The prerequisite to a shelf-stable packaged macaroni and cheese product was the invention of "processed" cheeses, where emulsifying salts help stabilize the product, giving it a longer life. Although James Lewis Kraft, originally of Fort Erie, Ontario, but living in Chicago, did not invent processed cheese, he won a patent for one processing method in 1916 and began to build his cheese business.

The timing of the product's launch had much to do with its success: during World War II, rationing of milk and dairy products, increased reliance on meatless meals, and more women working outside the home created a nearly captive market for the product, which was considered a hearty meal for families.

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