Did you gran bake it or make it on the stove?
Stovetop mac such as you'd get from Kraft can be made from scratch similarly by boiling the noodles in milk. The back of the box directions from Barilla brand elbows (on their website) is perfectly foolproof. Real cheese makes the difference and doesn't take any longer than Kraft.
Baked mac and cheese has two camps, with and without egg in the sauce. But the method is the same. A bechamel based cheese sauce is prepared and folded into the recently drained noodles, topped with breadcrumbs and cheese and baked til bubbly and browned. Use at least two cheeses, only melty and one flavorful that you like, such as a sharp cheddar, swiss or even moldy cheese. Gouda is great too. Fresh breadcrumbs or panko make a nicer substantial crust on top that dried.