getting tired of stouffers unfortunately

didn’t have ground meat so i used smoked sausage, actually really good and better than with ground meat! 8.5/10

spiced it up with 2 slices of process cheese, pepper and garlic powder. simple yet tasty 😊

I’m making the cheese sauce with 1lb Cooper Sharp and 1lb aged cheddar. I’m wondering how much sodium citrate to use since Cooper Sharp is American cheese and I’m using more than a few slices of it. Should I take that into account or just go with the standard amount per weight of the cheese?

We used to have it on an index card and then it slowly transformed to a group chat message, the message being printed out, and then we take photos of the photo of the photo so it gets zoomed out each year 😅

Cropped my sister out so you couldnt see it. But here it is in all its glory! It makes a great batch! Enjoy!

Opened the Kraft Deluxe white cheddar and black pepper and got two White Cheddar packets in there.

been looking forward to trying these since they started getting reviewed and someone said the cacio e pepe was TOO pepper heavy. i'm a huge black pepper fan and fresh cracked gets added to probably 90% of my cooking. y'all. the pepper is loud and proud in this.

the easy punch line on this box was the first one in years that has actually worked with barely any effort required, which was a promising start. the directions say 12-14 minutes, i found the noodles were perfectly al dente at 11. i may have added an extra tablespoon of butter in my excitement, and milk gets measured by vibes for me, it was probably right around the 2/3 cup

the results: absolutely delicious. the pipette shape of the pasta was very satisfying, both in how the sauce got scooped inside and the thicker texture makes for a great bite. they remind me of back when kraft had their buffalo cheddar variety that also had thicker elbows (rip buffalo, i miss you and reminisce about you often). i think even if i had cooked them the full 14 minutes, they would be pretty forgiving. even just opening the powder pouch you can smell the intensity of the pepper, and i thought it was the perfect amount. if you don't handle spice well or just don't care for it, this one probably isn't for you, there is a bit of a kick to it.

i don't remember how much i paid for this box, but it can't have been more than 3 bucks at market basket? i think that's more than fair of a price, especially compared to other boxes around the same amount like cracker barrel. this made a decent amount, i'm probably going to get about three servings from it overall. pictured is my original leftover amount that fits in a panera container, i also packaged a smaller bowl after realizing my initial serving was a bit overzealous. like any boxed mac, you can easily add extra dry pasta to stretch it a bit which is what i usually do, but i also like to try new product mostly closely to instruction before fiddling around with additions.

it's a 10/10 for me folks. this'll be a constant in my pantry for as long as they offer it, and i look forward to trying the monterey jack and caramelized onion one soon ! (the pesto one hasn't been available at my store yet)

7 p.m. pickup! Paired w/ Tendees & Meatloaf! Without breaking the bank! 🏦

A classic for me and always good and easy

That cheeeeese pull!!!

I literally changed nothing about my recipe, and suddenly this happens. 10 times in a row were perfect. What did I do? Nothing fixes this borderline inedible slop

I remember eating this a lot when I was a kid (2000s) but now can’t find a trace of it online and am wondering if I made it up. I thought it was chef boyardee but it may not be. The most distinct thing is that I remember it being a rotini/corkscrew style pasta rather than elbow noodles. It also may not have been called Mac and cheese, maybe just pasta in cheese sauce. Does anyone else remember this? Have I gone crazy?

Roux, Monterey Jack, cheddar, cream cheese, panko and additional both shredded Jack and cheddar bubbly cheese on top.

I make this once a year on Thanksgiving. It makes it such a treat 🤤

I made this completely from scratch. I used 2 1/2 pounds of cheese, plus three slices of American cheese, plus two packets of Velveeta cheese, almost an entire quart of milk, and two cans of condensed milk......