I make a mac & cheese with pumpkin, sage, sauteed onions and jalapenos, and a few red pepper flakes. The combination of the shell pasta, cheddar cheese, a bit of feta, and the vegetables is a really tasty combo. It's something that I serve in the Autumn and winter months.
Since I like a strong tangy flavor, I actually prefer the Loblaw's PC Deluxe Mac n' Cheese (Available in Canada's Superstore etc) - cheaper than Kraft/Velveeta, taste better than either.
Man I love how many things you can do with Mac n Cheese. There's different cooking styles, different cheeses, and you can add different vegetables and meats, plus it's just so easy to cook alot of it too.
My standby meal while a struggling college student: brown whatever meat was on sale, add onion, peppers, garlic or other appropriate veggies, dump in a can of tomato product (sauce, rotel, diced, etc) add some uncooked macaroni and a bit of water, season accordingly. Cook until mac was nearly done, add grated cheese. You could mix it up with different meats, spices, cheeses. Probably my favorite was sausage, stewed tomatoes, some jalapenos, chili seasonings, and cheddar.
Dice-up your choice of luncheon meat or canned ham, boil the meat with the noodles, stir-in your choice of cheez-whiz, velveeta, canned queso dip, or Troyer government-style cheese after draining. Enjoy with your choice of glass-bottle cola or a glass of filtered water... Eat it out of the pot to minimize cleanup time. Great nightly ration if you use boxed macaroni. Doesn't take up much space, doesn't cost much if you're dining for one. One box, one can, one scoop. Every night. Snack for breakfast. Skipped lunch. Ate it every evening after work. Sweat all the salt out next day. I got pretty lean after eating it every night for a month. People got worried... I eat more soup lately.
I love to cook, and I have my own recipes for baked mac & cheese, but I always have a few boxes of Kraft dinner in my pantry, as well as Velveeta Shells & Cheese.
Do you have any simple suggestions for taking a run of the mill box of Mac & Cheese to a whole new level? Like additions you lean on. I have no dietary restrictions and want to skuzzy up my next making of it real enjoyably good!
@@silkeden1 I'm not them of course but just add real cheese to it. If you want to go super fancy you can mix the nuclear powdered cheese milk and flour and make a "rou" sauce to then melt the cheese in but that's getting fancy at that point because you don't want to over darken the flour/milk mix.
I remember my mom buying Kraft Mac&Cheese for 19¢ a box (yes, I'm old). We ate that fairly regularly, because it was cheap (and we were poor). Maybe add some ground beef and some tomato sauce ... Beefy Mac. A treat was when mom made "baked macaroni and cheese" ... with lots of Velveeta, so gooey and I _loved_ the crispy/crunchy "edges" ... mmmmmmm.
Mom Food = Best Food. I can use any ingredients I want but nothing is ever Moms spaghetti I'm ready going to go rap with my friend Freddy it's spilling out my pockets wish I had stuffed them with hot pockets double stuffed hold back Mama's stuff Mama won't be there forever her sauce is spilling out into nowhere. Hit me up Eminem.
The box just says KD on it now. My daughter prefers the Canadian one so we bring back a case when we vacation up there in the summers. There are a couple of ingredients difference, and I guess her factory fresh taste buds can tell the difference.
JL Kraft is my 3x great uncle. I still live in the area he was born in here in Canada and where he started his business endeavours. So, Kraft is technically Canadian 😉
Yeah....listening to my fiance wax poetic about the stuff he used to eat growing up in Manilla and all I can do is O_o At least now I know why he doesn't share my love for Kraft boxed mac n cheese...(I'm American btw)
I don’t people understand how much I love Mac n cheese. Growing up my mom used to make Kraft with chopped up hot dog sausages 😋 I had a friend introduce me to tuna-Mac. The possibilities are endless!! I love to add veggies and other cheeses to the box kind.
I worked at a cheese factory right after graduating high school for part of the summer before starting college. It was 75+ hours a week. If there was different management, it would have been a meaningful job. The factory was very clean and the room was cool for the cheese. It wasn't backbreaking or dangerous either.
If you think it's a 'thing' in the US, you should see the True North, Strong & Free. It's the national dish of Canada where, regardless of brand, it's just called KD for Kraft Dinner. My favourite method of preparation is simply to cut up a couple of hot dogs & throw 'em in with the mac whilst it's cooking.
Yeah, I suppose I eat the Kraft mac’ & cheese powder by itself . . . technically speaking. Ever since I was a little kid I would steal the cheese pouch from the box and sprinkle it on freshly popped popcorn. I’d also use an inordinate amount of melted butter too, (had to get the cheese to stick to the kernels somehow) for flavor, you see?
We have 3 different ways we do Mac n cheese in our house. The boxed (of course), my baked Mac n cheese with buttered bread crumb topping & my husband’s made with American cheese. They’re all delicious in their own way!
@@pdxdonut the product is literally called "Kraft Dinner" or "KD" in Canada. It's not just a nickname, they market it up here with a completely different name even though its essentially the same product.
@@fireshorts5789 Seeing some of the old footage in the video, it seems it use to be called Kraft Dinner in the US as well. Curious when they stopped doing that and we veered in different directions.
