Yes, I'm not ashamed to admit it ... I prefer Kraft mac & cheese (specifically the three-cheese shells) to any other kind. Here's how I doctor mine ...
Cook pasta al dente and add
3T organic unsalted butter
organic milk (2%)
2-3 slices American cheese--my old favorite was Swiss Deli Deluxe, but they seemed to have stopped making it. I think my favorite is a combination of "sharp cheddar" and "swiss"
the cheese powder packet (of course!)
Then I add one of the following:
* Generous amount of diced purple onion
* Sliced green onions
* Browned ground bison, seasoned (soy sauce, freshly ground white pepper, salt)
With sweet grape tomatoes on the side.
Please share your Kraft mac & cheese secrets ...
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