Boxed mac and cheese is the first thing other than cinnamon toast that I remember making on my own as a kid.
The blue box stuff, with hot dogs cut up in it, and homemade chocolate milkshakes was our special meal when my dad was out of town for work.
I don’t remember how old I was when my mom started letting me make it by myself, but I don’t think it was much more than 9. I was always very precise in measuring the butter and milk to add in and very thorough in stirring that atomic orange cheese powder for even distribution.
As I mentioned in last week’s (very late) post, I had surgery last week. I’ve been recuperating at my parents’ house without any of my cookbooks, special ingredients, or mental or physical stamina needed to think up something fancy for this week. Fortunately, I anticipated this and bought a blue box several days in advance … unfortunately, I forgot to pack it … but fortunately, my mom had some in her pantry.
So here’s my walk down memory lane with the mac that started my love affair with mac & cheese, using the same pan, strainer, and measuring cup that I used all those years ago. (My mom buys STURDY cookware!)
1 box Kraft mac & cheese, original flavor (see notes)
1/4 cup butter
1/4 cup milk
Cook pasta according to the directions on the box.
Drain and add to mixing bowl. (Or make and eat right from the pan to save on dirty dishes. I don’t judge.)
Add the butter and stir until melted. If you’re like I was/am, set aside a small bowl of “buttered noodles” to enjoy later.
Add the milk and stir to combine.
Add the contents of the cheese powder envelope and stir thoroughly to combine.
The nostalgia factor alone bumps up the rating, along with how EASY it is. This will always have a place in my mac & cheese arsenal.
There are many, many more options in boxed mac these days, but to be truly authentic, it has to be the Kraft blue box original.
Posted September 27, 2020