@@jkwacker8225 Maybe it wasn't sold as a jello to my understanding most food in America in the 1970s was in jell-o form for some reason and maybe noodles don't hold up well in a jello mould. You used to have to go to a restaurant for something like a pork chop because your wife would serve it to you raw and it's either get worms listen to her cry for a week or go to the diner for something as simple as a sloppy joe. Otherwise it's a jello fish smiling at you. I'm talking peaches stuffed with mayonnaise. Horrors beyond belief.
I use to love Kraft mac & cheese they changed the sauce over a year ago now I don’t eat it it’s gross I really LOVED it a kid wouldn’t know any better if it’s On-The-TV they’ll eat it but what about the people that have taste buds? I really miss it. I don’t know why they can’t leave well enough alone.
Swiss here! Like the dish, homecooked, but to me and friends and family who could taste it, the Kraft (and other american Mac&Cheeses "kits") are awful... I couldn't get past the first bite. I guess it's these things you must be raised with (in Switzerland we have Cenovis, a kind of Marmite only swiss people can eat) Would be interested in knowing how is the worldwide market... is there other countries apart from the US and Canada crazy about it? Great video, as always on this channel! Keep the good work!
My youngest son and I love Mac n' Cheese. I especially love Mac n' cheese when you add Spam to it. very yum 😋🧀 I love your history of where foods we love today begin thanks.😋🧀🧀🧀😋
@@rgerber People mock spam. The other day I had fancy $20 a pound steak. Next week I'll eat spam and potatoes. It's a different flavor sorry you don't understand that. You remind me of white people trying to make enchilladas not understanding why they're gross because they're making white people enchilladas because they gate keep what ingredients they think are allowed to be used. For example I've never seen a brown person eat a whole wheat tortilla in my life that's the silliest thing I've ever seen. I'd bet a solid $50 I have a better pallet then you but good luck shaming ingredients then paying restaurants $ not understanding why you can't get flavor at home with your limited small mind.
Here in Argentina we eat plenty of pasta due to a huge Italian immigration that happened during the early 20th century, but we do not eat as much cheese as North Americans. Perhaps that's why we don't eat macaroni and cheese. We don't even have instant mac & cheese, though there's plenty of other instant pasta and noodle products available
@@Naltddesha well, now there are a sone restaurants that specialize in making North American dishes like huge hamburgers, and some of them have American style Mac & Cheese on their menus
There’s a chain restaurant in Wisconsin called Macs Macaroni and Cheese Shop. They make the best Mac and cheese with different mix ins. Trust me, if you love Mac and cheese, you need to visit one of these restaurants if you visit wisconsin!
When the price of a single box of mac & cheese got to a dollar a box, that is when I stopped buying it completely. I started buying the noodles in large bags, bought liquid cheese sauce and made my own to save money. I would cook up a huge batch and freeze enough single servings to last six months. Only took up one shelf in my deep freezer.
I always heard my parents whipping up Mac and Cheese late at night when us kids where in bed and supposed to be asleep. Wonder why they made it in their bedroom though.
I was born in 1995 and I remember Cheese-rex. Their marketing really was effective cause everyone that knows me, knows mac and cheese is my favorite dish. And now I have 2 kids of my own it's their favorite side too. I know it's not healthy so I try not to let them have all the time but somehow a couple boxes still slip in our cart every week when we go grocery shopping. Weird.
My Mac is a baked Pizza Mac using pepperoni, italian sausage, and three cheeses: mozzarella, provolone, and asiago. I do add herbs but I'll never tell ^_~ though you probably could figure it out
Gen X Food #10: Kraft Macaroni and Cheese (just got five boxes 5/$5 last night) Gen X Food #34: Macaroni and Cheese Gen X Food #106: Easy Mac and Cheese Gen X Food #108: Adult Mac and Cheese - Noodles and Company
Coming out of a low--income family, my mom used to make mac & cheese almost weekly. It was often served on Fridays (not just during Lent) with tuna salad. She also used to make tuna noodle bake. That stuff plus Spam have too many unpleasant memories and now I won't even touch the stuff. 😒😣
Wow! Thanks for the good history of Mac and Cheese. BTW, I saw a brief glimpse of a video of Max Miller making Macaroni a la Reine (by Eliza Action in 1845), which is a pretty spicy kick on macaroni and cheese! Sweet! 🧀
I'm 54 Been eating Blue Box long as I can remember Still eat 3-4 boxes a week sometimes 2-3 days in a row Love it with just a little salt or doctored up with ground beef,ham cubes or my ultimate Mac favorite with crumbled bacon on peanut butter toast TRY IT! SO GOOD! TRUST ME!
I live in the UK where kraft mac & cheese isn't really a thing so I make my own bechamel with vegan butter substitute and soya milk then add a whole load of vegan cheese and some nutritional yeast for extra flavour. It tastes really good, every vegan cheese I've tried emulsifies great and nutritional yeast gives it a really nice savoury flavour.
My mother made the best homemade baked mac and cheese now she's 89 with early stage Alzeimers and now the mac and cheese is Kraft mac&Cheese and in my care .
Mac and cheese is so much more than the box stuff. But I still love the box stuf my favorite childhood meal that and a hot dog in there. When I learn to cook that I didnt need a babysitter anymore.🤣 Me and the huffy .
