I haven’t made the kind that comes with the powder in a LONG time (I get the kind with the cheese sauce) but back when I used to, I only used half to less than half of the butter - tasted better to me. But I always measured the milk.
I made mac and cheese (from scratch) for the first time tonight. My 1 year old’s had it in restaurants and seems to love it, so I thought I’d give it a go. It was actually really good for a first attempt. I’m having trouble not snaffling the leftovers right now.
I don’t drink milk as a beverage. I don’t like it. Since I quit eating cereal in milk, I just don’t have any reason to keep it around. The one or two random uses I might have for it are not nearly a frequent enough occurrence to keep it around before it goes bad. For a few specific reasons I can buy milk, but mac and cheese is kinda a “on the fly” decision, not a “plan out” thing. So I need a way to make mac and cheese without having milk around. Thus, the easy mac, which doesn’t require milk, and cooks in the microwave in it’s own bowl.
Will give that a look. Thanks.
Because the cheese sauce packet is a powder, and therefore needs some moisture to become the sauce. But I probably left more water than required, and that likely contributed to the blandness. It was an experiment.
I am well aware of how to prepare mac and cheese from the box using the actual directions. I was trying something different, because, as I have now said, I don’t keep milk around the house.
2 eggs? 6 oz evaporated milk? Hot sauce? Okay, nope, not gonna happen.
No milk, no eggs, no… hot sauce?!
Do you keep food on hand? 
Not really. 
That said, my objection to that list of ingredients is “what the hell are you doing to macaroni and cheese?”
I left the cake out in the rain.
Slightly off topic:
I like using extra powdered cheese on my KD. I usually cook 1.5 boxes of KD and use both packets of cheese. In the states does the Kraft Powdered Orange Cheese (beside the Kraft Parm Cheese in the grocery isle) taste like the powdered cheese in the KD box?
In Canada it doesn’t taste anything like it. I’m heading across the line in a few weeks and if it does taste the same down there I’ll bring some back with me.
MtM
I’m from Canada and a KD aficianado, and I’ve never heard of Kraft Powdered Orange Cheese before in my life.
That’s OK. I’m an American, and I have no idea what KD is.
When I was a kid, our dog got sick, and we had to give him a special dog food called KD for a while. It stood for Kidney Diet.
I’m guessing that’s not what you mean.
I’ve lived in several places on both the East and West Coasts of the US — have never heard of Kraft Powdered Orange Cheese. I’d wager we don’t have it here. Sorry to disappoint.
KD = Kraft Dinner (a Canadianism for box mac & cheese)
This is exactly what Jane and Michael Stern say to do in their fabulous Square Meals cookbook. They say in there that once they heard that KD was going to be discontinued, so they bought up case after case of it and then took months to eat their way through the stash.
This is one of my favorite cookbooks to just sit and read. It is hilarious and very witty.
“This cookbook has it all,cultural anthropology, humor, excellent old fashioned recipes, and revolting recipes of the past that have providentially disappeared from today’s cookbooks. One disgusting example is Banana Sardine Boats. Funny as the awful recipes are, they can’t compete with the truly delicious ones like Pepsi Cola Cake,White Bread for Toasting( its the best white bread recipe I’ve ever used and the book includes a breadmaking diagram from the 30’s to assist you ), Hawaiian Chicken and Pineapple Curry from the Ladies Lunch section( its exotic comfort food that both spice jaded palates and curry neophytes can enjoy together) and a 1905 recipe for Baked Spaghetti (don’t worry, it does’t have any scary garlic or oregano in it!!). The Sterns reprint excerpts from old home ec pamphlets and cookbooks giving you a glimpse of your grandmothers past. if you read cookbooks like novels, read this one and you won’t be disappointed.”
I found this:
http://www.firehousepantrystore.com/7chedpwd.html
It doesn’t show the container, the one I’ve seen in the store is the same size and shape as Kraft Parmesan. It was predominantly blue, and I think where the parm container is red the orange cheese container was black. The lettering was the same atomic orange as the powder.
MtM
I still find this so bizarre. It’s like marketing a ham and cheese sandwich with bean sprouts, Bibb lettuce, two teaspoons mayonnaise, and stone ground mustard as a generic “lunch.”
I make the Kraft mac & cheese the regular way then add a can of whole peeled tomatoes, crushed up, without the juice. Yummy.
My mom makes a quick, easy, delicious, filling casserole with boxed mac and cheese. Make it according to the directions, then stir in a can or 2 of drained canned tunafish. Yum!
Personally, I prefer to buy plain elbow macaroni and boxed velveeta cheese and put one into the other. You can make it exactly as cheesy as you want. I also don’t use milk or butter, because it’s just unnecessary. I prefer the pure flavor and “stiffer” consistency of pasta + cheese.
Makes sense… I don’t drink or use milk either, but with three teens in the house there is always plenty of milk on hand.
I happened to just be at the store and in the section with the mac and cheese. I’m all one for convenience, and I’m not always the most frugal, but I couldn’t help but notice this… looking at the price per oz thing they have to help you compare prices…
Regular box of Mac and Cheese = 13 cents/oz.
Deluxe (needs no milk or butter) = 17 cents/oz.
Easy Mac = 63 cents/oz.
I don’t drink milk, either, but I do cook with it. I’ve learned that I can buy a quart of milk and freeze it in ice trays, then store it in a Zip-loc bag for six months or so. Each cube is about an ounce of milk.
Because I’m usually making it for a toddler, we don’t put the hot sauce in. As for the eggs and evaporated milk, it might sound weird, but the result is a wonderfully rich creamy sauce. It’s worth trying once to see what you think: very quick, and just like box mac & cheese except for being superior in every respect.