I wish there was a pukey smiley. 
Ah it’s ok, but very sweet and not very cheesy at all really. My friend is addicted to the stuff and I’m just not sure how/why.
Anyone want some?
Did you try it with fancy Dijon ketchup?
Obviously homemade is the best, but I actually prefer the store brand to Kraft m&c. In college I used to add a can of tuna and some frozen peas.
I just seasoned with a bit of salt and pepper. There was some frozen brand of m&c I’ve had while in the US that was really tasty, I can’t think of the brand now.
You can’t think of it as mac & cheese, it’s a different thing altogether. When you know and expect slippery bright orange slightly cheese flavoured noodles, it kind of rocks.
My wife and I enjoy a brand called Annie’s. They make lots of different foods, but the mac and cheese is in a purple box with a rabbit on the front, so we call it “bunny-mac”. White cheddar that’s actually natural cheese (albeit in powder form), shell-shaped pasta. Very tasty.
Was it the Kraft with the powder or the larger Kraft with the can? Both are awful but the one with the cheese sauce is slightly less awful than the one with the day-glo powder.
Annie’s used to be the best mac&cheese, until the company jumped on the “organic = $$$$$” bandwagon. Now I won’t buy them out of principle.
Kraft makes a much better Mac & Cheese than their so-called traditional “dinner”. It comes in a bag, and is basically a kit for making baked M&C. First you cook the pasta in a sauce pan, and mix the other ingredients (cheese, milk, butter, flavoring etc) in another sauce pan to make a thick sauce, then you get a casserole dish and add the pasta and drip the sauce on top of it, and then add a bag of bread crumbs to the top. It goes into the oven for 10 minutes, and comes out amazing.
Do they have homemade mac & cheese in Ireland? Have you ever had that?
As Elret says you can’t think of it as mac & cheese if you’re used to some other kind of homemade. Even when it comes to homemade, there are different kinds…casserole vs. creamy.
Kraft is awesome for Kraft Mac & Cheese just like McDonalds is awesome for McDonalds hamburgers. As far as actual mac & cheese and hamburgers go…you can do a lot better 
Here’s an amazingly awesome mac & cheese recipe I’ve been making for parties this summer. I’ve made it 5 times since the beginning of May! It only resembles Kraft in that it uses elbow macaroni and is yellow.
Day-glo powder.
There are some packet (can’t recall brands) frozen ones you can get that are ok. Heinz does a tin of mac ‘n’ cheese that’s ok too but it’s got an odd aftertaste to it.
You can of course have homemade by making it yourself, something I’ve been meaning to do for ages.
ETA: It tastes nicer cold, I just tried another spoonful.
You obviously don’t have enough Canadian genes to truly appreciate KD.
I suspect the cold winters burn the top layer off Canuck tastebuds.
I wonder if the Irish recipe is any different than the U.S. one. Sometimes processed foods are made differently in different places, European Ketchup is a prime example.
I’ve noticed that using the “low fat prep” instructions is a recipe for disaster. I loved the stuff as a kid and a broke college student, but stopped eating it for a while there. Then when I started to care about my waistline I tried cutting back and using the low fat prep instructions. It makes a huge difference in the flavor, the low fat prep has a bland plasticy flavor to it, you really need that extra butter and 2% milk to get the right taste. I’ve since compromised on the milk since I only ever have skim at home, but I’m putting a full 4 tbsp of butter in that sucker.
With a bit of US Heinz Ketchup too! Advanced tip, toss a slice of Kraft American cheese Singles on top after it’s mixed up and let it melt in. Super faux-cheesey!
Yeah, the butter (and milk as opposed to water) makes a big difference. It’s what gives the sauce its richness. I’m a pretty big fan of KD as a quick and tasty dinner but I do acknowledge that it is something very different from what I want when I want macaroni and cheese, which should be a more casserole-like dish in my opinion.
I bought it in the US and smuggled it home.
It’s not so bad if you add 2-4 slices of American Cheese to it.
Was it Stouffer’s Mac and Chee, perchance?
We always get Velveeta Shells and Cheese, for the extra dollar it is worth it. Kraft Velveeta M&C is just the pasta and a foil packet of Velveeta Macaroni cheese sauce… of course we always doctor it up by boiling the shells and draining then, we add around an 1/8 to a 1/4 cup of milk and a big knob of butter back to the pasta in the hot pan, the foil packet of velveeta cheese mix and about an extra 1/4 to a 1/2 cup of whatever cheese we have on hand… maybe some mexican velveeta, a little colby, and some jalapeno Jack. Mix over low heat til smooth, melted, and piping hot.
Kraft macaroni & cheese kicks homemade mac & cheese’s ass. Kraft has a nice even consistency, but homemade is all gloppy and has that nasty crust of cheese on the top.
If only there had been some clue, some indication, some magical way of knowing that a pasta and imitation “cheese” dinner that costs about 50 cents to purchase and around 10 minutes to prepare would be of substandard taste, texture and quality…
1/4 teaspoon of cayenne, 1/2 teaspoon of Keene’s powdered mustard and at least 1/4 cup grated cheddar improve it immensely.
Or just cook it from scratch…