I am in the minority that I can't stand boxed mac and cheese. I always had such a hard time eating it at friend's houses....i think I mostly hated the clumpy texture My mom made it with a blend of whatever cheese/pasta was available, butter, milk, and fried onions ...delicious. That, along with grilled cheese and Campbell's tomato soup, is what I lived on as a kid.
It seems laughable to change cheese food flakes to be more natural- but since so many kids just live of it (as our stories can attest!) a little bit better is something, right?
Why not just not buy the Kraft product and instead purchase the Annie's that is the same thing, minus carcinogens.
Check out my blog. Hope to share lots of great recipes and ideas!
My dad jumped on the low fat bandwagon when it started and all our mac and cheese was made simply by boiling the noodles, draining and stirring in the powder before the noodles got dry. No butter or milk.
I ate a mac and cheese of my own invention almost every night while hiking the Pacific Crest: noodles, Knorr alfredo sauce powder and real Swiss gruyere cheese chunk in a 1 liter little cook pot with minimal water.
Kraft can do whatever the hell it wants to. For over a year I haven't needed any "food" products from Kraft. They're irrelevant. I really do not miss mac and cheese.
Female, 5'3", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
Starting squat: 45lbs. Current squat: 157.5 x 2
I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC