Comments on: Boxed Macaroni and Cheese - My way

By: Joyful Abode

Joyful Abode — Thu, 11 Sep 2008 03:36:22 +0000

Sew Crazy, that is sew crazy (har har) that we eat it the same way!

By: Trisha

Trisha — Sat, 06 Sep 2008 05:59:19 +0000

I make it pretty much the same way you do but I usually add shredded mozzarella (if I have it) and chopped tomatoes. My mom used to make it with tuna and peas mixed in and I loved it. I still make it that way when I miss her.

By: Sew Crazy Dog Lady

Sew Crazy Dog Lady — Thu, 04 Sep 2008 01:15:14 +0000

oh.. my.. gawd… you totally eat mac and cheese EXACTLY the way I do! Right down to the ketchup!

you must be my evil twin.

or….

Wonder Twin! yeah! Wondertwin!

By: tetramoon

tetramoon — Sat, 30 Aug 2008 17:34:28 +0000

I prepare my boxed mac & chz in a very similar way. I make the sauce separately, mix all together, add fresh ground black pepper, a dash of onion powder, and add about a quarter cup parmesan chz. This is also a good idea if you happen to add too much milk, if you’re like me and never bother to measure ingredients. I eyeball my measurements in most of my cooking projects. Yummy!!

By: Alissa

Alissa — Fri, 29 Aug 2008 17:19:50 +0000

For a little healthier treat, and just as easy, I have switched over to Annie’s Homegrown Mac and Cheese. It’s still yummy, but less “fake” and more healthy. Check it out - http://www.annies.com/organicmacandcheese. Here in AZ I get it at Sprouts, I imagine you can get it at most natural food stores. Give it a try, you may not go back to white pasta and bright orange fake cheese!

By: Roxy

Roxy — Tue, 26 Aug 2008 14:35:04 +0000

Guess what I had for lunch yesterday, yup you guessed it!!! Kraft macaroni & cheese!! I tried your tip, mixing the power and the milk separately before adding it to the pasta…. what a great tip, no powdery clumps. Thanks for the tip:)

By: Dawn

Dawn — Tue, 26 Aug 2008 11:16:19 +0000

I make it just the way you make it, however, lately I’ve been adding a little something to it. At the end, I stir in a scoop of sour cream (half cup? quarter cup? I don’t measure it) and some shredded cheddar cheese (same thing, I don’t measure it, just pour some in).

The result is an incredibly creamy (and incredibly easy) mac and cheese, and even though it isn’t as good as baked/homemade, I find it much better than “from the box”.

It certainly can’t be good for you, but we might only have it once a month, so I figure “go for it”!

By: Mel

Mel — Tue, 26 Aug 2008 07:10:46 +0000

I only use the boxed stuff that comes with the premixed cheese in the foil packet but I like to eat mine sprinkled heavily with Spicy Mrs. Dash.

By: Amy

Amy — Tue, 26 Aug 2008 01:17:40 +0000

Here in Canada, it’s Kraft Dinner, so respected is the dish that it’s more than mere macaroni and cheese. It’s Dinner.

I never thought of mixing the milk and “cheese” separately, but I see your point. My husband likes it fancy - with tuna or vegetables or pieces of spicy tofu dogs. I’m a purist - plain with a drizzle of ketchup.

Not good for you, but isn’t that the point?

By: Debbie

Debbie — Tue, 26 Aug 2008 00:14:12 +0000

Nope, can’t do the box stuff anymore! It was my fav for a long time and somewhere along the line I tasted Stouffer’s frozen mac and cheese and that or fresh made and baked are all I do.

I hadn’t had Kraft for along time and thought I’d give it a try again, two bites and the whole thing went into the garbage!