plant-based boxed mac and cheese. If organic ingredients are important to you, look for the USDA Organic certification. Annie's offers several options with this, including one of our top picks, Annie's Organic Shells & White Cheddar .
Must-haves for making boxed mac and cheese
Tired of precariously pouring a pot filled with hot pasta and boiling water into a colander? No more! This genius gadget clips right onto the side of the pot to give you better control and takes up way less space than a traditional strainer.
Of course, you're gonna need something to cook your mac and cheese in, and this 2-quart pot is just the right size. I prefer stainless steel pans , as they'll last a lifetime with the right care , and this one comes from a trusted brand at a fair price.
My go-to tool for mixing up mac and cheese? That would be this guy: Unlike a wooden spoon, the spatula's flat edge scrapes up crustier bits from the bottom of the pan (the most flavorful morsels!) and can also be used to flip eggs or burger patties. You're getting a lot of bang for your buck with this excellent wooden cooking utensil .
For measuring milk (and other liquids), this cup, unlike your standard models, has an ingenious slanted measuring guide inside , allowing you to track your pouring from above and without strain. If you thought that was this measuring cup's only cool feature, guess again: It has a soft, nonslip handle for better grip and more confident pouring, even when your hands are slicked with olive oil. (Psst, Reese Witherspoon is a fan .)
Update, Oct. 12, 2026: We checked pricing and availability for all products. Our No. 1 pick for best boxed macaroni and cheese remains unchanged, but we added protein per serving in the specs. We also included some FAQs about prepping and serving mac and cheese.
We received complimentary samples of some products and purchased others ourselves, but we reviewed all products using the same objective criteria.
