# Kraft Macaroni & Cheese: CHEDDAR EXPLOSION **URL:** \ **Category:** Cafe Society\ **Created:** [February 21, 2010, 6:17pm UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894 "2010-02-21T18:17:03Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![Walloon](https://avatars.discourse-cdn.com/v4/letter/w/fbc32d/32.png) [@Walloon](https://boards.straightdope.com/u/Walloon)\ **Post date:** [February 22, 2010, 7:27am UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894/41 "2010-02-22T07:27:59Z")
> [@Runs\_With\_Scissors](#): > > I made it once, and it was awesome. Not sure if I have the recipe any more… > > The secret is using cheeses that melt smoothly to begin with, plus some cheddar. Also, what really helps is a good chunk of American “cheese.” Adds some serious smoothness. American cheese \* is real cheese. It’s “American Cheese Food” \*\* (which contains as little as 51% cheese) and “American Cheese Product” \*\*\* (50% or less cheese) that you have to watch out for. - Like “Kraft Deli Deluxe” \*\* Like “Kraft Singles” \*\*\* Like “Kraft Velveeta” ---
**Author:** ![Leaper](https://avatars.discourse-cdn.com/v4/letter/l/4bbf92/32.png) [@Leaper](https://boards.straightdope.com/u/Leaper)\ **Post date:** [February 22, 2010, 7:29am UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894/42 "2010-02-22T07:29:24Z")
> [@Unintentionally\_Blank](#): > > And it’s wierd adding BEEF to Hamburger Helper to stretch it to two adults and two 7 year old boys. Huh? When did you not need to add beef to Hamburger Helper? Or are you talking about adding more than the box requires? (Personally, I’ve never thought of it as something that could feed four people alone, but that’s just me.) As for mac and cheese recipes… I discount any that include onions. Who the hell wants crunchy mac and cheese? (Yeah, yeah, bread crumb toppings, you know what I mean.) ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [February 22, 2010, 8:36am UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894/43 "2010-02-22T08:36:54Z")
> [@MsWhatsit](#): > > I have made homemade mac & cheese before, and the hilarious thing is that if I call it “mac & cheese,” the kids don’t want to eat it. If, however, I wise up and call it “cheesy noodle casserole,” everyone loves it and asks for seconds. > > The things you learn as a parent. Heh, I hear ya. Also useful is the random insertion of exciting names such as _Pirate_, _Dinosaur_, _Spaceman_, etc. So chicken pie can be renamed, say _Pirate’s Pie_, and it becomes interesting and edible for kids who would not otherwise eat it. I didn’t have to do this with Mac & Cheese though, as it’s not a universal staple food here - and the packet version is not especially prevalent. I always make it from scratch anyway, as I can use different cheeses as I fancy. ---
**Author:** ![Unintentionally\_Blank](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/unintentionally_blank/32/5418_2.png) [@Unintentionally\_Blank](https://boards.straightdope.com/u/Unintentionally_Blank)\ **Post date:** [February 22, 2010, 12:12pm UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894/44 "2010-02-22T12:12:34Z")
> [@Leaper](#): > > Huh? When did you not need to add beef to Hamburger Helper? More than the requested 1 Lb. of Beef. (Comon, folks, we’re not supposed to be the ignorant ones, gimmie a _little_ credit!) You add things to stretch a meal to more people…ususally, it’s pasta, or rice, or potatoes…with Hamburger Helper, I’m adding meat to stretch it. Which seems odd. ETA: > [@](#): > > Or are you talking about adding more than the box requires? (Personally, I’ve never thought of it as something that could feed four people alone, but that’s just me.) Maybe that says something about American portion sizes? Or that your assuming two adults and two 7 year old kids eat the same portion sizes? ---
**Author:** ![Not\_a\_Platypus](https://avatars.discourse-cdn.com/v4/letter/n/d26b3c/32.png) [@Not\_a\_Platypus](https://boards.straightdope.com/u/Not_a_Platypus)\ **Post date:** [February 22, 2010, 2:52pm UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894/45 "2010-02-22T14:52:29Z")
> [@WarmNPrickly](#): > > YMMV, I’ve never had homemade macaroni and cheese that wasn’t bland overcooked noodles with bland cheese. I don’t know if there is a way to get nice al dente noodles after baking. I keep hoping someone will give me some good homestyle macaroni and cheese, but it is never any good. The trick for the noodles is to undercook them slightly (and salt the boiling water!) before baking. They finish in the oven and come out perfect. We use a good extra-sharp cheddar for ours and it’s never been bland. It isn’t the atomic orange you get from Kraft (and I sometimes miss), but it’s tasty. ---
