There is a great thread at Fark.com, and it’s about the joys of the humble yet comforting Macaroni and Cheese.
From 60-cent bargain boxes to $20 gourmet lobster and mac, it brings us the fats, the starches, the warm feeling and the filling in the stomach. And the methods of making mac and cheese vary from individuals, families, regions, and circumstances. Nowadays, that is an occasional treat since it’s loaded with fatty goodness.
Growing up, I remember the old school Kraft Dinner boxen, with the powder. Here the States called it “Kraft Macaroni and Cheese”, but I prefer the more accurate Canadian interpretation of “Kraft Dinner”. I love that sooo much. I admit that today I follow Whammer’s approach of making KD:
Okay, you Kraft sinners. Admit it.
How many of you just cook the macaroni, then stir in the dry cheese powder WITHOUT the milk and butter?
Once you do it that way, and get the full, sharp flavor of the dry cheese melted into the macaroni, you can’t go back. The milk and butter just ruin it. They make it gooey, and take away the edge.
One package. 800 calories. All yours.
My family preferred the Deluxe version with the squeezable cheese packet. Meh, unless you want to eat the cheese by itself. The pasta would mess up the edge of the cheese. We also ate Stouffer’s, and that’s the closest my family had encountered to homemade mac and cheese.