**Author:** ![MitzeKatze](https://avatars.discourse-cdn.com/v4/letter/m/ad7895/32.png) [@MitzeKatze](https://boards.straightdope.com/u/MitzeKatze)\ **Post date:** [February 22, 2010, 3:12pm UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894/46 "2010-02-22T15:12:51Z")
> [@WarmNPrickly](#): > > YMMV, I’ve never had homemade macaroni and cheese that wasn’t bland overcooked noodles with bland cheese. I don’t know if there is a way to get nice al dente noodles after baking. I keep hoping someone will give me some good homestyle macaroni and cheese, but it is never any good. It helps if you keep the noodles slightly undercooked before baking, then when they absorb the moisture while baking, they will end up al dente instead of mushy. I too am of the notion that macaroni and cheese (the home baked kind) and Mac-N-Cheese (from a box) are completely different dishes. They each have their place. Personally I cannot stand the boxed stuff, which is odd because I used to like it a lot, but my kids are just the opposite. I’d also like to point out to those who get food-snobby about macaroni and cheese, that unless they are making their own pasta, cheese, and bread (for the bread crumbs if using them) the home-baked version is no more “from scratch” than the boxed version. Sure you know what is in it, and possibly you are using better quality ingredients, but combining a bunch of processed food is not that different from starting from a box. I can be a food-snob with the best of them, and often turn my nose up or make snide comments about things I dislike or look down upon, but you gotta realize what you are snubbing. 😉 ---
**Author:** ![Dung\_Beetle](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dung_beetle/32/7945_2.png) [@Dung\_Beetle](https://boards.straightdope.com/u/Dung_Beetle)\ **Post date:** [February 22, 2010, 3:23pm UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894/47 "2010-02-22T15:23:54Z")
> [@Ponch8](#): > > I prefer Kraft to homemade macaroni & cheese. Here’s proof: > > Homemade: the macaroni is usually mushy. > Kraft: nice firm noodles. > > Homemade: nasty congealed cheese. > Kraft: a perfectly even consistency to the cheese. > > Homemade: that nasty crust that forms near the edges of the baking pan. > Kraft: no nasty crust. > > Q.E.D. Yeah, like a bowl of hot, soft Cheetos! Nom nom nom. 😃 ---
**Author:** ![Nunavut\_Boy](https://avatars.discourse-cdn.com/v4/letter/n/e95f7d/32.png) [@Nunavut\_Boy](https://boards.straightdope.com/u/Nunavut_Boy)\ **Post date:** [February 22, 2010, 3:25pm UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894/48 "2010-02-22T15:25:41Z")
The only KD I liked was the ‘white cheddar’ version. They’ve since changed the recipe (at least in Canada) at the same time they changed the box design. It’s terrible, I can’t even eat it anymore. I did send a letter of protest to Kraft but did not hear back. Damn I miss my KD ☹ ---
**Author:** ![WarmNPrickly](https://avatars.discourse-cdn.com/v4/letter/w/d78d45/32.png) [@WarmNPrickly](https://boards.straightdope.com/u/WarmNPrickly)\ **Post date:** [February 22, 2010, 3:26pm UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894/49 "2010-02-22T15:26:43Z")
> [@MitzeKatze](#): > > and bread (for the bread crumbs if using them) the home-baked version is no more “from scratch” than the boxed version. Oh yes, and this is another issue I have with homemade Mac-n-Cheese. I order it at restaurants once in a while because I know that somebody must be able to make it well, but it’s always disappointing. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 22, 2010, 3:33pm UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894/50 "2010-02-22T15:33:55Z")
> [@WarmNPrickly](#): > > YMMV, I’ve never had homemade macaroni and cheese that wasn’t bland overcooked noodles with bland cheese. I don’t know if there is a way to get nice al dente noodles after baking. I keep hoping someone will give me some good homestyle macaroni and cheese, but it is never any good. Try the Alton recipe I linked to above. It’s made on the stove top like Kraft. There is no white sauce/bechamel. Just lots of butter, milk, and cheese. Like I said, I recommend subbing out some (or even all) of the cheddar with Velveeta or similar easy melting cheese product. It’s like a creamier, richer version of the boxed stuff. I, too, am not a fan of baked mac and cheese. ---
**Author:** ![Indyellen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/indyellen/32/4176_2.png) [@Indyellen](https://boards.straightdope.com/u/Indyellen)\ **Post date:** [February 22, 2010, 5:49pm UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894/51 "2010-02-22T17:49:47Z")
I’ve recently become a huge fan of Paula Deen’s [The Lady’s Cheesy Mac](http://www.foodnetwork.com/recipes/paula-deen/the-ladys-cheesy-mac-recipe3/index.html); it’s a little bland so I recommend adding some additional salt & peper from what it calls for, but otherwise it’s yummy. I’ve made it with Cheddar (as in the original recipe) and with a combination of feta & mozzarella, which is also good. And yes, undercook your pasta and it comes out MUCH better in the final product. ---
**Author:** ![Fenris](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fenris/32/498_2.png) [@Fenris](https://boards.straightdope.com/u/Fenris)\ **Post date:** [February 22, 2010, 8:42pm UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894/52 "2010-02-22T20:42:52Z")
> [@In\_Winnipeg](#): > > Okay, but what is the best way to make it cheesier? Answer: cut down on the liquids added to the macaroni. Omit the milk totally, only use a slight bit of margerine, only enough to wet the macaroni, and then dump in the cheddar powder and stir the bejesus out of it, and then eat it. It’s even better if you DON’T stir the bejesus out of it and you end up with cheeze-powder macaroni. I don’t get why people are comparing it to real macaroni and cheese. Two different dishes. And while I’m a foodie, part of that is appreciating all kinds of food. Including stuff like this. Homemade mac & cheese is great too, but sometimes you just want hyper-cheezey-powdered mac noodles. ---
**Author:** ![ComeToTheDarkSideWeHaveCookies](https://avatars.discourse-cdn.com/v4/letter/c/e9bcb4/32.png) [@ComeToTheDarkSideWeHaveCookies](https://boards.straightdope.com/u/ComeToTheDarkSideWeHaveCookies)\ **Post date:** [February 22, 2010, 8:59pm UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894/53 "2010-02-22T20:59:00Z")
Two boxes of whatever variety you have on-hand, add only half (or even a third) the amount of butter/margarine suggested, skip the milk entirely, and add a can of Campbell’s cheddar cheese soup. _magical chimes_ Nom! ---
**Author:** ![Unintentionally\_Blank](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/unintentionally_blank/32/5418_2.png) [@Unintentionally\_Blank](https://boards.straightdope.com/u/Unintentionally_Blank)\ **Post date:** [February 22, 2010, 9:01pm UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894/54 "2010-02-22T21:01:05Z")
> [@Fenris](#): > > It’s even better if you DON’T stir the bejesus out of it and you end up with cheeze-powder macaroni. > > I don’t get why people are comparing it to real macaroni and cheese. Two different dishes. > > And while I’m a foodie, part of that is appreciating all kinds of food. Including stuff like this. > > Homemade mac & cheese is great too, but sometimes you just want hyper-cheezey-powdered mac noodles. This is the only way my kids eat Top Ramen. Boil the noodles, drain, sprinkle on half a packet of flavor. ---
**Author:** ![Smeghead](https://avatars.discourse-cdn.com/v4/letter/s/f1d935/32.png) [@Smeghead](https://boards.straightdope.com/u/Smeghead)\ **Post date:** [February 22, 2010, 9:16pm UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894/55 "2010-02-22T21:16:13Z")
The first time I made it as a kid, I didn’t realize you were supposed to drain the noodles. Macaroni and cheese soup. Not recommended. ---
**Author:** ![Anne\_Neville](https://avatars.discourse-cdn.com/v4/letter/a/b9e5f3/32.png) [@Anne\_Neville](https://boards.straightdope.com/u/Anne_Neville)\ **Post date:** [February 22, 2010, 9:33pm UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894/56 "2010-02-22T21:33:13Z")
> [@Walloon](#): > > American cheese \* is real cheese. It’s “American Cheese Food” Does “Cheese Food” sound to anybody else like something you should feed _to_ cheese, or is it just me? > [@Mangetout](#): > > Heh, I hear ya. Also useful is the random insertion of exciting names such as _Pirate_, _Dinosaur_, _Spaceman_, etc. So chicken pie can be renamed, say _Pirate’s Pie_, and it becomes interesting and edible for kids who would not otherwise eat it. [There’s research confirming this.](http://www.scientificblogging.com/run_and_tumble/%E2%80%9Cxray_vision_carrots%E2%80%9D_vs_mcdonald%E2%80%99s_carrots_branding_vegetables_kids) Giving foods more exciting names really does work to get kids to eat more of them. Works on adults, too (though with a different list of words)- just ask the restaurant industry. Would “Martian” work as an exciting food name? My 3.5-year-old niece is into Martians right now, so I think it would on her. It would have worked on me. Just about any red or green food could work with that name (since Mars is red, and everybody knows Martians are green). ---
**Author:** ![BigT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bigt/32/12044_2.png) [@BigT](https://boards.straightdope.com/u/BigT)\ **Post date:** [February 22, 2010, 11:10pm UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894/57 "2010-02-22T23:10:01Z")
> [@Anne\_Neville](#): > > Does “Cheese Food” sound to anybody else like something you should feed _to_ cheese, or is it just me? > > [There’s research confirming this.](http://www.scientificblogging.com/run_and_tumble/%E2%80%9Cxray_vision_carrots%E2%80%9D_vs_mcdonald%E2%80%99s_carrots_branding_vegetables_kids) Giving foods more exciting names really does work to get kids to eat more of them. Works on adults, too (though with a different list of words)- just ask the restaurant industry. > > Would “Martian” work as an exciting food name? My 3.5-year-old niece is into Martians right now, so I think it would on her. It would have worked on me. Just about any red or green food could work with that name (since Mars is red, and everybody knows Martians are green). Well, since we’re talking about mac-and-cheese, you’re talking about the whole campaign of changing the colors of food so kids will eat it. You know, like green and purple ketchup. ---
**Author:** ![Anne\_Neville](https://avatars.discourse-cdn.com/v4/letter/a/b9e5f3/32.png) [@Anne\_Neville](https://boards.straightdope.com/u/Anne_Neville)\ **Post date:** [February 22, 2010, 11:48pm UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894/58 "2010-02-22T23:48:30Z")
> [@BigT](#): > > Well, since we’re talking about mac-and-cheese, you’re talking about the whole campaign of changing the colors of food so kids will eat it. You know, like green and purple ketchup. No, no. We keep the color of the mac & cheese the same, but maybe add some red or green bits. Peas would be a classic, of course. I’ve seen some recipes for mac & cheese with bits of bell pepper that look interesting, too. ---
**Author:** ![Leaper](https://avatars.discourse-cdn.com/v4/letter/l/4bbf92/32.png) [@Leaper](https://boards.straightdope.com/u/Leaper)\ **Post date:** [February 23, 2010, 6:56am UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894/59 "2010-02-23T06:56:17Z")
> [@Unintentionally\_Blank](#): > > Maybe that says something about American portion sizes? Or that your assuming two adults and two 7 year old kids eat the same portion sizes? Well, it may be just me. I regularly underestimate how much food I see on a plate. (Oddly enough, I’m still a little underweight.) As an aside, I tried the Alton Brown stovetop recipe. It’s good, but I hated how it wasted half a can of evaporated milk. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 23, 2010, 3:53pm UTC](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894/60 "2010-02-23T15:53:18Z")
> [@Leaper](#): > > Well, it may be just me. I regularly underestimate how much food I see on a plate. (Oddly enough, I’m still a little underweight.) > > As an aside, I tried the Alton Brown stovetop recipe. It’s good, but I hated how it wasted half a can of evaporated milk. I got around that by making 4x the recipe, but you can also use cream or half-and-half for the evaporated milk just as well. [Previous page](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894.md?page=2) [Next page](https://boards.straightdope.com/t/kraft-macaroni-cheese-cheddar-explosion/529894.md?page=4)